Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Barbecue
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Barbecue
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Welsh rarebit

by
Andrew MacKenzie
Welsh rarebit

PT20M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print method
1
Start by reducing the ale. Pour into a small saucepan and reduce to 200ml on a gentle boil. Remove from the heat and allow to cool
  • 400ml of ale
2
In a seperate saucepan, combine the mustard, cheese and egg yolk, then gradually stir in the reduced ale
3
Place the saucepan on a low-medium heat and stir until the cheese has melted, do not bring to the boil. Remove from the heat and allow to cool slightly while stirring, but do not allow to set
4
Toast both sides of the bread under the grill. Top with the cheese sauce then place under a hot grill until golden and bubbling. Serve immediately with a light green salad
  • 4 slices of white bread
Share recipe
Andrew Mackenzie
Andrew MacKenzie

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.

You may also like

Welsh rarebit
Cheddar recipes
Recipe Collection
Mushroom and Stilton rarebit with sweet chilli
by Food Urchin
How to match drinks with cheddar
by Nancy Anne Harbord
Vive la différence!
by Nancy Anne Harbord
Rarebit
Recipe Collection
What it's like to taste 700 cheeses a day
by Nancy Anne Harbord
Ingredient focus – cheddar
by Sally Abé
Cornish rarebit
by Nathan Outlaw
Port and Stilton toast
by Andrew MacKenzie
Guinness Rarebit soldiers
by Dominic Chapman
Blacksticks blue cheese rarebit on toast with pickled walnuts
by James Mackenzie
Easy cheesy tomato rarebits
by Adam Gray
Andrew Mackenzie
Chef Profile
Rosemary and sea salt bread with truffle rarebit and Parma ham
by Dominic Chapman
A perfect Cornish ploughman’s lunch
by Nancy Anne Harbord
West Country Farmhouse Cheddar: a crash course
by Great British Chefs
First grade: the story of cheddar
by Great British Chefs
Cheese
Recipe Collection
Cheesy potato pies
by Rosana McPhee
Quick recipes
Recipe Collection
Snacking through Euro 2016
by Food Urchin
Savoury snacks
Recipe Collection
Ingredient focus
Recipes for kids
Recipe Collection
Scotland’s finest: the best cheeses for Burns Night
by Great British Chefs
Tricolore penne with cauliflower, cheese and hazelnuts
by Karen Burns-Booth
Cold-smoked cheese
by Karen Burns-Booth
Comfort food
Recipe Collection
Party food
Recipe Collection
How to make the perfect picnic
by Nancy Anne Harbord
Cheese twists recipe
by Victoria Glass
Andrew MacKenzie
Recipe Collection
Welsh cakes
by Karen Burns-Booth
Andrew MacKenzie's early childhood food memories
by Great British Chefs
Lunch at Drakes and a trip to Brighton
by Martin Malloy
St David's Day
Recipe Collection
Welsh
Recipe Collection
Tom Simmons: simple food done well in the capital
by Tom Shingler
Gareth Ward at Ynyshir: mixing Welsh produce with Japanese technique
by Helen Graves
MasterChef: The Professionals 2015 – week two
by Food Urchin
Classic British recipes
Recipe Collection
British dessert
Recipe Collection
British summer recipes
Recipe Collection
Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes
by Nancy Anne Harbord
How to grate cheese
How to make cheese straws
Cheese
Recipe Collection
Snack recipes
Recipe Collection

NAVIGATE

Home > Recipes > Rarebit

© Great British Chefs 2019