WELSH Rarebit Welsh Rabbit TRADITIONAL Welsh dish
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- čas přidán 2. 01. 2024
- The history of Welsh Rarebit, formerly known as Welsh Rabbit, is both interesting and somewhat humorous. This traditional Welsh dish is a savory sauce of melted cheese, typically mixed with other ingredients like ale, mustard, and Worcestershire sauce, served hot over toasted bread.
The dish first appeared in 18th-century Britain. One of the earliest mentions was in 1725 in a book called "The Art of Cookery" by Hannah Glasse.
The term "Welsh Rabbit" was originally used, and it's believed to be a playful, derogatory term coined by the English. The implication was that due to poverty or simplicity in their diet, the Welsh used cheese as a substitute for the more expensive meats like rabbit. Over time, the name evolved to "Welsh Rarebit," though the reasons for this change are unclear. It's possible that the change was made to avoid confusion, or it may have been a way to make the name sound more refined.
While the dish has its roots in Welsh culture, it became popular across Great Britain. It was often enjoyed as a supper dish in public houses (pubs) and a common feature in home cooking.
Traditional Welsh Rarebit includes Welsh cheese, like Cheddar or Caerphilly, melted into a sauce with ale or beer, mustard, and sometimes Worcestershire sauce or paprika. This mixture is poured over toasted bread and sometimes grilled until bubbly and brown. Over time, many recipe variations have developed, including additions like tomatoes or bacon.
Welsh Rarebit has become more than just a simple dish; it symbolises Welsh identity and pride. It's often served in Welsh-themed meals and on St. David’s Day, the national day of Wales.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder or 1 tbsp English, mustard
- 1/2 teaspoon cayenne pepper optional - I used paprika
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup to start with dark beer, like a stout or porter or as much as you like
- 2/3 cup heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 4 slices of thick bread, toasted
- Salt and freshly ground black pepper to taste
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As a chef I am glad to see this dish being done properly, far to many people think it's just cheese on toast,,,using a ale is what I was taught, top Mark's buddy
Thanks Phillip. Appreciated. Keep up the long hours of good work! Been there for far too long. Best wishes, Rik
@@BackyardChef it's cheese on toast, made by millions, but you've managed to turn a quick snack "proper" with paprika. The Americans love it, so job done I guess... I'm being overly cynical. It's a genuinely lovely dish you've prepared that I would love to be served. I just find it personally interesting when peasant dishes are converted for the restaurant, and made "proper". It's an education for the rest of us making cheese on toast all these years.... Do beans on toast next mate. A bit of paprika will set that right off.
Beans on toast is my favourite breakfast hands down and with a fried soft egg. Crack it runs all over - the best. Rik@@CarnaghSidhe
@@BackyardChef scrambled eggs mate, or you're bent in the head -- good on you; all the best :)
@@CarnaghSidheit's not really a case of converting a basic recioe and fancying it up for a restaurant though. It's one of the recipes from Hannah Glasse's "The Art of Cookery Made Plain and Easy" published in 1747!
I followed your recipe to the T. However, my 7 yr old granddaughter had a brain wave and suggested we should lightly poach 2 eggs and place them on the thick cut toast BEFORE pouring the sauce over the top of them. Well my friend, we thought we'd died and gone to heaven....what an absolutely delicious meal!! Many thanks for this lip-smacking Welsh Rabbit/Rarebit recipe. Cheers from Aotearoa New Zealand.
Thank you for sharing, sounds wonderful. Best, Rik
that’s a great idea with the poached egg
A tin of creamed corn in the sauce goes yummy
I think you could probably do any kind of eggs on that and it would be awesome or maybe even making an egg and cheese sandwich with that sauce.
One of the variations I grew up with used eggs. When the cheese sauce is ready, crack two or three eggs into it and mix. It makes a thick sauce that can resemble a cheesy scrambled egg topping.
My mother who arrived in the U.K. in 1946 was taught to make Welsh rarebit in wales at the time by my welsh grandparents. Maybe it was a wartime recipe, but it was completely different to this. No roux of any kind, and as we were kids no ale. She used day old bread, nothing sliced back then so bakery made bread. Anything she could slice made the main part, the toast. The crusts and anything else were soaked in just enough milk to whisk it into a stiffish mix with her rotary beater. To this she added salt and pepper, Worcester sauce and a little powdered colmans mustard, out of the tin. Then grated cheddar, which sometimes had rinds back then, they were grated with the fine bit on the grater. Toast was toasted lightly on both sides, then the cheesey seasoned mix was piled on to grill under the eye level grill, a bit new dangled back then. By that time all but mum were at the table and she would bring it in, golden brown and bubbling under its skin and we would eat every morsel. Maybe this was the scarcity recipe from when things were hard to find in the war but it is the only one I ever knew. Later when sliced bread did appear it worked ok with that too.
Loved reading this, thanks for sharing. Resilience comes straight to mind. Best, Rik
This is exactly what I was taught by a Welsh girlfriend years ago. Thickened with milk soaked bread not flour. No butter no ale.
I was born and raised in Norwich but now Mum and I are in the states. Yours is the recipe we are familiar with. Since she grew up during rationing and war, not all things were available. Thank you for sharing this, it brought back lovely memories of my old Nans kitchen.
