Welsh Rarebit

 

This is sometimes known as Welsh Rabbit, but I can assure you that it is definitely a vegetarian meal.  Equally, as far as I know, it has nothing to do with Wales.  Vegans can use the variation below, or follow this recipe substituting grated vegan cheese.  

I ought to mention that Worcestershire sauce, at least the original and peerless product made by Lea & Perrin's, contains a very small amount of anchovies.  Considering that you merely shake a few drops into the rarebit, the amount of anchovies must be about homoeopathic, but there we are.  Since I've live alone, I've been strictly vegetarian and Lea & Perrin's Worcestershire sauce is one of the pleasures of life I have had to forego.  Sadly, all the other brands I've tried are a travesty and not worth their space on board.  You may be more fortunate.

Welsh rarebit is a favourite in England for lunch or a light dinner.  It also makes a good breakfast.  If you have any choice, try to use a sharp, yellow cheese, such as (real) Cheddar, Double Gloucester or Red Leicester for a fuller flavour and a more attractive appearance.  The advantage of using gram flour, in the vegan version, is that it makes the sauce a pale yellow colour.

 Serves 2

 

Ingredients

 

2 tbsp cornflour

1 cup (plant) milk

1 cup grated cheese

a good shake of Worcestershire Sauce OR 1 tsp Dijon mustard

salt and pepper

2 – 4 slices of bread

Method:

• Put the cornflour into a small saucepan and add about a quarter of the milk.  Stir well until the mix is smooth.  Add the rest of the milk.
• Put the pan over a moderate heat and start to cook, stirring constantly. If you leave it even for a moment, once it starts to thicken, it will form lumps that are just about impossible to get rid of.
  
• Reduce the heat, add the cheese, Worcestershire sauce or mustard and season with salt and pepper.
• Keep the sauce warm while you toast the bread.
• Put the toast onto warmed plates, pour some sauce over each slice and eat immediately.

 

Vegan version

 

Ingredients

 

1 tbsp gram flour

1 cup plant milk/water

1 tbsp nutritional yeast

1 tsp Dijon mustard

salt and pepper

2 – 4 slices of bread

Method:

• Put the gram flour into a small saucepan and add about a quarter of the milk.  Stir well until the mix is smooth.  This will take some time and you may prefer to use a whisk.  You don't want to start cooking until you've got rid of all the lumps. Add the rest of the milk.
• Put the pan over a moderate heat and start to cook, stirring constantly.  As the sauce starts to thicken lower the heat and stir vigorously.  It will start to form alarming lumps, but if you keep stirring they will disappear.  
• When the sauce is smooth, reduce the heat again and add the nutritional yeast and  mustard and season with salt and pepper.  
• Keep the sauce warm while you toast the bread.
• Put the toast onto warmed plates, pour some sauce over each slice and eat immediately.

Notes:

• I find the gram flour is sufficiently creamy that I don't need to add plant milk.  However, you may well prefer the taste.
• You can, of course, use gram flour in the first recipe, instead of cornflour.
  
• The best bread for toasting is either home-made or a decent 'artisan' bread such as sourdough.  If you use Chorleywood bread, the toast will turn into a soggy mess.  I know that sometimes you haven't been able to make bread, and that really good bread just simply isn't available, but you have been warned!
• If you are trying for an elegant result, use white pepper instead of black, to avoid little black flecks in the sauce. 
• If you have any fresh herbs, chop them and sprinkle over the top.