Hello, fellow home cooks!
Today, I’m excited to share one of my favorite twists on a classic British dish that you can enjoy at any time of the day: Welsh Rarebit with a Twist! This is no ordinary cheese on toast. For this version, I’ve jazzed it up with some smoky bacon and a robust ale to create a rich and deeply flavored cheese sauce that will have your tastebuds dancing.
As a proud Brit and a father of four lively little ones – Edward (4), Alexander (3), Barnaby (1), and baby Phillipa – finding a meal that is comforting and delicious is key. And, of course, it needs to be fun enough to get the kids interested! This dish hits all the right notes. Whether it’s a quick lunch for the family or something hearty to snack on during a cozy evening, this Rarebit recipe is a winner.
Ingredients:
– 4 slices of thick-cut white or sourdough bread
– 200g smoked bacon, diced
– 250ml ale (preferably a dark or amber ale)
– 50g unsalted butter
– 50g plain flour
– 200g mature cheddar cheese, grated
– 1 tsp English mustard powder
– 1 tsp Worcestershire sauce
– 1 large egg yolk
– A pinch of cayenne pepper
– A pinch of salt
– A pinch of black pepper
Method:
1. Preheat your grill (broiler) to high.
2. In a large frying pan, cook the diced smoked bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, retaining the rendered fat.
3. In the same pan with the bacon fat, melt the unsalted butter over medium heat.
4. Add the plain flour and stir continuously to form a roux, cooking for approximately 2-3 minutes until it turns a light golden color.
5. Gradually whisk in the ale, making sure there are no lumps. Simmer for another 3-4 minutes until thickened.
6. Stir in the grated cheddar cheese until completely melted and smooth.
7. Add the English mustard powder, Worcestershire sauce, egg yolk, cayenne pepper, salt, and black pepper. Mix well to combine, then fold in the cooked bacon pieces.
8. Lightly toast the slices of bread under the preheated grill for 1-2 minutes per side until golden brown.
9. Spoon the bacon and ale-infused cheese sauce generously over the toasted bread slices.
10. Place the topped bread back under the grill for another 3-4 minutes until the cheese sauce is bubbly and starting to brown.
11. Serve immediately and enjoy your Welsh Rarebit with a twist!
What I love most about this recipe is how it brings a bit of warmth and comfort to our home, especially during those chillier UK evenings. The combination of crispy bacon and creamy, ale-laced cheese sauce on thick, toasted sourdough is simply irresistible. The mix of flavors and textures works so well together, making it more than just a quick fix – it’s a comforting delight.
Usually, when I serve this to the family, I get a flurry of excited little hands grabbing for their portions. Edward loves the “cheesy bits,” Alexander can’t get enough of the “crispy bacon,” while Barnaby is just happy to have something tasty to munch on. Even little Phillipa seems intrigued by the delicious aromas wafting from the kitchen.
So, next time you’re in the mood for something comforting and delightful, give this Welsh Rarebit with a Twist a try. It’s a little bit of British tradition, elevated with modern flavors. Happy cooking, everyone!
Cheers,
Al
Ingredients
– 4 slices of thick-cut white or sourdough bread
– 200g smoked bacon, diced
– 250ml ale (preferably a dark or amber ale)
– 50g unsalted butter
– 50g plain flour
– 200g mature cheddar cheese, grated
– 1 tsp English mustard powder
– 1 tsp Worcestershire sauce
– 1 large egg yolk
– A pinch of cayenne pepper
– A pinch of salt
– A pinch of black pepper
Method
1. Preheat your grill (broiler) to high.
2. In a large frying pan, cook the diced smoked bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, retaining the rendered fat.
3. In the same pan with the bacon fat, melt the unsalted butter over medium heat.
4. Add the plain flour and stir continuously to form a roux, cooking for approximately 2-3 minutes until it turns a light golden color.
5. Gradually whisk in the ale, making sure there are no lumps. Simmer for another 3-4 minutes until thickened.
6. Stir in the grated cheddar cheese until completely melted and smooth.
7. Add the English mustard powder, Worcestershire sauce, egg yolk, cayenne pepper, salt, and black pepper. Mix well to combine, then fold in the cooked bacon pieces.
8. Lightly toast the slices of bread under the preheated grill for 1-2 minutes per side until golden brown.
9. Spoon the bacon and ale-infused cheese sauce generously over the toasted bread slices.
10. Place the topped bread back under the grill for another 3-4 minutes until the cheese sauce is bubbly and starting to brown.
11. Serve immediately and enjoy your Welsh Rarebit with a twist!
