THEME - Favourite Recipes. Welsh Rarebit. Ah, Wales, It's not just sheep...
Hey all.
I'm your other friendly neighbourhood mod/caterer!
While nadz0r handles her style of fine cuisine, MY skills and preferences tend to european style cooking (and it IS going to make me fat...). Cooking with alcohol (the underrated art that it is!), meats and sauces. Rich, strong and sharp flavours and a far far more unhealthy more decadent style of cooking.
Let's talk about cold winter nights in front of a fire (or early mornings before work...) when you need comfort food.
WELSH RAREBIT
This is one of my favourite things EVER. It's like uber-cheese-on-toast! It takes a little while to prep, but the resulting mixture is reusable, and then you can just reheat it quickly, spread it on and grill it.
You will need;
About 25 grams of butter
25 Grams of flour
150mls milk
175 grams of cheddar/tasty cheese, grated (I like a strong bitey type of cheese!)
150ml beer! (A ddark ale, like a kilkenny or a coopers gold is great. Or stout. Tooheys Old if you are stuck)
1 tsp hot english mustard
2 tsp worcestershire sauce (This stuff is a GREAT flavour adder)
salt and pepper
2 egg yolks
4 slices of toast
Now lets begin!!
Make a roux with the butter and flour, and leave to cool. (What's a roux? Very big in Cajun cooking... Just mix the 2 together and heat until it just starts to bubble, it'll look like clag glue, but trust me here...!)
Bring the milk to the boil, then whisk it into the roux. Reboil, keep whisking slowly to keep sans lumps).
Add the cheese, beat in and remove from the heat.
Get another pot, pour in the beer, mustard and worcestershire sauce. Heat until it reduces, when it's thick, add this mixture to the cheese sauce.
Throw in a bit of Salt and pepper (Don't skimp, it's already unhealthy!!) and beat in the eggs.
Spoon on to the slices of toast and grill until bubbling.
Stuff into head with appreciative noises.
Enjoy
;)
I'm your other friendly neighbourhood mod/caterer!
While nadz0r handles her style of fine cuisine, MY skills and preferences tend to european style cooking (and it IS going to make me fat...). Cooking with alcohol (the underrated art that it is!), meats and sauces. Rich, strong and sharp flavours and a far far more unhealthy more decadent style of cooking.
Let's talk about cold winter nights in front of a fire (or early mornings before work...) when you need comfort food.
WELSH RAREBIT
This is one of my favourite things EVER. It's like uber-cheese-on-toast! It takes a little while to prep, but the resulting mixture is reusable, and then you can just reheat it quickly, spread it on and grill it.
You will need;
About 25 grams of butter
25 Grams of flour
150mls milk
175 grams of cheddar/tasty cheese, grated (I like a strong bitey type of cheese!)
150ml beer! (A ddark ale, like a kilkenny or a coopers gold is great. Or stout. Tooheys Old if you are stuck)
1 tsp hot english mustard
2 tsp worcestershire sauce (This stuff is a GREAT flavour adder)
salt and pepper
2 egg yolks
4 slices of toast
Now lets begin!!
Make a roux with the butter and flour, and leave to cool. (What's a roux? Very big in Cajun cooking... Just mix the 2 together and heat until it just starts to bubble, it'll look like clag glue, but trust me here...!)
Bring the milk to the boil, then whisk it into the roux. Reboil, keep whisking slowly to keep sans lumps).
Add the cheese, beat in and remove from the heat.
Get another pot, pour in the beer, mustard and worcestershire sauce. Heat until it reduces, when it's thick, add this mixture to the cheese sauce.
Throw in a bit of Salt and pepper (Don't skimp, it's already unhealthy!!) and beat in the eggs.
Spoon on to the slices of toast and grill until bubbling.
Stuff into head with appreciative noises.
Enjoy
;)