Fergus Henderson’s Welsh Rarebit

Welsh Rarebit – posh for cheese on toast. This recipe takes a small amount of time, and a bit of effort, but if you make enough, you can use it over several days.

A knob of butter
A tablespoon of flour
1 teaspoon English Mustard powder
1/2 a teaspoon of Cayenne Pepper (or two teaspoons!)
200 ml Guinness. Yep. Beer. Makes everything better.
Copious amounts of Worcestershire Sauce
450 grammes of mature strong Cheddar – grated
Toast. The above goop will cover about 4-6 pieces.

Melt the butter and stir in the flour – this makes a roux. Don’t brown it though, just let it cook until it starts to smell a bit like biscuits – or cookies if you are from the colonies.

Add the mustard powder and the cayenne. stir well, then add the Guinness and the Worcestershire Sauce. Keep stirring and slowly add the cheese, allowing it to melt each time you add more.Once its all melted, and the mixture is all the same consistency, pour it into a container and allow it to cool. It will set nicely.

Spread the goop onto toast, about 1 cm thick, and put it under the grill. Wait until it is bubbling all over and turns a golden brown.

It’s blooming delicious and goes well at the end of a meal, with port, or just as a snack.

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