Guinness Welsh Rarebit
A punchy Welsh rarebit, made with Guinness. Flavoured with English mustard & Worcestershire sauce, this makes the best cheese on toast ever!
Servings: 5 People
Equipment
- Large Saucepan
- Box Grater
Ingredients
Welsh Rarebit
- 50 g Unsalted Butter
- 50 g Plain Flour
- 1 tsp English Mustard Powder
- ¼ tsp Cayenne Pepper
- 300 ml Guinness
- 1 tsp English Mustard
- 1 tbsp Worcestershire Sauce
- 200 g Mature Cheddar (Grated)
- 200 g Double Gloucester (Grated)
- 2 Egg Yolks
To Serve
- 8 Slices Bread
- Worcestershire Sauce
Instructions
Welsh Rarebit
- Add the butter into a large saucepan then cook over a medium-low heat, stirring frequently until melted.
- Stir the flour, mustard powder & cayenne pepper into the butter then cook out for 1 minutes, stirring constantly.
- Next, gradually whisk the Guinness into the roux then once incorporated, cook out for a minute or so, until you have a thick sauce.
- Turn the heat down to low then stir in the mustard & Worcestershire sauce followed by the grated cheese. Keep stirring until the cheese has melted then take the pan off the heat.
- Season the rarebit with freshly cracked black pepper, leave to cool slightly then stir in the egg yolks.Let the rarebit cool for a couple of minutes, to avoid scrambling the yolks.
- Transfer the rarebit into a tub, place a piece of clingfilm onto the surface then store in the fridge until needed.Alternatively, you can use the rarebit straight away! However, it's easier to spread onto toast once it has cooled slightly.
To Serve
- Place slices of bread onto a baking tray then lightly toast each side under a grill set to high.
- Next, spoon a generous amount of rarebit on top of each slice of bread then spread out to completely cover. Place back under the grill then cook for 2-3 minutes, until golden & bubbling.
- Transfer the bread to plates then use a knife to press a criss cross pattern into the rarebit. Drizzle Worcestershire sauce over each portion rarebit then serve.
Notes
1. To Cook On An Aga - Use the simmering plate to make the rarebit. The bread can either be toasted on the boiling plate (with an Aga toast rack) or on the simmering plate on a piece of Bake-O-Glide. Once the toast has been topped with rarebit, cook in the roasting oven, on the top set of runners.
2. Guinness - Other stouts can be used for this recipe or an ale will work as well.
3. Cheese - Any sharp, hard English cheese will work for rarebit. A mature cheddar, double Gloucester, Lancashire or Chesire will all work well. You can use just one of these cheeses or a combination.
4. Storage - Once made, Welsh rarebit should be stored in the fridge & is best eaten within 3 days.