Method Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. Heat a grill to its highest setting. Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over. Serve with a simple green or tomato salad. For a better experience on Delia Online website, enable JavaScript in your browser. Let the mixture bubble for 2 minutes, take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly milled pepper. We'll show you how to make the perfect rarebit, and a few twists on the classic recipe too. I like the latter, which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his gun. Welsh rarebit is cheese on toast at its best. Mark Hix, perhaps anticipating a Welsh backlash, goes for caerphilly in his book British Regional Food, while Delia consigns any such concerns to the bottom of Lyn Tegid… Next beat the egg yolks, stir them into the sauce and leave it on one side to cool for a minute. Fry the eggs while the rarebit is cooking and place on top. Serves 4 for lunch or as a starter or 2 as a main course. Now toast the bread on one side. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp. Rarebit or rabbit? https://leitesculinaria.com/101227/recipes-welsh-rarebit-grilled-cheese.html This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. It's made with a white sauce, mustard and plenty of cheese. Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over. Why not try making your own bread - watch our Online Cookery School video on the right. Transfer each slice onto a baking tray and place directly underneath the grill for five minutes or so, … Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 1 oz (25 g) strong Cheddar cheese, grated, Welsh Rabbit (Rarebit) with Sage and Onions. After that, divide the cheese mixture into 4, spread it over the toast – right to the edges so they don't get burnt – then sprinkle each one with a light dusting of cayenne pepper. Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Why not try making your own bread - watch our Online Cookery School video on the right. Then beat the grated cheeses into the sauce mixture. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp. This, if you've got the time, is a Welsh rarebit with a difference. https://www.bbc.co.uk/food/recipes/perfectwelshrarebit_13772 Divide the rarebit mixture between the slices of toast, ensuring that all the edges are covered. Good Food Deal Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Almost all recipes call for cheddar, but I suspect that's simply because it's what most of us keep in the house – and rarebit is a very Sunday-evening, empty fridge type of dish. You will also need a grill pan or baking tray lined with foil. Place the slices of bread on a flat baking sheet and grill on one … Let the mixture bubble for 2 minutes, take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly milled pepper. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cover each slice (on the untoasted side) liberally with the cheese mixture. First melt the butter in a small saucepan, blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time. Delia’s recipe is particularly easy as, unlike most Welsh rarebits, you don’t heat the cheese mixture before adding it to the bread, which makes washing up afterwards easier. Serves 4 for lunch or as a starter or 2 as a main course, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture. Method First melt the butter in a small saucepan, blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time.