Stout Welsh Rarebit
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Course
Snacks
Stout Welsh Rarebit
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Molten cheese toasted Welsh rarebit with stout and bacon.
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Ingredients
- 25 gm butter
- 25 gms flour
- ½ cup Castle Milk Stout
- ¼ cup milk
- 1 tsp Dijon or English mustard
- 1 Tbsp Worcestershire sauce
- 125 gm good quality mature Cheddar
- a touch of freshly ground white or black pepper
- Chives to garnish optional
- Back Bacon Rashers lightly fried (optional)
- 4 – 6 slices of bread – depending on how big they are
- Butter to toast the bread
Instructions
- Heat a griddle pan to hot and butter the bread on both sides. Fry the slices on each side and fry your bacon lightly if you are using it.
- Heat up your grill and set your oven rack about a quarter of the way down.
- Make your sauce by melting the butter in a small to medium-sized heavy-based pot and add the flour. Cook until you have a dry paste over low heat.
- Add the stout in parts whisking all the time. Add the milk, mustard, Worcestershire sauce and whisk while cooking for a few minutes until you have a thick sauce.
- Add the cheese and allow it to melt completely.
- Place your toasted bread on an oven tray and top with a slice of bacon. Divide the sauce amongst the slices of bread ensuring you have a fairly generous layer and smooth it to over the surface.
- Place under the grill and cook until bubbling.
Notes
- Use a robust bread like sourdough or soda bread. Nothing to soft and fine in crumb.
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