Perfect Welsh Rarebit the ultimate cheese on toast
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- เผยแพร่เมื่อ 11 พ.ค. 2019
- The best cheese on toast ever/ Welsh Rarebit / Mature cheddar / Pale Ale / Worcester sauce / yummy, make your own Welsh rarebit in advance so you can quickly prepare the best cheese on toast in the world. Enjoy making your own Welsh rarebit
better than grilled cheese
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Welsh rarebit
Butter 50g / 1.8 oz
Plain flour 50g / 1.8oz
Ale or stout. 400ml / 0.7 pint
English mustard. 1 tsp
Worcester sauce. 1 tbsp
Egg yolks. 3
mature cheddar 300g / 0.6lb
spring onions. 3
baguette. 1 - แนวปฏิบัติและการใช้ชีวิต
All i can say from the USA Mississippi is that looks. Yumm!!
Why did I watch this video at midnight??? I'm dying to get into the kitchen to make. Looks absolutely amazing 👏.
I have made this at least 5 times since I found this recipe on here. Trust me, if you want to, but haven't yet, give it a go anyhow. I must admit I didn't have worcester sauce, so I used just the tiniest bit of brown sauce (HP sauce). It was simply spectacular.
I'm so pleased you like the recipe, it's hard to make better cheese on toast. I think the brown sauce was a good idea, a tiny bit of anchovi paste could be a good alternative to worcester sauce? 😁
Mmmm, & I'd like to try the Welsh Raribit on Navajo Fry bread.
Welsh Raribit on the REZ, with Navajo Fry bread.
Wooster sauce and cheese, are lovely together mmmmm
Just what I came to learn. Thanks!
Wow. Your rarebit looks the best so far of all the videos I’ve watched
Looks great.👍
You had me salivating!
Excellent! ❤️
That is a masterpiece, sir. I have no doubt.
Food wishes is another good food channel love you both. Spread the love
A lovely compliment to be used in the same sentence as Food Wishes
Darn that looks so yummy......reminds me of my college days. We had a coffee shop we piled in to for lunch and always ordered Welsh rarebit😂👍🇿🇦
superb video. thanks you.
Lovely, and the onion ones.
This is the most English video I saw for a long time, and I'm obsessed. Got to love
Welsh ;-)
@@iain075 Oh boy, we just never learn, right? Sorry for my ignorance!
@@poharhanni only having a bit of fun :-)
i am all in on this one....yes I think it is an excellant recipe.Thanks for sharing ! ! ! ! !
I'm so glad you liked the recipe! It's always great to hear positive feedback. Enjoy cooking!
Awsome! Best one, thank you!🇺🇸
That's a lovely flag Dennis almost as nice as 🏴
Loving your cooking videos too.
thanks, I'm learning to edit them a bit better hopefully they are nice to watch and helpful too
@@unclemattscookerylessons Indeed they are! My bechamel is sauce is actually edible now, since following your video.
There is a low carb/keto bread that’s actually good. Not eggy and squishy but looks sort of like bread so people rave about it, it’s actually good yeasted bread. Search keto king bread here on TH-cam. He has an oven version using a stand mixer to knead, or a bread machine version. I had trouble finding a couple of the ingredients here in Australia, but was able to get them from iHerb. It’s a little on the expensive side so I certainly wasn’t having daily toast with it, but as an occasional treat when I was craving a sandwich it was fabulous. I also used it as pizza dough once which was awesome. If you had that recipe up your sleeve you could make proper Welsh rarebit for your lovely lady, although the onion was creative and thoughtful.
I used to make it years ago but never with this many ingredients but I will definitely give this a try .
Thank you
This looks fantastic! The best rarebit I ever had was at a little place right outside Tinturn Abbey, in Wales. It was made with Tinturn cheese which has chives and shallots mixed in. You have basically matched that flavor profile. I can't get Tinturn cheese near me in the states without paying a fortune so I will definitely be trying this . The idea of grilling the onions and using them as a base is brilliant also. Thanks so much for sharing.
