Boozy Welsh Rarebit Recipes

Steps:

• Cut the centre out of a slice of bread, leaving only the thin crust in one piece - then cut that centre into smaller squares.
• Place all of the bread along with another regular full slice on a baking tray and lightly toast under a grill for a few minutes.
• Melt the butter in a pot on a medium-low heat, then add the cheese. Stir it all in until everything is melted.
• Gradually add the beer bit by bit, stirring until combined before adding the next bit of beer.
• Stir in the mustard and Worcestershire sauce and remove from the heat.
• Stack the hollowed out crust of the bread onto the full slice and drop in half of the small squares.
• Fill this with the cheese mixture, then top with whatever squares you have left over.
• Put it under the grill for another 1 or 2 minutes until the bread has fully toasted and the cheese mixture is slightly brown.
• Enjoy!

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Steps:

• Chopped fresh chives, for sprinkling
• Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
• To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
• Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
• Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Steps:

• Grate the cheese and heat the grill. Melt the butter in a small saucepan over a medium heat. Add the cheese, beer, pepper and mustard, and stir well over the heat, until the cheese begins to melt, and the mixture begins to boil. Remove the saucepan from the heat. Toast the bread lightly on both sides. Carefully pour the cheese mixture onto the toast, and put back under the grill for a few moments, until the cheese is hot, bubbling and golden brown. Serve at once, delicious!