May 30, 2010

Welsh Rarebit (the restaurant version)

Welsh Rarebit

I have access to Food Network (UK version) and now ya’ll are in trouble. No, seriously, I can’t stop watching that channel—it’s so much stronger than I am. I’m smitten with Bobby Flay, have a major crush on Tyler Florence, I get all happy when I see the cheerful Rachael Ray and I cringe and quickly zap channels when I spot Giada de Laurentiis.

I’ve also seen some of the most amazing recipes fly across the screen and I’ve been making so many mental notes that I now need a mental note just to keep track of ‘em. One of them was the ‘make ahead and freeze’ version of Welsh Rarebit. Is that a novel idea or what? Welsh Rarebit is that delicious savory, really thick, gooey cheese sauce that you pour over (toasted) bread and then pop under a broiler. Beer and cheddar, what’s not to love? Your guy will love you for it, I promise.

I got this recipe from Andy Bates, he’s my new hero. He also demonstrated how to prep the sauce and freeze it in portions, making it really easy accessible for nighttime munchies, hence the phrase ‘restaurant version’. Not sure if it’s helping my diet much, seeing as I polished off an entire batch these past few days, but it sure is tasty! Let’s make some.

 

Ingredients:

5 cups cheddar
2 cups Guinness
3/4 cup all-purpose flour
1 stick butter
3 tbsp worcestershiresauce
6 tsp Dijon mustard (or 4 tsp English mustard)
2 egg yolks
black pepper

Directions:

Here’s 5 cups grated sharp cheddar. This seems like a lot of cheddar and, well, face it… it is. But that’s what makes Welsh Rarebit so good! Don’t fear the cheddar!
Welsh Rarebit

I was really surprised to find that Andy Bates doesn’t use milk, merely beer. Much to the delight of the men who put the Welsh Rarebit to the test for me. I opted for dark, strong and flavorful Guinness, but any stout will work.

If you want to cut down on the beer, I’m sure that replacing 1 cup of Guinness with 1 cup of milk will work beautifully, too. It will make a lighter, more yellowish, sauce. We’ll heat the beer so pour 2 cups in a sauce pan and warm it up. Do not boil it!
Welsh Rarebit

Keep 3/4 cup of all-purpose flour nearby.
Welsh Rarebit

The original recipe calls for English mustard. I didn’t have any. So I used Dijon mustard in stead, but because Dijon is far less sharp than English mustard I’ve added 2 extra tsp. Add 3 tbsp worcestershiresauce to the mustard and mix it up.
Welsh Rarebit

If you’re gonna use 1 stick of butter in a recipe, you better make sure it’s a pretty darn good recipe. This is, so this is your cue to melt a whole stick of butter.
Welsh Rarebit

Add the flour, and cook over low heat for 3 minutes. Keep stirring to prevent the roux from burning.
Welsh Rarebit

Pour in the warm beer and stir like a maniac. It’s a really thick sauce now.
Welsh Rarebit

Now it’s as simple as adding the cheddar, pouring in the mustard mix and adding a generous amount of black pepper. Stir well and let the cheddar melt. That’s it.
Welsh Rarebit

It’s a really thick, fragrant sauce now, almost a paste. Separate two eggs—freeze the egg-whites for meringue—take the sauce pan off the stove and add the yolks to the sauce. Again, stir.
Welsh Rarebit

You’ll need thick slices of bread. My blood sugar level doesn’t handle white bread, so I go for (semi) whole wheat bread most of the time. Prefer the flavor anyway.
Welsh Rarebit

Lightly toast the bread.
Welsh Rarebit

And slather it with the delicious sauce we’ve just made. Then pop it under the broiler, as close as it’ll go, and wait for the cheese sauce to get all warm and golden brown.
Welsh Rarebit

Eat it and weep. Or drink beer with it as I did and then weep.
Welsh Rarebit

Epilogue!

Here’s what you do with the rest of the sauce:

Grab a baking tray and cover it with a piece of grease-proof paper big enough to cover the tray and to fold it over again. Put the sauce right on top of it and level it. Fold the paper over it and press it down. Now put it in the freezer for about an hour and a half.
Welsh Rarebit

After an hour and a half you take the tray out of the freezer and cut the Welsh Rarebit (don’t remove the paper) into separate portions. Put the portions in Ziploc bag and put them back in the freezer. Whenever you get one those annoying cravings, simply grab a slice of Welsh Rarebit, put it on top a piece of toast and pop it under the broiler.
Welsh Rarebit

Welsh Rarebit
Ingredients
  • 5 cups cheddar
    2 cups Guinness
    3/4 cup all-purpose flour
    1 stick butter
    3 tbsp worcestershiresauce
    6 tsp Dijon mustard (or 4 tsp English mustard)
    2 egg yolks
    black pepper
Directions
  1. Grate 5 cups of cheddar. Pour the Guiness (or any other Stout) in a sauce pan and heat it. Do not boil it. Combine the mustard with the worcestershiresauce and stir well. Melt the butter, add the flour and cook the roux, over low heat, for 3 minutes while stirring now and then.

    Pour the warm Guiness in there and stir. It should be a really thick sauce now. Add the cheddar, mustard mix and a generous amount of black pepper and let the cheese melt. Seperate two eggs in the mean time. Take the sauce pan off the stove and stir in the egg yolks. Slice the bread, lightly toast it and slather it with the sauce. Pop under the broiler until warm and golden bown.

    Grab a baking tray and cover it with a piece of grease-proof paper big enough to cover the tray and to fold it over again. Put the remaining cheese sauce right on top of it and level it. Fold the paper over it and press it down. Now put it in the freezer for about an hour and a half. After an hour and a half you take the tray out of the freezer and cut the Welsh Rarebit (don’t remove the paper) into separate portions. Put the portions in ziploc bag and put them back in the freezer. Whenever you get a craving, simply grab a slice of Welsh Rarebit, put it on top a piece of toast and pop it under the broiler.
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Filed under: Expressions,life,randomness — Tags: — Kay @ 2:58 pm

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Filed under: Photography,shooting tips — Tags: , , , — Kay @ 11:31 am

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