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Welsh Rarebit
- Serves
16
- Difficulty
Easy
By Gary Rhodes
Published 1994
This recipe is really the minimum amount you can make for a successful mixture. It will keep in the fridge for up to ten days, so can be used in plenty of other dishes. My favourite use is with the Smoked Haddock with tomato salad opposite. It’s also delicious as a simple cheese on toast.
Ingredients
700 g 1½ lb 150 ml 5
Method
Put the Cheddar into a pan and add the milk. Slowly melt them together over a low heat, but do not allow the mix to boil as this will separate the cheese. When the mixture is smooth and just begins to bubble, add the flour, breadcrumbs and mustard and cook for a few minutes, stirring, over a low heat until the mixture comes away from the sides of the pan and begins to form a ball shape. Add the
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