Stout Welsh Rarebit
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
8 mins
-
Servings
4
-
Course
Snacks
Stout Welsh Rarebit
Report
Molten cheese toasted Welsh rarebit with stout and bacon.
Share:
Ingredients
- 25 butter gm
- 25 flour gms
- ½ cup Castle Milk Stout
- ¼ cup milk
- 1 tsp mustard Dijon or English
- 1 Tbsp Worcestershire sauce
- 125 cheddar cheese mature, gram amount not specified, good quality
- ground white pepper freshly ground, or black pepper
- chives optional, to garnish
- Back Bacon Rashers lightly fried (optional)
- 4 bread 6 slices, size depends
- 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
French, American
5.0
(9 reviews)
