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Welsh Rarebit
- Serves
2
- Difficulty
Easy
Published 2008
This dish has attitude and a strong flavour that twangs the roof of the mouth. It knocks out cheese on toast, barely before they have touched gloves. Cheese on toast is all well and good, but a bit of Cheddar fainted on some weedy bread quickly becomes pathetic, the sad crusts regular visitors to the bin, whereas Welsh rarebit - proper!
Ingredients
25 g 1 heaped tablespoon 100 ml
Method
Melt the butter in a pan on a low heat. (Non-stick will help with the washing up.) When it is foaming, add the flour and blend it into the butter with a whisk. Whisks help to eradicate lumps, so I would commend them over spoons. Cook for about 30 seconds, but do not brown the flour, or you will have to start again. Add the stout bit by bit, whisking all the time until you have a nice smooth, br