Here is recipe number 2 in our Rugby Six Nations Recipe Collection. This weekend England take on Wales so we’ve got a tasty Welsh Rarebit Recipe for you to try. We’ve tweaked the traditional version by adding some finely chopped leeks, Henderson’s Relish and used Wild Raven which is a Black IPA from Thornbridge Brewery.
Henderson’s relish is a bit of an institution here in Sheffield (see above photo from Waitrose Sheffield). Henderson’s has been made in Sheffield for over 100 years with locals lovingly referring to it as Hendo’s. Though it may look like Lea & Perrins Worcestershire Sauce, it is quite different in taste. This has struck many a debate not least in the Houses of Parliament ! Henderson’s is not fermented like Worcestershire sauce and does not contain anchovies making it suitable for vegetarians, and quite frankly…it’s better.
We’ve also used Peak District based Thornbridge Breweries Wild Raven Black IPA. It adds a punch to this Welsh Rarebit recipe with it’s rich flavours shining through. As described on their website ‘The name of this beer is a tautology and the beer is complex and stunning. Five malts and six hops combine to provide bitter chocolate flavours with dark roasted fruits.’ Thornbridge’s beers are renowned for using a wide variety of malts and hops from all over the world which is in part how they’ve managed to win 200 industry and consumer awards for their beer.
If you’ve never had Welsh Rarebit before or even if you have, give this recipe a go; it’s easy to prepare and the rarebit works well as left overs, though I doubt you’ll have any left. Enjoy!
Written by Corin
Prep time: 5 minutes
Cooking time: 15 minutes
- 1 x Sourdough Loaf, thickly sliced (we used 2 slices per person)
- 1 medium leek, finely chopped
- 4 tablespoons butter
- 2 tablespoons all purpose flour
- 1 teaspoon mustard powder
- 150 ml Thornbridge Black IPA, or other available dark stout/ale
- 2 teaspoons Henderson’s relish
- 225 g strong cheddar cheese, grated
- Sea salt and freshly ground pepper to taste
- Serve with Henderson’s Relish
- 16cm Copper Tri-ply Saucepan
- Chopping board
- Wooden spoon
- Baking tray
- Toast the sourdough slices in an oven or toaster and set to one side.
- Melt the butter in the saucepan over a medium heat and reserving 1 tablespoon of leeks for garnish, gently fry the remaining leeks for 5 minutes to soften yet not brown.
- Once leeks are cooked through, stir in the flour and the mustard powder then gradually stir in the beer. Once all the beer is added bring to a simmer.
- Stir in the cheddar cheese mixing well until it is melted then season with sea salt and freshly ground black pepper.
- Remove from heat and let the rare bit cool slightly in the saucepan. If you add the rarebit when it is very hot it will likely make your bread soggy. At this point preheat your grill setting on your oven.
- Now generously spoon on the rarebit to the toast and add a dash of Henderson’s relish on the top. Place under the grill for 5 minutes, keeping an eye on it all the while to ensure it doesn’t burn.
- Remove from the oven and serve straight away with a garnish of finely chopped leeks and lashings of Henderson’s Relish.