Irish rarebit is a twist on the classic Welsh rarebit recipe, both of which primarily use bread and cheese for this comfort food creation.
After reading the title, I know there are probably a few questions running through your mind.
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Are you confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh rarebit?
Irish Rarebit vs. Welsh Rarebit
Allow me to explain about Irish rarebit vs. Welsh rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’ (the rare-bit pronunciation is becoming more acceptable) although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable?
Rarebitis essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it.
Another classic recipe from Mrs. Beeton, Victoria sponge cake
Irish rarebit, unlike Welsh rarebit has no beer. This is even more confusing when you realize Welsh rarebit includes Guinness (made in Ireland) whereas Irish rarebit does not! Yikes! Strangely enough, Irish rarebit includes a bit of a surprise ingredient with chopped gherkins. Many Welsh rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. This a great idea for an easy St. Patrick’s day meal, too.
Whether you use a nice Irish cheddar, or another melty cheese (like the spiced Havarti I once tried) this Irish rarebit is fabulous. I hope you enjoy this recipe and are inspired to create your own the cheese that is to your liking.
Irish Rarebit Recipe
adapted from a Mrs. Beeton recipe makes 4 servings FULL PRINTABLE RECIPE BELOW
Ingredients
butter
milk
Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
white vinegar (use Guinness for a really Irish rarebit, although it’s not authentic for an Irish rarebit)
4 pieces of thick crusty bread, toasted on one side only (I used my own No Knead Bread)
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar/Guinness, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and browned.
Serve with gherkins/cornichons, and a small salad, if desired. It’s perfect for St Paddy’s Day (yes, it’s Paddy, not Patty)!
Try different types of cheese to your liking.
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Irish Rarebit
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A twist on a classic Welsh Rarebit.
Ingredients
1 oz butter (1/4 stick)
3 Tbsp milk
8 oz Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
1 tsp white vinegar
1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
freshly grated black pepper, to taste
2 Tbsp chopped gherkin or cornichons
Instructions
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
Notes
I have used an herbed Havarti cheese which was delicious as well!
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Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny. Though there is no strong evidence that the dish originated in Welsh cuisine, it is sometimes identified with the Welsh caws pobi 'baked cheese', documented in the 1500s.
You can use your favorite local beer, mustard, and any strong Cheddar cheese in this recipe. If you don't like beer, you can replace it with milk; it will still taste great! This traditional Welsh rarebit recipe is comfort food at its best.
Kentish Rarebit was a popular snack with fruit pickers in Kent's orchards. You can make this simple dish yourself by mixing cheese and sliced apple, layering on bread and popping it under the grill.
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.
An indulgent twist on the more traditional Welsh Rarebit. This savoury treat is expertly made by combining our West Country Farmhouse Cheddar with Worcestershire sauce, mustard, a whole egg and a drop of Fortnum's Ale with dry-cured bacon. A favourite in our restaurants.
Put the cheese, mustard, Worcester sauce and Tabasco sauce in and stir until melted. Beat in the egg yolks and flour and gently cook for a further 2 minutes. Evenly spoon over the bread and bacon then spoon the cheese mix all over and bake for 5 minutes until golden and bubbly.
Because stout is a heavy beer, the best substitute would be a heavy red wine like cabernet, malbec, shiraz, or port. The bitter finish in a stout that works so well with umami, dairy, or earthy ingredients is also present in the dry finish of a tannin-rich red wine.
Abstract. In the early 1900s, the Dream of the Rarebit Fiend comic strip conveyed how the spicy cheese dish Welsh rarebit leads to bizarre and disturbing dreams.
The Welsh rarebit recipe was made by slightly toasting bread, then melting either Cheshire or Gloucester cheese atop the bread and adding pepper and mustard. The Scotch version melted the cheese in a small dish with the pepper and mustard, mixed them together and then browned the mixture. It was served with toast.
Welsh rarebit, a traditional British dish consisting of toasted bread topped with a savory cheddar cheese sauce that typically includes such ingredients as beer or ale, Worcestershire sauce, cayenne, mustard, and paprika. If an egg is served atop the dish, it is called buck rarebit.
The classy classic toasted sandwich with cheese is called a toastie in the UK. Toasties in Great Britain can have a variety of cheese on them, but often most common are cheddar-like cheeses.
The perfect Burns Night dish if you're short on time Credit: Liz & Max Haarala Hamilton. Welsh rabbit and rarebit are the same dish – hot cheese served on toast – but the original 18th-century name was supposed to be a joke (there was no rabbit in it at all) so it became known as rarebit.
You can serve rarebit simply over toast, or you can take the extra step of placing your cheese-drenched toast under the broiler until the cheese begins to brown and bubble.
"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 Hot Brown itself is considered a subspecies of the Welsh rarebit, a creation that was first recorded in the early 1700s. As the name implies, this sandwich is of Welsh origin, consisting of melted cheese poured over toast.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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