Welsh Rarebit (not 🐇)
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- Опубликовано: 8 сен 2024
- Ingredients
- 2 pieces thick-cut sourdough
- 25g unsalted butter
- 25g flour
- 120ml brown ale
- 150g mature cheddar cheese, grated
- 1 tbsp Dijon mustard
- Worcestershire sauce to finish
Method
1. Melt the unsalted butter in a saucepan over medium heat. Then add the flour and whisk to combine.
2. Gradually pour the brown ale into the mixture while whisking constantly. Add the grated mature cheddar cheese and Dijon mustard, and stir until the cheese has melted and the mixture is smooth. Check for salt and add if needed.
3. Toast your thick-cut sourdough on one side under a grill and top with the cheese mixture on the untoasted side.
4. Place under the grill until golden brown and bubbly.
5. Then finish with Worcestershire and enjoy!
As aways, recipe in the description. Just click the three dots
Big fan!! I'm a chef. Can you do jurk chicken
👋 Bigger fan here Andy 😆..
Can you please explain the cut of beef called Tri-Tip?? it’s origins.. where to find it on the cow and best way to cook it .. that would be very interesting video plus.. is there a wagyu tritip? Never seen one before.. hope to see you talk about tri tip soon..
ahh brown ale sorry thought was Guinness.
what oven do you use andy
Thank you Andy! 🫶🙏🙏🙏
We grew up pretty poor due to crap circumstances but my mom would take canned liquid cheese and put it on toast and tell us we were eating Welsh rarebit. This brought back memories and since my mom died in 2021 this hit me in the feels
**8/29/23
I really appreciate everyone that has reached out to me with comments. I apologize I haven't replied individually to all. It means everything to have support. Thank you all!
Make some in her honour - either her's or Andy's - and enjoy. ❤
Sending you Hugs 🤗🤗🤗 I lost my Mom and Dad too in the last couple years 🤗🤗🤗 hang in there ;)
♥️
🙏😊
💞
The most cultured chef on YT
As a Welshman - this is perfection! Da iawn!
Aye siwmae!
@@loubloom1941god damn the welsh language seems very different to irish and I though they were related
@@jenat82 usually when I make rarebit - I put balsamic reduction or a balsamic and honey dressing on it. So I’m guessing it’s balsamic vinegar.
@@jenat82 i usually put guiness to wet mine and english mustard instead of dijon its a little stronger and always use a really mature cheddar
@@cathalmcdonough5247They have the same source but are very different in both written and spoken styles. Welsh has 10 more letters than Irish, and is more similar to Cornish and Bretton (two almost extinct languages).
Petition for cantonese family style dinner guy. They've been consistant!
or submit via their website and wait patiently
Cantonese family style dinner for huen wah!
I do hope people submit to his website instead of only commenting here. Lmao
_Nobody_ expects the Spelling Police! 🚨
Our chief weapon is surprise...surprise and correcting people's spelling mistakes...our *two* weapons are surprise and correcting people's spelling mistakes...and paraphrasing Monty Python skits... *THREE* *WEAPONS* !...are surprise, ...
...in any case: -consistant- => consistent
@@dannynysus You got me spelling police. :) Consistantly doing your job, I see.
Cheese, Worcestershire sauce, mustard and toasted white bread, best combination.
you forgot the beer.
@@kylebutler1101was just going to say that!
Good shot. Correct in every way 😊. Request: Staffordshire oatcakes. Mitch would go for those, for sure.
Man's an absolute guinius! Never thought about criss crossing the melted cheese for Worcestershire sauce penetration!!!!
Ya me also and i make this a lot😂
Nice to see a dish from my country beautiful wales 🏴
If you're in the mood to be making tasty Welsh themed UK treats then Glamorgan sausages would be a good one. Cheap, vegetarian & very tasty.
In France we eat it with ham and eggs
@@rastarapha The Welsh rarebit or Glamorgan sausages?
This was my favourite dish that my late gran would make! Brought back so many memories watching this! ✨🥹✨🥹✨
Man I nearly had a heart attack when the pot slipped. That happened to me once and the pot fell on the floor 😅. Looks fantastic tho.
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
wow you had a heart attack when pot was about to slip..u should go in the real world and see how a comman man is being exploited in every way possible in every nation ..be it first world or third world
bro have you tried requesting through the website?
Da iawn! Great job, warm the ale first too, adds a bit more flavour.
Andy is the dude; respect
Damn that really means the world dude; thank you for exemplifying keeping it real
Thanks for the support!
