British Entree
WELSH RAREBIT
INGREDIENTS
6 slices bread
1 tomato
3 tablespoons butter
2½ cups shredded Caerphilly or cheddar cheese
2 tablespoons flour
½ teaspoon mustard
¼ teaspoon pepper
½ teaspoon salt
½ teaspoon Worcestershire sauce
½ cup or 8 ounces beer*
* = You probably opened a 12-ounce bottle of better to get this. This will leave 4 ounces of beer for yourself. Okay, it’s not the greatest perk in the world, but it’s a start.
SPECIAL UTENSIL
baking sheet
Takes about 15 minutes, not including the time to preheat your oven.
PREPARATION
Preheat oven to 500 degrees. Toast bread. Cut tomato into 6 slices. Add butter and cheese to pan. Cook using low heat for 10 minutes or until all is melted. Stir frequently. Add flour, mustard, pepper, salt, and Worcestershire sauce. Mix with whisk until smooth. Simmer on low heat for 3 minutes or until mixture bubbles. Stir constantly. Add beer. Bring sauce to boil, stirring constantly. Remove sauce from heat.
Top each bread slice with a tomato slice. Ladle sauce equally over bread. Place sauce covered bread in oven. Broil at 500 degrees for 2 minutes or until sauce becomes brown. Serve right away to your hungry horde.
TIDBITS
1) The Mongol horde conquered much of Asia and Europe in the 13th century. Numbering in the thousands and thousands they probably would have eaten many more Welsh rarebits than your hungry horde mentioned above.
2) Many culinary historians think the Mongols would not have been so driven to conquer, loot, massacre, and enslave if their cuisine had been as tasty as this dish. Bummer.
– Chef Paul
My cookbook, Eat Me: 169 Fun Recipes From All Over the World, and novels are available in paperpack or Kindle on amazon.com
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com