Wot 'e sed. Minus Wales. More or less.
Yay. Found it. I absolutely love Welsh Rarebit but I rarely make it, as I have terrible problems making roux (I simply cannot get rid of the raw flour flavor). I remember being five years old, and my mum offering to make me what I thought was Welsh Rabbit on toast. I was so excited to try rabbit for the first time. I cannot even to begin to convey my disappointment when I discovered it was just sodding cheese on toast ; albeit a fancy one. 😂.....views have changed in the last 45 years an now LOVE it.
maybe your roux problems are down to not cooking it slowly? Try a really low heat and keep stirring slowly and deliberately for 5 minutes, that might do it?
I also like rabbit, but unfortunately it's not easy to find here, our fields are full of the cute little pests, but the British are weird about which animals they eat. It seems rabbit is off the menu for most, therefore we have to go to a specialist game butcher to find it, shame.
I recommend using a garlic baggette for the toast
Fantastic presentation mate! I am going to try this when i get home. Cheers!
Great vid bud.
11:50 Looks like me after a few beers, trying to make something edible out of the random leftovers in the fridge.
that's when the munchies kick in for me, some form of cheese and toast always hits the spot.
I love Welsh Rarebit,and used to make it alot for my two sons when they were young. I never ,ever make traditional grilled cheese arghh
Welsh rarebit might just be the best late night snack to mop up a few beers.
Thank you for educating me on pronunciation of Worcester sauce because in my country it is pronounced as wor-ches-ter🙄 even by famous "chefs".
I know and it's not their fault really, we have some strange ways of spelling and pronouncing over this side of the pond. there is a town called Loughborough which technically has about 10 different ways it could be said?
Any way have a great Christmas and hope you check out some of my more recent videos x
Yummmmmmmy
Vielen Dank
Oh how I wish I could procure eggs the color of yours here in Texas.
I saw a recipe for Welsh Rarebit last night and got the bit in my teeth to make it *right off!* All I really needed was bread and beer, though I had no flour at home...I crushed some crackers and let them fry in the butter and they actually made a reasonable roux after time. I loved the result and told my bf about it over the phone. "Welsh *rabbit?* " he asked. "Where'd you get rabbit?" (We're both American kids of the '60s-'70s who grew up with Elmer Fudd chasing Bugs Bunny so he could in fact dine on "Welsh rabbit." We've been culturally destroyed, except I've been healed!) Finally he got it. It's so delicious, like a super-rich cheese souffle on toast. Good for Wales!
(I heard that when pizza was introduced to Wales @ the 1960s, it was referred to as "Italian rarebit" to entice people to try it. I can understand this logic 100.)
Using the crackers was a great idea, breadcrumbs work too. So glad you liked it and thanks for the lovely comment, really appreciate that x
Lmao you coming at chef john? Nice vid
I'm a bit chef John fan, it was watching his videos that convinced me to set up my channel. Thanks for your comment x
Great with slices of cereal bread whose chunky seeds become toasted around the edges of the cheese... white cheddar is best grated coarsely and heaped generously from the centre... it will melt and brown quickly, moving outwards... then all that's needed is a large mug of piping hot tea, leaving the other hand free to eat and gesticulate.
Also great over grilled slices of cabbage.
I started grilling white cabbage last year, so nice. I cut thick slices and season with salt and leave for 30 minutes or so before charring on a hot grill.
Very nice and i also like food wishes i know your voice and who you are thank you for the tasty twist of wr cheers from UTAH Colledge
I'm a huge fan of a cheese toasty my favourites are croque monsieur, Welsh rarebit and the classic American grilled cheese. The Welsh rarebit btw works well with cider in place of beer.