I absolutely love Welsh Rarebit
When I was in school 60+years ago that was the first recipe I made in class homeack didn't look like yours 😂 this brought back memories Thank you for sharing chef Andy have a blessed day stay safe and healthy. Welsh Rarebit Rarebit I'll be trying your recipes
Wow. I made Welsh rarebit in home economics in grade 8 in Australia in 1986. I hadn’t remembered it until this short. Damn I feel old 😂
I'm curious, when you lads were making this in school back in the day, did you make it with beer? Given you were underage and it was school, I'm just curious if they made you sub in something else?
This has been one of my FAVOURITE comfort foods for 20+ years! 🖤🖤🖤
Andy didn't want no beef with PETA!!
😂😂😂
Next time on Andy Cooks: PETA bread
*gets a bucket of blood thrown on them*
‘But… -but wait… where did they get all the blood from if they are against the slaughter of animals?’
🤔
@@yourdadsotherfamily3530PETA kill more pets than you know .. they actually Run Kill shelters... the more you know
People Eating Tasty Animals. 😋
simple Indian food daal, chawal, chapati, Sabji healthy and testy aalu palak
This is a different one don’t know if you’ve heard about it . But it’s called encebollado is a fish soup that comes from Ecuador. I would love to see your rendition of it!
Two things -- first I remember reading the Lea & Perrin's label where they say it can be used for Welsh Rarebit but never knew what it was. And second -- this is one of the few times where Andy hasn't actually made the bread for the dish -- not that he has to, but I wouldn't have been surprised.
Funny thing is, even before I see your videos I like
Im definitely intrigued by the Worcestershire sauce. Might have to try that
That copper pot looks beautiful
As a welshman i approve 👌
Sheep shagga
So yum!
Thank you! Been asking for ages and you finally made it.
No problem!
Love the loop !!
I'm glad dishes like this exist---because I really like Worcestershire sauce! :)
No rabbits were harmed? Alhamdulilah. They’re so sweet and innocent.
Looks just as good as St Johns you even used Guinness old chap
Beauty. I like to add a touch of horseradish and top with chive
The simple things are the best.
I still think it's rabbit. Beautiful pate
Awesome!
wow, so kreativ!
For a more substantial version, try a Yorkshire Rarebit. Simply spread a layer of mixed butter and English or grain mustard on the toast then lay onto the toast either baked or roasted ham( hand sliced) cooked rashers of back bacon. I
like to use thick sliced smoked bacon medallions dry cured for preference. This is then generously covered with the cheese and mustard sauce made with bitter beer and placed under a hot grill/salamander. Finally I top the dish with either a fried or poached egg and a sprinkle of chopped parsley or chives.
1) what ale did you use? 2) for the 1st time I disagree with your choice of ingredients, for Welsh Rarebit I wouldn't use Dijon mustard instead use Coleman's English Mustard as it's far more pungent
Also with how it held together after grating, that cheese was not strong enough. I’ve always used as mature of a cheddar as I could find and that looked like just standard “mature” cheddar.
I would say no welsh person would put english mustard in.
@@FabricSmokeStack Colman’s is preferred to Dijon cause it’s the British staple mustard.
Edit: Also we call it Colman’s not English mustard. 😂
@@JimboCruntz my bad! I typed my message in a hurry and autocorrect added in the extra e.
@@markwilson4724 😂 that’s not an issue. But in wales we call in Colman’s mustard. Not Colman’s English Mustard. 😂😂😂
Perfect mate. I usually use a stout (mostly guinness but any stout is good) in mine. Different strokes etc. Main thing is don't be shy with the worcester sauce 😅. I hope that wasn't maille dijon. Only colmans goes in a rarebit
Your cheese toasty looks good too! Btw Rabbit is tasty!! We're I am from it's for dinner😂
I love the wabit toastie
Andy cooks consciously and with passion.
That looks tasty! But can you do a rabbit dish? I wanna see how you can prepare it plz 🤤
Delicious. I'm hungry. Oh my! 03am gosh....
Rarebit is a heaven sent sauce I have to limit myself on bc it's just too fuckin good.
What Italians don't realise is this is the best toast dish in the world 😉
would love to see your take on Lasagne!
Mallie mustard is the best mustard to use for everything 😋
I love Welsh rarebit. And you did the mustard and wor ur usteshire
Awesomeness 🤠
Thank God... For once, like a normal human being, he started with bread that someone else made. haha
I think its part of the whole spirit of a rarebit. Which to me always meant I want to eat something delicious and "fancy", but put as little effort as possible into it lol
Looks nice
Yummers!
