Best 5 St Johns Welch Rarebit Recipes
**St. John's Welch Rarebit: A Culinary Delight with Three Enticing Variations**
Indulge in the delectable flavors of St. John's Welch rarebit, a classic British dish that combines the richness of cheese, the tang of ale, and the warmth of mustard. This article presents three enticing variations of this beloved dish, each offering a unique twist on the original.
The first recipe introduces the traditional St. John's Welch rarebit, a harmonious blend of cheddar cheese, Worcestershire sauce, and a hint of cayenne pepper. Served on toasted bread, this classic version is a perfect balance of flavors and textures.
Next, the smoked haddock variation adds a layer of smokiness and brininess to the dish. Flaked smoked haddock is folded into the cheese mixture, creating a delightful combination that is both hearty and satisfying.
Finally, the roasted tomato and basil variation brings a burst of freshness and acidity to the rarebit. Roasted tomatoes and fragrant basil are incorporated into the cheese sauce, resulting in a vibrant and flavorful dish that is perfect for summer gatherings.
Whether you prefer the traditional approach or are looking for something a bit different, these three variations of St. John's Welch rarebit offer a culinary adventure that is sure to tantalize your taste buds. So, gather your ingredients and embark on a journey of flavors with this iconic British dish.
ST JOHN'S WELCH RAREBIT
Taken from'Fairworld' cookbook - Savoury cheese dishes were a popular Victorian tea-time dish. It has become a recent trend to re-create old classic dishes and this one can be found on the menu at St. John's restaurant in the City of London
Provided by McCarthy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a pan over a low heat and stir in the flour and spices salt and pepper. Pour in the worcestershire sauce and guinness. Mix in the cheese and whisk until you have a stiff, smooth paste. Do not allow the mixture to boil otherwise the cheese will separate. Turn out on to a tray and allow to cool and set. This may take up to 4 hours.
- When the spread is set, divide it into 6 and spread over the toast. The rarebit is ready for grilling or it can be kept in the fridge for 2-3 days. To finish off the rarebit, just place under a hot grill, spread-side up, and toast for 2-3 minutes until the cheese bubbles and browns.
WELSH RAREBIT
Steps:
- Preheat broiler. Line a baking sheet with aluminum foil, then a wire rack. In a medium bowl, stir together cheese, egg yolks, beer, mustard, Worcestershire sauce, and cayenne pepper. Season with salt and pepper.
- Place bread on wire rack, and place under broiler until lightly toasted on one side. Remove from broiler, and invert.
- Divide cheese mixture evenly between the bread, pressing gently to adhere. Place tomato slices on the rack next to bread. Drizzle tomatoes with oil, and season with salt and pepper.
- Return to broiler, and cook until cheese is bubbling and golden brown, about 2 minutes. Place a slice of tomato on top of each serving; serve immediately.
WELSH RAREBIT
The ultimate recipe for a classic Welsh Rarebit and the best cheese on toast you've ever had, from the team behind London's prestigious St John restaurant.
Provided by Trevor Gulliver
Categories Breakfast, Brunch, Lunch
Number Of Ingredients 1
Steps:
- Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it's all of one consistency, remove from the heat, pour out into a shallow container, and allow to set. It will keep happily in the fridge for a couple of weeks in this state. Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick - if you find that it doesn't spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling - grilling to just beyond your comfort threshold, to allow the flour to cook out. When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.
CHOWNING'S TAVERN WELSH RAREBIT W/ BEER
This recipe comes from Historical Williamsburg and has been adapted by Chownings for modern cooking. SOURCE : CHOWNING'S TAVERN 18TH CENTURY
Provided by Chef Shadows
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 8 ounces of the beer.
- Stir in dissolved cornstarch solution and return to a simmer.
- Reduce heat to low.
- Add butter and cheese and stir until smooth.
- Add all remaining ingredients.
- Place in ovenproof serving dish.
- Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
- Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
Tips:
- Use Fresh Ingredients: The fresher your ingredients, the better your St. John's Welch Rarebit will taste. Use high-quality cheese, bread, and ale for the best results.
- Choose the Right Cheese: A good melting cheese is essential for this dish. Cheddar is a classic choice, but you can also use Gruyère, Fontina, or a blend of cheeses.
- Use Stale Bread: Stale bread will absorb the cheese sauce better than fresh bread. If you don't have any stale bread on hand, you can toast fresh bread before using it.
- Don't Overcook the Sauce: The cheese sauce should be melted and smooth, but not overcooked. Overcooked cheese sauce will be rubbery and tough.
- Serve Immediately: St. John's Welch Rarebit is best served immediately after it's made. The cheese sauce will start to thicken as it cools, so don't let it sit for too long before serving.
Conclusion:
St. John's Welch Rarebit is a classic British dish that is easy to make and always a hit with a crowd. With its creamy cheese sauce, toasted bread, and rich ale flavor, it's the perfect comfort food for a cold night. Whether you're serving it as a main course or a snack, St. John's Welch Rarebit is sure to please everyone at the table.
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