Best 4 St Johns Welch Rarebit Recipes
St. John's Welch Rarebit, a delightful and comforting dish, has been a staple in British cuisine for centuries. Originating from the 18th century, this culinary treasure is a savory combination of melted cheese, spices, and ale, served atop toasted bread. Its rich flavor and gooey texture have made it a beloved dish for generations. Prepare to embark on a culinary journey as we explore some of the best recipes for St. John's Welch Rarebit, each offering unique variations and exquisite tastes.
Here are our top 4 tried and tested recipes!
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
WELSH RAREBIT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chopped fresh chives, for sprinkling
- Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
- To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
- Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
- Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.
ST JOHN'S WELCH RAREBIT
Taken from'Fairworld' cookbook - Savoury cheese dishes were a popular Victorian tea-time dish. It has become a recent trend to re-create old classic dishes and this one can be found on the menu at St. John's restaurant in the City of London
Provided by McCarthy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a pan over a low heat and stir in the flour and spices salt and pepper. Pour in the worcestershire sauce and guinness. Mix in the cheese and whisk until you have a stiff, smooth paste. Do not allow the mixture to boil otherwise the cheese will separate. Turn out on to a tray and allow to cool and set. This may take up to 4 hours.
- When the spread is set, divide it into 6 and spread over the toast. The rarebit is ready for grilling or it can be kept in the fridge for 2-3 days. To finish off the rarebit, just place under a hot grill, spread-side up, and toast for 2-3 minutes until the cheese bubbles and browns.
WELSH RAREBIT
The ultimate recipe for a classic Welsh Rarebit and the best cheese on toast you've ever had, from the team behind London's prestigious St John restaurant.
Provided by Trevor Gulliver
Categories Breakfast, Brunch, Lunch
Number Of Ingredients 1
Steps:
- Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it's all of one consistency, remove from the heat, pour out into a shallow container, and allow to set. It will keep happily in the fridge for a couple of weeks in this state. Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick - if you find that it doesn't spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling - grilling to just beyond your comfort threshold, to allow the flour to cook out. When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.
Tips:
- Use a good quality cheese. A good cheddar cheese will give you the best flavor and texture.
- Grate the cheese finely. This will help it melt smoothly and evenly.
- Use a heavy-bottomed saucepan. This will help to prevent the cheese from scorching.
- Cook the cheese sauce over low heat. This will help to prevent it from curdling.
- Stir the cheese sauce constantly. This will help to prevent it from sticking to the bottom of the pan.
- Add the mustard and Worcestershire sauce to taste. These ingredients will add depth of flavor to the cheese sauce.
- Serve the rarebit immediately. It is best enjoyed when it is hot and bubbly.
Conclusion:
St. John's Welch rarebit is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover cheese. With its rich and flavorful cheese sauce, St. John's Welch rarebit is sure to be a hit with your family and friends.
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