Thank you. Best, Rik@@hilarytoffler5636
A tried and true treasure recipe, even having many variations over time. Want some now 😊
Rik! Home chef from the USA here and I love authentic recipes from around the UK and Ireland. Enjoy every bit of these episodes. Thanks.
Glad you like them! Home chef here too now! Thank you. Best, Rik
My Mother's mother made this in the traditional way. Was very common up in the hills of North Carolina. And proved to be a main staple even during the depression. They were even eating it in the 1950's. I'm quite familiar with Hana Glass. I use a lot of her recipes even today as a way to decrease my food budget each month. People need to go back to these things as times become hard.
Robert, I agree. Thanks for sharing. Best, Rik
I just ordered her book due to your comment. Thanks from Georgia ❤
I’m 85 years old and grew up innNew Zealand. My mother used to make this dish some afternoons on a cold day when we came home from school. I remember cafe style restaurants that served afternoon tea used to have rarebit on the menu. In 19 I moved tonSydneybAyustralia and it was the same. Cafes had rarebit on the menu. Then I don’t remember when sometime in the late 60s it started to disappear from menus and by the time I met my American girlfriend later wife I could not find a restaurant Thad served Welsh Rarebit and my mother had passed away so she never got to taste it. Going to. Buy mustard beer cream and sharp cheese. I have the rest of the ingredients. It’s miserable and snowing in Canada today perfect time for Welsh Rarebit.
Thanks for sharing. Thank you. Best, Rik
Where I am, in the late 1960’s in San Francisco, there was a great restaurant called “The Ben Johnson” and it had a wonderful Welsh Rarebit! It’s raining this afternoon here and I think I have all the ingredients and I’m going to make it for supper tonight. Enjoy yours! Hope the snow dies down for you up there!
When I was a small farmers boy, and I’m nearly eighty now, I used to go with my parents and grandparents to the Norwich cattle market, now a big shopping mall, about four times a year. The best part was when we walked to a quaint little genteel establishment near the market that served tea and cakes, and upstairs, food. We always had Welsh rabbit, and it was always delicious! Haven’t had it since.
Great memories, thanks for sharing. Best, Rik
Thank you for this! Here in Southern Ontario, I'm caring for my 84 year old mum, who went to uni at Aberwystwyth (class of '64) and met my dad and, is where they got married after grad on the boardwalk so my mum could run down it and kick the bar once wed! I'm going to make this for her tomorrow as a surprise.👍 Cheers!
Thanks for sharing. Hope you both enjoy it. Best, Rik
That sounds great, hope she was delighted 😊 regards from Germany
@@schumi145gaby2 We both were, thank you!
Kick the bar.... Explain please. What and why... Thanks.
@@jackgibsxxx0750 Hi! The town is on the coast of Cardigan Bay, and has a promenade that runs along the rockiest beach I've ever seen. There is an iron safety railing and the University has a tradition that you celebrate by running down the promenade and kicking the bar(railing) at the end. (I believe there's even a designated spot nowadays.)
Well done! My mother made this quite often between the late 1950's until she passed away in 2008. To this day I continue to make this detectible dish ~ I'm surprised so few people even think about it. The only thing different about Mother's recipe is that she placed fresh slices of tomato on top of the toasted bread with a slice or two of not too crispy bacon. The hot cheese mixture poured over the toasts (the cheese flowed onto the plate) then popped the plates in the over to broil! That has got to be what I make for dinner tonight! Thanks for the memory! Cheers!
You are very welcome. Thank you. Best, Rik
My mother added tomato and sometimes some green onions. This was a favorite during lent. Back in the 50s we couldn't eat meat at all during lent and this was a real treat. During the rest of the year she added bacon slices as well. This brings back so many memories!
"detectible dish"?? Er ... delectable I think you mean :)
Said pretty much same. I put in some tomatoes for vitamin C, but never bacon. But it sounds good!
@@DieFlabbergast YOU ARE ABSOLUTELY RIGHT! My fingers often operate on their own, without my permission!
Mom was of English and Welsh descent, she made this and I LOVED it! Thanks for posting!
Thank you. Best, Rik
My grandpa used to make this for me and my brother when we were little. Completely forgot! Thank you for helping me remember. Looking forward to making this with my kids.
Hope you enjoy. Thank you. Best, Rik
I need this in my life again. My family origin is from Wales and I grew up with my Grandmother who was the one from Wales. She only made this a few times a year and never taught anyone how to make it. It's a banger and I have not had this in 40 years. Thank you.
Hope you enjoy it! Best, Rik
I read about this dish in old books but never knew what it was. It seems to be an ancestor of the more modern grilled cheese, but the sauce seems more like a fondue or perhaps Alfredo sauce. It must be delicious, I'd like to try one made like this. And now I understand why the people in those old books enjoyed it so much!
Agreed! Thanks for sharing! The old recipes we are all forgetting about - are the foundation of everything we eat. Best, Rik
This was one of the first dishes I learnt to cook in Domestic Science class at school in the 1960's. Being 12 years old we had to use all milk instead of beer, but still, it was delicious. The good thing is you can let it go cold and put it back under the grill to reheat.
Yes you can. You can make the sauce stick it in a tub for a couple of days - taking it out to spread on the toast and grill. Best, Rik
Those were the good old days when you were taught useful practical things in school.
