Best Welsh Rarebit Souffles Recipes

WELSH RAREBIT

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

TWO FAT LADIES WELSH RAREBIT SOUFFLES

Steps:

• Preheat oven to 450 degrees.
• Divide egg whites from yolks into separate bowls, discarding one egg yolk.
• In a large bowl, mix 3 egg yolks, cheese, mustard, Worcestershire sauce, hot sauce, black pepper and ham (if used) until combined.
• Whip four egg whites until stiff peaks form.
• Add a large spoonful of the whipped egg whites into the cheese mixture and stir to combine.
• Gently fold the remaining egg whites into the cheese mixture until combined; try to keep the mixture as fluffy as possible.
• Place English muffins onto a baking tray. Divide the topping evenly between the six English muffin halves, spreading gently to cover.
• Bake at 450 degrees for 10-15 minutes, until lightly browned and risen.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

WELSH RAREBIT SOUFFLES

Steps:

• Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
• Preheat the oven to 450 degrees F.
• Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
• Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.

WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling.
• Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.

WELSH RAREBIT

Steps:

• In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
• Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

WELSH RAREBIT MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
• In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
• Combine all the ingredients and divide between the muffin cases in the muffin tin.
• Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
• What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

WELSH RAREBIT

Steps:

• Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
• When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
• Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

CHEESY WELSH RAREBIT

Steps:

• Preheat a broiler.
• Place the bread slices on a baking sheet.
• Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
• Remove from the broiler.
• In a small saucepan over medium heat, combine the cheddar and the dark ale.
• When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
• Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
• Pour the cheese mixture over the toasts so they are covered completely.
• Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
• Remove from the broiler and serve piping hot.