Thursday, April 30, 2009

Welsh Rarebit or Welsh Rabbit

This is a bit of an extravagance but I think well worth it. As for the origins of the name, here is an article:

1/2 a cup of beer - thick beer is best but I used Red Stripe
1/2 a cup of whole milk
1 cup of grated cheese
8 slices of rye bread (or any bread)
1 teaspoon of vegetable oil to grease cookie sheet
4 tablespoons of butter
3 tablespoons of flour
1 teaspoon woostershire sauce
3 drops of hot sauce
1 teaspoon salt
1 teaspoon pepper
1 green onion - chopped thinly
2 bacon rashers


In a medium saucepan, melt butter on low or medium low heat.
Whisk in the flour slowly and be careful not to brown the flour..
Heat up oven to 350 degrees
Put bread on a greased cookie sheet and bake for 10 minutes. Take out when bread is lightly toasted
Add the beer to the sauce pan
Whisk to combine
Add the milk to the sauce pan
Whisk to combine
Turn up the heat to medium
Add half of the cheese to the sauce pan
Whisk till the cheese is melted and mix is of even consistancy
Add a quarter of the remaining cheese and mix again to even consistancy. (reserve the last quarter)
Reduce heat to lowest setting
Chop a green onion into thin slices
Chop 2 pieces of bacon into small pieces and fry them
Lightly grease a glass baking dish.
Place your toasted bread in a glass baking dish.
Ideally just one layer
Pour the cheese mix on top of the bread distributing evenly. There should be more than enough and its OK if it drips off
Sprinkle the green onions, bacon and remaining cheese on the top
Bake in the oven for 5-10 minutes - till the cheese mix is bubbling
Remove from oven, let it cool and enjoy!

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