The Welsh Rabbit Grilled Cheese That No One Is Talking About
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- This Welsh rarebit takes open-faced grilled cheese to a whole new level.
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Welsh Rarebit Recipe:
2.5 oz (72 grams) unsalted butter
4 tbsp (31 grams) all-purpose flour
2 tsp Coleman's dry mustard powder
1 tsp cayenne pepper
1 3/4 cup (414ml) guiness
1 pound (453 grams) of mature English cheddar
1-2 tbsp Worcestershire sauce
Thick slices of white bread
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If you're from the UK I'm assuming you absolutely know what a welsh rarebit is, however, I took a poll recently and was shocked by how many people have never heard of this cheesy creation.. HAPPY COOKING!!
One thing I love about your channel sonny is your UK influence in some of your cooking. We get a bad reputation across the globe for some of our notoriously bad recipes (toast sandwich comes to mind)
but it's not all sh*t 😂
you are the craziest cooking channel and i am glad that the fridge doesn't have feelings
@@user-vj5xg8yc5f that also makes me upset, so much great food, restaurants and chefs coming out of the UK
For a totally unauthentic version, add a bit of marmite 👌
I thought you got it wrong but even before I turned the vid on I thought..🤔sonny never gets it wrong
As a welshman, that's the most effort I've seen put into Welsh rabbit, in a good way by the way...I just normally toast both sides of the bread, then butter one side, when the butters melted little mustard on top, slice cheddar, lay on top, put under the grill, wait for the cheese to Bubble, then add W sauce..
It's very useful to know the absolute minimum a rarebit can be haha.
@@trizzybones it's literally cheese on toast 😂😂
@@kieranthomas8558 lmao, maybe a hair more savory than that?
can confirm this is how most people do it here in Wales.
I soak the bread in worshersire sauce for 2 days. Top with a few squirts of yellow mustard, add some chunks of velveta then put it into the microwave for 2.5 minutes. Eat it with a spork. The pro tip is to make sure you use a good quality yellow mustard. I prefer great value.
Beer? Yes. Spicy mustard? Check. Quality aged cheddar? 3 for 3. 👍
Is black mustard called spicy mustard?
@@hop-skip-ouch8798 Colman’s English mustard is quite spicy. Very tasty!
@@thegodofpez Hmm. Never had that.
@@hop-skip-ouch8798 worth buying. A very different mustard to most
@@adamski320 I looked it up, and it's quite expensive where I live. Also, we have a local mustard called "Kasundi" which is the same and costs a fraction. Made with pungent seeds for that strong taste.
The rarebit recipe I've ate and made throughout my life came from a collaboration between my great-grandfather and a town priest in the later part if the 1800's. Both were 2nd generation Irish, and my gg was a local tavern owner. Beer, sharp cheddar, egg, mustard............thickened. Served over crackers with cayenne. Love it hot or cold, toast or crackers, or by the spoonful. Once per year affair. Never met a soul that didn't like it.
My late grandmother used to make Welsh rarebit, but it was much different (and simpler) than this. That’s probably because she grew up during the Great Depression, so all of her cooking was super simple with not a lot of seasoning. She made it on saltine crackers rather than toast, which I know isn’t traditional. The only spices used were salt, pepper, and that Colman’s mustard powder. No beer either-she would deglaze with milk. So yeah, that was pretty much it. Cheddar cheese, milk, salt, pepper, and mustard. On top of crackers. She would serve extra crispy bacon on the side.
It was so simple, but it’s still a comfort food for me today and brings back fond memories of her. I still have that original recipe written in her handwriting. ❤️
@Repent and believe in Jesus Christ no i love sinning and worshipping Satan, gimme more of that sin! Sin sin sin! Yeeeeeaaaaaahhh I'm gonna go about some babies and smoke weed yeah sinsinsin
Lovely story :) thank you for sharing.
@@Kat31017 This dish is quite literally a thick cracker with cheese cause, so are all grilled cheeses, ya dingus.
there's one direct answer: crackers are not bread because they're not made with yeast
stop being a dick. so chill and have a great day!!!
@@Kat31017 yes. Astute observation. point being?
Wow! I tried this in St. John, it was first their appetizer recommendation. It was cool to see how it’s done! I love the beer bechamel sauce 🔥🔥🔥
Beerchamel?
Omg this stuff seriously has to be delicious if I just found a random Albert comment. Love you Albert!!
My caulk is huge
@@2Goood Ye
My mother used to make Welsh Rarebit when I was very young. I'm sure she didn't use beer, and there was tomato in it, and it wasn't smooth at all. I figured the lumps were the "rabbit" which is what I thought she called it. It wasn't brown, it was yellow and red. It tasted sour and acidy. I actually don't know what it was she made.
Your mother’s recipe sounds like a variation of Welsh rarebit called a blushing bunny (due to the addition of tomatoes in the sauce)
@Repent and believe in Jesus Christ no thanks! i love satan
@Repent and believe in Jesus Christ no
@Repent and believe in Jesus Christ amen
@Repent and believe in Jesus Christ x to doubt
Fridge scene never disappoints 😂
I wait patiently for it 😂😂
First time for me, and I was left with a laugh and a smile lol
Grew up in L.A. going to the Cock N Bull-home of ginger beer-where they served Welsh Rarebit as an appetizer. Even better than Neiman Marcus’ Duke of Windsor sandwich in Dallas, which got me through my pregnancy. Thanks for the walk down memory lane.
You just walked me down that lane. I had lunches there with a family friend. I miss the mead with cucumber drink.
My dad loved Welsh Rarebit, always made it when we didn’t have much in the house to eat. He would have loved this for sure
Wow. Your brother is also a chef? Thanksgiving must be a real spectacle
yeah, i too love watching war
Good one!
He runs a restaurant in Newcastle called Barrio Comida and yes thanksgiving is legendary!!
Like Food Wars with less nakedness
That's awesome!
you're telling me a welsh rabbit grilled this cheese?
As a Brit and a Welshman to boot, my method is very similar, but I wouldn’t use Guinness as the end result just looks too dark! I make it thicker, and I do add an egg yolk after the last of the cheese which helps to glaze the surface under the grill and also seems to emulsify the mix if the fat from your melted cheese is threatening to separate out.
Also, just goes on toast for me - I wouldn’t have the patience to faff around with clarified butter and frying pans!
Also makes a superb topping on a nice thick piece of cod
Clarified butter is great for all kinds of things and pretty much never goes bad. So it can be made up once in a large batch and kept around.
@@GonzoDonzo yep, 5 packs of unsalted butter makes a nice, 1 litre Kilner jar full. Great to use instead of that manky veg oil for frying :)
@@GonzoDonzo And now stocked by many supermarkets as “Ghee” - used a lot in Indian cookery.
you had me at beer
Love this version of Welsh Rarebit Dude. Before Winter completely disappears, try doing your own version of Cawl (Welsh stew). Honestly, you’ll love it.
I agree, Mature cheddar with those crystal bits in it is my absolute favorite. Amazing video dude!
Kerry gold dubliner
The crystal bits are salt
@@joecobb7153 This guy gets it
@@sneer0101 I assumed so, but I didn’t actually know. Thanks!
@@JortsKitchen cool channel man looks like you can cook
When I was in England, it was usually just buttered toast with mustard and sometimes anchovy paste (which I didn't like) and cheddar melted over the top. If I decide to try this version, I'm definitely going to halve the roux and Guinness because I'm used to a more cheese forward dish. But yeah, the mustard and Worcestershire sauce are mandatory and abundant.
Pretty good recipe, would suggest using a sourdough or hardier bread and can try ale and nice beer instead of Guinness too 🏴🏴🏴
Thank you for showing something from my country 🏴 love rarebit
U love the cheese! That’s way u need 2 pounds and 2 bottles Guinness, 1 pound cheese to snack and sipping the Guinness while cooking! 🎉😂❤
As a child (many, many years ago) we would often have this after we’d had a leg of lamb the previous day so that a slice of cold lamb could be placed on the toast below the cheese. I was amazed the first time I had it without the lamb as my granny had always told me that what made it Welsh and Rarebit was the addition of the Welsh Lamb. I also remember going to restaurants where a Rarebit was served as a savoury option for those who didn’t want a sweet dessert.
I made this once and i made lamb stew with it
Ooosh now that's a great idea!
Fun fact @ThatDudeCanCook - those crystals in a mature cheddar are not salt, but rather calcium lactate crystals! - they are produced as the cheese matures an breaks down the lactose...you could joke that old cheddars are lactose free!
Would always have rarebit topped with poached eggs. Nothing better than popping that runny yolk and letting it pour all over the top before you take that first bite.
Loving the recent vids, keep it up.
One of my Dad's favorite dishes was Welsh Rarebit. Gotta make this.
having a mom from england i definately can confirm that eating blocks of cheese is normal and something i love to do!!
I just made this and it was one of the best things I've tasted in awhile! I only had rye bread and had no Guinness so I used Yuengling but it was phenomenal. totally worth cheating on my diet for 🤤
Sup dude.... Yes I am wondering what it is and thats why i clicked yes. OH OK THOUGHT THE RABBIT.... was the rare Bit...OK...18th Century...
Open faced grilled cheese....
Let's go? Where are we going?
*I AM JX100 FAMOUS MUSIC MAKER*
Thank you for that recipe. This is one of those childhood breakfast dishes I looked forward to when my folks could afford all the ingredients. Mom never made Welsh rare bit like this though! Gonna whip up some for Saturdays morning brunch this weekend.
I cringed hard when this gentleman poured a comical amount of worcestershire sauce into a pan while stating to the camera that was a tablespoon
Im in the states but my grandpa was born in Lancashire and then came here and played for the yankees back in the early 40s. He won 3 world series for them.
Every Sunday was a traditional english meal.. loved it. Now im in my 30s and i miss those days
Can I ask your grandfather's name ?
Sorry kids. You get American cheese on toasted white. THIS grilled cheese is for dad...
You know, I'm starting to think that how many times he kicks that fridge is actually a good indication of how good a recipe really is. So this MUST be good.
The splash of worcestershire at the end might be too much for my American palate.
Holy Ghee, that was terrific! I adore Welsh Rarebit but until today, I had never seen the last step that you demonstrated. I will certainly give it a try very soon because everything you have recommended previously, has been celestial!! Thanks so much for another great video! 😘
“Is the neighbor beating the living shit out of his fridge again?” “Yes honey yes he is”
Stouffers (frozen food brand on US) used to have a Welsh rarebit that was delicious but haven seen it in decades. This looks incredible 😋
hell yeah...I remember that as a kid...I used to dip crusty french bread torn into bits in it...
I've been able to get it at Shoprite, but I asked them to order it so now they carry it, at least they did as of a few months ago, haven't checked lately. I'd get every last drop of it. Really good on toast with bacon ❤️
Pours in half the bottle of Worcestershire…. “That’s about a tablespoon”
When I was a young boy I moved from India to a primary school in Wales. My best mate Devin's mother would make us these after school. Except she added something special not In your video she added mashed beans underneath and they actually don't use worechershire sauce it's more common to use donberry sauce. We used to call them mashie bean and Donnie's. His father was an alcoholic though and would hit us with the belt when we got too loud.
Cool story but what was that at the end
@@azzystillborne9125 his father was abusive for us. I have forgiven him however since I found Christ.
Bruh
Dark twist at the end there. 😂😂
The best is after one bite it transitions outdoors to him walking to the refrigerator LMFAOOOOOO
Hey Sonny, thanks for being such an awesome channel. Always makes my day better to see your videos.
Caws Pobi, os gwelwch yn dda!! ;)
I tend to make mine with a lighter ale, or even cider. Apple and cheddar is a nice mix. If you can find Y Fenni cheese, GET IT! It's already got mustard and ale in it, almost like it was made for this preparation.
News to me, thanks Sonny! Might I suggest abusing the freezer some more on the fridge. It's undented surface mocks me.
Just need to hit it a little lower lol
@@thatdudecancook lol you got it, thanks man
Originated as a jab at us welsh along the lines of we were so stupid we could mistake cheese for rabbit or we were so poor we couldn't afford rabbit. People have started calling it "rare-bit" in an attempt to steer away from cymrophobia, from what I've learned. End of the day, who doesn't enjoy a nice bit of cheese on toast? 😁
Ayo I am SO glad you filmed the fridge martial arts part like that! Love seeing multiple strikes lol It gets me pumped up! And seriously, I've said this before but your back spinning kick is so crisp and snappy. Epic stuff.
I'm new to this guy. I saw his fridge outside and wondered why? Glad he answered before I asked. Also, you're absolutely correct. I didn't expect that.
Overwrought for what's supposed to just be a simple thing you can make that's satisfying. Who tf in tyool 2022 is going to bother making a roux for a damn grilled cheese, it's asinine
Best thing about rarebit is that the whole is much greater than the sum of its parts, you can worry about where to get the most authentic ingredients from but in the spirit of grilled cheese really you can use any sharp cheese, mustard and deglazing alcohol and it’ll always be delicious.
I have used that Red Dragon mustard seed cheese & it was a sort of ecstasy
Gruyère and kirsch is a nostalgic joy
Agreed, we need more people to talk about this!! Just made this on my channel and followed your recipe. To me it tasted like a vegemite and cheese toasty which is popular here in Australia! Thanks for the inspo!!
Saying that Wales is part of England is like saying the US is part of Canada
Diolch
Cope
Is Canada not?😱
Yes, but not exactly. Of course, Wales is a separate country but technically not in the same sense as Scotland is - Wales is a principality which was annexed by England in the Middle Ages
Cope which has a king and which has a prince Scotland isn't part of England but Wales is
That looks really nice, if a little rich for me. I live in Wales in the UK and I have to tell you we don’t say the shire in Worcestershire sauce, we call it Worcester sauce, that sounds like Wooster. It’s far easier.
I'm brazilian and never heard of this, but it really looks delicious...
I come to see what type of dish this is after watching an episode of Gomer Pyle where Gomer eats Welsh rarebit and starts sleep walking and yelling at Sgt Carter and telling him off every time he ate it 😂
Best cooking channel on, well, any platform. Thanks for not selling out.
@@Cw90118 well that is subjective, as is pretty much any recipe. I thought that went without saying.
From Sheffield so use Henderson's Relish instead of Worcestershire Sauce, check it out, if you know you know!
I always ♥ how informative and open minded your videos are, and your crossover with GUGA the two of you are reminding the world all food was an experiment at one time. I just had an out of town guest who had never tried chilli and cinnamon rolls, if you've never tried it id love to see it on your channel and so would my sister. I've tried so many new foods because my sister watches your channel
Ive found the best way to make clarified butter is to use the microwave. Fast and easy. no need for stove. just use the dish you will store the butter in.
Never heard of this before but it looks amazing. Sundays I usually pick a recipe to go all out on and it looks like this will be next weeks eat.
If you are watching this in the UK you can use any old cheap cheddar - it will still be better than anything from US!
Superb! And the fridge beating must never stop!
I'm from the UK and lived here for all 43 years of my life and I've got to admit I've only had it a couple of times. It's amazing but you really don't see anywhere doing it. I dare say it's dying out but you may well have through your platform helped revive it somewhat, so chapeau! I've never made it but now I have all the info to give it a go. I hope lots of your viewers around the world give it a whirl too. A true comfort food that for my taste pair's well with a nice bowl of tomatoe soup. It's certainly a step up from cheese on toast splashed with Lee and Perrins (which is still worthy of a good roundhouse to a fridge!). Great video mate! Thanks!
What A Coincidence,, I Used To Know A Welsh Rabbit That Loved To Drink Beer & Eat Cheese.
From the UK here! Never cooked a rarebit myself, but cheese on toast is a staple part of the “home late after the pub” diet! Couple of slices of decent mature cheddar on warburtons toastie bread, turn your toaster on its side so the cheese don’t slip and bobs your uncle drunk man’s cheese on toast!
What you put cheese in your toaster? Why don’t you use the grill like the rest of us
Omg sideways toaster cheese on toast. Never thought of this. You're a genius
@@dom85ross I don’t have a grill. My ovens too old! I’m literally from old school middle England and have a hundred year old contraption called an Aga!
@@burtspacecat3735 Aga’s are a nightmare, when I have to turn one off to work on the gas I say to the customer they have to do it and it’s their responsibility if they can’t light it again. Otherwise I won’t do the job. I snapped the knob on one when trying to light it, the plastic had gone brittle because of the constant heat, it cost a ridiculous amount to replace
@@dom85ross I have mine serviced once a year, I literally have an “Aga man” come and do it! I love it and hate it in equal measure
Your second pronunciation of Worcestershire sauce was spot on 👌🏻 well done
I don't think I know anyone that calls it that in the UK, we all just call it 'Worcester Sauce', named after the town within the country. Pronounced 'Wuss-Ta'
@@Wahhhhhh735 you’re right there. But he still pronounced the full name correctly. Baby steps for the old sport.
@@Wahhhhhh735 I'm pretty used to people saying worcestershire sauce and worcester is only down the road from where I grew up.
where's this sauce from?
wuss stir
sure it is
wuss stir sure
@@wolfernater I live in the United States near Boston and we all pronounce the sauce wusstasheer. There is also a city in Massachusetts that is called Worcester which we pronounce Wusster or Wussta (if you live right around Boston 😅
"18th Century name for the 'English' dish" - WELSH rarebit? ENGLISH dish??
Never seen a rarebit like this. Quite tempted to try it. The ones i've had are usually very pale and gooey but it is lovely. Slice of bacon on the side goes really well. 1 of them staples thats at a good breakfast cafe when you can't be bothered with a full english you get a rarebit
i think you need to do a take on a teesside parmo
check out sam cooking guys video or just type it in to see what it is you'll love it
This recipe looks SO delish!!! I have to try this myself!!! Thanks for sharing!!
And here I am just throwing a slice of cheese on bread and then microwaving it like an asshole.
Im from the UK,Cornwall in fact, and i make it with an egg incorporated into the mixture too. Its so delicious! Going to cook this for the Mrs when she gets home. Awesome mate love your videos x
I didn’t know I was watching for a refrigerator knockout until it happened but yaaaaaaaaargh!
My grandmother used to make this,it’s so good! Haven’t had it in so long,looks like I know what’s for dinner!!
I haven't had rarebits in years! Thanks so much for reminding me about this. I'm still proud to be a psycho!
I have never tried a Welsh Rarebit but it looks delicious. I like my regular grilled cheese with mustard & cayenne pepper & I’m sure that I’ll love this!
that fridge, man! smh! CTFU!! every single time, it kills me!!
Great Vid as always! Keeping with the English food theme, would love to see you do a "chicken parmo" next 😊
What English food theme? It's Welsh, it's as English as a croque Madame.
I'm not British by any meant....but a block of cheddar makes the day better
I've never bothered with the beer (I'd rather just drink it). Just grated cheddar, mustard and an egg yolk mixed up and put on the bread, then the cross hatch and worcestershire sauce at the end. It's not as fancy as this but is a brilliant 5 minute lunch.
beer is for drinking. it just ruins the cheese
Ty Michael. His recipe looks fab but looks too ocerwhelming for me. I will try yours instead..lol.
@@IMeMineWho pro-tip don’t put worcestershire sauce on it, it just ruins the cheese
In the UK we abbreviate Worcestershire to Wuster for convenience
Wus-ter sauce 👍🏻
Dude.... you can cook. :)
You prob know this but Worcestershire, the shire part is pronounced shhh. Not shire like a village in the lord of the rings. Lol 😂
3:24 I still do that lol. Did it yesterday with some pecorino, a long and thin slice.
"Honey, our neighbor is filming himself kickboxing his fridge again"
My grandma used to make us plates of melted monterey jack cheese mixed with Worschestershire sauce, and I always thought it was a legit treat that was overlooked by everyone else. I can see where my grandma may have got inspiration for that combo.
lovin the wor-chest-terkrghfijbwfbje-shure sauce 🤣
When people call me pasty and thick it's never in a good way.
Why is someone from the U.K pronouncing Worcestershire sauce like that🤣
"Lets make a welsh dish today, now lets add Irish beer..."
I think the extra pound of cheese coulda worked out!
It’s not an English dish. It’s a Welsh dish. The clue is in the name.
Do your neighbors wonder why you go beat up a fridge? Looks tasty though!
I'm guessing that's Costal Mature Cheddar from Costco?
It’s not English it’s Welsh
The clue is in the name “Welsh”
I LOVE very sharp cheddar, I feel ya Sonny!
Tin of Heinz bakedbeans on top.....
AMAZING......
I made Rarebit like about 3 weeks ago. I toasted some bread, and made a beer (Sam Adams Octoberfest) cheese sauce, with spicy brown mustard. I did not know to add flour, but as a roux that makes sense. I had left over sweet peas. I put them in there over the toast. Similar idea. I just splashed Worcestershire on it. Ok so I should have made a proper butter / flour roux like home made mac and cheese. Now I know. And no I am not fancy enough for golden butter or expensive cheese.
Your way sounds fab 4 an amateur cook like me!
@@IMeMineWho I'm in a long distance relationship with an English woman but now I know to make a roux ? Rue ?... it can only get better. That roux was so creamy in this video :)
@@werewolf74 Oh I wish you well with that! You seem like a swell guy so she must be a wonderful lady! But as for his roux..that seems a little complex for my skills. So far my online cooking skills consist of making online banana bread w 6 ingredients..banana, oatmeal, egg, almond milk, cocoa and baking powder. Mixed all up and baked for 45 mins..lol. I got so far as the rue and it went over my head..lol. More than six ingredients or too many steps might be a recipe for disaster so far for me..ha! So wishing you luck with your lady..and your cooking skills!
Guinness is also great in any beef or lamb stew you might make. Speaking from personal experience with that one.
I was fortunate enough to my local Pub Landlady very well - she happened to be Welsh and showed me he family method for this divine snack. Made it the exact same way but added cooked Mushrooms, Bacon Lardons and quartered cherry tomatoes to the sauce.....SPECIAL hahaha
It looks awful, but I bet it tastes amazing.
Saw this on the Scott Rae Project few years back. Great channel and a really good old school butcher.
It's pronounced worst sister sauce ever since I was born.
Wuss-ta-sheer is how you pronounce Worcestershire
Right, dump the Lea and Perrins and switch to Hendersons Relish. You can thank me later!!!!!