Love your recipes thanks
No one can complain that cheese wasn't melted! 🤣
Looks great as always chef!
I find this guy amazing 😍 I bet his food is amazing and he's funny too!!!
I thought rarebit was rabbit until I was 20! Traumatizing childhood of the 70s.
As a man from Cardiff 🏴 I love rarebit ♥️
I love how chef works with such economy of movement. So efficient
The Dijon has thrown me. English mustard can be great in savoury dishes and this is one, as are many cheese sauces. It It brings out the depth of the cheese and also adds a nice colour naturally. It buy it dry for cooking. It is a 'Marmite' otherwise, with a slight bitterness unless cooked. I buy Dijon for sandwiches. 😊
One of the best British snacks!!! Nobody makes it here anymore 😢
Yours looks nice mate 👍 goes great with beer !
Looks woeful that Andy mate
We love your videos. Can you make corned beef hash? My wife likes it and the kids and I not so much....but I'm sure you can make it delicious.
Oh I love this way of making cheese toast a firm favourite in our house, with good English beer
Ohhh man that made me very hungry.
You could take me to every Michelin-rated restaurant in the world and I'd still never find anything as good and as comforting as a good old cheesy toast.
Looks tasty! Andy, why do you heat up the big oven (and the kitchen) instead of using a toaster oven to save heat and energy?
🤤 yum❤
I had the most amazing rarebit at one place in England and have tried every recipe I can find and it's never been as good. Gotta keep tryin', I guess. 😁
Hey Andy thx love your stuff!
Why don‘t you try out a german classic: Königsberger Klopse😊
love from wales big man
My fav when I was in Oz.
Chef I enjoy the style of your videos.
Short and to the point.
In my day we would call your videos the repertoire Dela cuisine .
You should try the Delia Smith version, a uk Legend.
Mature cheddar cheese grated.
English mustard
Worcester sauce
Eggs
Salt and pepper
Mix and spread on toast, grill on medium and allow to souffle.
Amazing
I’ve been waiting for this!!🎉🎉❤❤
This bread looks soo yummy! 😍😋
Maybe I try it later today...
Now this is some snappy editing that doesnt make me want to throw up and chew off my own face, good stuff my dude.
The toasty looks good too
Top marks for the addition of Worcester sauce ❤
That Is the Alex pot! It's great seeing it used by other chefs!
Man goes extra close to the broiler, likes to live right on the edge.
Super dope
Chef, try an anchovy fillet in a paste in the rarebit mix & I find Coleman's mustard powder far superior to the lovey Dijon mustard. Oh & a Cayenne pepper sprinkling essential just before grilling.
You're a genius
This made me chuckle. Was riding my bike in Wales and I was STARVING, so stopped by a nice looking restaurant. Feeling like some meat/protein would do me well, I went for the Welsh rarebit... I guess I just assumed it would an alternative spelling for rabbit 😂 The disappointment on my face was palpable!
The worst part is a couple of years later I made the exact same mistake with my friend - both of us thinking it would be rabbit! 🤣
In my head I always thought it sounded like an Aussie saying rabbit
I used to serve this as a waiter in Rules restaurant Londons oldest restaurant actually, done perfectly as always chef
Used to make this tons! Now , I’m craving it ! The recipe I have is from the 50’s…..yum,yummy!
Beautiful kitchen with fancy “electric” cooktop in background- so uses a gas hot plate… a proper Chef 🙌🏼
My man Andy, love you brother, can you make Golabki? Stuffed cabbage rolls, Polish dish!
This looks yummy 😋
nice one andy
Da iawn Andy. A solid recreation of an absolute Welsh classic :^)
Nice! I used to make these as a kid from a recipe I found in one of my mom's cookbooks 😊😊
Next, make a Cornish pasty!
I'd love to see that but he could only make a pasty not a cornish one (unless he hopped on a plane) 😂
I just wanted to see if he puts peas and carrots in the girt licker
@@lordbezzington8435 🏴🏳️ (sorry that's the closest I could get to your flag on my emojis for the "girt licker")
@@jamestheferret 🤣😅
By Jove!
He only went and bloody well done it!!
Yum
I ASKED FOR THIS !!!! YES!
Fkn nailed that one!!
Cool uncle Andy .
Yum. Mine is never that good. Is it in your cook book?
And yet rabbit is so delicious...