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The stout Welsh rarebit (image by Sam Linsell)
The stout Welsh rarebit (image by Sam Linsell)
The stout Welsh rarebit (image by Sam Linsell)
The stout Welsh rarebit (image by Sam Linsell)

Stout Welsh Rarebit

RECIPES

Nov 15th 2016, 11:00

Top South African food stylist and Drizzle and Dip blogger, Sam Linsell has transformed what essentially is an open grilled cheese sandwich into a mouth-watering cuisine

Sam Linsell, top South African food stylist and Drizzle and Dip blogger – has done it again with beer, this time creating a triple ginger and stout cake with a stout butterscotch sauce.

Once you taste Welsh rarebit with stout you won’t want it any other way. If you’ve never had Welsh rarebit before, now is a good time to start.

This dish, which historically comes from Wales and originally named Welsh Rabbit, was what the coal miners ate when they couldn’t afford meat. I personally would have preferred this anyway as its utterly delicious and loaded with wonderful Cheddar. It’s essentially an open grilled cheese sandwich made from a béchamel leaning towards croque monsieur territory. I added a rasher of fried back bacon to couple of these molten cheese slices and it took it to next level awesome. If you are not a vegetarian, I would highly recommend doing this too.

For those who would like to try it at home, see the recipe below.

It can also be found on www.castlemilkstout.co.za


Ingredients

• 25gm butter
• 25gms flour
• ½ cup Castle Milk Stout
• ¼ cup milk
• 1tsp Dijon or English mustard
• 1Tbsp Worcestershire sauce
• 125gm good quality mature Cheddar
• Touch of freshly ground white or black pepper
• Chives to garnish (optional)
• Back bacon rashers, lightly fried (optional)
• 4 – 6 slices of bread – depending on how big they are
• butter to taste the bread

Instructions

• Heat a griddle pan to hot and butter the bread on both sides. Fry the slices on each side and fry your bacon lightly if you are using.
• Heat up your grill and set your oven rack about a quarter of the way down.
• Make your sauce by melting the butter in a small to medium sized heavy based pot and add the flour. Cook until you have a dry paste over a low heat. Add the stout in parts whisking all the time. Add the milk, mustard, Worsteshire sauce and whisk while cooking for a few minutes until you have a thick sauce.
• Place your toasted bread on an oven tray and top with a slice of bacon. Divide the sauce amongst the slices of bread ensuring you have a fairly generous layer and smooth it to over the surface.
• Place under the grill and cook until bubbling.
 

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