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Stout Welsh Rarebit

Stout Welsh Rarebit
Top South African food stylist and Drizzle and Dip blogger, Sam Linsell has transformed what essentially is an open grilled cheese sandwich into a mouth-watering cuisine

Once you taste Welsh rarebit with stout you won’t want it any other way. If you’ve never had Welsh rarebit before, now is a good time to start.

This dish, which historically comes from Wales and originally named Welsh Rabbit, was what the coal miners ate when they couldn’t afford meat. I personally would have preferred this anyway as it’s utterly delicious and loaded with wonderful Cheddar. It’s essentially an open grilled cheese sandwich made from a béchamel leaning towards croque monsieur territory. I added a rasher of fried back bacon to a couple of these molten cheese slices and took it to the next level. If you are not a vegetarian, I would highly recommend doing this too. – Sam Linsell

Stout Welsh Rarebit

Top South African food stylist Sam Linsell has transformed what essentially is an open grilled cheese sandwich into a mouth-watering cuisine...Stout Welsh Rarebit Recipes Stout Welsh Rarebit European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 25gm butter
  • 25gms flour
  • ½ cup Castle Milk Stout
  • ¼ cup milk
  • 1tsp Dijon or English mustard
  • 1Tbsp Worcestershire sauce
  • 125gm good quality mature Cheddar
  • Touch of freshly ground white or black pepper
  • Chives to garnish (optional)
  • Back bacon rashers, lightly fried (optional)
  • 4 – 6 slices of bread – depending on how big they are
  • butter to taste the bread

Instructions

  1. Heat a griddle pan to hot and butter the bread on both sides. Fry the slices on each side and, if you are incorporating in the dish, fry your bacon lightly.
  2. Heat up your grill and set your oven rack about a quarter of the way down.
  3. Make your sauce by melting the butter in a small to medium sized heavy based pot and add the flour. Cook until you have a dry paste over a low heat. Add the stout in parts whisking all the time. Add the milk, mustard, Worcestershire sauce and whisk while cooking for a few minutes until you have a thick sauce.
  4. Place your toasted bread on an oven tray and top with a slice of bacon. Divide the sauce amongst the slices of bread ensuring you have a fairly generous layer and smooth it to over the surface. Place under the grill and cook until bubbling.

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