Recipe For Welsh Rarebit Recipe
Dave and I recently visited Wales and on our first morning in Little Haven where we were staying we went for coffee at The Saint Bride’s Inn. Together with our coffee we shared a slice of bara brith. The owner asked where we were from and Dave told her Cape Town as its the biggest city closest to where we live and therefore the most likely of places people will know. She then said ‘oh, our daughter-in-law’s family is from Gordons Bay’. What a coincidence. And we know them! The world is such a small place. Our trip continued in this vein, with meeting people who had been to South Africa, and meeting people who were friendly and chatty and curious about where we were from. The one thing I was curious about was Welsh Rarebit. I had heard of this but never tried it. So, when in Wales …..
One day we found ourselves at Nant y Coy Mill alongside the Treffgarne Gorge. The mill was built in 1326 and was used to grind corn. We decided to stop there and take a look at the waterwheel which is no longer working, and have lunch. We shared a Gwynt y Ddraig (Black Dragon) Perry Vale Cider, and for lunch I had Welsh rarebit. At a cost of £7.00 (R126) this was something I knew I could make at home, and for less. What I did not know is how easy Welsh rarebit is to make. This is a lunch time meal that has been repeated a few times already.
Do you try local food when you are travelling away from home?
Welsh Rarebit
Welsh Rarebit All Rights Reserved: Adapted from The World Encyclopaedia of Cheese Page 162
50g Lancashire cheese, grated 2.5mls flour 2.5mls Dijon mustard 15mls milk 1 slice rye bread, lightly toasted pinch of cayenne pepper 1 spring onion, finely sliced (optional)
Heat the grill element of your oven Place the cheese, flour and mustard into a small saucepan and mix Add the milk and stir to combine Place onto a medium heat and and stir until the cheese melts Mix in the cayenne and spring onions if you are using them Spread the mixture onto the toasted bread Place under the grill for 5 minutes - you want the cheese to brown Serve immediately 3.2.2885
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What I blogged:
I am on leave until the 8th of January. I will start replying to blog comments then. I wish you all a safe festive season.
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.