Food Destinations of Wales - Welsh Rarebit Recipe (2024)

FAQs

Is Welsh rarebit discontinued? ›

We've discontinued our Welsh Rarebit, Robert. We're glad you enjoyed it though and will take note that you'd like to see it back!

Welsh rarebit, a traditional British dish consisting of toasted bread topped with a savory cheddar cheese sauce that typically includes such ingredients as beer or ale, Worcestershire sauce, cayenne, mustard, and paprika. If an egg is served atop the dish, it is called buck rarebit.

Welsh rarebit is a savory dish comprised of a hot cheese sauce served over toast that is then grilled or broiled. It originated in 18th century Great Britain as "Welsh rabbit," but the name was eventually changed to avoid confusion. (There is no rabbit in this dish.)

Scottish Rarebit started with buttered, toasted bread. Slices of cheese were placed on top to be broiled. Welsh Rarebit was similar to the Scottish version only the bread had both butter and mustard. There have been several versions added over the years.

The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny.

Is welsh rarebit just cheese on toast? No! Cheese on toast is made by grilling slices of pure cheese on toasted bread whereas welsh rarebit is a grilled cheese based sauce made from cheese, flour, beer and often added egg.

The Cheese Sauce

“It's typically a cheese sauce, like a bechamel or mornay, and you can flavor it from that point however you wish.” Common inclusions in recipes for rarebit are elements that deepen and enhance the cheese sauce flavor such as beer, Worcestershire, mustard, cayenne, or nutmeg.

This classic Welsh rarebit makes a great lunch or brunch dish. You can use your favorite local beer, mustard, and any strong Cheddar cheese in this recipe. If you don't like beer, you can replace it with milk; it will still taste great!

The type of beer used in Welsh rarebit can be a contentious subject; some prefer the bold flavor of a porter, while some like the more subtle bitterness of a brown ale.

In restaurants, rabbit meat is often called “coney” or “lapin.” “Coney,” derived from the Anglo-Norman term, was commonly used in medieval England, while “lapin,” a French term, is widely used in contemporary fine dining establishments.

How do you make James Martin Welsh rarebit? ›

Cawl, pronounced "cowl", can be regarded as Wales' national dish. Dating back to the 11th century, originally it was a simple broth of meat (most likely lamb) and vegetables, it could be cooked slowly over the course of the day whilst the family was out working the fields.

McCay used it despite its relative innocuousness: cultural theorist Scott Bukatman states rarebit was not the sort of dish a person would associate with having nightmares, thereby demonstrating his unfamiliarity with a belief long held - particularly in England - that the consumption of cheese - and more especially ...

"Le Welsh" (Welsh rarebit or rabbit) is a dish often found on the menus of brasseries in the North, especially near the coast. This old substitute dish originated in Wales and, according to the "legend", came to the Opal Coast during the 1st World War.

This Stouffer's Welsh Rarebit microwave dish includes creamy cheese sauce made with 100% real cheddar cheese. This creamy and delicious classic frozen dish has been a favorite for over 60 years, and is sure to satisfy every taste bud.

Traditional Farmhouse Caerphilly with a moist, crumbly texture. The flavour varies between mild and medium and has fresh lemony notes. Great on its own, with a crisp apple or grapes.

We would not recommend freezing any of our rarebits as this will affect the quality.

Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners.