Irish Rarebit Recipes

Steps:

• Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown.

Steps:

• Mix together the cheese, mustard, 1/2 egg yolk, Worcestershire sauce, Guinness and salt and pepper.
• Under the broiler, toast the slices of bread on one side.
• Sprinkle the cheese mixture between each of the toasts on the un-toasted side.
• Place under broiler for 2 - 3 minutes or until the cheese is melting, watching carefully. Serve immediately.

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:

• Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
• Remove pan from heat and gradually beat the milk or buttermilk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey, spring onions and finally the stout/Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat only until all the cheese has melted.
• Spread thickly on four slices of soda bread and place under the grill until golden brown and bubbling. Serve hot with soups, stews, salad, chutneys or pickles.
• (Serves 2 as a light meal or snack with salad and 4 as an accompaniment to soup or stew.).