The Real Cook

At one time, British Cookery was thought to be a huge joke, but recently we have seen a revival in British dishes. The kitchen is again the hub of the home, with everyone having an entirely different approach to food, demanding new ingredients and existing on a wide range of animals and vegetables. This blog celebrates food, providing suggestions for cooking and tips on ingredients. It will also discuss why some people obsess over their food, while others go hungry.

Sunday, 17 February 2013

Welsh Rarebit

This is probably the most famous welsh dish of them all. It means lightly cooked and a small portion. It is believed that it is derived from the Welshman's inability to catch a rabbit, leaving him to use cheese as an alternative. It is traditionally served on toast, sometimes with a poached egg and it makes an excellent vegetarian dish.

www.foodanddrinkphotos.com

Photographer: David Innes

Serves 4

225g / 8oz strong Cheddar or Cheshire cheese
25g / 1 oz butter
45ml / 3 tbsp Worcester sauce
15ml / 1 tbsp English mustard
55g / 2 oz breadcrumbs
60ml / 4 tbsp beer or milk
salt and ground black pepper
8 slices of bread, toasted on once side only

1- Place the cheese, butter, Worcester sauce, English mustard with the beer or milk, in a saucepan.
2- Heat and stir the mixture, until it resembles thick cream.
3- Add the breadcrumbs.
4- Add the salt and pepper to taste.
5- Pour the cheese mixture over the toast and lightly grill.
6- Serve as quickly as possible.