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Welsh Rarebit on the Patio

Welsh Rarebit on the Patio

With St. David’s Day festivities just around the corner, it seemed appropriate to focus attention on foods and dishes that are associated with Wales. As a Welsh and Bangladeshi based company, celebrating the traditional Welsh dishes we can create from our stock (with a few exotic additions,) seems the best way to pay tribute.

Rarebit, although not traditionally a Welsh dish, has become synonymous with the contemporary, representing bespoke music, festivals, events and arts in Wales. ‘Welsh Rarebit,’ or ‘Welsh Rabbit,’ was originally a term coined by the English, but has evolved and taken pride of place in Welsh heritage and tradition; it has a certain patriotism attached to it. The phrase ‘Welsh Rarebit,’ represents the unusual and individual; the meaning seems to emanate the dish’s ingredient list, which is certainly alien to and would frankly clobber the taste of a standard cheese on toast.

Rarebit, Caws Pobi in Welsh, was traditionally eaten for supper when cheese was more financially accessible than meat and is today a staple for relaxed, Sunday cooking, or with the right finesse, is a dish to impress at a dinner party.

 For a traditional Welsh Rarebit, (with a few Masala Bazaar twists) you will need;

Ingredients (serves 4) Equipment
Ale Pan
* 50g Butter Whisk
* 50g Flour Grater
* 300ml Milk Knife and Chopping board
350g Cheese  Pestle and Mortar
* 1/2 tsp Mustard  Grill Pan
* 2 tsp Worcester Sauce  
* handful Black Pepper seeds  
* 2 Egg Yolks  
* 8 slices Bread  
 * 1 tsp  Tumeric  
 * 2 Chillis  
* handful crushed almonds  
 *Mango Chutney  
*available for purchase at Masala Bazaar  
Serve with extra Worcestersauce and Crushed Almonds

Serve with extra Worcestersauce and Crushed Almonds

Rather more like a cheese sauce on toast, than grated cheese on toast, try not to be surprised by the consistency of the topping!

Before starting remember to;

 1)      Grate a large heap of cheese.

2)      Crush the almonds, chillis and black pepper seeds together with a pestle and mortar.

3)      Measure out all ingredients, (this recipe comes together surprisingly quickly and as ever in the kitchen, timing is of the essence.)

 In a pan, over a gentle heat, make a roux with the butter and flour.

 Bring the milk to the boil in a pan and then add to the roux, whisking to ensure any lumps and bumps disappear.

 In a separate pan bring the ale to the boil to reduce the alcohol. Add the mustard, turmeric and Worcester sauce and when combined, add to the roux. Crumble in the grated cheese and whisk in the egg yolks. Mix until a satisfactory, saucy texture.

 Toast the bread until it is crispy, but not golden and spoon the cheesy mixture onto the bread. Lay out onto a grill pan and toast in the oven, until the bread is golden and the cheese bubbling.

Cut the toast into delicate slices, drip lashings of mango chutney over the cheese and crumble the crushed almonds to finish. Serve with the remaining crushed nuts, the remaining ale or a tall glass of chilled orange juice. Have the mango chutney and Worcester sauce to hand, for those who like it a little spicier or sweeter.