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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 ...
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.
Welsh rarebit: The predilection of the Welsh for roasted cheese led to the dish of Welsh rarebit, or Welsh rabbit, seasoned melted cheese poured over toasted bread. [29] The cheese would need to be a harder one, such as cheddar or similar. Referred to as Welsh rabbit as early as 1725, the name is not similar to the Welsh term caws pobi. Welsh ...
The Welsh Gas Board recipe simply called for "mixed herbs", while Felicity Cloake in The Guardian suggested the addition of thyme. For the frying, the gas board and chef Sophie Grigson suggested the use of lard, while the Bikers used vegetable oil. Both Cloake and The Daily Telegraph writer Nigel Godwin proposed frying Glamorgan sausages in butter.
Welsh rarebit is thought to date from the 18th century, although the original term "Welsh rabbit" may have been intended as a slur against the Welsh. [ 161 ] [ 162 ] [ 163 ] Another use of cheese in a traditional Welsh dish is seen in Glamorgan sausage , which is a skinless sausage made of cheese and either leek or spring onion, [ 164 ] which ...
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 rarebit is a typical Welsh dish of cheese on toast and it can be found on the menus of Swansea restaurants, particularly those sourcing food locally. It is sometimes offered as a canapé or is accompanied by bacon, laverbread or mushrooms as a main course .
Remove from the oven, uncover, and let the meat rest in the liquid at room temperature until cool enough to handle. 6. Remove the shank and gently snip off the strings.