Welcome to Secret Recipes. As you all know, the authors you love know how to cook up some amazing romances. But, did you know that most of us also love to cook, bake and grill? Sometimes our characters even request that we make something they like just so we can share it with you, the readers. This is the place for you to find all of those recipes. So come on in and share a bite to eat with your favorite authors. Let’s get cookin’!
Today’s guest is Dilys J. Carnie. Please welcome her back and check out another of her favorite recipes:
When you’re running late and need something quick to eat there’s nothing like this recipe to give you warmth and comfort.
The first recorded use of the term Welsh rabbit was in 1725, but the origin of the term is unknown. It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher’s meat, and while in England rabbit was the poor man’s meat, in Wales the poor man’s meat was cheese.
It might also be understood as a slur against the Welsh: if a Welshman went rabbit hunting, this would be his supper. It is also possible that the dish was attributed to Wales because the Welsh were considered particularly fond of cheese, as evidenced by Andrew Boorde in his Fyrst Boke of the Introduction of Knowledge (1542), when he wrote “I am a Welshman, I do love cause boby, good roasted cheese.” In Boorde’s account, “cause boby” is the Welsh caws pobi, meaning “baked cheese”. It is the earliest known reference to cheese being eaten cooked in the British Isles but whether it implies a recipe like Welsh rarebit is a matter of speculation.
- 25g/1oz butter
- 25g/1oz plain flour
- l00ml/3½fl oz strong, dark beer
- 150g/5oz mature Cheddar cheese, grated
- 1 free-range egg yolk
- 1 tsp English mustard
- 4 tsp Worcestershire sauce
- pinch cayenne pepper
- 4 thick slices wholemeal or granary bread
- freshly ground black pepper
1. Preheat the grill to high.
2. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
3. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
4. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.
You can find Dilys J. Carnie here: Amazon
Thank you so much for stopping by again, Dilys! I always enjoy your visits and I can’t wait to try this recipe!