Recipe Details
Title Perfect welsh rarebit
Author Rick Stein
Portions 4
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 200.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Flour, wheat, wholemeal50 Gram
Butter, unsalted50 Gram
Beer, regular, all250 Gram
Cheese, Cheddar, English250 Gram
Sauce, Worcestershire (Lea & Perrins)2 Tablespoon
Pepper, black1 Pinch
Bread, white, sliced4 Unit
Mustard, smooth2 Teaspoon
Special Dietary Requirements Suitability
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.