Best 11 Welsh Rabbit Recipes

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Welsh rabbit is a classic British dish that is sure to please everyone at your table. It is a creamy, cheesy dish that is typically served on toast. While the exact origins of Welsh rabbit are unknown, it is thought to date back to the Middle Ages. There are many different recipes for Welsh rabbit, but they all share a few common ingredients: cheese, milk, and butter. Some recipes also include eggs, flour, and seasonings. In this article, we will explore three different recipes for Welsh rabbit, each with its own unique flavor profile. The first recipe is a classic Welsh rabbit made with cheddar cheese and mustard. The second recipe is a Welsh rabbit with leeks and bacon, which adds a savory smokiness to the dish. The third recipe is a Welsh rabbit with mushrooms and Worcestershire sauce, which gives the dish a rich and earthy flavor. No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish.

Here are our top 11 tried and tested recipes!

WELSH RABBIT (RAREBIT)



Welsh Rabbit (Rarebit) image

This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast.

Provided by TARENELLA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
4 cups shredded sharp Cheddar cheese
½ cup light beer
1 egg
½ teaspoon salt
½ teaspoon ground dry mustard
1 pinch cayenne pepper
1 teaspoon Worcestershire sauce

Steps:

  • Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  • Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 2.4 g, Cholesterol 180.4 mg, Fat 44.6 g, Protein 30 g, SaturatedFat 27.9 g, Sodium 1025.9 mg, Sugar 0.9 g

WELSH RABBIT



Welsh Rabbit image

Categories     Beer     Milk/Cream     Egg     Broil     Vegetarian     Quick & Easy     Lunch     Cheddar     Winter     Simmer     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 8 savory-course servings

Number Of Ingredients 9

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Steps:

  • Preheat broiler.
  • Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
  • Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
  • Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE



Welsh Rabbit (Rarebit) - Sort of Toasted Cheese image

Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

375 g Mature cheddar cheese, coarsely grated
30 g butter or 30 g margarine
125 ml milk or 125 ml beer
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon salt
1 pinch cayenne powder
1 egg, lightly beaten
8 slices bread, toasted
paprika (optional)

Steps:

  • Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
  • With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
  • Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
  • Pour the mixture over the hot toast.
  • Sprinkle with a little paprika if liked, and serve immediately.

WELSH RABBIT ( RAREBIT ) AND TOMATO SANDWICHES



Welsh Rabbit ( Rarebit ) and Tomato Sandwiches image

Sara Moulton's take on a classic baked cheese dish morphed into grilled sandwiches that are perked up with toasted walnuts and tomato slices.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 small plum tomatoes, sliced 1/3 inch thick
kosher salt
1/4 cup chopped walnuts
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
8 slices whole wheat bread
3 tablespoons olive oil or 3 tablespoons butter

Steps:

  • Preheat oven to 350°F.
  • Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
  • Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
  • Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
  • Arrange one fourth of the tomato slices on half of the bread slices.
  • Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
  • In a large skillet heat the oil or butter over moderately high heat until hot.
  • Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.

WELSH RABBIT WITH TOMATO



Welsh Rabbit with Tomato image

Categories     Tomato     Cheddar     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2/3 cup beer (not dark)
a 13 1/2- to 14 1/2-ounce can tomatoes, drained in a sieve, chopped, and drained again well
10 ounces extra-sharp Cheddar, grated coarse
1/2 teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
eighteen 1-inch slices of Italian bread or 12 English muffin halves, toasted
flat-leafed parsley sprigs for garnish
bacon as an accompaniment if desired

Steps:

  • In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

DADDY'S WELSH RABBIT (RAREBIT)



Daddy's Welsh Rabbit (Rarebit) image

This was my father's recipe. With his coastal southern accent, it always sounded like he was saying "Welsh Rabbit." Only when I was older did I discover there was nothing rabbit about this rare bit! I think he always used milk as the liquid in his recipe, and that was usually a can of evaporated milk. I have used the traditional...

Provided by Susan Feliciano

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 7

2 Tbsp butter
1 1/2 Tbsp all purpose flour
1 can(s) (5 ounces) evaporated milk (or 2/3 cup beer or ale)
1 c grated extra sharp cheddar cheese (or more if desired)
1/2 Tbsp worcestershire sauce
1/2 tsp hot sauce (tabasco)
4 slice bread, toasted

Steps:

  • 1. Melt butter in medium skillet over medium-low heat. When melted, stir in flour and continue to stir until well mixed and foamy. Cook, stirring, about 1 minute.
  • 2. SLOWLY stir in milk (or beer) until a smooth sauce forms. Stir constantly so lumps break up and sauce smooths out.
  • 3. Stir in grated cheese, and continue to stir until cheese melts completely and is well-blended. Stir in Worcestershire sauce and hot sauce.
  • 4. Reduce heat to warm; keep warm and stir cheese sauce occasionally while preparing toast.
  • 5. Thick sliced homemade bread works best, or use Texas Toast. Cut toasted bread into triangles. Arrange triangles on plate and top with about 1/2 cup or more cheese sauce.

