Welsh Rarebit: Country Cooking Challenge

The decision of what I cook during this challenge, is usually decided by the people. I actually enjoy it when the decision is taken out of their hands, such as on this occasion.

With only one country/nation starting with W, the decision was made for me. Other areas can lay claim to want to be involved such as The West Bank, Western Sahara and Wallis and Futuna, but I wanted to avoid any real difficulty, so went for Wales.

The added benefits of this, is that the National Dish is Welsh Rarebit.

Everyone loves a bit of cheese on toast, so I decided to make it for my family as a starter before a meal.
I used the Guardian series of "How to cook perfect..."

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit
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The great thing about this series is that they look at three of four great versions of the dish by chefs and then create a super ‘Perfect’ recipe.

Cheese mixture, well worth it

This recipe is Cheese on Toast basically. Welsh rarebit, however, is that class above, with a bit more graft ( but still not much) and is a dish that you can have any time of day.

This was a starter before dinner and as such I made four slices for everyone to share.

The recipe on the link above can be summarised like this.

1. In a saucepan mix stout and mustard powder
2. Then add the Worcester sauce and then cheese (lots of it)
3. Whisk until it bubbles, but not boils and season if needed
4. Take off the heat add two egg yolks and cheese sauce is done
5. Toast one side of bread and then put the cheese mixture on the other side and grill until bubbling
6. EAT IT

I'm glad I put in the extra effort of making the cheese sauce. It was gooey, tasty, creamy and DELICIOUS. This dish will be made again.

Thank you St David and Wales for a great recipe and dish.