No argument there. Best, Rik@@angelaberni8873
Me too!! In the late 80s, "Home Science" it was called in Australia. One of the first recipes we learned.
Who lets their cheese toast goes cold!?!? I would have ate all of it before im done sitting done.
My mother made this!
I had forgotten!
Thank you!
✝️🙏❤️
You are so welcome. Thank you. Best, Rik
I made a cauliflower cheese today- similar recipe for the cheese sauce, topped with grilled bacon, tomatoes , herbs and a sprinkle of more cheese to melt on top.
Sounds great! I love cauliflower cheese. Best, Rik
Hello from the Welsh American Channel. Just want to let you know that we Welsh Americans are also interested in what is going on in Wales, especially Welsh food. Cymru am byth!
Good on ya. Best, Rik
I love the fact that you from uk and are telling folk about our old regional recipes
You know Lizzie, I love old recipes. Best, Rik
well, cooking is becoming a lost art, init?
Great to hear all about the history and savor the original recipe
Glad you enjoyed it. Thank you. Best, Rik
I’m an American, but my father always told me his heritage was Welsh. We never made this dish but after watching you I am definitely going to. For now I buy Stouffer‘s Welch rarebit. Can’t wait to make my own from scratch. Thank you.!
Hi Bev, hope you enjoy! Thanks for sharing your memories. Best, Rik
I grew up on Stoffers Welch Rarebit and ate this in Britain. No comparison, totally addictive!
Stouffers stopped making Welsh Rarebit in 2021. In case you go looking for it
@@kathleendona3092 Yes! and I frequently tell my friend who works at Stouffer's what a big mistake that was! Best comfort food ever!
I'm going to make this recipe asap - thanks for posting this video and for the very clear instructions. 😋 Confession: I also love Welsh Rarebit the way some American families serve it: On the toast, put a couple strips of lovely bacon, then a nice slice of tomato, then top with the cheese sauce - heaven!
My ex wife was shocked when I first made Welsh rarebit like this. I use a strong cheddar and red Leicester to give a bit of colour. I also make it thicker so it's spreadable. It keeps quite well in the fridge for a few days. 🙏🙏🇬🇧
It does keep very well for a couple of days. Best, Rik
I'm thinking that you should be able to freeze it. Might separate a little but give it a good stir
I was taught this dish almost exactly as presented here, only the version I learned was made with dark stout beer and the sharpest cheddar obtainable. Over the years I have slowly gravitated towards lighter beer and mellower cheeses. I noticed your Lea & Perrins label is utterly different from ours here in the US. Same color, though. Best Worcestershire EVER.
Thanks for sharing. Loved reading this. There is another Worcestershire sauce that folks in Yorkshire like by Henderson's of Sheffield. I do like my Perrins. Best, Rik
@@BackyardChef I'll check and see if Publix has Henderson's. They have Sarson's vinegar and HP and Jammie Dodgers and whatnot. If you're not familiar with Publix, look them up and see how spookily similar they are to Waitrose. The two firms appear to have been copying ideas from each other for quite some time.
@@BrutishYetDelightfulPublix has it in the British food section. I’ve heard Harris Teeter has it too, but haven’t checked
I'm Australian, I have Lea Perrins Worcestershire sauce, it's the best. It's delicious on FRied tomatoes on toast. Try it you'll be hooked. Yum😊
Already hooked. Thanks for sharing. Best, Rik@@louise7552
My Very Dutch, very Lutheran, very well educated maternal grandfather taught me to cook this when I was, maybe, 10. My paternal grandfather, who claimed Welsh heritage, had never heard of this dish. Ironly is everything. He did give me a tast for grinding my own horseradish; fresh from his garden and seasoned with apple cider vinegar
Good memories. Thanks for sharing. Best, Rik
Hi I'm english but live in Australia for last 54 years . I've been making Welsh rarebit for it's seems like my whole life . My hubby an Aussie and my kids love it . I do it like you but my one son doesn't like ale in it so I leave it out now . But I use sometimes an extra strong mustard. No paprika. And I put extra sauce on mine . It's our cold day snack in front of fire . When it's cold here it's cold not like England though. If you asked my kids now 42,38 and 35 what to make for snack it's Welsh rarebit. My dad would make it when he was alive my mum and sister loved it now passed . God bless great video 🥰🦘🐨🇭🇲
Great memories. Thanks for sharing. Loved reading! Best, Rik
Talking by experience from Childhood on:
Most People think there is no very good cooking in the English Kitchen.
THEY ARE WRONG!
As a 14 year old boy (48 years ago...) I was so lucky to stay at a REAL average British Household for a Vacation.
The Mistresses Name was Mrs. Brooker.
She fed me with the most delightful British Meals, Lamb Roast, Steak and Kidney Pie, BANGERS and Mash with sweet Peas, her REAL ENGLISH BREAKFAST . . .
Still nowadays to remember her is mouthwatering.
She also showed me (with all her family around) to enjoy a real British TEATIME!
May God bless her soul!
But you ALSO nailed it with your Welsh Rarebit recipe. There are so many recipes for this meal, but I suppose yours is by far one of the most delicious!
To finish:
Whenever someone tells you: "The English have terrible meals" , don't believe it.
Try it and make your own choice.
By the way:
I am German and quite picky with proper Food.
❤🎉❤🎉❤THANK YOU VERY MUCH❤🎉❤🎉❤🎉
Thanks for sharing. Love to Germany. I agree, there are many great dishes that influenced others around the world. Folks forget that the travelers from countries took their dishes with them, adapting to climate and ingredient changes. The dishes of the UK are no exception there are many variations all around the country using the produce at that time. Some of the dishes not commonly served are really amazing! Thank you. Best, Rik
One of the first meals i mastered as a newly married woman, some 46 years ago, our sons loved it to as they grew up. Haven't made it in awhile now, i really need to now, thanks Rik.
Rita, what memories. Hope you enjoy it as much as I do. Best, Rik
So funny...as a kid in the states, I thought it WAS called 'Welsh Rabbit', as it was often on our 60s school menus. As I grew up, and saw it offered as 'Welsh Rarebit', I thought "Oh, we kids back then just thought they were saying Rabbit instead of Rarebit". So, it turns out now, it's the adults who possibly just started the 'Rarebit' thing, (I'll bet to make it sound fancier, when they were really just craving their childhood comfort food, lol!) Oh, we silly humans and our hifalutin' notions!😅
Good memories. Amazing how names change. The dish remains a cracker, though. Best, Rik@@deb7518
9o 9:01 @@deb7518
My mother used to make this for us kids, age 2, 3 and 5 for dinner when we lived in Sasebo, Japan. Dad was out to sea with the Navy for six months at a time, and at least once the Navy stopped sending his pay to us. WELSH rabbit, we called it then, and it was a lifesaver during those difficult post-war times.
Thank you. Best, Rik
Thanks for showing us the old ways
Thank you. Best, Rik
I first heard of this dish on the 1960's US TV Show Gomer Pyle, U.S.M.C. Gomer was preparing his favourite dish during one episode and it happened to be Welsh Rarebit.
Great memories, Thanks for sharing. Best, Rik
I remember Gomer secretly sneaking off to a restaurant where the woman served him Welsh Rabbit and it made him walk in his sleep and confront Sergeant Carter at night.
If you put eggs and decent british style bacon on it and fill the plate with the sauce a little bit of chutney, probably one of the best breakfasts out there tiz Devine.
@@ronk9830I saw that episode just the other day 😂❤
@@Louis-kk3to I think that was one of the best episodes ever.
Thanks for posting, they look great. In New Zealand we have a variant of these called "Southland Cheese Rolls". They are very specific to the lower half of the South Island, but I bet they have their origin in this dish. Good luck getting to 100k subs, you deserve that plaque.
Thank you. Will have to find a recipe for that, sounds amazing! Best, Rik
My old video is kind of it - but normally no Bacon. Apologies for the quality - was when I thought I might do a cooking channel.@@BackyardChef czcams.com/video/9jg0pHFQv_U/video.html
I’ve been living a lie all these years!! When we were kids in the ‘80s, our mum used to make Welsh Rarebit (she’s a Yorkshire lass fir what it’s worth) for us on occasion. I can assure you, the way she taught me, ale was NOT included in the recipe! I am shocked and dismayed that this most important ingredient was omitted. Was it on purpose? Did she not know? I’m not sure. I do know this; I’m off to purchase some ale and Welsh Rarebit is going to be served up tonight. And served up right!! Thank you for the lesson. Cheers 🍻 from 🇨🇦
Ha ha ha. I loved reading this. Thank you. Made my day. It can be made with milk - not the real way - however, someone will jump on the bandwagon now and complain. Thanks again, loved this. Best, Rik
great comment. Hope you find a quality ale.
When I was a kid in the 1960s in NY my mom use to get Welsh rarebit in a can. I loved it. I never seen someone make it from scratch. Looks a lot better than the can version.
Just think how convenient the can was though Nancy. Thanks for sharing. Best, Rik
Happy to get this recipe! When I was young I worked at the famous Tam O’Shanter Inn in Los Angeles. I got totally hooked on Welsh Rarebit and have never seen an authentic recipe for it until now!
Hope you enjoy it. Thanks for sharing. Best, Rik
Priceless. I was going to suggest you do this delicious stuff. Your sauce was runnier than I do mine and we always press the toast (not the crust) down to create a bit of a well. I usually lightly butter my toast too. I’ve never added Worcestershire sauce to the top, must try that. I made this for my wife when she was my girlfriend nearly 40years ago, when I was visiting her family her sister offered to make cheese on toast for lunch and the Mrs had me make this. My mother in law pulled out her handwritten recipe book and made me write down the recipe. It always brings back good memories. Cheers mate.
Glen, the sauce can be made thick and pasted on the toast - I make it that way too. Sounds like good memories there mate. Best, Rik
Speaking of Worcestershire, a couple drops per egg when making scrambled eggs is also another way to make use of that much under-used bottle of wonderful flavor! I've made them like this for 47ish years.
Yes, one of the best sauces on the planet and easily adapted into various dishes. Best, Rik@@nicelady51
Thank you for this wonderful recipe! Years ago, I regularly visited a Scots-Irish shop. I always ordered Welsh Rabbit for lunch! They served it with tomato slices. I miss it so much! Now I can make my own!❤❤❤
Sounds amazing! Thanks for sharing. Best, Rik
Tomato sounds so yummy with this
We were so poor growing up all we could afford was a piece of bread with some Campbells cream of cheddar poured over it. Fed the whole family for under fifty cents!
You have survived so it was good! Thanks for sharing. Thank you. Best, Rik
My mom worked when I was a kid so this was an easy Friday dinner with some frozen vegetables.
Breakfast for us in late 1950’s / early ‘60s (UK) was often stale bread, torn into small chunks & soaked with a few sultanas overnight in water. Milk on top in the morning if we had any. Can’t recall what we called it (saps?), but it was delicious!
Do you have a recipe for the pickles?
@@ceceliapeterson4648 In the description. Thank you. Best, Rik
This reminds me of the fondue my mother used to make in the 1970s. She used two or three different kinds of cheese and beer, don't know if anything else was in it. She served it with cubes of French or sourdough bread and cubed ham, which were dipped into the cheese in the fondue pot using long forks. Everybody loved it! This rarebit would be good with a slice of ham on the bread before putting on the cheese sauce. I have known about Welsh Rarebit for a long time and always thought it was just melted cheese on bread. Now I know better and I am definitely going to make this.
Thank you. Best, Rik
Fondue was quite the trendy dish back then!
I remember watching my mother making this regularly for Sunday tea. She also added half a grated onion and a beaten egg to the mixture. I really my set to and make this. Oly 50 plus years since i've had it 🙂
Dave, So chuffed you are on here mate. You know you want to - go for it. Best, Rik
This dish is not to be underestimated, try at least once in your life! 🤤
AGREED! Best, Rik
Where I’m from and what I’m used to there’s no way I should be watching this and yet here I feel I got to make this. This recipe is a LONG way from The Bronx.
Thank you. Love to the Bronx. Take care. Best, Rik
I appreciate Welsh cooking
Thank you for your receipes
Thank you. Best, Rik
I've been using this exact recipe for my mac & cheese for years. Who knew? Now I'll be putting it on toast too! Great stuff!
Hope you enjoy - make sure its a thick slice. Best, Rik
What a great idea! Thanks for the suggestion for mac and cheese.
I was just thinking about this the other day. I miss my grandmother's (and then father's) Welsh Rarebit. I was going to look online for a recipe and didn't get around to it---then this video/recipe magically appeared in my feed. I hope it tastes just like I remember. Looks like I'm going to have to go replenish my Worcestershire sauce (almost finished it off in some sloppy joes the other day) and pick up some ale. Looking forward to it!
Go for it! Let me know! Nothing better than Grandma's though! Best, Rik
Lol I'm out of Worchester also, very rare for that too happen
Use a little soy sauce. Best, Rik@@philippacrowe8499
@@BackyardChef , no tamarinds in soy sauce.
Thanks for the inspiration Rich. I finally got round to making it, adding grated raw onion and an egg, just as I see my mum make it. Took me back 50+ years. The flavour and look was just how I remembered it all those years ago. This will now become a regular menu item for Sunday tea, just as it was when I was a kid.
Thank you. Best, Rik
In Springfield, IL USA, we used to have a restaurant called Norb Andy’s which was located in the pokey little basement of a brick apartment building. They were the first to invent a hot sandwich called The Horseshoe. Or, if you weren’t blessed with a big appetite, you could order a half-sized sandwich called The Pony Shoe. It had a base of either one or two pieces of toast, then a layer of sliced ham-or shrimp or turkey-then topped with a good slosh of Welsh Rarebit Sauce which was the same recipe as yours, except they used American or German beer, not British ale. Then the whole sandwich was topped with a huge handful of slender hot french fries. Ketchup was offered as a condiment to dip each bite. It became an instant hit and other restaurants began imitating Norb Andy’s Horseshoe. Even today, many Springfield restaurants will offer the sandwich on their menu, although they all pale in comparison to the original. When Norb Andy’s closed its doors, it was the end of an era. However, there are some of us who still strive to keep the memory of real Welsh Rarebit on a Horseshoe alive in our own kitchens. My kids were a few of the lucky ones who enjoyed this delicious luxury. I never knew that the original cheese sauce was served on toast without meat, poultry, or shrimp, but if I ever get the chance to travel to Wales, that will be the first dish ordered. By the way, if you would, please explain to me the difference between ale and beer. Thanks for sharing your recipes.
Thank you. Best, Rik
Ale is a specific type of beer made with yeast. The chef here was using beer.
@@mattowensrees5888 I might be wrong, but here in the U.S., I think some of our beers start out with a yeast mix. The only beer that tempted me was from a Chicago restaurant called Burgoff’s, and the drink was referred to as sweet dark German beer on tap. It’s a good thing we don’t have any here in Springfield. yummmmm!
It’s wonderful to see a recipe for real Welsh Rarebit, the kind my mother used to make - thank you!
Hope you enjoy! Good memories. Best, Rik
Now I have to make some. Haven't had Welsh Rarebit for decades!!!! Yum
Thank you. Best, Rik
I had a children’s UK cookbook and this was the first recipe we tried.
My kids loved it.
Good memories, Best, Rik
The Irish pub I go to firmly toasts the bread to where it is crunchy. They use French bread.
Sounds amazing. Best, Rik
Well I feel like an idiot here. Seventy years old and always thought that I wouldn't like to try this because it had rabbit in it!!!! So glad I came across your video. This looks absolutely delicious and I can't wait to try it. Who knew!!!!
Happy seventy years. Thank you. Best, Rik
Rare bit?... Because it takes a rare backyard chef like you to make it so rich, tasty and delicious as in this wonderful recipe. A rare bite indeed.❤❤❤
So nice of you. Thank you. Best, Rik
Watching from central Texas. I have heard of this dish but didn’t know at all what it was. You explain and demonstrate beautifully. I’ll be right over. Happy 2024 to you and thanks!
Love to Texas. You are welcome. Happy 2024 to you, thanks you. Best, Rik
Heyyy! I used to be from south central Texas too.
I was so surprised when my grandkids started asking for Welsh Rabbit. It is a hearty filling meal not light at all imo. The whole family loves it.
Fantastic! Best, Rik
Lithuanian, age 72, Pittsburgh. . . been eating something similar all my life, the cheese is home-made goat cheese, looks like pressed cottage cheese, except there are Chives instead of Paprika and Worcestershire, sometimes hard boiled sliced egg.
Sounds amazing! Thank you. Best, Rik
Italian in Pittsburgh, a little bit younger. You'd probably remember the turkey or crabmeat Devonshire that just about every restaurant used to have -quite similar to the rarebit.
Growing up I always loved going to my best friends house. Her eccentric dad often cooked for us. One of his “specials” was called “Red Bunny”, a kid friendly version of this made with cheese melted into tomato soup and poured on toast. What a treat!
Wow that sounds fantastic! May have a go at that. Thanks for sharing. Best, Rik
When I was a teen working in a supermarket, I used to see a frozen entree of Welsh Rabbit/Rarebit, and I was always curious about what it was. After watching the video, watching how it is prepared and trying to conceptualize how butter, flour, ale, cream, mustard and cheese would taste on toast is still hazy. However, I know a good grilled cheese sandwich and a cheese pizza tastes like, so a cheesy creamy savory bread served while still hot, doesn't have to be a hard sell to me. In my old college class on Spanish literature, it was common fare that bread and cheese was considered a meal for Spain in the Middle Ages, and it wasn't toasted or bubbly hot, so the idea of toasted bread with hot creamy cheese that's savory on a cold/wet climate at night could be a rich and tasty meal for anyone. Great video.
Loved reading this. Thanks for sharing. Hope you enjoy! Best, Rik
Stouffer's used to have a pretty tasty frozen entree version of it. I think they discontinued it.
Thanks for sharing! I wouldn't know. Best, Rik@@CabinFever52
Good show Chef. Discovered
your videos by chance and i'm
loving them. God bless you and
i hope you may achieve a great
life ahead. 👍
Thanks and welcome, Best, Rik
That looks AMAZING! Had it as a kid in the 60’s! Loved it I will make this Thank you!!
Thank you. Best, Rik
My mom made this for me when I was a little girl. Saturday evening treat. Mouthwatering recipe!
Thank you. Best, Rik
So it's basically a sauce Mornay with mustard and Worcestershire on bread. Will give it a try, thank you very much chef.
Classic Mornay has Gruyère. This is a Cheddar sauce, but it's a fair variation, and some include Cheddar in the list of cheeses for a Mornay. Regardless, the Worcestershire gives it the right "punch." Anchovies, innit? Delightful, this.
@@argonwheatbelly637 not to mention the ale as well.
Thank you. I agree, Best, Rik@@argonwheatbelly637
Thank you so much! You’ve given me a great idea for when my husband comes in wanting a bit to eat on a cold day. Welsh Rabbit with pickles would be right up his alley.
Hope he enjoys. Best, Rik
i have to make this every 2 days in work, we sell a lot of it, a tip though grill it a bit longer for the brown spots, it tastes a lot better.
Great tip! Thank you - if I did it on here they would think i have burnt it. Best, Rik
ive had one sent back only once by someone who didnt undestand the spots are supposed to be there ha ha .
Ha ha ha - I can believe - strange folk. All the very best to you. Rik @@fart-gravy
"Brown food is good!" ~Food Network~
I first heard of Welsh Rarebit/Welsh Rabbit on an episode of the 1960's comedy Gomer Pile USA. Everytime Gomer would eat Welsh Rabbit he would sleep walk and yell at his sargent, Sargent Carter. hilarious episode.
Thank you. Best, Rik
Imma stick with my dads lazy cheese on toast, but I'll call it that. I didnt know Welsch rabbit was a thing, but this one of the most beautiful sauces I've seen made online.
Thank you. Best, Rik
As an old cook, I noticed as I watch you that my hand wanted to stir with you. Bit like a back seat driver. 😂😂😂
Love that! Thank you. Best, Rik
Thank you for this. Alot of us get lazy and just make cheese on toast. This elevates it and im def gonna do it this way from now on
Yes many call it cheese on toast. Best, Rik
Just like my mom's recipe, which I cherish. She served it on waffles mostly....the ultimate comfort food, makes me cry!❤
Thank you. Best, Rik
My dad's is a Welsh man and he used to make this for are supper when i was a kid 😊
Fantastic, good memories - check out tonight's video, Glamorgan Sausages. Best, Rik
I usually make it with a layer of caramelized onion. Thanks Rik.
