Top Review by French Tart
A rarebit is a tasty supper dish that Malcolm and I love! I cut this back by half - to make a generous double portion each. I followed the recipe to the letter and was rewarded with a tangy, cheesy rarebit. I am not sure if I would use the tinned tomatoes again - I would maybe add sliced tomatoes on top or cook them and place them under the rarebit mixture. The pepper sauce was not needed with the beer and Worcestershire sauce - but that is JUST my opinion! We really liked this Jackie - thanks so much for posting a different rarebit recipe! Made for the culinary virtual tour of GB........merci encore! FT:-) PS: I served this on toasted Scottish Morning Rolls - Baps, my mum's recipe!
- 1 tablespoon unsalted butter
- 1⁄3 cup finely chopped onion
- 1 cup canned plum tomatoes, drained
- 1 (12 ounce) bottle beer
- 1 lb sharp cheddar cheese, shredded
- 2 tablespoons mild grainy mustard
- 1⁄2 teaspoon Worcestershire sauce
- 2 -3 drops hot red pepper sauce
- fresh ground pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions See How It's Made
- Melt butter in large heavy casserole or Dutch oven over medium heat. Add onion and cook 3 minutes. Stir in tomatoes and cook gently, breaking up tomatoes, about 5 minutes. Let stand until about 15 minutes before serving.
- Add beer to tomato mixture and heat to simmering. Reduce heat to maintain slow simmer, then stir in cheese 1 handful at a time, adding next handful when first is almost completely melted. (Do not allow to boil.).
- Stir in mustard, Worcestershire, pepper sauce, and ground pepper. Mix cornstarch and the cold water until completely smooth; add to rarebit and cook, stirring constantly, until slightly thickened, about 2 minutes. Spoon over Whole-Wheat Biscuit Triangles.