Recipe: Welsh Rarebit, my way—proper cheese on toast!
Welsh Rarebit has fallen somewhat out of fashion, perhaps because people remember it as a slimy, heavy affair not really dissimilar to cheese-on-toast. For Christmas, I was given a jar of pre-made Welsh Rarebit from Fortnum and Mason—their effort was pretty good but it got me thinking, could I do better?
My recipe for Welsh Rarebit might be unorthodox but it certainly makes for a light and delicious supper or lunch dish. I serve it with some leeks, softened in a pan, and a green salad.
The Recipe (serves 1):
Ingredients:
2 x slice of toast
1 x egg yolk
1 x egg white, beaten until stiff
50g cheddar
20g gruyere (or otherwise)
1 tsp Dijon mustard
1/2 tsp grated nutmeg
1 x splash of milk
Method:
1. In a small pan, melt the cheese on a low heat with a splash of milk to lubricate it.
2. Whilst the cheese is melting, beat the egg white until stiff.
3. Add the mustard and the nutmeg (the addition of Worcestershire sauce is also highly recommended but it is not vegetarian).
4. Working quickly, fold the cheese through the egg white until thoroughly combined.
5. Heap the mixture onto the slices of toast and place under a hot grill until well browned on top.
6. Enjoy with a spoonful of leeks, softened, and a green salad.
7. Delicious!
Watch this space for a full video recipe, comming soon! If there's other lovely food that you would like to see Lovely Food Guy make then do comment!