Credit to you great job
thanks Lloyd much appreciated
We didn't use ale or stout. We used a lovely white wine.. and sometimes a bit of milk (fondue it) to make it pourable. You can then make it for lots more for the late night after party or after outing crowd. A different flavor. The W sauce was cut down a bit for the crowd as it was a bit milder. For our own after outing stronger was nicer.
thanks for you comment, I actually made a variation the other day and didnt have any beer in the fridge, so I just used milk and the end result was lovely. It went great with my homemade brown sauce
I have a chef's knife. Apparently, Uncle Matt rolls with a chef's sword... And if you know about Chef John enough to know his tribulations with "W" sauce pronunciation, you are worth a sub!
Thank you 😁
Love your recipe though I beg to differ. I'm a St. Louis American and I'll take my beer stout thank you very much. If the beer I'm drinking can lean against the same lamp post I'm leaning against...I'm there. God love you Brits.
thanks Steven, I used to love stout and Guiness was the drink, I then discovered that I hated the orrible stuff, so it's something I used to enjoy.
Cheese gravy
@Uncle Matt's Cookery Lessons I have a question is chilli powder traditional in Welsh Rarebit? I am an American of Scottish ancestry, and used to eat this as a kid, mom always used a Dark Stout, which I understand you don't care for, but she never used chilli. By the by looks delicious!
Hi Elizabeth thanks for the question, tbh I don't imagine chilli being in the traditional recipes.
The heat would come from mustard, I did my usual research for this recipe and chilli was in most recipes and I love chilli so I included it.
I've also made this with cider and it's lovely, with dishes this old I think everyones mum has their own version? X
I liked the onion, but I would have lovedto have seen the mushrooms
Just roast a large mushroom like a portabella or field mushroom then top it with the rarebit Pam, you'll love it x
Hi Uncle Matt.
This looks terrific but can you substitute the booze in this recipe without negatively impacting on the end enjoyment?
Yes, absolutely. I like the slightly bitter flavour from the beer however. There are very good 0% beers available now, so maybe you could try that?
Otherwise milk would be good
Thank you! Will give it a go with milk.
Silent ‘ce’ in the spelling of Worcestershire sauce. Same goes for Leicestershire etc
Dont drink alcohol so what can I put instead??
Alcohol free beer? It also works with milk, not quite the same but still pretty nice
I hope she liked it!
if I remember correctly my lovely lady did enjoy this dish, but she will let me know if she doesn't, being Polish they are very direct
😅
I like to split the cheese and drain the fat off ,then it comes back together and it thuckens and has more flavour imo
I've not heard of deliberately splitting the cheese before? I get it though, the roux will fix it.
I enjoy Welsh Rarebit, but what is that?
Welsh rarebit I think? 🤔
I've never seen a recipe for WR that included egg yolks. Is this an innovation of yours?
most recipes i've seen or Welsh rarebit are similar, they are all a roux based sauce similar to bechamel but replacing beer for the milk. The egg yolk just adds a little richness, not my idea either, most recipes I've seen add the egg, it is really nice if you give it a go
@@unclemattscookerylessons I did. It's delicious! Thanks for the recipe!
Hasn't your partner introduced you to 7% dark Polish beer? Perhaps she has and you don't like it. Guinness is worthless. No flavour and no body. Talk about it on 4th July if you're there. Wonderful recipes. Thanks.
what ever happened too toast toppers in a can , top grub that was
I'd not heard of toast toppers before, just had. quick search and they have their own facebook page?
@@unclemattscookerylessons haha didant know that , used too buy loads of them toast toppers back in the 80s it was top grub as well , maybe they will bring em back
@@unclemattscookerylessons just had a look on facey some one had a can on ebay for 15 quid lol
@staircase2 we need the toast toppers back i loved em
Have to try it. I know it's not a rabbit, but if it's a Welsh Rabbit, when it has an egg, shouldn't it be a Doe not a Buck ? .. more jocularity.
Mmm errr maybe yeah?
A welsh rabbit, I wonder if it's robots favourite? You know the enterprise is actually a brain and all the crew are different parts of a whole being?
Low carb diet, so just getting rid of the bread part satisfies that diet requirement :-)
I had this a couple of days later in large mushrooms, they make a really good vessel. Unfortunately you need flour to thicken it, unless you have any low carb thickening agents to recommend?
