Cornman Farms’ co-owner, Chef Kieron Hales, shares his recipe for how to make welsh rarebit, otherwise known as posh cheese on toast!
Watch Chef Kieron’s video tutorial:
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- 1 ½ cups (350g) whole milk
- ¾ cup (160g) heavy cream
- ⅛ inch slice (4g) fresh horseradish
- 1 (40g) roughly chopped shallots
- 6 (14g) crushed garlic cloves
- 3 (0.2g) cloves
- 1 pinch (0.3g) black peppercorn
- 1 teaspoon (3g) kosher salt
- 1 tablespoon (14g) dijon mustard (optional)
- ⅛ cup (18g) cheese rinds (optional)
- ⅔ stick (75g) unsalted butter
- ¼ cup (30g) all-purpose flour
- ¼ cup (30g) crumbled blue cheese
- 1 cup (100g) grated cheddar
- ⅓ cup (40g) grated parmesan
- ⅓ cup (40g) grated cheese of your choice
- 1 teaspoon (7g) Worcestershire sauce
- 3 (70g) egg yolks
- 1 loaf of bread, sourdough or farm bread is ideal
- Combine whole milk, heavy cream, horseradish, shallots, garlic, cloves, peppercorn, salt, dijon mustard and cheese rinds in a pan and bring to simmer.
- Simmer for 30 to 45 min.
- Strain liquid and set aside.
- Melt butter in a heavy bottom pan.
- Add flour to form a roux and stir over low heat for 2 to 3 minutes.
- Keep on the stove and slowly add the milk into the roux, stirring until it forms a thick mixture.
- Once all the milk is added, allow to simmer for 5 minutes.
- Remove from heat and pour sauce into a large mixing bowl.
- Add your cheeses, Worcestershire sauce and egg yolks. Tip: pour a bit of your sauce into your mixed egg yolks before adding to the bowl. This will keep your eggs from scrambling.
- Place in the refrigerator to cool.
- Cut bread into thick slices and place under a broiler for 5 to 6 minutes or until lightly toasted.
- Flip the bread over and apply a thick layer of your cheese sauce.
- Place in the oven for 5 to 6 minutes or until golden brown.