I can't believe this recipe is 8 years old. I think I posted this twice on FB and somewhere on SnapDish. Anyway, this is probably the most underrated toast. It is simply a beer cheese sauce on toast, or in this case, a Guinness cheese sauce.
I added some chunky chili jam for a bit of a spicy kick as well as tang and sweetness to balance out the rich cheese sauce. This was originally called "rabbit". Since there is no actual rabbit on the toast, it is renamed to "rarebit".
There are actually some variations to this wonderful toast. Each has its own uniqueness and name and there is no strong evidence that this is a dish in Welsh cuisine. Today, I am gonna show you lovely 2 versions: Welsh and Buck. A buck rarebit or golden buck is simply a Welsh rarebit served with an egg on top.
Ingredients:
(Serve 2)
Chili Jam:
Red, Yellow, Green Bell Peppers Deseeded, 3
High Quality Olive Oil, 2 TBSP
Yellow Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Red Chilies Deseeded Coarsely Sliced, 4
Green Chilies Deseeded Coarsely Sliced, 4
Garlic Finely Minced, 3 Cloves
Balsamic Vinegar, 75g
Demerara Sugar, 30g
Guinness Cheese Sauce:
Unsalted Butter, 14g
Unbleached All Purpose Flour, 14g
Guinness Stout, 113g
Chicken Stock, 113g
Cheddar Cheese Finely Diced, 100g
English Mustard Powder, 1/2 TSP
Worcestershire Sauce, 1/2 TSP
Rarebit:
Unsalted Butter, A Few TBSP
Sandwich Bread, A Few Slices
Egg, 1 or 2
Dried Parsley, For Garnishing
Smoked Sea Salt, Pinch
Equipment:
Oven
Sauce Pot
Cast Iron Skillet / Pan
Blow Torch
Directions:
Prepare the chili jam.
Preheat oven to broil.
Quarter the bell peppers and transfer them onto a baking tray lined with parchment paper.
Wack into the oven and broil for about 15 to 20 mins or until charred.
Remove from oven and transfer into a bowl.
Cover and set aside to steam and cool.
Once cooled enuff to handle, remove the charred skin.
Coarsely chop the roasted peppers and set them aside until ready to use.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in the chilies and garlic.
Saute until aromatic.
Add in the roasted peppers and saute to combine well.
Add in balsamic vinegar and sugar.
Stir to combine well and until the sugar has dissolved.
Bring it up to a simmer.
Continue cooking until most of the liquid has evaporated.
It should be a thick consistency.
Taste and adjust for seasoning with salt.
Give it a final stir and remove it from the heat.
*If you would like a smooth consistency, blitz the chili jam in a blender.*
I prefer mine chunky.
*It can keep up to a month chilled in the fridge.*
Prepare the cheese sauce.
In a sauce pot over medium heat, add flour and butter.
Whisk to combine well.
Gradually pour in the chicken stock, 1/2 portion at a time, while still whisking until well combined.
*Make sure no lumps.*
Gradually pour in the Guinness stout, 1/2 portion at a time, while still whisking until fully incorporated.
*Make sure no lumps.*
Whisk in the cheese, 1/3 portion at a time, until fully melted.
Add mustard powder and Worcestershire sauce.
Whisk to combine well.
Remove from heat and set aside.
Assemble the rarebit.
Melt 1 TBSP of butter in a skillet over medium heat.
Toast the bread until crispy brown on 1 side.
Transfer the toast onto a serving plate.
Spread the chili jam onto the toast, followed by the cheese sauce.
*You can broil until the cheese sauce is lightly charred or simply use a blowtorch.*
Garnish with some parsley.
Serve immediately.
If you would like a buck rarebit, repeat the process without broiling.
Fry an egg in a skillet with 1 TBSP of melted butter.
Carefully slide the egg onto the toast.
Garnish with parsley and lightly season the egg with smoked salt.
Serve immediately.
I really hope you'll give this a try...
Yolk porn...
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