Welsh Rarebit With Ham & Watercress Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
RAREBIT (SAUCE
2: Eggs, at room temperature
6 ounce: Bottled beer or ale,
3/4 lbs: Cheddar cheese, coarse shred
1 1/2 tbsp: Butter or margarine,
3/4 tsp: Dry mustard,
3/4 tsp: Worcestershire sauce,
1/8 tsp: Tabasco sauce,
BASE
2 slice: Homebaked Bread, toasted
4 slice: Black Forest Ham,
VEGETABLE FILLING
1 1/2 cup: Watercress, fresh
1/4 cup: Green Pepper, julienne
GARNISH
Tomato slices, thin
Directions:
1. Beat eggs until well blended. 2. Stir remaining sauce ingredients,
together with the eggs, in a double-boiler. The type of beer used is a
personal preference. A variety beer such as an imported German,
British, etc beer is recommended so as to make the recipe less
ordinary. A Pilsener or Lager may add more foam to the mixture and
make the rarebit lighter in texture. 3. Bring a double-boiler to the
boil then reduce heat to medium to heat mixture. Leave mixture
uncovered and stir mixture thoroughly about once every minute. 4.
When the desired consistency is achieved, Beat mixture with rotary
beater or electric mixer until very smooth. Leave in double-boiler to
maintain temperature. 5. Toast bread slices. Home-made bread, sliced
slightly thicker than commercial bread, is preferrable. Variety
home-made breads would vary texture and flavour. 6. Drape 1 to 2
slices of Black Forest Ham (or alternative delicatessen meat slices)
over toasted bread. Place on dinner plate and set in warming oven
approx 10 min. prior to serving. 7. Steam watercress with julienne
green peppers until heated through. These vegetables should be as
close to uncooked as possible, although heated. Microwave may be
utilized (approx 2 min at high). Wild watercress would enhance
flavour. 8. Mound a portion of watercress and green pepper in the
middle of the ham slices on the serving plates. Ladle a generous
amount of the rarebit over the vegetables, ham and toast - allowing
it to flow to cover the plate bottom. Accent plate by dropping thinly
sliced uncooked tomato on the top of each mound.
Source from luhu.jp
together with the eggs, in a double-boiler. The type of beer used is a
personal preference. A variety beer such as an imported German,
British, etc beer is recommended so as to make the recipe less
ordinary. A Pilsener or Lager may add more foam to the mixture and
make the rarebit lighter in texture. 3. Bring a double-boiler to the
boil then reduce heat to medium to heat mixture. Leave mixture
uncovered and stir mixture thoroughly about once every minute. 4.
When the desired consistency is achieved, Beat mixture with rotary
beater or electric mixer until very smooth. Leave in double-boiler to
maintain temperature. 5. Toast bread slices. Home-made bread, sliced
slightly thicker than commercial bread, is preferrable. Variety
home-made breads would vary texture and flavour. 6. Drape 1 to 2
slices of Black Forest Ham (or alternative delicatessen meat slices)
over toasted bread. Place on dinner plate and set in warming oven
approx 10 min. prior to serving. 7. Steam watercress with julienne
green peppers until heated through. These vegetables should be as
close to uncooked as possible, although heated. Microwave may be
utilized (approx 2 min at high). Wild watercress would enhance
flavour. 8. Mound a portion of watercress and green pepper in the
middle of the ham slices on the serving plates. Ladle a generous
amount of the rarebit over the vegetables, ham and toast - allowing
it to flow to cover the plate bottom. Accent plate by dropping thinly
sliced uncooked tomato on the top of each mound.
Source from luhu.jp