Not fair that all the things I love make me fatter!
Uncle Matt's Cookery Lessons Corn starch maybe? about the same carbs as flour but you use half as much. I don’t think arrowroot would hold up to the high heat. Add the cornstarch to the beer, should be able to cut the butter down.
LOL! The yanks don't understand dropping parts of words for pronunciation! "Wooster-shere" Eddin-bru" "Sawls-bry" etc.... [Chef John is otherwise VG!]
I'm doing this, this arvo! Yummmo!
thanks Pete, great user name btw, my understanding of the English language is that because it was formed from a combination of influences such as Latin, German, French and Scandinavians plus some others maybe? There are many contradictions on pronunciation.
@@unclemattscookerylessons Yeah, nah... Yanks can't do English f'shit, mate! ...and I'm Aussie, not a Pommie!
What can you use in the place of Beer..... yes yes I know, but I don't like alcohol in food, like gravy or meat dishes I can always taste it never cooked meat using alcohol myself, only had it out at restaurants and I can taste it and I just don't like the taste, now if it's used in a trifle well that's a totally different matter I mean how can anyone not enjoy a Sherry trifle, I've also used brandy in a trifle, and orange liqueur and used fresh oranges as the fruit or a tin of mandarins, not used beer or cider, but have used Baileys Irish cream oh and also Tia Maria now that was very nice, and yes I know I'm weird, but I'm ok with that. That did look yummy but not the beer.
Thanks for your question and explanation of which alcohols you like in different foods. I personally like raw alcohol in desserts but it must be cooked out in savoury dishes.
About the Welsh rarebit, I've made it with milk instead of beer and it was really nice. I guess you could try apple juice but that might be really sweet? Or maybe grape juice? 😁
@@unclemattscookerylessons You figured me out I like alcohol in sweet food 😆😆😆 because yeah I have a sweet tooth, any white wine has to be a sweet white wine, that's for letting me know I can use milk in the place beer.
Under no circumstances should anyone ever attempt to make this version of Welsh Rabrebit. Its addictive nature only encourages obesity. I'll be sending you the bill for a new wardrobe very soon!
Yep this isn't the healthy eating channel, sorry
@@unclemattscookerylessons One of the very reasons I am subscribed! Butter, cream, ... 🐷
This is a meal, not a snack.
Any dark ale/beer is worth it.
But hot chilli powder?.. are you crazy?…
Yes I am a bit crazy, I love a bit of heat
Why do you waste the egg whites you can freeze it or make meringue or add onion, tomatoes, chilli and cheese to make omelettes. Don’t waste please.
I use egg whites sometimes, but I try not to consume sugar lately so meringue is out.
Check out my spiced nuts video if you want to see a really good use for egg whites
Thanks for commenting 😀
No! Its not bloody cheese-on-toast!
thanks for your comment, I love it when people get triggered about food. 1 is the bread toasted? 2 is there cheese on top of the toast?
Really though thanks for getting involved it helps my channel, and maybe calm down a little mate.
Pizza aka cheese bread
Not Welsh. "Welsh" was probably used as a pejorative dysphemism, meaning "anything substandard or vulgar", and suggesting that "only people as poor and stupid as the Welsh would eat cheese and call it rabbit", or that "the closest thing to rabbit the Welsh could afford was melted cheese on toast".
You seem very upset John?
I do wish Americans would not try to pronounce Worcestershire sauce they totally make themselves look silly.
Woo-sir-ses-ses-stir-shire! Let's not mention aluminium?
They make a right bloody mess of it, eh?
Don't teach to make Welshrarbit and make something different you dope.
Please explain how I went wrong sir?
I have never heard of Uncle Matt's Cookery Lessons until now. But you want people to go and trash talk Food Wishes?? No thank you, Streamers on TH-cam earn their subscibers etc, not try to cause conflict to gain extra viewers. Tsk Tsk Tsk! Very unprofessional!
I have no idea what you're talking about, I based my video style on chef John. I've complimented him many times, what a strange comment?