Welsh rarebit originated in Wales, hence its name. Originally, it was simply a melted cheese with beer served on bread. But it is in the North of France, particularly in Lille and Dunkirk, that the dish was adopted, revisited and transformed into "Welsh complet", an even more delicious and very French version!
The Welch or Welsh complet is a French take on the Welsh rarebit. The dish is made by boiling beer in a pot, adding cheese (usually cheddar) to the pot, then pouring the mix over a slice of toasted bread and ham. It's then cooked until it becomes golden, followed by the addition of a fried egg on top.
Though there is no strong evidence that the dish originated in Welsh cuisine, it is sometimes identified with the Welsh dish caws pobi, documented in the 1500s.
Is welsh rarebit just cheese on toast? No! Cheese on toast is made by grilling slices of pure cheese on toasted bread whereas welsh rarebit is a grilled cheese based sauce made from cheese, flour, beer and often added egg.
Think "Welsh rabbit" (another name for Welsh Rarebit) - it's not actually made with rabbit, but rather a clever workaround for those who couldn't afford the real thing. Over time, Welsh Rarebit has evolved, and creative cooks have experimented with new ingredients.
Place under a hot grill and toast until bubbling and the colour of a deep golden brown. I like to eat Welsh rarebit with a rocket or watercress salad simply dressed with cider vinegar and salt, a dollop of chutney and a glass of the ale I made it with. This might even be better than rarebit!
Welsh cakes (or Pice ar y maen in Welsh!) originate from Wales and are a cross between a cookie, scone and a pancake but are truly unique when it comes to their taste and texture.
The name Welsh rarebit appeared much later, with early English cookbooks, such as Hannah Glasse's in 1747, using terms including Welsh rabbit and Scotch rabbit for similar cheese on toast recipes.
Dating back to the 14th century, cawl, also known as 'lobscows' in areas of North Wales, is a hearty stew of lamb and seasonal vegetables that is considered to be the national dish of Wales.
Maroilles (French pronunciation: [maʁwal]), also known as Marolles, is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured.
It's great served alongside soup or as a pre-dinner appetizer to snack on while you finish cooking the meal. It's also a damn fine addition to a grilled cheese, or served melted alongside crudites as a sort of rustic fondue.
Serve this Welsh Rarebit for breakfast, brunch, lunch or as I did, as part of a Sunday High Tea, for one of my weekly tea tray suppers. Adjust the time and temperature according to you air fryer, this worked for me at 200C for 6 minutes, but each air fryer is different.
This isn't your average grilled cheese, it's a Welsh rarebit cheese toastie! This toasted sandwich is filled with 2 types of cheese & plenty of caramelised onions then fried in butter, topped with a generous layer of Welsh rarebit & grilled until crisp & bubbly.
Welsh rarebit is a savory dish comprised of a hot cheese sauce served over toast that is then grilled or broiled. It originated in 18th century Great Britain as "Welsh rabbit," but the name was eventually changed to avoid confusion. (There is no rabbit in this dish.)
When that happens, why not try the Welsh phrase Iechyd da, which literally means "good health"? This expression is usually used when making a toast and wishing everyone good luck, success and health. So, next time you are in Cardiff, don't say Cheers. Instead, say Iechyd da!
