(Irish) Welsh Rarebit

Happy St David’s Day!

To celebrate, we’re making the cheesetastic classic, Welsh Rarebit. Now there are lots of recipes out there that promise they’re the most authentic. I’ve combined a touch of Hugh F-W’s with, er, what I had in the cupboard. The result was a ridonculously cheesy dinner that left me nearly comatose. It’s creamy, rich and tangy – perfect served with a side of bacon or some greens!

Serves 1 or 2 (depends how hungry you are – I went for the 2 slices all by myself and really struggled to finish – it’s so rich!)

25g flour
25g butter
120mls Guinness, warmed (you can use stout or pale ale instead)
120g extra mature Welsh cheddar (I used Colliers – it’s really tasty)
1tsp English mustard
1 tbsp Worcestershire sauce
pinch of black pepper
2 very large/thick slices wholemeal or seedy bread

Melt the butter in a medium saucepan and add the flour. Stir well until you get a roux. Keep stirring for a couple of minutes while it cooks and turn the heat right down. While you’re doing that, measure out your Guinness and pop in the microwave for a minute.
When the Guinness is warmed through, add it bit by bit to the roux, stirring constantly as it combines. You should have a smooth, thick, glossy sauce. Keep the heat low and stir occasionally. Grate the cheese and add it to the sauce, stirring until it’s all melty and combined. You can turn the heat up for a min while it melts but keep it moving at all times.
When it’s all melted together and thick, toast your bread. Then add in the Worcester sauce and mustard and stir until well combined. Season with black pepper.
Once your bread is toasted, spread each slice generously with the cheesy mix and put under a hot grill for a new minutes until it is golden brown on top. Serve with the leftover beer, some bacon, and/or some greens!

Hot tip – if you like it warm, you can add a dash of cayenne pepper to the mix! Huzzah!

Even hotter tip! – why not pop some caramelised onions on your toast before adding the cheesy mixture? Yum!