Ingredients
6 portion(s)
Welsh Rarebit
- 30 g unsalted butter
- 30 g all purpose flour
- 1 tsp Dijon mustard, Mild or Hot English Mustard is more traditional but Dijon works very nicely
- 1 tsp Worcestershire sauce
- 1 pinch sweet paprika
- 1 pinch ground black pepper
- 80 g stout (eg Guiness), (or similar stout)
- 30 g sour cream
- 80 g Red Leicester cheese, (or suitably sharp, mature cheddar)
- 4-6 slices sourdough or preferred bread
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6
25min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 31
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Recipe's preparation
Place butter and flour into mixing bowl and cook 2.5 min/90°C/Speed 1. Take care to not brown the flour.
2. Add mustard, Worcestershire sauce, salt, pepper and paprika and combine 5 sec/speed 3.
3. Add stout and sour cream and combine 5 sec/speed 3 or until mixture is smooth.
4. Set to 4 min/60°C/speed 1 and gradually add cheese and continue for a further 4 to 5 minutes until all blended and smooth.
5. You can either pour the mixture straight onto your toast and serve immediately, or place the toasted bread with mixture on top under a hot grill and leave until top of mixture is slightly browned.
Welsh Rarebit
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentAlthough I didn't follow it
Although I didn't follow it exactly the recipe set the stage for a beautiful snack which my 4 and 14 month old devoured. Didn't use the stout but substituted it with milk and the sour cream with cream. So yum! A childhood favourite. Thank you.