Welsh Rarebit
Printed From: Foods of the World Forum
Category: Oceania and the Pacific Islands
Forum Name: Australia and New Zealand
Forum Discription: Australia and New Zealand
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3630
Printed Date: 26 March 2026 at 19:33
Topic: Welsh Rarebit
Posted By: Effigy
Subject: Welsh Rarebit
Date Posted: 21 July 2013 at 05:13
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So now you have home-made bread that's a day old... It doesn't keep like the shop bought stuff. From my maternal line I am mostly Welsh, and I love stuff on toast grilled with cheese. From my my Gran's cook book... "Equal hard cheddar and butter grated add mustard and an egg. Beat until creamed." My Gran taught me to tuck the bowl under your off hand arm and beat with the wooden implement of choice in your right, then switch arms halfway through, she said it made your boobs prettier. Well I have modernised that - she would never have said that directly. The mix should be light and pale (NZ butter is alot more yellow that European) so it is an half hour work out for the upper arms. Cut the crusts off stale bread, spread the mix not too generously but evenly onto 1/4" thick slices. Bake in a cool oven until dry. As I recall she did this in the evening, after cocoa at 9pm. I think she put it in the coal range and let it it go cold overnight. The resulting toast was crisp, cheesy and a little chewy, perfect for drinks the next evening. ------------- Resident Peasant |
Replies:
Posted By: TasunkaWitko
Date Posted: 22 July 2013 at 09:17
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I read about Welsh rarebit now and tehn - always want to try it but never seem to have "the right conditions" to do it right. The fact is that I really need to just do it sometime! Looks like a perfect grey-day dish that is easy to make and full of satisfying warmth....Even better when it is topping some day-old, home-made breasd. So, this autumn or winter I will make it, and of all the recipes that I've seen, I'll use this one!  Due apologies to your Gran, but how much cheddar and butter would you suggest per egg? I imagine that the mustard would be to taste...."------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: GarethM
Date Posted: 23 July 2013 at 01:40
I was saw the recipe for Welsh Rarebit in the Poultry and Game section of one site  We just make it with a slice of strong cheese on toast (occasionally with a little bit of Marmite or a couple of drops of Worcestershire Sauce). Gareth ------------- Gareth |
Posted By: Effigy
Date Posted: 27 July 2013 at 04:55
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Tas Don't think of it as a 'dish'. It should most realistically be thought of as a way to make stale bread and old cheese last a little longer. Part two of the recipe is when you get these out of the preserving jar, rinse them and re-heat in the oven until fresh. ------------- Resident Peasant |
Posted By: Effigy
Date Posted: 27 July 2013 at 05:00
Yes Gareth....but now you have opened the Marmite/Vegemite argument  ------------- Resident Peasant |
GarethM wrote: