Welsh Rarebit With A Lightly Dressed Salad
I finally got around to trying out a recipe for Welsh rarebit along with a lightly dressed salad this weekend and it was an absolute delight.
The idea was to use a quality stout in the rarebit mixture to add some body and depth to the mixture.
Weirdly, all of the shops in my local area had either Guinness or Brains Black. It seemed to be tricky to find a craft stout so in the end, I settled for a Marks & Spencer County Carlow Irish Stout.
It did the job nicely and due to the small volume used in the recipe, there is plenty to tuck into yourself after.
The flavours in the rarebit balanced really well. The saltiness of the cheese, the tanginess of the Worcester sauce and the smokiness of the stout all supported each other really well.
I prepared a light lemon dressing along with some lamb’s lettuce to cut through the rich flavours and offer a little freshness to the dish too.
All can be found below.
The important point here is to take your time with the rarebit mixture by not allowing the mixture to boil and separate but at the same time not allowing it to cool so much that the mixture solidifies.
I kept a low heat on the hob and kept testing the mixture as I was preparing the salad and toasting the bread.
The salad dressing below can be kept in container for up to a week so don’t feel you have to douse the salad to use it all up.
- 1 Teaspoon of Mustard Powder
- 3 Tablespoons of Stout
- 30g Butter
- 1 Teaspoon of Worcester Sauce
- 175g Cheddar Cheese (Grated)
- 2 Egg Yolks
- 2 Sliced of Bread (Thickly Sliced)
In a small pan, add the mustard powder and mix with some of the stout until a paste starts to form.
Add the rest of the stout, then the butter and finally the Worcester sauce. Begin to warm this through until the butter has melted.
Add the cheese to the wet mixture and allow to melt on a medium heat until smooth. Add a little seasoning. Take off the heat and allow to cool a little without solidifying.
Turn on your grill to a medium-high heat and toast your chosen bread on both sides.
Now that the rarebit mixture has cooled slightly, mix the eggs in well until the mixture is smooth. Spoon the mixture onto your toasted bread slices and place under the grill.
Once golden and bubbly, Serve right away.
Lightly Dressed Salad
- 2 handfuls of Lamb’s Lettuce
- 2 Teaspoons of Wholegrain Mustard
- 2 Tablespoons of Lemon Juice
- 1 Teaspoon of Lemon Zest
- 6 Tablespoons of Extra Virgin Olive Oil
Add the the zest to a bowl along with the wholegrain mustard.
Pour on the lemon juice and extra virgin olive oil
Mix well until all of the ingredients are combined.
Place the lamb’s lettuce on the plate and drizzle the dressing over the leaves