A recipe for Welsh Rarebit, that doesn't taste revolting, It has cheese and beer and is served on toast.
Ingredients (for one slice)
One slice of bread - fairly thick. Unfortunately it works best with white bread, preferably crusty. However, it's pretty good on rye bread, cholla and plain wholemeal.
4 oz good, mature cheddar cheese, grated.
2 fl oz ale (not lager!) or, in a pinch, stout such as Mackeson
1 tsp mustard powder (or to taste).
Pepper and/or Worcestershire sauce
Put the bread on to toast. It should be lightly toasted - ideally with the "bottom" side fully toasted and the "top" only half toasted. Warm the beer gently in a small (6 inch/15cm) pan, preferably cast iron, like Le Creuset. As soon as it starts to bubble, add the grated cheese, a bit at a time, stirring continually so that the cheese melts and the mixture temperature does not fall too much. Once all the cheese has melted, continue stirring for a few minutes until you're sure you have an even mixture. Sprinkle the mustard over the surface of the mixture and stir it well in. Season gently with black pepper and/or Worcestershire sauce to taste. It is not normally neccesary to add salt as there's quite enough in the cheese. If you find that the mixture is too runny and you think it'll just run off the toast, thicken it with cornflour, rice flour or farina (potato flour). Don't use wheat flour or matzo meal as these will impart a not-so-good distinctive flavour to the dish.
At this point, some people will use a whisk or whizzer to aerate the mixture which makes the resulting rarebit much lighter and fluffier but this is a matter of taste
Put the toast on the plate it will be served on. This needs to be heatproof. Tip the mixture over the "top" side of the toast and, using a knife dipped into hot water, spread the mixture evenly over it. Make it as deep as you can without it actually running off the sides of the toast!
Put the plate under a preheated grill on maximum until the top of the cheese mixture has gently browned. Serve immediately.
Welsh Rarebit is sometimes served with a poached egg on top (one per slice) as well as mushrooms, asparagus and bacon. I Have also experimented with blue cheese (but not in the mixture - does not work well!), anchovies, capers and sweet (bell) peppers. Of course, you can try anything that takes your fancy, although I would tend to stop short at chocolate :)
I should say that this is my own recipe - you will find many others, including those that start by making a roux and then adding milk and then the cheese etc. These will usually produce a very light and fluffy mixture but with a rather weaker flavour but, as they say, one man's meat...
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