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
- 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
- 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.
- Heat up your grill and set your oven rack about a quarter of the way down.
- 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.
- 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.