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Cheater's Welsh Rarebit

Total Time: 40 minutes

makes: 3 toasts

Ingredients For the topping:

3 large egg yolks

1 tablespoon Worcestershire Sauce

1 teaspoon Colman's dry mustard

At least 6 drops Tabasco

2 ounces (¼ cup) Guinness

Ground nutmeg (optional)

Salt and freshly ground black pepper

8 ounces aged English-style cheddar, grated

For the toast:

3 (½-inch-thick) slices Pullman or country loaf

Chives or chopped parsley, for garnish (optional)

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together all topping ingredients except cheddar. Season to taste with nutmeg, if using, salt and pepper. Stir in cheddar.

Place bread on a baking sheet and set in oven until lightly toasted, about 8 minutes. Flip bread and repeat until lightly toasted on reverse side, about 7 minutes more. Set oven to broil. Heap ⅓ of the topping onto each slice, and spread it evenly.

Broil until browned, about 1½ minutes. Garnish with herbs, if you like. Serve bubbling hot.

Adapted from "The Ivy: The Restaurant & Its Recipes" by A.A. Gill

This recipe was published in:

Classic Welsh Rarebit à La St. John

Total Time: 50 minutes

makes: 4 toasts

Ingredients

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 teaspoon Colman's dry mustard

½ teaspoon cayenne pepper or a few drops of Tabasco

Worcestershire sauce

7 ounces Guinness or other stout

1 pound aged English-style cheddar, grated

4 (½-inch thick) slices Pullman or country loaf

Oil-packed anchovies, for garnish (optional)

Directions

Preheat oven to 350 degrees.

In a large saucepan over medium-low heat, melt butter. Stir in flour and let cook until it smells biscuity but is not browning, about 4 minutes. Stir in mustard, cayenne, a splash of Worcestershire sauce and Guinness. Gently melt in the cheese. When it's all of one consistency, after about 4 minutes, remove from heat. Transfer to a shallow container, and let set while you toast the bread.

Place bread on a baking sheet and set in oven until lightly toasted, about 8 minutes. Flip bread and repeat until lightly toasted on reverse side, about 7 minutes more.

Set oven to broil. Generously cover one side of each slice of toast with ¼ of the cheese mixture. If you find that it doesn't spread with ease, press it on with your fingers. Transfer to a baking sheet and broil until golden and bubbling, about 3 minutes.

Make a gentle criss-cross pattern in the cheese on top of each toast with a knife, creating the perfect floodplain for Worcestershire sauce. Garnish with a couple of salt-cured anchovies, if you like. Serve bubbling hot, with a bottle of Worcestershire on the side for seasoning.

Adapted from "The Book of St. John" by Fergus Henderson and Trevor Gulliver

This recipe was published in:

Welsh Stout Rarebit

Hairy Bikers - Chicken & Egg. 1. UK on BBC TwoHairy Bikers - Chicken & Egg

1. UKThe Hairy Bikers are on a mission to find the best chicken and egg recipes in the world. Biking across Europe, the Middle East and America, the boys celebrate the versatility of both chicken and egg.BBC Two

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