The Welsh Rarebit! “My personal spin on an absolute classic”

 

I am embarking on a series of posts here, in which I will bring, “My personal spins on absolute classics” for you!

Today’s gem is Welsh Rarebit, a British classic!

I first saw this recipe on “Jamie at home” One of my favourite TV chef of all time!! And I have fallen in love with the taste, texture, and the ease of making it!

Sunday is supposed to be a hassle-free day, even in a mum’s worldπŸ˜…. I planned to have exactly one of those lazy Sundays when you fall asleep on the couch while binge-watching your favourite program on the tele!

And this recipe is an ultimate quick fix for those Sundays and happened to be a favourite of my little girl as well! … so, an absolute triumph all the way!

I’ve adapted the original to meet my needs.
Here is how you make it.

 

Serves: 2 people    |||    Prep. time: 5 minutes    |||    Cook time: 25 minutes    |||    Difficulty level: Easy

Ingredients

Onion Jam:

  • 2 medium red onion roughly chopped.
  • 2 roasted red Peppers (Tesco roasted pepper antipasti) deseeded and chopped.
  • 4 small beetroot, chopped (Tesco beetroot in vinegar)
  • Few rosemary leaves
  • 1/2 teaspoon fresh thyme
  • 1 bay leaf
  • 1 small cinnamon stick
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon Honey
  • 1 tablespoon brown sugar, more to taste
  • 1 tablespoon oil
  • Salt and pepper

 

Cheese Topping

  • 1 medium egg
  • 1/2 cup creme fraiche
  • 1 cup grated cheddar
  • 1/2 teaspoon English mustard.
  • Salt and pepper to taste

Bread

  • 4 thick slices of (pumpkin or sunflower or any chunky seeds of your choice) seeded bread.

Garnish

  • Worcestershire sauce to drizzle on the toast.
  • Rocket leaves to garnish

 

Directions

  1. Preheat the grill until medium hot.

Jam:

  1. Place a frying pan on a low heat
  2. Cook onions in oil for 10 minutes to a light brown colour with salt, pepper, rosemary, thyme, cinnamon and bay leaf.
  3. Drizzle in the honey and stir for a couple of minutes.
  4. Now time to throw in the pepper and the beetroot, cook for 5 minutes till tender
  5. Add balsamic vinegar and sugar, cook further for a few minutes, until the liquid reduces and you are left with a thick glorious jam. Fish out the bay leaf and cinnamon stick. You could double the ingredients and save a batch in sterilized jars for future.

 

img_5262

 

img_5271

img_5272
Topping:

  1. Mix well, egg, grated cheddar, creme fraiche, mustard, salt and pepper in a bowl.

Assembly:

Lightly toast the bread slices in a toaster and Butter it. Now pile the jam on it followed by a good dollop of the cheese mixture, cover the whole slice from edge to edge. Grill it until melted and bubbling.

Once out of the grill, criss-cross the cheese with a knife on top of each slice and drizzle the Worcestershire sauce, serve hot with your choice of greens on top!

Hope you like it and if you do, don’t forget to leave me a feedback here.

Enjoy!!

Follow me on Instagram

Tagged , , , , , , , , , , , ,

9 thoughts on “The Welsh Rarebit! “My personal spin on an absolute classic”

  1. Absolutely fabulous recipes! Thank you πŸ™‚

    1. Thanks for the like and the visit!! Much appreciated. ☺️

  2. Can’t wait to try this – looks delicious.

    1. I would love that! Thank you 😊

  3. Looks yummy, will have a go at it.

    1. Please do! And let me know how it turns out. πŸ‘πŸΌ

  4. My kind of food! 😍

    1. Thank you!😊

Leave a Reply

Your email address will not be published. Required fields are marked *