Monday the 21st January, which is generally considered to be the years most depressing day, has been dubbed as ‘National Welsh Rarebit Day’ by Collier’s Powerful Welsh Cheddar, and they are urging everyone to cheer themselves up into one of the quickest and most satisfying comfort foods of them all; a plate of Welsh Rarebit.
The third Monday in January is thought to be the most depressing day of the year due to a combination of bad weather, unpaid Christmas bills, short daylight hours and broken resolutions.
To lift the gloom and celebrate Welsh Rarebit Day, Collier’s has challenged the appropriately named Welsh Rarebit Mini Club from North Wales to take on the “The Collier’s Job” – a North to South Wales dash to deliver a consignment of Collier’s from its home at Llandrynog Creamery in Denbighshire to Cardiff in time for The Welsh Rarebit lunch being held at the Wales Millennium Centre and to be coked by head chef Kurt Fleming.
Here is Kurt’s recipe for Classic Collier’s Welsh Rarebit:
Welsh Rarebit Recipe
50g plain flour
50g Collier’s Welsh Valleys butter
250g Collier’s Powerful Welsh Cheddar
250ml of Welsh ale, such as Tomos Watkin or Brains
2 tsp Double Dragon Welsh mustard
2 tbsp Worcestershire sauce
4 slices of thickly cut fresh white bread
freshly ground black pepper
In a small saucepan melt the butter and add the flour to make a roux, stirring all the while. Cook for a couple of minutes, then add the warmed
beer by degrees, until you have a smooth but thick sauce. Add the grated Collier’s and stir until melted. You should now have a thick paste. Add the mustard, Worcestershire sauce and season with black pepper. Lightly toast then butter the bread, then pile up the cheesy mixture on each
slice. Cook under a hot grill until brown and bubbling.