Welsh Leek and Cheese Rarebit

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/27/21
Welsh Rarebit

VisitBritain / Britain on View / Getty Images

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 servings
Yield: 4 portions
Nutrition Facts (per serving)
547 Calories
22g Fat
70g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 547
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 62%
Cholesterol 45mg 15%
Sodium 944mg 41%
Total Carbohydrate 70g 25%
Dietary Fiber 4g 15%
Total Sugars 10g
Protein 18g
Vitamin C 4mg 20%
Calcium 283mg 22%
Iron 6mg 33%
Potassium 301mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A rarebit is such a confusingly named dishes as some call it a rarebit, some a rabbit. Why? Mainly, it is regional and whichever you choose, this traditional British dish makes a great snack, lunch or quick supper dish. The delight of the rarebit (our preferred name) is it is so quick and easy to make and such a comforting dish. 

This variation on the classic Welsh Rarebit recipe brings this traditional favorite bang up to date with Welsh goats' cheese and leeks. Leeks are a symbol of Wales and therefore so welcome alongside the goat cheese. 

Ingredients

  • 1 loaf fresh ciabatta bread

  • 55 grams (2 ounces) unsalted butter

  • 2 medium leeks, trimmed and washed, finely shredded

  • 25 grams (2 3/4 tablespoons) all-purpose flour

  • 1 teaspoon mustard powder

  • 150 milliliters (1/2 cup) milk

  • 110 grams (4 ounces) creamy goat cheese (preferably Welsh)

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Cut the ciabatta or sourdough loaf into 2 cm (1 inch) thick slices. Place in a hot oven for 5 to 8 minutes to crisp and lightly brown (do not overcook or the bread will become hard, it should still be slightly chewy).

  3. Rest the toast on a cooling rack to keep crisp while preparing the rarebit.

  4. Melt the butter in a medium-size saucepan and add the leeks. Gently sweat the leeks for 2 to 3 minutes to soften but not brown, taking care to make sure they do not burn.

  5. Stir in the flour and mustard powder—the leeks will become very thick but do not worry. Gradually stir in the milk, constantly stirring, and bring to simmering point to make a thick sauce. Continue to cook the sauce for a few minutes, keeping a close eye on the sauce, to cook out the flavor of the flour, not cooking will leave a raw flavor to the sauce. 

  6. Stir in your chosen goats’ cheese until melted. Season well with sea salt and freshly ground black pepper.

  7. Generously spoon rarebit onto the toasted ciabatta. Brown under the grill until bubbling and serve immediately.

Recipe Variation

  • Instead of ciabatta, try this recipe with a rustic sourdough.