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Welsh Rarebit
Preparation 10 minutes
Salad Ingredients
4 good sized slices of brown or white bread
110g mature Cheddar cheese
1 heaped teaspoon of finely chopped onion
1 teaspoon of chopped fresh sage or 1/2 teaspoon of dried sage
3 tablespoons of beer (not lager)
1/2 teaspoon English mustard
1/2 teaspoon Worcestershire Sauce
Sprinkling of cayenne pepper
Method
Finely chop or grate 1 heaped teaspoon of onion, grate the Cheddar cheese and then mix everything together except the bread and cayenne pepper.
Place the bread under a medium heat and cook as if toasting it. The grill is better than a toaster because the grill will crisp up the bread better,
Divide the mixed ingredients into two and spread on the two pieces of toasted bread. We used brown bread because we prefer it but white bread will do just as well.
Spread the mixture right to the edge of the toast to prevent the toast burning when it goes back under the grill. Sprinkle cayenne pepper lightly over the top of the mixture.
Place the two loaded pieces of toast under a medium grill - about two to three inches away from the heat source. Cook until the cheese is bubbling and the has started to turn brown (the cayenne pepper helps to give a rich colour).
Welsh Rarebit is best when served hot so serve on a plate with some garnish or salad and eat immediately.
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