Welsh rarebit

Welsh Rarebit

Welsh Rarebit

Welsh rarebit is quick and easy to make and is perfect as a snack or a light lunch. This traditional Welsh dish is delicious served with some crispy salad leaves and a tasty dressing.

Preparation time: 10 mins

Cooking time: 10 mins

Serves: 4

Ingredients:

  • 50g flour
  • 50g butter
  • 250ml beer or ale, warmed
  • 250g cheddar cheese, grated
  • 2 tsp English mustard
  • Black pepper
  • 4 large slices granary bread

Method:

  1. In a small saucepan, melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning.
  2. Stir in the warm beer gradually, until you have a thick, smooth sauce.
  3. Add the grated cheese and stir until melted. You should now have a thick paste.
  4. Mix in the mustard and season well with black pepper.
  5. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice.
  6. Cook under a hot grill for a few minutes, until browned and bubbling.

Delicious…

Photo: Tristan Kenney

Glamorgan sausages

Glamorgan sausages

Glamorgan sausages

After my review of vegetarian sausages, I thought I’d continue this week’s theme by posting a recipe for Glamorgan sausages. This is a simple, traditional Welsh recipe, made using locally-produced Caerphilly cheese. The sausages are great served with good, old-fashioned mash or champ (mashed potato with spring onion.)

Preparation time: 20 mins

Cooking time: 10 mins

Serves: 2

Ingredients:

  • 200g fresh white breadcrumbs
  • 150g Caerphilly cheese, crumbled or grated
  • Half a leek or 6 spring onions, very finely chopped
  • 1 tbsp chopped parsley
  • 1 tsp thyme
  • Black pepper
  • 2 eggs, lightly beaten
  • 2 tsp English mustard or Dijon mustard
  • 2-3 tbsp milk
  • 45 g butter

Method:

  1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and salt and pepper. Blend well.
  2. Beat the eggs with the mustard.
  3. Set aside 2 tablespoons of the egg mixture and stir the remaining mixture into the breadcrumbs.
  4. If it seems too dry, add a small amount of milk to help bind it together.
  5. Divide the mixture into eight and shape each portion into a sausage, about 2.5cm thick.
  6. Put the reserved egg mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate.
  7. Dip the sausages into the egg mixture and coat in the breadcrumbs.
  8. Heat the butter in a frying pan and fry the sausages for about 5 minutes, until brown.
  9. Reduce the heat and fry for a further 3-4 minutes.

Mwynhewch eich bwyd!

Photo: kersy83