How To Make Welsh Rarebit. Hello friends, so how are you today? Happy Sunday friends, I also hope you are enjoying your weekend? Welsh Rarebit, anyone?
It has been lovely to see the sun out over the last few days. It also has me dreaming of Summer lunches in the garden. Love Summer here. Do you also like to eat lunch outside on warm sunny days too?
I have a lovely recipe to share with you today. Some gourmet toast ideas.
Indulge in the culinary delight of Welsh Rarebit with these two tasty recipes that will raise your taste buds to new heights.
Comfort food recipes. Cheese on toast recipe. Cheesy bread recipe. Toasted bread with cheese.
How To Make Welsh Rarebit:
The classic recipes starts with a velvety cheese sauce made by melting a combination of sharp cheddar and a hint of mustard for that perfect tang.
Also, once the cheese is a gooey masterpiece, generously spread it over slices of crusty bread and grilled until golden and bubbling. A savoury melted cheese delight.
How To Make Franco-Welsh rarebit With Comté Recipe and image courtesy of Comté.
Fancy making some Franco-Welsh Rarebit with Comté?
How To Make Franco-Welsh rarebit With Comté. How tasty. I love all kinds of cheeses on toast/toasted bread but I have never made any with Guinness on it before! Have you?
This would make a perfect weekend lunch or an afternoon snack in the garden, don’t you think?
How To Make Franco-Welsh Rarebit With Comté:
A classic made all the more delicious by using Comté.
Serves 4
You Will Need:
- 150g Comté (aged 18 months), grated
- 80ml Guinness
- 80ml double cream
- 2 medium sized free range egg yolks
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 4 thick slices white bread
How To Make:
- Firstly, put the grated Comté into a medium bowl.
- Simmer the Guinness in a saucepan until it has reduced by half, then add the cream and reduce again by half until it is really thick. Pour this over the Comté and add the mustard, Worcestershire sauce and egg yolks with a twist of black pepper (the mixture is salty enough so you do not need to add salt).
- Heat the grill to medium and toast the bread on both sides.
- Spread the cheese mixture evenly in a layer about 1cm thick over one side of each slice of toast (right up to the edges to avoid the bread burning), then place on a baking tray about 10cm beneath the grill for about 4 to 5 minutes until the topping is bubbling and nicely browned.
So what do you think of this Franco-Welsh rarebit with Comté recipe? How To Make Franco-Welsh rarebit With Comté Recipe and image courtesy of Comté. Do you also fancy trying this recipe out? Because I do. Try now or pin for Summer.
Next Up: How To Make A Welsh Rarebit à la K West. Toasted cheese with a twist…
Welsh Rarebit à la K West for British Sandwich Week:
Welsh Rarebit à la K West for British Sandwich Week. British Sandwich Week is back from Sunday 14 to Saturday 20 May 2017, so Londoners can expect a week-long celebration ‘jam-packed’ with weird and wonderful sandwich creations.
K West Hotel & Spa in Shepherd’s Bush has created an exclusive Welsh Rarebit Sandwich for the occasion, with a distinct K West twist.
Lalit Bisht, Executive Head Chef at K West Hotel & Spa, shares the recipe for the ‘Ale, Prawns and Bacon Rarebit’ Sandwich. The recipe is simple to recreate at home, for when the traditional BLT is getting repetitive! Quick and delicious.
Ingredients:
- 3 tbsp Butter
- 3 tbsp Flour
- 100ml Pale Ale
- 225g Grated Cheddar
- 1.5 tsp Worcestershire Sauce
- 0.5 tsp English Mustard Powder
- 6 Prawns, peeled
- 1 Thick slice of Brioche bread, toasted
- 6 Bacon Rashers, fried until crispy and broken into small pieces
- Fresh Flat Leaf Parsley, chopped
- Salt and Pepper to season
How To Make A Welsh Rarebit à la K West:
Method:
Step 1: Turn on the grill. Melt 2 tbsp of butter in a saucepan over a medium heat. Add the flour and cook for one minute, whilst constantly stirring the mixture.
Step 2: Slowly pour the ale into the mix, whisking as you add the liquid. Once the bubbles begin to subside, add one handful of grated cheddar while continuing to stir (always stirring in one direction only) until smooth and creamy. Repeat this step until all of the Cheddar has been added.
Step 3: Pour the Worcestershire Sauce and English Mustard Powder to the mix and stir well. Cover and keep warm whilst preparing the prawns.
Step 4: Melt the rest of the butter in a small pan and sauté the prawns for 2 minutes, until they are just cooked and beginning to curl at the edges. Season with salt and pepper.
Step 5: Place the prawns on to the brioche toast. Spoon the cheese sauce over the prawns and brown under the hot grill. Sprinkle with crispy bacon and parsley. Serve hot!
Recipe and image c/o K West Hotel & Spa, Richmond Way, London W14 0AX. Welsh Rarebit à la K West for British Sandwich Week.
You Might Also Like:
Butternut Squash, Sage And Comté Risotto:
Firstly, Butternut Squash, Sage & Comté Risotto. Hearty and comforting, the creaminess of the risotto, the earthiness of the squash and the tang of the sage make this one of my all-time favourite autumnal meals. Butternut Squash, Sage And Comté Risotto. So tasty.
Secondly, Watercress, Beetroot & Fennel Salad With Comté, Basil & Walnut Crostini. Fresh, light & zingy salad served with slices of toasted bread topped with a vibrant pesto. Watercress, Beetroot And Fennel Salad With Comté, Basil And Walnut Crostini. So good.
Thirdly, Twice-Baked Potatoes With Comté And Spring Onions. The potatoes are baked, then the fluffy insides are mixed with soured cream, spring onions and Comté, put back in the skins and baked until crisp and golden. Twice Baked Potatoes With Comté And Spring Onions. So nice.
How To Make Brussels Sprout And Comté Gratin:
Fourthly, How To Make Brussels Sprout & Comté Gratin. Brussels are not just for Christmas, are they? Ha!! An utterly delicious twist on a very festive vegetable, the sprouts are baked with pancetta & thyme and topped with Comté and breadcrumbs. How tasty!! How To Make Brussels Sprout And Comté Gratin. So different.
Fifth, Comté And Asparagus Puff Pastry Tart. New season green asparagus spears and lemony crème fraîche on a puff pastry base, topped with Comté and baked until the pastry is flaky and the topping is bubbling and golden brown. Comté And Asparagus Puff Pastry Tart. So much fun.
How To Make Welsh Rarebit:
How To Make Welsh Rarebit. Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. Thank you so much for stopping by. I also hope you liked this post. Also follow along on Facebook for regular updates.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.