BEERWOLF - Wolverhampton Campaign for Real Ale

Welsh
rarebit
Here’s one for supper or when you have post
pub munchies, a real welsh rarebit is so much
more than “cheese on toast”!
Ingredients
Recipe created by Lynn
Roden, CAMRA Member
3 rashers streaky bacon
1 small onion fi nely chopped
25g butter
25g plain fl our
100ml strong dark beer
50ml whole milk
150g strong cheddar grated
1 egg yolk
1 tsp. English mustard
4 tsp. Worcestershire sauce
Pinch cayenne pepper
Freshly ground black pepper
Method
First grill bacon until crisp and allow to cool,
gently fry onion in a teaspoon of oil until
soft but not coloured. Allow to cool. Melt the
butter and add fl our and cook over a low heat
for 30 seconds then slowly add beer a little
at a time, then add milk and stir, simmering
for 2 to 3 minutes until a smooth paste is
achieved. Then add cheese, egg yolk, mustard,
Worcestershire sauce, cayenne pepper. Stir
until cheese melts into the sauce. Season with
black pepper to taste and take off heat. Stir in
the onions, cut bacon into tiny pieces and add
that too. Stir well and allow to cool.
This is now ready to use or it can be kept in
the fridge for a couple of days covered in cling
fi lm.
To use fi rst toast your chosen bread on both
Lynn’s Recipe
Lynn’s Recipe
sides then spread your paste thickly and right
to the edges of your toast, then put under a
hot grill for 30 to 50 seconds until brown and
bubbling.
Ideal comfort food on a cold day, enjoy with
the rest of your beer. I used Jennings Sneck
Lifter.
Combermere Arms
The Country Pub in the City
A traditional public house that offers
more than a typical pub. Whether you
want to
enjoy a pint of award-winning cask ale,
try our home-made food, or relax in our
secluded beer garden,
a warm welcome awaits.
Contact us on 01902 421880 or better
yet, join Gavin & Jo at 90 Chapel Ash
Beer wolf Spring 2012 31