Into the Welsh Rarebit
Stu Brew’s take on classic cheese on toast. Creamy and heavy for a cold morning, the sharp salty cheese undercut with the deep mellow, almost nutty malt of Into the Black, leaves a warm peppery afterglow from the Worcestershire sauce dancing on the tongue. Add fresh tomatoes, spinach and rocket for a crackin’ snack.
Servings Prep Time
42 slices each 5mins
Cook Time
10 mins
Servings Prep Time
42 slices each 5mins
Cook Time
10 mins
Ingredients
Instructions
  1. Add all the ingredients (except parmesan, paprika and turmeric) to a pan over a low hob. Stir well as the mixture melts into a creamy sauce. Add turmeric carefully, stiring between pinches untl you reach a golden brown flush (don’t go too far or you may spoil the taste, probably no more than 1tsp will do).
  2. Whilst that’s melting pop some toast in, and once that’s on your plate, add spinach, rocket and fresh tomatoes (to taste obvs). Pour over a decent serving of the rarebit, then add a few more twists of pepper, salt-bae some parmesan and paprika over the top and chow down!
  3. You’ll have most of the bottle of Into the Black to enjoy with your meal, it works a treat.