Welsh rarebit then. What even is it?? Posh cheese on toast innit. Except it’s a punchier creamier cheese on toast, a cheese on toast for when you have a few minutes more to indulge your tastebuds.
It originated in Wales (surprise!) though details seem sketchy; it seems there may have even been English and Scottish versions. It seems it was originally called Welsh Rabbit and was served in alehouses or was just a luscious tea eaten at home. How it changed to ‘rarebit’ I don’t know but will be sure to ask someone I know who has a book on such things, and I’ll update this as and when.
Mean time, forget all that and enjoy eating it!
Mix the mustard powder to a paste with a little of the stout or milk.
Add the mustard paste, the rest of the stout or milk, the butter and Worcester sauce to a small saucepan and melt gently.
Add the cheese and gently melt that too, without overheating.
Toast the bread.
Beat the egg yolk into the very slightly cooled cheese mixture.
Spread the mixture between your two slices of toast then grill until bubbling.
Serve with a good chutney or some thinly sliced red onion.
Cheese is not only gorgeous to eat but provides some important nutrients including phosphorus, calcium and vitamin B12. Phosphorus forms part of every one of our cells, so is pretty important! It’s actually quite abundant in the diet so you don’t have to OD on cheese – sorry 🙂
Calcium is not only good for teeth and bones but helps to balance the PH of the blood as well as assisting with nerve signals and muscle function. B12 performs a lot of functions but its main claim to fame is red blood cell production.
Sourdough bread will make your gut happier by giving it lots of lovely probiotics.
Poets have been mysteriously silent on the subject of cheese.