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Print this Recipe    Welsh Rarebit 02

BASIC WELSH RAREBIT MIX
makes 8-10 portions

350g (12 oz) cheddar cheese
85 ml (3 fl oz) milk
25 g (1 oz) plain flour
25 g (1 oz) fresh white breadcrumbs
half tablespoon English mustard powder
few shakes Worcestershire sauce
1 egg
1 egg yolk
slices of bread or halved bread rolls to serve

Put the cheese and milk into a pan and slowly melt together. Add
the flour, breadcrumbs and mustard and cook for a few minutes until
the mixture leaves the sides of the pan. Add the Worcestershire
sauce and leave to cool. Once cold, scrape the mix into a food
processor. With the machine running, slowly add the egg and the
egg yolk. If a processor is not available , then simply beat in
by hand. The rarebit mix is now made and is best left to chill
for 1 hour before using, or dividing into smaller quantities and
freezing.

To cook, pre-heat the broiler to high. Toast the slices of bread
on both sides until lightly golden. Mould some of the rarebit with
your hands to fit the shape of the toasted bread. Place it on top
and then slide it back under the broiler for a few minutes until
glazed to a golden brown.


Variations:

mix with flakes of smoked fish and cook as before - serve with a
poached egg.

use the mix to finish a potato-topped fish, cottage or shepherd's
pie.

use to cover cooked broccoli or cauliflower as a snack or vegetable.

use to top cooked burgers, sausages or patties.

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