Welsh Rarebit, an English Breakfast, and a top notch girlfriend(maybe?)

Look at him. He is so intently starting at something. But what could it be? It’s not me, I can assure you (I am the photographer you dirty minded people! and its early in the morning! and on a Saturday no less!). Yep. That’s right. It’s the football. You Yanks out there like me, it is not the game our country calls football, where the ball only touches feet for field goals (unless you are from Chicago like me, then even this is still troublesome. 85 baby= curse).

Dig in!

Its soccer football. You know, the word the rest of the world uses to refer to that game.  Premiership League, to be exact. Oh. And. That boy looks so intent because its HIS team, the team he has watched since a wee lad, through taped games on the telly in Jolly Ole. Tottenham Hotspurs. They are the same team we watch on our 300 lb Goliath of a tv screen(Love you Dad, but that thing is a beast to move!), that exponentially made our cable go up to more than a phone bill (FSC anyone? I miss Satanta!), and that has nearly brought a tear to his eye last season when they made it into Champions League. Yes. I have turned into that girlfriend. I know the team. I know their numbers and names, and their game days, and I have a favorite player (Dawson). But really, the best part about watching it? Hands down,  either early morning brekkie, or sitting in a Pub with like-minded folk, either here or the other side of the pond. Seeing that we were watching our English Sports, it seemed only appropriate to have a similarly themed breakfast of deliciousness.

Enter – Welsh Rarebit. Some of you might be looking at bit puzzled at the moment. You are thinking, this really is a food? What is it? Is it English? Welsh? British? UK? Choose your terms wisely, some might be offended.

Bubbly goodness.

The key to Welsh Rarebit comes from its cooking process. Think grilled cheese crossed with a Croque Monsieur, throw in a few adult-like ingredients such as stout and mustard hearty bread, and you have yourself one savory party in your mouth. This is a meal the Brit will happily make for me, and I will more than happily eat. Now, it wouldn’t be the perfect setting without some English Breakfast tea(or a pint, truthfully, at least on game day!) and we savoured our last bit from the Algerian Coffee Co. in London (yes, they sell tea too!) a fried egg, and one more kicker: Oven Roasted Tomato Chutney.

I mean really. Who KNEW oven dried tomatoes with spices, onions, and a bit of simmer time could be so amazingly good. I know now, and will make that 5 lb bag of dry-farmed tomatoes I got this year into 15 to 20 next year. As we sat down on this crisp Saturday morning, and enjoyed some Rarebit, we missed England, but were content with our nostalgic roots.

PS – What’s that you say? What’s on the plates? A Hotspur logo or two? Where did those come from!? Yes. I am also that girl. The one that makes ceramic dishes. That are of a certain football team crest. And made duplicates, due to a birthday and a change of sponsors and field kits. Moving on…Gawd… what happened to that little domestic in me…. Oh when the Spuuuuurs…

Welsh Rarebit with Fried Egg and Oven Roasted Tomato Chutney

(Adapted from Great British Recipes, by Brian Turner and The Naked Chef Takes Off, by Jamie Oliver)

1/2 to 1 cup Sharp Cheddar, grated

1/4 Stout

1 to 2 tsp Whole grain mustard

1 to 2 tsp Worchestershire sauce

Fresh ground pepper and salt

If you fancy, put a bit of chili flakes in the mix

2 to 4 thickly sliced pieces of whole wheat, or grain bread (can substitute white varieties such as sourdough, rustic, etc. if you prefer)

Mix together all ingredients in a bowl. Preheat broiler to low. Place bread in toaster and lightly toast, to just firm up the outside, but do not darken the bread. Lay the bread flat, and spread one side of the bread with your cheese mixture. Repeat until all the slices have been covered and it seems cheesy enough to your liking.

Place a pan on the bottom of your oven, or a shelf below the shelf you will use to broil your bread. With oven mitts, slightly pull out the shelf you will place your bread on, place all of the pieces on the shelf, and slide the shelf back under the broiler. Now, watch intently. These will get bubbly and cheesy and crisp fast. When browned, remove, and serve with your choice of tea, coffee, condiments, and possibly eggs. HP Sauce also works well with this, if you want to go with a full English feel.

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About Heather K

Community Manager by day - Aspiring Food Writer by night. I'm a dreamer, traveler, baker, cook, slow food advocate, runner, road biker, hiker, walker, urbanista, photographer, ceramicist, reader, sunset admirer, experimental, city kid, well-rounded, independent, and lover of all things English (esp. my Brit). Food. It connects everyone. It creates cultures, experiences, emotions, and environments. I grew up with a sibling, so I like to do sharesies - yes at dinner but online too. Plan - I share my passion for food with you, you share yours with me. We can have a proper chat :) Its the one thing I will never tire to chat (or learn!) about. Oh, and it would be superb to figure out my writing style and voice while I'm at it. Learn a little about myself here. Discuss experiences, trials, tribulations, and the journey. You know the schpeal. Go ahead. Take a bite.
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