WELSH Rarebit Welsh Rabbit TRADITIONAL Welsh dish
The history of Welsh Rarebit, formerly known as Welsh Rabbit, is both interesting and somewhat humorous. This traditional Welsh dish is a savory sauce of melted cheese, typically mixed with other ingredients like ale, mustard, and Worcestershire sauce, served hot over toasted bread.
The dish first appeared in 18th-century Britain. One of the earliest mentions was in 1725 in a book called The Art of Cookery by Hannah Glasse.
The term Welsh Rabbit was originally used, and it's believed to be a playful, derogatory term coined by the English. The implication was that due to poverty or simplicity in their diet, the Welsh used cheese as a substitute for the more expensive meats like rabbit. Over time, the name evolved to Welsh Rarebit, though the reasons for this change are unclear. It's possible that the change was made to avoid confusion, or it may have been a way to make the name sound more refined.
While the dish has its roots in Welsh culture, it became popular across Great Britain. It was often enjoyed as a supper dish in public houses (pubs) and a common feature in home cooking.
Traditional Welsh Rarebit includes Welsh cheese, like Cheddar or Caerphilly, melted into a sauce with ale or beer, mustard, and sometimes Worcestershire sauce or paprika. This mixture is poured over toasted bread and sometimes grilled until bubbly and brown. Over time, many recipe variations have developed, including additions like tomatoes or bacon.
Welsh Rarebit has become more than just a simple dish; it symbolises Welsh identity and pride. It's often served in Welsh-themed meals and on St. David’s Day, the national day of Wales.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder or 1 tbsp English, mustard
- 1/2 teaspoon cayenne pepper optional - I used paprika
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup to start with dark beer, like a stout or porter or as much as you like
- 2/3 cup heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 4 slices of thick bread, toasted
- Salt and freshly ground black pepper to taste
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You can cook this amazing dish in any oven; the oven I use is a HYSapientia 24L Air fryer oven
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Fortnum & Mason The Cook Book - Welsh Rarebit
Written by Tom Parker Bowles, The Fortnum's Cook Book brings together recipes from all three centuries of our history - from famous Scotch Eggs and Afternoon Tea Scones to contemporary dishes like Grilled Bones, Welsh Rarebit and Elvas Plums.
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The Welsh Rabbit Grilled Cheese That No One Is Talking About
This Welsh rarebit takes open-faced grilled cheese to a whole new level..
Welsh Rarebit Recipe:
2.5 oz (72 grams) unsalted butter
4 tbsp (31 grams) all-purpose flour
2 tsp Coleman's dry mustard powder
1 tsp cayenne pepper
1 3/4 cup (414ml) guiness
1 pound (453 grams) of mature English cheddar
1-2 tbsp Worcestershire sauce
Thick slices of white bread
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How To Make This Classic Welsh Rarebit
Today we make this classic Welsh Rarebit (rabbit?) recipe! This is something my mom used to make growing up, and this is her original recipe.
This is a classic cheesy comfort food, and if you've never tried it on hot toast I highly recommend it! The recipe in the video is a fusion of two recipes, so rather than my normal PDF I'm going to include a scan of the two originals plus the hand written notes for the recipe made in the video:
Welsh Rarebit or Welsh Rabbit
Welsh Rarebit or Rabbit is an absolute comfort food, especially when the weather is grim outside. Its got melted cheese, its got beer and loads of umami. Whats not to like!
Posh cheese on toast with beer!
The recipe can be found at
00:00 Introduction
00:12 Ingredients
01:37 The cheese Sauce
05:31 Toasting the rarebit
07:14 Ready for serving
07:59 Outtakes
Breville Presents Welsh Rarebit - Mind of a Chef Techniques with April Bloomfield
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Mind of a Chef Techniques with April Bloomfield is a video series that highlights the quintessential spirit of Chef Bloomfield's culinary ideas, themes, and techniques.
Don't even think of calling it Rabbit -- it's Welsh Rarebit. But really, it's just a very classic pub dish of a rich, buttery cheese and Worcestershire sauce on toast, melted under the broiler until bubbly and slightly browned.
Make this recipe with the Smart Oven from Breville:
Find this recipe here:
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