Sunday, February 13, 2011

Welsh Rarebit the Poor Mans Meat? Recipe

 I have scowered Vancouver restaurants in search
of this traditional British fare. Only one such place had it
The Chesire Cheese Inn. Lacking the initiative and the funds to go drive out to this place for dinner my girlfriend and I haphazardly decided to make this meal at home.

Armed with limited ingredients we (mostly her) set off
and began trying to make this dish. There are many variations to this and we chose one that involved making a sauce out of beer, flour, butter, and cheese.

The term poor mans meat was thought to have developed in the 1700's in Wales were people could not afford meat and so used cheese as a subsititute.
This dish is most certainly Welsh in origin, with written evidence suggesting that it dates back to at least the 1700s.

The Recipe is very easy to follow
you will need:
  •   2 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestesrshiure sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup beer
  • 3/4 cup heavy cream
  • 6 ounces (1 1/2 cups) shredded Cheddar
  • 4 slices toasted rye bread
  • In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Pour over toast and serve immediately.

*I would reccommend putting the oven on broiler setting and broil the cheese ontop to make it nice and crsipy
Welsh Rarebit



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