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Welsh rarebit with attitude

Welsh rarebit with attitude

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Welsh rarebit with attitude

Makes 4 slices

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 431 22%

  • Fat 29g 41%

  • Saturates 16.7g 84%

  • Sugars 10.6g 12%

  • Protein 14.6g 29%

  • Carbs 26.4g 10%

Of an adult's reference intake


  • 2 large free-range egg yolks
  • 150 g crème fraîche
  • 1 level teaspoon English mustard powder
  • 100 g freshly grated Cheddar cheese
  • 4 tablespoons Cheeky chilli-pepper chutney , or shop-bought chilli jam, to taste
  • 4 x 2 cm thick slices of good-quality bread , (use sourdough or country style)
  • Worcestershire sauce

recipe adapted from

Jamie at Home

By Jamie Oliver


  1. Preheat your grill and get it nice and hot.
  2. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with sea salt and black pepper.
  3. Now, I’m rather hoping you’ve had a go at making my Cheeky chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
  4. Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won’t burn.
  5. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

Watch the video: How to Make Rarebit