Showing posts with label Welsh Rabbit. Show all posts
Showing posts with label Welsh Rabbit. Show all posts

Monday 14 September 2015

Welsh Rarebit with Snowdonia Ale and Snowdonia Black Bomber Cheese


Welsh Rarebit

Originally called Welsh Rabbit or in Welsh - Caws Pobi


This is more than just cheese on toast. A fully fledged Welsh Rabbit/Rarebit is a more complicated affair.  The cheese is usually mixed with butter, mustard, beer and eggs and is usually poured over the toast rather than just grilled as you would a conventional cheese and toast.

For this recipe I have used two main local ingredients. Snowdonia Cheese Black Bomber http://www.snowdoniacheese.co.uk/ is a fabulously creamy, smooth extra mature cheddar and the Golden Pale Ale I used is called Snowdonia Ale from the Purple Moose Brewery in Porthmadog http://www.purplemoose.co.uk/ (what a great name for a brewery).

Ingredients

175g Snowdonia (Black Bomber) Cheddar Cheese
3 tbs Snowdonia Pale Ale 
30g butter
1 tsp English Mustard
1 tsp Worcestershire Sauce
2  Free range egg yolks
small pinch of salt and pepper


Place a small saucepan over a moderate heat
Add the ale and mustard, mix until blended
Add the butter, mix until melted
Add the Worcestershire Sauce
Add the cheese a bit at a time, and keep mixing until you have a smooth sauce type consistence. 

In the meantime toast some bread.  If the consistency of your sauce is slightly on the runny side (which happened to me the first time I made this) don't worry. Pour some of the Welsh rarebit onto the toast and place under the grill for a few seconds until gently bubbling, helps to set the sauce.  You might have to do this a few times to build up the layers of sauce onto to the toast.

The Welsh Rarebit is now ready to be enjoyed either on its own or with a salad.