Welsh Rabbit (Rarebit) with Sage and Onions
Rarebit or rabbit? I like the latter, which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his gun.
Serves 4 for lunch or as a starter or 2 as a main course
|1 level dessertspoon chopped fresh sage|
|1 rounded dessertspoon grated onion|
|8 oz (225 g) mature Cheddar, grated|
|1 rounded teaspoon mustard powder|
|4 tablespoons brown ale|
|1 large egg, beaten|
|4 large, thick slices from a good-quality white sandwich loaf|
|1 teaspoon Worcestershire sauce|
|a pinch cayenne pepper|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a grill pan or baking tray lined with foil.|
This recipe is taken from How to Cook Book Two.
Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp.
After that, divide the cheese mixture into 4, spread it over the toast – right to the edges so they don't get burnt – then sprinkle each one with a light dusting of cayenne pepper. Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Serve it just as it is or with some salad leaves and a sharp vinaigrette dressing.
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This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
This may sound like a snack but it is actually very substantial and just the thing for an impromptu supper for two.
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