If you thought the ham and cheese sarmie you packed for lunch today was all kinds of wonderful then be prepared to have serious food envy. Once you feast your eyes on this Stout Welsh Rarebit creation from top South African food stylist and Drizzle and Dip blogger, Sam Linsell you’ll want to ditch your lunch and hit the kitchen. For this clever creation, Sam Linsell has transformed what essentially is an open grilled cheese sandwich into mouth-watering cuisine! Trust us, once you taste Welsh rarebit with stout you won’t want it any other way. If you’ve never had Welsh rarebit before, now is a good time to start. Find the full recipe below!
This dish, which historically comes from Wales and originally named Welsh Rabbit, was what the coal miners ate when they couldn’t afford meat. This modern version is loaded with wonderful Cheddar and is essentially an open grilled cheese sandwich made from a béchamel leaning towards croque monsieur territory. And, to take it to the next level, Sam added a rasher of fried back bacon to the mix. It’s not necessary but highly recommended!
· 25gm butter
· 25gms flour
· ½ cup Castle Milk Stout
· ¼ cup milk
· 1tsp Dijon or English mustard
· 1Tbsp Worcestershire sauce
· 125gm good quality mature Cheddar
· Touch of freshly ground white or black pepper
· Chives to garnish (optional)
· Back bacon rashers, lightly fried (optional)
· 4 – 6 slices of bread – depending on how big they are
· butter to taste the bread
· Heat a griddle pan to hot and butter the bread on both sides. Fry the slices on each side and fry your bacon lightly if you are using.
· Heat up your grill and set your oven rack about a quarter of the way down.
· Make your sauce by melting the butter in a small to medium sized heavy based pot and add the flour. Cook until you have a dry paste over a low heat. Add the stout in parts whisking all the time. Add the milk, mustard, Worsteshire sauce and whisk while cooking for a few minutes until you have a thick sauce.
· Place your toasted bread on an oven tray and top with a slice of bacon. Divide the sauce amongst the slices of bread ensuring you have a fairly generous layer and smooth it to over the surface.
· Place under the grill and cook until bubbling