Perfect Welsh Rabbit

[davegodfrey]

I see your generic cheese on toast, and raise you my take on this, from the Grauniad.

1 tsp English mustard powder
3 tbsp stout
30g butter
2 egg yolks
(Alternatively use milk rather than the eggs and butter)
Worcestershire sauce, to taste
175g Mature Cheddar cheese, grated
2 slices good quality wholemeal granary bread

1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and milk and add the butter (or milk if you're using it) and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify.

3. Pre-heat the grill to medium-high, and toast the bread on both sides. If using egg yolk, beat this into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.

My variant on the standard cheese on toast is also somewhat different-

Take your toast and thinly spread it with chutney. You could use Branston's I suppose, but I much prefer some of Fwuffydragon's Green Tomato Chutney, that's been allowed to mature for a year or so. Place a couple of slabs of Extra Mature Cheddaar on top, and melt. Because I'm a godless heathen I usually put it in the microwave, because its quick, the ignition button on the cooker doesn't work, and I'm always running out of matches. Serve immediately, but watch your mouth- the chutney usually comes out at a temperature just below that of magma.

Comments

[ngakmafaery]

...oh, has the paper gotten worse...? When I lived there 20 years back, it was merely the Graudian...! Nice recipe...thanks!