Welsh Rarebit with Ballymaloe Steak Sauce

Welsh Rarebit
  • Cooking Time: 20 minutes
  • Serves: 2
  • Allergens: Gluten, dairy, mustard

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Description

Look up the definition of the phrase ‘cheese perfection’ and you’ll probably find the words ‘Welsh Rarebit’ close by. This British dish has a hot, cheese-based sauce, which is served on thick, crunchy toast. Ballymaloe Steak Sauce brings the flavours of Dungarvan Irish Stout to this moreish, melty marvel of a meal. One tip: don’t plan anything to strenuous after eating this – it’s comfort food at its finest and the only thing that should follow Welsh Rarebit with Ballymaloe Steak Sauce is a nap! For those who’d prefer not to add beer, a commensurate amount of milk works just as well.

Ingredients

  • 4 slices of bread of your choice
  • Butter
  • 120g Cheddar
  • 1 tbsp Ballymaloe Steak Sauce
  • 30g flour
  • 30g butter
  • 115ml beer (of your choice)
  • 1 tsp mustard
  • Black pepper

Dietary Suitability

  • Suitable for Vegetarians
  • Contains mustard
  • Contain dairy
  • Contains gluten

Method

  1. Pre-heat your grill. In a small saucepan on a medium heat, melt the butter, then add in the flour.
  2. Stir to combine and continue stirring as you cook this mixture for 2 minutes. Make sure it does not stick to the bottom of the saucepan!
  3. Gradually pour in the beer between each addition and use a whisk to combine. Whisk vigorously to prevent lumps. Once a smooth mixture has formed, add in your grated Cheddar and stir until melted & combined.
  4. Remove from the heat, then stir in the mustard, Ballymaloe Steak Sauce and a generous pinch of freshly-cracked black pepper.
  5. Toast your bread and butter it well.
  6. Pile on the delicious cheesy mixture and spread to the edges. Pop-under your preheated grill and cook until browned and bubbling. Serve immediately with more Ballymaloe Steak Sauce for dipping.

  • Cooking Time: 20 minutes
  • Serves: 2
  • Skill: Easy
  • Allergens: Gluten, dairy, mustard

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