You’ll need:
- 150g organic mature cheese
- 50g organic butter, unsalted
- 50g organic flour
- ½ medium onion, fully chopped
- ½ pint of Welsh cider
- 2 tsp grain mustard
What next?
- Place the chopped onion in a small pot with the butter. Cook slowly until the onion becomes transparent, without colour. Add flour and stir in and cook until the mixture feels a little like sand.
- Warm the milk with a bay leaf in it and add a little of the onion. Slowly add the milk, a little at a time, making sure you stir in thoroughly, beating the mixture with a wooden spoon to remove any lumps.
- Next add the grain mustard and slowly add some cider. Remember, you must keep the mixture thick so cook it out for a few minutes. Do not let it burn.
- Next add the grated cheese and a shake of Worcestershire sauce, and allow to cool. Then add the yolks of two eggs, allowing it to cool down and get thicker.
- Meanwhile, rub some olive oil into two thick slices of bread. Cook them on a griddle plate or just toast.
- Spread the mixture very thickly on the toast and grill until golden brown.
Recipe courtesy of Roger Stevens, Organic Centre Wales’ Chef Champion. For more recipes visit: facebook.com/organiccentrewales
Welsh rarebit or Welsh rabbit is a British dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular “Welsh rabbit”, which was later reinterpreted as “rarebit”, as the dish contains no rabbit.
