St. David’s Day presents the perfect opportunity to indulge in a celebration of Welsh culture. Leeks are in season, daffodils are blooming and there’s plenty of nationally beloved cuisine to try. One such dish is the delectable Welsh rarebit — and we’ve asked Michelin-star Welsh chef Tomos Parry how to create the best.
Originally from Anglesey, Parry opened his current restaurant, Brat, in 2018 and was awarded his first Michelin star the following year. Based in once-bustling Shoreditch, Brat celebrates both seafood and Welsh culture in equal measure. That means menus packed with mouth-watering choices like “Oysters Roasted with Seaweed”, “Young Leeks with Fresh Cheese” and other dishes packed with patriotic produce.
But what about Welsh rarebit? Fortunately, not only is the dish a favourite of Parry’s, but he’s also got some tips and tricks that’ll bring an extra level of decadence to this comforting, traditional meal.
“I love the classic Welsh Rarebit – but sometimes the addition of creamy goats cheese, slow roasted leeks and truffle makes this an extra indulgence on either Welsh rugby match day or St David’s Day,” Parry tells Gentleman’s Journal.
So, for those celebrating St. David’s Day, why not try out Parry’s unique recipe for the famous dish? Read on for how to whip up a Welsh rarebit bursting with flavour; and one guaranteed to slake any longing for Michelin-star luxury….
Tomos Parry's Welsh Rarebit
- 1 loaf of stale/day-old sourdough
- 2 medium leeks (trimmed, washed and finely shredded)
- 55g butter
- 25g plain flour
- 1 teaspoon English mustard powder
- 150ml milk
- 110g creamy goats’ cheese (preferably Welsh, like “Brefu Bach”)
- 50g freshly grated black truffle or a good 20ml quality truffle oil
- Sea salt and ground black pepper
1. Cut sourdough loaf into 2cm (1 inch) thick slices. Place in a hot oven for 5 to 8 minutes to crisp and lightly brown (don’t overcook, or the bread will become hard. It should still be slightly chewy).
2. Rest the toast on a cooling rack to keep crisp while preparing the rarebit.
3. Melt the butter in a medium-size saucepan and add the leeks. Gently and slowly roast the leeks for 10 minutes to soften (but not brown), taking care to make sure they don’t burn.
4. Stir in the flour and mustard powder – the leeks will become very thick. 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 it to cook out the flavour of the flour: not cooking will leave a raw flavour to the sauce.
5. Stir in your fresh truffle or truffle oil and chosen goats’ cheese until melted. Season well.
6. Generously spoon rarebit onto the toasted bread. Brown under the grill until bubbling and serve immediately.
Have we whetted your appetite for Michelin-star dining? We’ve got you set with Marcus Wareing’s tips on how to cook the perfect roast lamb.
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