Stout Welsh Rarebit
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
• 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
• 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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