A Welsh classic. Maybe the most famous export from wales… besides Catherine Zeta Jones, of course. 😉 Brits have an eccentric sense of humor, or rather humour, when it comes to naming their food. Do you know “Toad in the hole”? It’s sausages cooked in Yorkshire pudding batter. It sounds very very delicious, but the name! How about Bubble and Squeak (fried leftover veggies), Angels on Horseback (oysters wrapped in bacon), Singing Hinnies (sweet griddle cakes or scones)… and so many more. Many of them will be featured on GypsyPlate, but let’s figure out this Welsh rarebit first…
What is Welsh Rarebit?
Welsh rarebit, in it’s simplest form, is cheese sauce over bread. It was born as “Welsh rabbit” in 18th century Britain, somewhere in South Wales Valleys. There are plenty of legends and folklore surrounding this simple dish. Many believe that the name came in as a slur against the Welsh by the English, implying that the Welsh were so poor they had to eat melted cheese instead of rabbit. For the peasants it was even illegal to hunt in the Nobles’ forest without permission. It’s also possible that it got it’s name based on the belief that Welsh people are fond of their cheese. Whatever the case, it has never had rabbit in it. And maybe that’s why over the years the rabbit got altered to rarebit. Or maybe it was reinvented by the Welsh to sound fancier, or perhaps by the English to erase the earlier insult… whatever, it’s mostly rarebit now! There are various ways to eat this dish. Some just pour the sauce over toast, nice and simple. Some like to broil it a bit. Some like it with additional toppings. If you add fried or poached eggs on top it’s called “Buck Rabbit”. You can blend it with tomato or tomato soup to make a “Blushing Bunny”… hmm, didn’t I tell you they are funny when comes to naming their foods? Anyways, there is even a national Welsh Rarebit Day, and falls on September 3rd every year. Surely this rabbit has come a long ways!
Ingredients
Bread – You would want some hearty bread that can hold the cheese sauce. We used our no knead bread, pictured above.Cheese – Loads of sharp cheddar to create cheesy gooeyness.Butter – To make the roux.Flour – Yup, the roux.Beer – Something a bit darker, and preferably British. Newcastle, maybe??Worcestershire sauce – British flavors here.Spices – Paprika and mustard powder to create a little zing.Milk – Adds creaminess.Salt and pepperTomatoes – I am using cherry tomatoes on mine, ‘cause I love them. And the idea of roasted tomatoes on cheese toast sounds very very inviting.Thyme – Fresh… for garnishing (optional)AND NO RABBIT HERE – Yup, didn’t I tell you in the beginning… 🙂
How to make your cheese sauce, in simple steps
People often ask:
Are you ready to try this Welsh rarebit in your kitchen guys? Heed my words, if you like cheese on toast this is for you. Try it for breakfast with some nice coffee or for supper with a pint of ale… Cheers to the invisible Rabbit!!
Welsh Rarebit, on my Gypsy Plate… enjoy!
