Welsh rarebit is really just a fancy way to say, cheese on toast. However, this cheese on toast is the kind you dream of , using sharp nippy cheddar with piquant and savoury flavours like mustard, cayenne and Worcestershire sauce. There are many ways to make this recipe, here in this version I forgo the béchamel sauce for a simpler more rustic version. This is a delicious late night snack or delightful breakfast on a chilly day.
2 tbsp butter
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/4-1/2 tsp cayenne (depends how hot you like it)
3 tbsp stout beer (or cream)
170 grams old cheddar.
6 slices of sourdough bread
Preheat broiler to high
Add the butter, Worcestershire, mustard and cayenne to a bowl and mash everything together with a fork. Stir in the grated cheese followed by the beer (cream) and mix well.
Place bread on parchment lined baking sheet and place in the oven and toast. Watch closely so it doesn't burn.
Remove toast from the oven and flip the bread so the non-toasted side is up.
Spread a generous amount of cheese mixture over the top of each slice of bread and return to the oven. Broil for 3-5 min until bubble and brown.
Buck Rarebit - Add a fried or poached egg on top of the broiled cheese
Granny Smith - Place 4-5 thin slices of Granny Smith apples on the bread before adding the cheese mixture. Broil
Red Pepper jelly - Spread a layer of red pepper jelly on the bread before adding the cheese mixture. Broil