Welsh Rarebit

Welsh Rarebit

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Find out why people say that Welsh Rarebit is the world’s best cheese on toast with this authentic, creamy and spicy recipe. It’s easy to make, packed with taste, and makes for a great breakfast or brunch. For an extra kick, just add more chillies.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time25 min

Ingredients

  • 1 red chilli
  • 1 red pepper
  • ½ tbsp olive oil
  • 1 tbsp Flora Buttery
  • 2 red onions, finely sliced
  • 100ml balsamic vinegar
  • 150ml water
  • ½ Knorr Vegetable Stock Pot
  • 1 tsp Maille Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 200g reduced fat Cheddar cheese, grated (or a similar vegetarian alternative)
  • 4 large slices rustic country bread

Method

  • Preheat the grill until medium hot.
  • Place the red chilli and red pepper on a baking tray, drizzle with olive oil and place under grill for 5-8 minutes until the skins start to blacken. Remove the tops from the pepper and chillies, cut and deseed, removing skin then finely chop. Set aside.
  • Melt the Flora Buttery in a large frying pan, add the red onions and cook on low heat for 6-7 minutes until soft but not browned. Add balsamic vinegar and cook for further 1 minute. Set aside.
  • Bring water to boil in small saucepan. Add the Knorr Vegetable Stock Pot and stir well until dissolved.
  • Remove from the heat. Add the Maille Dijon Mustard, Worcestershire sauce and add three quarters of the cheese, stirring well until the cheese has completely melted. Set aside to cool.
  • Meanwhile, toast the slices of bread on either side until golden. Place them on a baking sheet and spoon the onions, chopped peppers and chilli over each slice, so they are completely covered. Add the cheese sauce mixture, sprinkle with the remaining cheese.
  • Place the rarebits under the hot grill until golden and bubbling.
  • Great with some grilled tomatoes.
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