Dish

Welsh Rarebit

Welsh Rarebit is made with a blend of sharp cheddar cheese, Worcestershire sauce, mustard, and beer. The cheese sauce is then poured over toasted bread and broiled until bubbly and golden brown. This dish is rich and flavorful, and it is perfect for a hearty breakfast or brunch. It is also a great way to use up leftover bread and cheese.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Welsh cuisine

Snack

Origins and history

Welsh Rarebit originated in Wales in the 18th century. It was originally called Welsh Rabbit, but the name was changed to Welsh Rarebit in the 19th century to make it sound more sophisticated. The dish became popular in England and America in the 19th century, and it is still a popular breakfast and brunch dish today.

Dietary considerations

This dish is not suitable for those who are lactose intolerant or have a dairy allergy. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of Welsh Rarebit, including adding bacon, tomato, or ham to the cheese sauce. Some recipes also call for using different types of cheese, such as blue cheese or Gruyere.

Presentation and garnishing

Welsh Rarebit should be served hot and bubbly, with a sprinkle of chopped parsley or chives on top. It can also be garnished with a slice of tomato or a sprig of fresh thyme.

Tips & Tricks

To make the cheese sauce extra creamy, add a splash of heavy cream or milk. You can also use different types of bread, such as sourdough or rye, for a different flavor and texture.