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Welsh rarebit or Welsh rabbit (/ ˈ r ɛər b ɪ t / or / ˈ r æ b ɪ t /) [1] is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. [2] The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh rabbit", a jocular name as the dish contains no rabbit ; the ...
Justin Rees, in his book Welsh Cheese Recipes, has a recipe for a Cheese spread made from Tintern Cheddar, butter, eggs, salt and mustard. Y Fenni cheese has a tangy mustard flavour, moist texture and pale-yellow colouring. It is coated with wholegrain mustard seed and Welsh ale and is preserved in a cream-coloured wax.
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
The rarebit mac Yahoo Inc. may earn commission or revenue on some items through the links below.Read the original article on Purewow. Mac and cheese is a holiday staple for a reason.
Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. [13] [30] [31] The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to simple reinterpretation of the word to make menus more pleasant. [32]
Cerys Matthews has a recipe for vegan Welsh Cakes, where she replaces the butter with vegetable oil and egg and uses a binding agent of ground chia. [52] Until the gas or electric stove became common, most Welsh households would have owned a planc. One of the traditional products to be produced on the planc was a small bread known as the Crempog.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill ...
Similarly under "Pan Cotto", the author gives general advice upon breakfasting, recommending "juyce of Orange", cream of oatmeal or barley, and ending "Two poched eggs with a few fine dry-fryed Collops of pure Bacon, are not bad for breakfast, or to begin a meal". [2] Instructions are given "to feed Chickens" and other poultry. [5]