Welsh rabbit or Welsh rarebit is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain.
Welsh rarebit with Parma ham
- 1 Crusty baton bread, sliced 1cm thick
- 10 g Unsalted butter
- 10 g Plain flour
- 60 ml Milk
- 100 g Cheddar cheese
- ½ tbsp Wholegrain mustard
- 1 Medium egg, beaten
- 4 Parma ham slices
- 1 tbsp Worcester sauce
- Preheat the grill to medium-high. Grill the bread slices until lightly golden on both sides, the set aside.
- Over a low heat, gently melt the butter in a saucepan, then add the flour and stir briskly for 1 minute. Remove the pan from the heat and gradually add the milk, stirring all the time, until smooth and creamy. Return to the heat, bring to the boil and stir for a further minute. Stir in the cheese, mustard and Worcester sauce. Remove from the heat and stir in the beaten egg.
- Lay half a slice of Parma ham on each bread slice then top with a spoonful of the cheese mixture. Put on a baking tray; grill for 3-4 minutes. Season with freshly ground black pepper.