With the colder weather a sandwich at lunchtime just doesn’t cut the mustard. Cheese on toast sounds like a much better option. Let’s take that a step further though. After all, a bit of comfort food is just what we need right now.
Many people might find this strange, but I do not eat a lot of cheese and at one time I would refuse to eat any cheese. But I did make and exception for Nana Kay’s cheese on toast. By the way, I was not even 5 at the time! Nanna Kay was an older lady who lived opposite the Cafe my parents owned at the time. Occasionally she would look after me while they were working and make cheese toasties. No matter how hard my parents tried they could not persuade me to eat cheese on toast when they made it. It just never was the same as Nanna Kay’s, and I just didn’t like it. Fast forward twenty years, I was working on a photoshoot for a book company when I had to make Welsh rarebit for photography and I decided to taste it to see what it was like. At that moment I knew Nanna Kay had not been making me cheese on toast all those year ago but Welsh rarebit. It was then that I truly understood what a complex and strong sense “taste” is. I had banked the taste in my memory all those year ago only for those memories to come flooding back when I ate it again.
Although this Welsh rarebit will probably not be as memorable for you as it was for me, I would say that it makes the perfect winter weekend lunch. And as it’s the weekend why not serve it with a beer.
- 200g cheddar cheese, grated
- large knob of butter
- 2 tsp Worcestershire sauce
- 1 tsp English mustard powder
- 2 tsp plain flour
- 4 tbsp beer, stout or cider
- 4 slices of bread
- Place the cheese, butter, Worcestershire sauce, mustard, flour and beer into a small saucepan.
- Heat gently, stirring until the cheese melts and all the ingredients blend together to form a thick paste. Allow to cool slightly.
- Meanwhile toast the bread under a grill on one side. Take out of the grill and turn over.
- Spread the cheese mixture over the bread and return to the grill. Cook until the cheese bubbles and turns golden brown.