Sounds great! Love that idea. Best, rik
Hadn't thought of that. The onion instead of extra W sauce would be spot on!
I think he had pickled onions in a bowl
Here you go John, czcams.com/video/AYMO8_bTd_8/video.html Best, Rik@@johngraham5948
I will definitely try this!
Pickled quail eggs on the side.
I worked in a hotel in Northern Ireland where they used to put Branston pickle in it (sweet pickle for people outside of the UK) - so this is the first time I have seen the real recipe.
Toasted bread makes great snacks. My grandmother used to make sliced tomatoes grilled on toast which I liked, and also mashed ripe banana with sugar & cinnamon then grilled.
There was also a Heinz range in the UK called Toast Toppers (anyone remember?) with various tasty flavours in cute tiny tins, such as bacon and mushroom etc.
Sadly I only have a pop-up toaster and a regular oven without a grill, so no toasty snacks! 😧
You should be able to toast bread in your oven just turn it on as hot as it can get and it will toast
Great memories. Thanks for sharing. Hope you enjoy. You can make any toast in the oven. If you have it high it toasts quickly! If its in too long it dries out. I remember toast toppers and you have given me an idea. Best, Rik
Agreed. Best, Rik
@@BackyardChef Thank you. That's great! 👨🍳 😋
@@charlotteriddle7303 Thank you, I will try it, but a lot of electricity for a piece of toast! My grandmother had a grill on her oven, which was handy, but they seem rare nowadays in the UK.
Fast, Simple, Easy, Delicious. It was absolutely perfect.
As a kid in Australia, my family always whacked some cheese on toast, popped it under the grille, and called it a Rabbit. As I got older I got more adventurous adding meats, onion etc. Still never tried the real deal, but will now 😊 thanks so much for sharing.
Hope you enjoy it. Thanks for sharing. Love to Australia. Best, Rik
Absolutely mouth watering! I'm definitely going to give this recipe a go and adapt it for cauliflower cheese too.
Thanks.
Hope you enjoy! Best, Rik
I grew up in the Midwest of US. My mother made a version. Im sure you will be horrified. Toast with devilled ham spread on it and then take a can of Campbells tomato soup and a can of Campbells cheese soup (no water added) mix together heat it up and pour over the toast and devilled ham spread. We loved it actually. Haven’t had it in years. She may have called it “poor man’s Welsh rarebit”
I'm not horrified at all, Sounds delicious! It actually sounds like rin tin tummy or something like that from the USA. That was originally made using canned condensed soup. Been adapted and changed over the decades. In fact I will make that on the channel. Thank you. Best, Rik
I was following the recipe to a T but I used steak instead of bread and salt instead of cheese. Thank you for this delicious and authentic welsh rarebit experience!!
Sounds great! Thank you. Best, Rik
OMG! I'm so glad I discovered this video. My mother used to make this when I was a child. My brother has talked about it. What a find! I'll be using this.
Thanks for sharing. Thank you. Best, Rik
True story, my Gran admitted this was an English jab at the dish but because our accents are so different. (I infer good fun) Now sat drinking a stout trying to figure out how to do this in my airfryer. :) cheers. Love your channel.
Thanks for sharing! Best, Rik
I feel a macaroni cheese modification coming on...I normally finish it in the bbq to add a smokey taste but I will be adding ale and Worcestershire sauce to the cheese sauce next time too! Thanks for the video!
My mouth is watering! Best, Rik
Have not had this dish in years....but tomorrow, following this video, I'll be making some. Can't wait.
Thx for the inspiration!
Thank you. Best, Rik
I used to make this years ago. Nutmeg was added to the cheese mixture. I must revisit this.
Sounds great! Thank you. Best, Rik
As a Welshman, you made that spot on Rik its a family favourite, that sauce would be fab over cooked colliflour as well, there are a couple of Welsh dishes I would love to see you make first is Welsh cakes my grans were the best she always had a tin full of them ,eat them plain or with a bit of butter and jam on them. .The other is faggots nearly all the Welsh butchers make their own , its fab with chips and mushy peas.
Allen, did Gran griddle them or cook them in a pan? Best, Rik
griddled them Rik or bake stone as she called it but I think you can use a heavy bottom pan @@BackyardChef
The video is up at about 1315 UK time. Done and Ive been stuffing with a pot of tea. Thanks for getting back to me. Best, Rik@@allenbrown8158
brilliant@@BackyardChef
Might not be Allen, long time ago when I made these - however I have enjoyed them. Best, Rik@@allenbrown8158
My Mother made Welsh Rarebit for us as children often for Tea, but I have never seen it made by making a Rough first and adding cream, but I like it! Of course she always used mustard powder and Worcestershire-delicious!
Hope you enjoy. Best, Rik
I used to make this recipe all the time in the 80s when my kids were young, had the recipe in my Purity cookbook from the 70s.. Delicious
Thank you. Best, Rik
As a child this was about the biggest treat imaginable..... more than chocolate......... I always absolutely adored it... still do!
Thanks for sharing. Thank you. Best, Rik
Thank you for showing me how it’s done properly. I was addicted to this when visiting Britain as a teen, & have tried & failed to replicate it, (I thought I was using the wrong kind of sharp cheddar, or something)….
