Welsh Rarebit

Originating in eighteenth century Britain, Welsh rarebit or Welsh rabbit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot over toast.

While debate continues in the paleosphere around the inclusion of dairy in the diet, I endorse the inclusion! Toast is something I cannot, so we're going to keep it paleo.

Recipes vary tremendously, but the staples remain the same - cheese, milk, flour and mustard often feature. This is an easy one to make by simply increasing the cheese and using cream rather than milk and flour.

For the cheese, we're going to use Caerphilly.

Caerphilly is a hard white cheese from Wales, the town of Caerphilly no less. Made from cow's milk and with a fat content of around 50%, this cheese has a pleasant sour tang and crumbly texture.

Time for some rarebit ...

Take a Portobello mushroom and remove the stalk. This is the toast!

Splash a little Worcestershire Sauce over the mushroom and place it in a pre-heated oven set to 200C for 10 minutes. By the time it is ready to remove, it should be soft ... but not completely lost its structure.

Meanwhile, prepare the rarebit ...

Take a saucepan and crumble some Caerphilly in, pouring over some double cream.

Place the saucepan on the hob and warm through without burning or sticking the mixture to the bottom of the pan.

Once melted and thick, add some English mustard. Mustard is yellow and comes in jars labelled Colman's. It's that simple - if it doesn't say Colman's on the label, it's not proper English mustard! Half a teaspoon is fine. One teaspoon for the more adventurous!

That's the rarebit made.

Assemble the dish by placing the cooked mushroom on a plate, having removed any excess liquid that has formed. Pour over the rarebit and grind a twist of fresh black pepper over the top.