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Welsh Rarebit Recipe

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This recipe for Welsh Rarebit is from Tullett Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
300 g créme fraiche
1 heaped tsp English mustard
200 g mature Cheddar cheese
Worcestershire sauce
2 x 270 g loaves of nice ciabatta

TO SERVE
1 jar of chilli jam
1 jar of baby cornichons
1 jar of silverskin pickled onions
100 g watercress

Directions:
Directions:
METHOD
1. Seperate the eggs, then whisk the yolks with the créme fraiche and mustard (put the egg whites into a ziplock bag and put in the freezer to use for making meringue another day)
2. Finely grate and stir in the cheese, then season with sea salt, black pepper and a good few drops of Worcestershire sauce. Cover, and put into the fridge for up to 2 days, or until needed
3. When ready to cook, preheat the oven to 180ºC/160ºC fan. Halve the ciabattas lengthways, place on a large baking tray and pop into the oven for 10-15 mins to crisp up. Take out the tray, then divide and spread the rarebit mixture evenly across the ciabatta halves, randomly stabbing them with a regular eating knife to encourage the rarebit to penetrate the bread
4. Return to the oven for a further 10-15 mins, or until they are golden and bubbling
5. Slice up the rarebit and serve with chilli jam, cornichons, silverskin pickled onions and picked watercress leaves for a bit of crunch and contrast

Number Of Servings:
Number Of Servings:
Serves 12
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe is great, as you can make the rarebit topping in advance and simply keep it in the fridge, ready to spread, bake and go.

 

 

 

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