Family friendly

Welsh rarebit

Name: Welsh rarebit
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 leek (white part only), very thinly sliced; 1 1/2 cups (180g) grated cheddar or mature tasty cheese; 375ml bottle hoppy ale or stout; 1/2 tsp dry mustard powder; 1/2 tsp paprika or cayenne; Worcestershire sauce, to taste; 4 slices square white bread

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by Matt Preston

delicious. senior editor

Oct 09, 2015

The cheese toastie comes in many forms, from the French pan-fried cheese and ham sandwich known as the croque monsieur to the venerable English cheese and onion toasted sandwich, which is perfect served alongside a packet of cheese ’n’ onion chips and a pint of lager. It is in the Welsh kitchen, though, that it finds its apotheosis, with the beer added to the cheese. Genius!

1 leek (white part only), very thinly sliced
1 1/2 cups (180g) grated cheddar or mature tasty cheese
375ml bottle hoppy ale or stout
1/2 tsp dry mustard powder
1/2 tsp paprika or cayenne
Worcestershire sauce, to taste
4 slices square white bread

Method

1.

Place the leek in a small bowl and toss with 1 teaspoon salt. Cover and refrigerate while you prepare the toasts (this will help soften the flavour).
2.

Meanwhile, mix the grated cheese with 2 tablespoons beer, mustard powder, paprika or cayenne and a couple of shakes of Worcestershire. Give it a good stir – it will all clag together nicely. Drink the rest of the beer from the bottle while toasting.
3.

Heat the grill to medium-high and toast the bread on one side until golden.
4.

Divide the cheese mixture among the untoasted sides of the bread, spreading it to the edges. Grill for 3 minutes or until golden brown and bubbly.
5.

Meanwhile, rinse the leek in cold water and pat dry with paper towel.
6.

Serve the toasts, uncut, with a sprinkle of freshly ground black pepper and a little pile of leek on the side as a refreshing garnish and to remind you of the toastie’s essential Welshness.