But who has not been to UK before, then you do not know that the English have their own brilliant cheesy toast. Although, you can’t buy it ‘take away’ on the street, nor I haven't come across it in any of those decent British pub, it is in the minds of the Welsh, especially those who were poor over the past centuries, who often couldn't afford the cheapest piece of meat. So, for the average Welshman, the toast dripping with melted cheddar cheese was like a feast of roast rabbit. I do not know why, today, instead of 'rabbit' they tend to call it 'rarebit'. I personally prefer the original one.
A genuine 'Welsh Rabbit' is a thick slice of bread, covered with a creamy mixture of cheddar cheese (or Gloucester cheese or Cheshire cheese) and egg, mustard and stout. Then grilled and eaten straight from the oven.
Although, there are hundreds ways of preparing welsh rabbit, we still hold on to this one, just basic, simply delicious!
4 large slices of bread
200g cheddar or Leicester cheese
1 tbsp Worcestershire sauce
Pinch of cayenne pepper
½ tsp of mustard
30 ml stout
A little bit of butter
Preheat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the bowl together with grated cheese, add all other ingredients and seasoning and mix them thoroughly. If you find your mixture too dry you can add one more egg. Then spoon the mixture on to the toast and cook until bubbling and golden. Serve immediately as hot as you can stand.
*** Nice article about the pleasures of cheese is here, I recommend it.