Recipe Details
| Title | Perfect welsh rarebit |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 09:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 200.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Flour, wheat, wholemeal | 50 Gram |  |
| Butter, unsalted | 50 Gram |  |
| Beer, regular, all | 250 Gram | |
| Cheese, Cheddar, English | 250 Gram | |
| Sauce, Worcestershire (Lea & Perrins) | 2 Tablespoon |  |
| Pepper, black | 1 Pinch | |
| Bread, white, sliced | 4 Unit | |
| Mustard, smooth | 2 Teaspoon |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 519 |  |
| Protein | 43.42% | |
| Other Carbohydrate | 16.96% | |
| Sugar | 2.49% | |
| Fat Saturated | 101.11% | |
| Fat Unsaturated | 20.94% | |
| Fiber | 7.73% | |
| Sodium | 30.81% | |
| Salt | 32.32% | |
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Recipe Method
1. Melt the butter in the saucepan and make a roux with the flour. 2. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. 3. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. 4. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. 5. Cook under a hot grill for a few minutes, until browned and bubbling.