WELSH RABBIT



Welsh Rabbit image

From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)

Provided by Mme M

Categories     Cheese

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 slices toast
8 ounces grated cheese
1 ounce butter
1/4 pint beer
1 teaspoon mustard
1 pinch cayenne pepper

Steps:

  • Make the toasts, butter lightly and take off the crusts.
  • Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
  • Use cheddar cheese or something that melts nicely with a good flavour.

Nutrition Facts : Calories 737.5, Fat 44.2, SaturatedFat 25.9, Cholesterol 144.5, Sodium 1607.1, Carbohydrate 50.7, Fiber 1.9, Sugar 1.5, Protein 30.6

EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT



Emeril's New Orleans-Style Welsh Rabbit image

Provided by Emeril Lagasse

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons butter
3 tablespoons flour
2/3 cup dark beer, such as Abita Turbodog
4 ounces sharp English cheddar cheese, grated
4 ounces Caerphilly cheese*, grated (See Cook's Note)
1 1/2 teaspoons Essence, recipe follows
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry English mustard
1 pint raw oysters
12 (1/2-inch thick) slices French bread, toasted
6 slices crispy-cooked bacon, crumbled
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
  • In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.
  • To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WELSH RAREBIT (RABBIT)



Welsh Rarebit (Rabbit) image

I like the cheese/beer combo. Just seems to work and play so well together. And when its for breakfast... well, all the better!

Provided by Geoffry Le Cher

Categories     Other Breakfast

Time 25m

Number Of Ingredients 11

2 Tbsp unsalted butter
1 tsp dijon mustard
1/2 tsp salt
2 Tbsp ap flour
1 Tbsp worcestershire sauce
1/2 tsp freshly ground black pepper
1/2 c dry, stout beer (guinness)
3/4 c heavy cream
1 1/2 c shredded cheddar cheese
1/4 tsp hot sauce
4 thick sliced, toasted, sourdough bread

Steps:

  • 1. MAKE THE ROUX
  • 2. In a medium saucepan over low heat, melt the butter and whisk in the flour.
  • 3. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
  • 4. MAKE THE SAUCE
  • 5. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. (There will be some foaming.)
  • 6. Pour in cream and whisk until well combined and smooth.
  • 7. Gradually add cheese in batches, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Take your time and make sure there are no lumps, then add hot sauce.
  • 8. Pour over toast and serve immediately.

WELSH RABBIT (RAREBIT) BRITISH STYLE RECIPE - (4.3/5)



Welsh Rabbit (Rarebit) British Style Recipe - (4.3/5) image

Provided by [email protected]

Number Of Ingredients 7

1 tsp English mustard powder
3 tbsp stout
30 gm (1 Oz) butter
Worcestershire sauce, to taste
175 gm (5.25 Oz) lancashire (Mild Cheddar) cheese, grated
2 egg yolks
2 slices bread (Firmer is better)

Steps:

  • 1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce - you can always add more later if you like. Heat gently until the butter has melted. 2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify. 3. Pre-heat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.

WELSH RABBIT



Welsh Rabbit image

I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper.

Provided by PATTY5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 8

4 tablespoons butter
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese

Steps:

  • In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
  • Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

Nutrition Facts : Calories 333 calories, Carbohydrate 12.6 g, Cholesterol 75.1 mg, Fat 24.6 g, Fiber 0.3 g, Protein 15.3 g, SaturatedFat 15.6 g, Sodium 576.7 mg, Sugar 4.2 g

Tips:

  • For a smoother sauce, use a food processor or blender to blend the cheese and milk until smooth.
  • If you don't have a food processor or blender, you can grate the cheese and whisk it into the milk until smooth.
  • Add a little bit of Dijon mustard or Worcestershire sauce to the cheese mixture for a more complex flavor.
  • Serve Welsh rabbit immediately over toast or crackers.

Conclusion:

Welsh rabbit is a quick and easy dish that is perfect for a weeknight meal or a casual party. It is also a great way to use up leftover cheese. With its rich, cheesy flavor and creamy texture, Welsh rabbit is sure to be a hit with everyone who tries it.

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