What's Up With That Welsh Rabbit?

Welsh Rabbit

So what is so special about cheese on toast anyway, you may ask. Then I have to smile and tell you that although, for cheese and toast it is a bit of work, Welsh Rabbit or Rarebit bit (if you like it called by its non-cuddly name) is something you just have not tried yet.

What happens when you take an ordinary piece of bread, toast it and pour the most gorgeously luscious and creamy, hop-rich, aromatic beer-cheese sauce?

It turns into a bite of heaven, and transforms something as humble as bread and cheese into a dish meant for the royalties.

Great as breakfast or to be eaten on its own as a non-fastidious cook's entrée, its brilliant paired with a poached egg and some salad greens. Yummy!

So what will you need:

2 tablespoons butter
1/2 tablespoon vegetable oil
2 tablespoons flour
3/4 cup milk
150 grams cheddar cheese (grated)
1 cup  aromatic beer (I use Whistling Wheat from Geist)
1 tsp mustard (preferably English)
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks

4 slices on toast

Method:

You Want This Cheese Sauce. Trust Me.

1. In a pan melt the butter and the oil together. The oil ensures the butter would not burn once you increase the temperature.

2. Now add the flour into the pan and whisk around to make a light brown roux with them. Allow it to cool and set aside.

3. Bring the milk to boil, and gently whisk in the roux into the milk. You have to ensure that the mixture does not burn. Keep whisking.

4. Now add the cheese into the pan and allow it to melt into the sauce.

5. Now add the beer, mustard and Worcestershire sauce once the mixture thickens. Allow it bubble down a little. Do take care not to burn the sauce though.

6. Beat the egg yolks and pour it into cheese sauce.

7. Season well with salt and pepper to taste.

To Serve:

1. Toast the bread.

2. Pour the cheese sauce on to the slices.

3. Grill lightly and serve as you see fit.