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Welsh Rarebit with Bacon and Laverbread

Welsh Rarebit with Bacon and Laverbread
A delicious variation on the classic Welsh Rarebit
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  1. 50g/2oz flour
  2. 50g/2oz butter
  3. 2 slices of back bacon
  4. 2 tbsp of laverbread
  5. 250ml/9oz Tomos Watkin Cwrw Gaeaf beer, warmed
  6. 250g/9oz Collier's Powerful Welsh Cheddar, grated
  7. 2 tsp Double Dragon Welsh mustard
  8. 2 tbsp Worcestershire sauce
  9. black pepper, freshly ground
  10. 4 large slices granary bread
  1. Grill or fry the bacon. In a small saucepan melt the butter and add the flour to make a roux. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the laverbread, mustard and Worcestershire sauce and season well with black pepper.
  2. Lightly toast and butter the bread. Layer on the cheesy mixture. Cook under a hot grill for a few minutes, until browned and bubbling, then top with bacon.
  1. A slightly different method, making a roux instead of the egg yolks. See which you prefer.
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/
Written by Collier's

  1. […] Welsh Rarebit with Bacon and Laverbread […]

  2. I really love it and send it to my friends in Barcelona

  3. I was interested and happy for you that you are selling to Trader Joes under there label.
    Must have been a great order congrates we love the chedder
    Geoff & Kerry

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