This classic Welsh rarebit recipe is so easy. Strong cheese mixed with mustard and ale makes the most satisfying topping for toast in this traditional lunch or teatime treat for the kids. In just 20 minutes you can have this on the table making it a great stand by option when you need a filling snack fast. It can also be made into a nifty meal with a big pile of salad and some cold meats. This recipe serves 4-6 people and will take only 20 mins to prepare and cook. A portion of this delicious dish works out at only 291 calories per serving.
- 30g butter
- 2 large leeks, trimmed and sliced
- 175g mature Cheddar cheese, grated
- 120ml bottled beer
- 3 level tbsp plain flour
- 1 rounded tsp English mustard
- 3-4 egg yolks
- 4-6 thick slices white bread
- Worcestershire sauce, optional
- Heat the butter in a non-stick pan. Add the leeks and cook, covered, over a medium heat for 10 minutes until softened. Set aside.
- Warm the cheese in a small pan with the beer until it melts and bubbles. Whisk in the flour until smooth and stir in the mustard. Cook gently, stirring, until it forms a thick sauce and comes away from the sides of the pan. Take off the heat. Beat in the egg yolks until smooth.
- Toast the bread lightly on both sides. Spread some leeks over each slice, then spoon the rarebit mixture over. Put back under the grill until it browns and bubbles – about 4 minutes. Drizzle with Worcestershire sauce.
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Try adding other flavours to the cheese sauce, like smoked paprika or chilli flakes if you fancy it.