Welsh Rarebit (or Rabbit)

Welsh rarebit is probably one of those things you wished you knew about in university, to add variety to your diet while using up your endless supply of bread, grated cheese and beer that you have access to. I had originally planned to make this after doing the post on Beer Cheese Soup, but never got round to doing so. Now that the opportunity has presented itself again, I shall do so. I shall also keep in mind that cheese and beer are good pairings in cooking.

Welsh rarebit is essentially a heavy cheese sauce enhanced with Worcestershire sauce and mustard, and on occasion, eggs, served on hot toast. Approaches to preparation vary widely. The origin of the term is uncertain, but is largely attributed to the Welsh traditionally being poor, so much so that cheese to them is a form of meat.

The recipe I will use today is derived from the one I found on the BBC. The brew I will use is Sainsbury's Basics Bitter. As I am not much of an ale drinker myself, I will just leave a couple of photos showing the ale.

 Make a roux by melting Basics grated cheese and adding flour. Add the beer gradually until a thick sauce is formed.

Add Basics mustard and black pepper, and Basics vinegar, in lieu of Worcestershire sauce.

Spread on toast and grill.

On the whole, the toast tastes good, and offers away to stretch grated cheese with a couple of other ingredients that should be cheaply available to any student. A 1.5kg Basics flour is easily available for just over 50p, and leftover beer is usually available after most student gatherings. This could even be used for the breakfast on the morning after drinking parties, using whatever beer has not already been drunk.

Description	Price per Unit	No. of servings	Trade-up Premium	Trade-up Benefits
Bitter	£0.99	4x440ml	+£1.96	Better tasting ale