Thank you for sharing. Don't get too hung up on the cheese's Make up the sauce and you will be pleasantly surprised. Best, Rik
Looks delicious.
I often pair my Welsh rarebit with a Glasgow salad
What is a Glasgow salad , chips with lettuce?
@@Hava744 just chips
Love it Mary, Best, Rik@@maryhinge4815
I love it Mary, Best, Rik
I first encountered the idea of Welsh Rarebit in my 'American Film History' class in college, there is an old silent film from 1906 called "Dream of a Rarebit Fiend" that we watched (you can find it on youtube). Nice to see how it's supposed to be presented (in the film the cheese sauce was served separate from the toast in a chafing dish, the "fiend" didn't have pickles with his, but a lot of beer)!
Thank you. Best, Rik
Rik, you need to make some merch with "Look At THAT!" Aprons, mugs, Tshirts, anything you like. I never bought merch off CZcams, but I would buy from you.
Wow! Thank you so much! Best, Rik
Another golden oldie 😉 Keep em coming Rik.
All the best to you n your's 👍
Thanks - and a great recipe that everyone just slaps cheese on, and fakes it - Its a cracking dish. Best, Rik
Looks gorgeous! And I thought mine was good, its not a patch on yours.
Lovely to see a chef with lovely clean well cut finger nails for cooking.
I try to be. However peeling spuds leaves it under the nails. I'm sure yours is delicious! Best, Rik
I love Hurricane’s idea of the poached eggs underneath, but all the while I’m watchin him whisk that sauce, my quacker was watering for chipped beef bein tossed in there! 😮💨
This is the FIRST I’ve SEEN this character! Glad I DID! Insta-sub! 👍👌🙏😄
Thank you. Best, Rik
I have heard of welsh rabbit but never have eaten it. Very interesting ingredients. Thank you.
You are very welcome. A fantastic dish from Wales. Best, Rik
The beer has many nutrients and when heated and cooked the alcohol evaporates, so it's fine for anyone.😊
Agreed. Best, Rik
I never knew….thank you!!! Looks delicious!!!!
Hope you give it a try. Best, Rik
Been a treasured family tradition for more than my 60 years...
Thank you. Best, Rik
The Rarebit sounds and looks amazing the best part was your enthusiam. Definately will watch more.
Thank you, I'm a foodie. Best, Rik
Dear Chef Rik, I have never tasted real Welsh Rarebit. My father’s name was. Richard Llewellyn, our ancestors came from Wales, via Switzerland, i think they went to Switzerland becasue of religion but that is a an educated guess on my part. At home my father talked about wanting welsh rarebit or rabbit, but nobody really how to make it beyond cheese on toast.. in America in Montana, we could buy a cheese spread in a small “ juice’ glass labeled “Old English” sharp cheddar. We ate it on toast or crackers. In my adult life I have read and tried many recipes for making a cheese sauce called Welsh Rarebit..but none of them were like your recipe here. i can just tell from the video that it is the REAl thing. I am going to make it for my family. Where i live , in NW WA State, there is a “high end”. food market that has a large selection of imported cheese and they sell that very sharp, aged 2 yrs white cheddar that you are using it has bits of salt crystals that crunch deliciously.. it is expensive, and,of course, it is made in England.. i can understand why you only need a small amount to enhance the flaavor of the milder, yellow chddar. Does the Mustard have to be Coleman’s? And would American beer work, or does it have to be ‘“Ale”. i do not know much about beer and ale My father drank Scotch, i regret that i cannot make welsh rarebit for my father. He passed away long ago. But my sons will love it Thank you and i subscribed❤. PS..one of the stories i recall from my school days, is how a diiner of cheese on toast came to be called Welsh Rabbit. There lived in a country called Wales, a poor man and his wife and children. He was a Good man and loved his family.. He went out hunting for a rabbit for dinner,, but there were no rabbits to be found, so he brought home a cheese instead. His wife praised him and was happy to get a cheese At dinner she served the cheese melted on toast and called it Rabbit.
Thank you, I loved reading this. Don't get hung up on ale - go for an IPA over there anything like that - something with a bit of body to it and brownish in colour not a Bud light. As far as mustard - no do not worry about colman's if you can get hold of a mustard powder that would be great. The American yellow mustard has more of a sour taste. If using that be a little careful. Wishing you all the very best, Rik
Thank you for making this tutorial on how to make Welsh Rearbit I have been looking for a good recipe. I also subscribed 😊
Thank you for your kind comment and the sub. Appreciated. Best, Rik
I'm from the southern US....Love your recipes and the way you present so well, its fun to watch and try make. Thanks for making me smile with show. Awesome!
Glad you like them! Thank you. Best, Rik
I absolutely, utterly love Stouffers Welsh Rarebit. It's insanely good. I'm sure this recipe is obviously amazing as well.
Thank you. Best, Rik
Absolutely! I subscribed too! Much love and respect! Many blessings wished for you!@@BackyardChef
Thank you. Best, Rik@@wyattmp
We used to have Stouffer's often when I was little. It's not easy to find anymore. There were even Stouffer's restaurants in my hometown then but we didn't go often at all. Now you've made me nostalgic so I'll have to look for it, but I'll also make it from Rik's recipe.