Wednesday, October 14, 2009

Prawn Rarebit

Welsh rarebit is one of those dishes that I never get fed up of. It's an old-fashioned recipe that hardly anyone seems to know how to pronounce : it is pronounced “rabbit” !! The name probably originated in the 18th century as an insult to the Welsh. While rabbit was a poor man's meat in England, in Wales the poor man's “meat” was cheese.
Rarebit, is a savoury sauce made from melted cheese and various other ingredients and served hot over toasted bread.

This is a variation by Gary Rhodes.


4-6 x thick slices of French bread
melted butter, for brushing
1 tsp English mustard
a dash or two of Worcestershire sauce
150ml/5fl oz double or whipping cream
75g/3oz grated cheddar cheese
75g/3oz grated Gruyére cheese
175g/6oz cooked and peeled prawns

1. Pre-heat the grill. Brush both sides of each bread slice with butter and toast the top and bottom to a golden brown under the grill
2. In a large bowl stir the mustard and Worcestershire into the cream. Extra mustard can be added for a stronger flavour.
3. Gently fold in the two cheeses and the prawns, then spoon the mixture onto the toasts.
4. Place under the grill (not too close to the heating element) and toast to a golden brown.
5. Serve.


  1. Now this is definitely something I have to try it looks and sounds out of this world.

  2. I guess I've been saying it wrong all this time! I like this version, looks yummy.

  3. Welsh rarebit was one of the first things I made in home ec classes in school! Love the addition of the prawns!


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.