Smoked Kipper rarebit – toasted crusty bread topped with a silky bechamel sauce flecked with lightly smoked kippers and mature cheddar cheese. Than grilled till golden.
If you’d never heard the term rarebit before than you could be forgiven for thinking it is some sort of culinary masterpiece, exotic, and difficult to make. It’s a really fancy word for the world’s favourite snack, the humble cheese on toast.
I have no idea where the word rarebit comes from and having done a little research I’ve been left none the wiser. I did learn though that there are a couple of different versions of this pimped out cheese on toast recipe. There’s a Scotch version, two English ones, and even a more modern Irish one. The country most associated with the dish though is definitely Wales.
It’s a bit of a surprise that a country with some of the finest tasting lamb and seas teeming with some of the freshest fish and shellfish is so closely associated with cheese on toast. Apparently the reason for this is that back in the day the poor people of Wales couldn’t even afford the cheapest cuts of meat. We know all about that here in Ireland, it’s why we’re world famous potato eaters.
The classic Welsh rarebit has got to be the best tasting cheese on toast recipe you’ll ever come across and it’s really easy to make too. All you’ve got to do is mix some ale with mustard powder, butter, worcestershire sauce, and a big hand full of mature cheddar cheese. Gently heat it till it’s melted and bubbling then pour the molten mixture over some of your favorite toasted bread and grill till golden. Dead easy…