Classic Welsh Rarebit with Ale

Ingredients

• 4 thick slices of good quality bread (sourdough or rustic white recommended)
• 300g mature cheddar cheese, grated
• 25g unsalted butter
• 25g plain flour
• 150ml whole milk
• 1 teaspoon English mustard powder
• 1 teaspoon Worcestershire sauce (ensure it contains anchovies for traditional flavour)
• 100ml dark ale (such as a Stout, Porter, or Dark Mild)
• 1 large egg yolk
• Salt and freshly ground black pepper to taste
• Optional: Chives, finely chopped, for garnish

Instructions

1. Prepare the Toast: Preheat your grill (broiler) to medium-high. Lightly toast the bread slices on both sides until golden but not overly crisp. Set aside.
2. Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Add the plain flour and stir constantly for 1-2 minutes to cook out the raw flour taste, forming a smooth paste (roux).
3. Add Milk and Ale: Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken. Slowly pour in the dark ale, whisking constantly until fully incorporated and the sauce is smooth again.
4. Melt the Cheese: Reduce the heat to low. Add the grated cheddar cheese, mustard powder, and Worcestershire sauce to the saucepan. Stir continuously until the cheese has completely melted and the mixture is smooth and creamy.
5. Temper the Egg Yolk: In a small bowl, whisk the egg yolk. Take a spoonful of the hot cheese mixture and stir it into the egg yolk to temper it, preventing the egg from scrambling. Pour the tempered egg yolk back into the saucepan with the cheese mixture, stirring quickly to combine. Cook for another minute, stirring, until the mixture is thick and glossy. Do not boil once the egg yolk is added.
6. Season: Taste the rarebit mixture and season with salt and freshly ground black pepper as needed. Remember that cheddar cheese and Worcestershire sauce are already salty, so season carefully.
7. Assemble and Grill: Spoon a generous amount of the rarebit mixture evenly over each slice of toasted bread, spreading it right to the edges. Place the rarebit toasts on a baking tray.
8. Grill to Perfection: Place the tray under the preheated grill. Grill for 2-4 minutes, or until the rarebit is bubbling, golden brown, and slightly blistered on top. Keep a close eye on it to prevent burning.
9. Serve: Carefully remove from the grill. Garnish with fresh chives, if using, and serve immediately.

Serving Suggestions

Welsh Rarebit is a meal in itself, but it can be wonderfully complemented:

• Serve with a simple green salad dressed with a sharp vinaigrette to cut through the richness.
• A fried egg on top makes it a 'Buck Rarebit' – a fantastic brunch option.
• Serve alongside some grilled tomatoes or a dollop of chutney for extra flavour.

Pairing Tips

This Classic Welsh Rarebit, with its rich, cheesy, and slightly tangy profile, is a dream pairing for a variety of alcoholic beverages, especially beer:

• Stout or Porter: The roasted malts and notes of coffee or chocolate in a Stout or Porter beautifully complement the savoury richness of the rarebit, creating a harmonious and comforting experience.
• Bitter or Best Bitter: A traditional British Bitter with its balanced malt and hop profile offers a refreshing counterpoint to the cheese, cleansing the palate between bites.
• Dark Mild: For a lighter but equally complementary option, a Dark Mild offers subtle caramel and nutty notes that enhance the rarebit without overpowering it.
• Brown Ale: The nutty, malty character of a Brown Ale works wonderfully with the mature cheddar, creating a warm and inviting pairing.
• Dry Cider: A crisp, dry apple cider can provide a tart counterpoint to the rich cheese, cutting through the fat and refreshing the palate.