Welsh Rarebit (Cockney Cuisine)

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Cockney cuisine set of cooking tradition and practices are associated with UK, they are known for sauces they made to accentuate the flavour of ones dish.

Welsh Rarebit is one of their popular dish, the spelling is based on the folk etymology that originally spelled as Welsh Rabbit, this is a dish made with savoury sauce of melted cheese and usually served hot. This originated from 18th century Great Britain.

The word Welsh may have been adopted because it was used by the English term meaning “foreign” while the word Rarebit meaning corruption of rabbit. Welsh Rarebit recorded in 1725.

Not particular with this dish? Have a try of one of the London’s pride dish. Here are the ingredients.


INGREDIENTS:

2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

DIRECTION:

Heat saucepan in a medium-low heat and melt the butter.
Whisk in the flour once butter melted.
Whisk constantly for about 2-3 minutes.
Do not brown the mixture.
Add mustard and whisk continuously.
Add Worcestershire sauce, salt and pepper to taste.
Whisk until smooth.
Add beer and whisk.
Add cream and whisk constantly until well combined and smooth.
Add cheese and stir constantly until when cheese melts and sauce is smooth this will take for about 4-5 minutes.
Add hot sauce and pour over toast and serve.
Note: Adding grated cheese, parsley and tomato on top will give an additional kick in your dish.

This recipe is easy to prepare, you just have to be careful about stirring the sauce because it might overcook and you have to observe the consistency of the sauce. Any version of Welsh Rarebit? Comment below and share it to other readers. Happy Eating!!!

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