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Welsh Rabbit With Tomato

  Unsalted butter 2 Tablespoon
  All purpose flour 3 Tablespoon
  Beer 2⁄3 Cup (10.67 tbs) (Not Dark)
  Canned tomatoes 14 1⁄2 Ounce, drained in a sieve, chopped, and drained again well (1 Can)
  Extra-sharp cheddar 10 Ounce, grated coarse
  Dry mustard 1⁄2 Teaspoon (English Style)
  Worcestershire sauce 1 Teaspoon
  Tabasco 1⁄4 Teaspoon (Or To Taste)
  Italian bread slices/12 english muffin halves 18 , toasted (1 Inch Slices)
  Flat leaf parsley sprigs 1 Tablespoon (For Garnish)
  Bacon 1 Cup (16 tbs) (As An Accompaniment)

In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes.
Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes.
Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil).
Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top.
Garnish the Welsh rabbit with the parsley and serve it with the bacon.

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Welsh Rabbit With Tomato Recipe