Welsh Rarebit with Spinach

 

Ok, for those put off by the weird name, don't be afraid, it's basically just cheese on toast. This is a very traditional British dish which we frequently ate when I was growing up - it's a really quick, easy and delicious snack to rustle up in no time. I had never considered the meaning of the name before now. When I was small I thought it was called Welsh rabbit, and it turns out I wasn't far wrong - you can read about the history on wikipedia. There are lots of different recipe variations of this, some add beer, others make a complicated béchamel-style sauce. My recipe here is exactly how my parents used to make it for me - very very simple: just some grated cheese, mustard, Worcestershire sauce, black pepper and a dash of milk to bind the whole thing together. We didn't often add vegetables in the mix, occasionally sliced tomatoes, which tended to make the whole thing too soggy - not great. I did some experimenting by adding cooked spinach and it worked perfectly - not at all soggy and the flavors go really well together. Recipe note: I've been a stickler to tradition here, which is why I've been so specific with the ingredients: I used Colman's English mustard powder which is very strong and flavorful, but other mustards work equally well - especially a good dijon or hot whole-grain variety. With the cheddar cheese I won't compromise - in my 4 years in America I have yet to find a cheddar that stands up to the British or Irish versions (if I were being a real stickler I'd insist on cheddar from the Cheddar region in England - but that would be pushing it I suppose). Most American versions are rubbery when they should be crumbly, and bland and weirdly sweet when they should be tangy and sharp (even the so called 'sharp' versions) - cooklynveg

What you will need

4 slices of good, sturdy bread (i used a very nice gluten free flax seed bread by glutino - any will do, but please, no wonderbread!)

1 cup of grated cheddar cheese (I used Denhay English cheddar)

1/2 teaspoon of Colman's mustard powder (or 1 teaspoon of a milder mustard)

1/2 teaspoon worcestershire sauce

a little ground black pepper

dash of milk (probably about a teaspoon)

2 cups of fresh spinach or 1/2 cup frozen.

Comments

Avatar placeholder