Un plat que l’on retrouve souvent sur les cartes des brasseries du Nord, tout particulièrement sur le littoral.
"Le Welsh" (Welsh rarebit or rabbit) is a dish often found on the menus of brasseries in the North, especially near the coast. This old substitute dish originated in Wales and, according to the "legend", came to the Opal Coast during the 1st World War. The Opal Coast's shoreline was then an immense base camp where tens of thousands of Brittish soldiers were stationned. They were the ones who introduced local innkeepers to this quick, cheap, filling dish. Today, there are several local Welsh rarebit recipes, but it remains a simple dish, which is quick to prepare (15 minutes) and to cook (0 minutes).
Ingredients
- 4 slices of bread
- 4 slices of ham
- 300g / 10.5oz cheddar
- 1/2 glass of beer, preferably brown ale
- 1tsp Worcesteshire sauce
- A few drops of Tabasco
- 2tbsp mustard
Directions
- Grill the slices of bread and place 1 per person on individual oven-proof dishes.
- Put a slice of ham on each slice of bread.
- Cut the cheddar into cubes.
- Heat the mustard, beer, Worcestershire and Tabasco sauces in a pot. When it starts to boil, add the cheddar.
- As soon as the mixture is smooth, pour it over the bread and ham.
- Enfourner pendant environ 1 minute (vous pouvez ajouter un œuf au-dessus).
- Place in the oven for a minute or so (you can add an egg on top).
Advice
Remove from the oven and serve immediately while hot.
