Caws pori (Welsh rarebit)
Today, the 24th January 2011, is National Welsh Rarebit Day, so here is a recipe. Tomorrow I shall be making this for my daughter's breakfast - yes, I know, a day late, but when I thought about it yesterday afternoon, there were no shops open for me to buy the beer!
- 225g strong Welsh cheese, such as Black bomber cheese, grated
- 1 tablespoon butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 2 teaspoons flour
- A pinch of white pepper
- 60ml beer
- 4 large slices of bread
- In a saucepan, mix the first 6 ingredients.
- Stir in the beer, but do not make it too wet.
- Place the pan on a gentle heat, stirring until the cheese has melted and has become a thickish paste.
- Swivel the mixture around the pan, remove from heat and allow to cool a little.
- Meanwhile, toast the bread on one side only.
- Spread the mixture over the untoasted side and brown under a hot grill.
Do not use Caerphilly (yummy though it is) as it is too crumbly and in any case most Caerphilly is now made in Somerset! Do not use lager - you need bitter really. If you can find a Welsh one, then so much the better.
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