Ingredients
300g grated strong cheddar cheese
40g butter
3 teaspoons plain flour
1/2 cup of strong beer or stout
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
Welsh Rarebit
Method
Melt butter in a saucepan over a medium heat, stir in flour, add beer.
Add beer, stir until thick.
Add cheese, worcestershire sauce and mustard, stir until cheese has melted.
Season with salt and pepper to taste.
Spread on toast and grill or bake until rarebit is bubbly and slightly brown.
Submitted byBelinda Jeffery
Tips and Tricks
Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.
As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.
Bread stored in the fridge is likely to stale it faster than other methods, so if you’re not able to finish your bread or want to keep it for later, the freezer is a great option. Freeze bread in a thick plastic bag and remember to slice before freezing as it can be difficult to cut upon thawing.
