Welsh Rarebit

So much more than cheese on toast, this rich and powerful extra mature chedder and Cider Welsh Rarebit is the ultimate comfort food.

Ingredients
Method

Ingredients

- 1 large slice of good white bread
- 100 g soft Lurpak salted butter
- 150 ml Kopperberg cider
- 100 ml Single cream
- 2 Tbs Cider vinegar
- 2 Tbs Worcester sauce
- 2 pinch Paprika
- 250 g extra mature cheddar

Method

1

Heat the oven to 200°C/GasMark 6. Cut the ends off the white loaf and then divide the loaf into 6 slices. The thickness of the slices is one of the factors that makes this rabbit so perfect, with a crunchy exterior that gives way to a brilliantly soft, white interior.

2

Using a pastry brush, lightly brush the very soft butter (or the melted dripping) on both sides of the bread. Put the slices on a baking sheet and bake for 8 minutes, turning them over half way through. Both sides should be very lightly golden. Leave on a wire rack to cool.

3

Put the cider, cream, vinegar, Worcestershire sauce and paprika in a non-stick saucepan, place over a medium heat and cook, stirring regularly, until the mixture has reduced to the consistency of double cream. It should be a deep shade of brown. Lower the heat and add the cheese. Stir until the cheese has melted, then whisk the sauce until very smooth and glossy. Leave to cool and thicken to a paste consistency.

4

Spread the mixture edge to edge on the toasted bread. Return them to the oven for 4 minutes, then place under a hot grill until evenly browned. Enjoy with a generous helping of dressed salad leaves.

Comments & Ratings

More Kopparberg recipes

	1 large	Slice Of Good White Bread
	100 g soft	Lurpak Salted Butter
	150 ml	Kopperberg Cider
	100 ml	Single Cream
	2 Tbs	Cider Vinegar
	2 Tbs	Worcester Sauce
	2 pinch	Paprika
	250 g	Extra Mature Cheddar

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Welsh Rarebit

Ingredients

Method

1

2

3

4

Comments & Ratings