[arugula]

Anyone got an easy Welsh rarebit recipe that doesn't use beer? Oh and I have run out of mustard powder and couldn't get any yesterday.

My Dad used to make it when I was a kid and I remember there was always something that looked like a roux going on in the pan - the mustard powder I suppose?

I wondered if I can make it with wet mustard and how to adapt things...

No rush, I was planning to make this today.

[snowdrops]

Before my dad died he had a request for welsh rarebit,mum made him some but he didn't like it said it wasn't right,I got a recipe by Gary Rhodes. That had a roux going on as I recall. I don't know if I've still got it,I'll go & look, but you might be able to gurgle it.

[arugula]

Thanks snowdrops I'll see if I can find a Gary Rhodes recipe. I did google no beer recipes yesterday and its amazing how many come up in the search which do have beer in them... 

[snowdrops]

I thought it was just me that happened too :blink:

[arugula]

  No definitely not! 

I suppose I can just leave it out or put a bit of extra milk in... There's quite a nice looking recipe from the Cheese Society on the BBC Good Food website. I might give it a go if no-one has one to share later.

[plum crumble]

no beer in your Welsh rarebit? Well, that's just cheese sauce on toast then. I imagine you make a very thick cheesey roux with mustard (and a hint of nutmeg), and pour on bread and grill.

[cheshirecheese]

I seem to remember using Worcester Sauce and/or a splash or Tabasco ...  ::

[Mrs Bee]

Gary's welsh rabbit.  Gary is my Guru

700g mature cheddar
150ml milk
25g plain flour
50g fresh white breadcrumbs
1 tablespoon of English mustard powder
2 shakes worcestershire sauce
salt and freshly ground white pepper
2 eggs
2 egg yolks

Slowly melt the cheese and milk. Do not boil or the cheese will separate.

When the mixture is smooth and just begins to bubble, add the flour, breadcrumbs, mustard and cook for a few minute until the mixture comes away from the side of pan and begins to form a ball shape.

Add seasoning and worcester sauce.

Leave to go cold then put it  into a food processor. With the motor running SLowly add the eggs and egg yolks. (if you do not have a processor use a mixer or beat like crazy with a wooden spoon.

Chill this mix in the fridge to cool. When cool it is very easy to use a bit like playdough.

The mix freezes beautifully. Divide it into 3 or 4 batches for use another time.

He uses this in top of his smoked haddock recipe which is divine.

[plum crumble]

mmmm, sounds excellent.

[Mrs Bee]

OOPS. Really should put my glasses on before reading posts. You wanted an easy recipe and have run out of mustard.

However the recipe might do for you when you get some more mustard and you can make a load and freeze it.

You could always do it without the mustard.

[cheshirecheese]

This is from my battered old copy of Delia's 'Complete Cookery' ... it's a bit of a la-di-da version as it's for 'Welsh Rarebit Souffle', but it's absolutely delicious and well worth the effort.  This is where my memory of Worcester Sauce and cayenne/Tabasco came from!

10g Butter
10g Flour
6 Tbsp Milk
1 Tsp French Mustard
Dash of Worcester Sauce
Cayenne Pepper or Tabasco Sauce to taste
2 Eggs, Separated
25g each of Mature Cheddar and Parmesan (or just 50g of Mature Cheddar)
6 Slices of White Bread cut from a small loaf
Salt & Pepper

Melt the butter in a small saucepan, blend in the flour and cook for a couple of minutes before adding the milk very gradually, stirring all the time.  Let the mixture bubble for 2 minutes then take off the heat and stir in the mustard, Worcester sauce, cayenne to taste and a little salt and pepper.

Beat the egg yolks, then stir them into the sauce and leave it to cool for a minute whilst you toast the bread on one side only.

Beat the grated cheese(s) into the sauce.

Whisk the egg whites till stiff, and then carefully fold into the sauce with a metal spoon.

Cover the untoasted side of each slice of bread with the cheese mixture.  Place the slices under a medium grill, and when the tops are golden, light and puffy, serve immediately.

[Mrs Bee]

I have found these recipes in my British cookery book.

1lb grated cheese
1oz butter
5fl oz milk or ale
2 teaspoons made mustard
salt and pepper

Melt butter, add grated cheese over low heat until melted.
Add remainng ingredients and seasoning.
Our over toast.


Or Irish rarebit
1lb grated cheddar
1/2 oz butter
5 fl oz milk
1 tab vinegar
1 tsp made mustard
1 oz roughly chopped gerkin
salt and pepper
Same method, add gerkins last

or Scotch rarebit
1 lb grated Dunlop cheese
3-4oz butter
6-7 fl oz stout
1 teaspoon made mustard
pepper

Melt cheese and butter together in double saucepan; add remaining ingreidents and stir until blended.
Spoon in bowls and serve with toast soldiers for dipping.

And apparently according to my book there has been  controversy as to the correct name since the 18th century. The Welsh call it rabbit or Caws Pobi, but rarebit as meaning soft is more likely.
However this rarebit or rabbit was accredited to the Welsh as far back as the 14th century and later immoralised by Boorde in his tale of  Toasted Cheese and St Peter.

[arugula]

OOPS. Really should put my glasses on before reading posts. You wanted an easy recipe and have run out of mustard.

That is an easy recipe Mrs B, I haven't run out of mustard just dry mustard and it looks rather like the Cheese Society one I mentioned earlier.

[arugula]

That looks like a good one too cheshirecheese, I'll have to make this more often.

And more variations, Mrs B. They all sound good.

[Mrs Bee]

Have to say that if you can be bothered when you have more time th Gary Rhodes recipe is ace.