Passport & Plate - Welsh Rarebit (Rabbit)
United Kingdom | Thursday, March 5, 2015 | 6 photos
Ingredients
1 teaspoon Mustard Powder
1 tablespoon Dijon Mustard
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 pound grated Cheddar Cheese (I used Ford Farm English Mature Farmhouse Cheddar)
Instructions
1. Melt the butter over medium-low heat, then incorporate the flour using a wooden spoon to develop a blond roux
2. Using a whisk, add the ale 1/3 of a cup at a time to the roux until all of the ale is completely blended with the roux and thickened
3. Using the same process as step 2, add the milk 1/3 of a cup at a time to the Ale and roux mixture
4. Whisk the egg yolks into the mixture, then whisk in the Worcestershire sauce, mustard powder, Dijon mustard and salt and pepper
5. Allow mixtures to cook for a few minutes over medium-low heat, occasionally whisking it
6. Whisk in the cheese one handful at a time into the mixture. Add more cheese once the previous handful is completely incorporated into the mixture
7. Once all of the cheese is incorporated, pour the mixture into a parchment lined terrine or loaf pan, and allow it to cool in the refrigerator over night
8. When ready to serve the Welsh Rarebit, remove it from the pan, make thin slices to put on top of your favorite savory bread, and place under a broiler until golden brown and bubbling. Best if eaten with a fork and knife, and a good friend!
Story Behind the Recipe
In 2005 I was granted the opportunity through Johnson & Wales University to work abroad in the beautiful country of Wales. Never had I thought a thick Welsh accent would hinder my ability to fully comprehend those I worked with, and the recipe herein is a fine example of just that. One afternoon, “Stompy”, as we he was aptly named due to his Gordon Ramsey-like temper, my Sous Chef, told me he was going to teach me how to make Welsh rabbit. I had rabbit a few times, but had never made it, so I was quite excited. He began to gather his ingredients, Worcestershire sauce and flour, and soon I was grating a large block of cheddar cheese. I asked him “What is this recipe again?” “Welsh rabbit” he replied, in an accent I felt I had become accustomed to. Soon the cheese was being melted and combined with the rest of the ingredients. I asked him again what we were making, and visibly frustrated, he replied “Welsh rabbit”. As we poured the melted cheese mixture into a parchment lined terrine pan, I was wondering when we were going to prepare the rabbit, and I was too nervous to ask. Soon the cheese mixture was in the fridge cooling, and I was left alone to cook any orders that were coming in; left alone wondering “What in the world did I just make”. Before the end of the day I asked a fellow young chef what Welsh rabbit actually was, and soon everyone had a good laugh as they explained it is Welsh “rarebit”, not rabbit. Once it was cooled, we slid it out of the terrine pan, cut a few slices and put them on top of some bread and under the broiler it went. Now, each time I have this delicious snack, I’m taken back to a rainy day in Wales in the summer of 2005, laughing at myself with new friends, and realizing I loved something more than food, and that is the culture of the people that brings us new foods, and the bonds that are created while enjoying a meal together.
