Welsh rarebit in the Air Fryer
Crisp toasted country bread topped with a thick layer of cheese sauce made from mature cheddar, dark beer, mustard and Worcestershire sauce, browned in the air fryer until the cheese is bubbling and golden. This British classic is a warm, filling lunch with far more flavour than an ordinary cheese sandwich.
Equipment
- 1 Air fryer
- 1 Grater
- 1 Saucepan
- 1 Whisk
- 1 Ladle
- 1 Spoon
- 1 Turner
Ingredients
- 4 slices country bread About 1.5 cm thick, preferably a day old
- 200 g cheddar Strong and mature
25 g butter
25 g plain flour- 1 dl dark beer E.g. porter, stout or brown ale
- 2 tsp mustard Strong, e.g. English mustard or Dijon mustard
- 2 tsp Worcestershire sauce
1 pinch cayenne pepper
Instructions
Preparation
- Grate 200 g cheddar on the coarse side of a grater.
- Melt 25 g butter in a saucepan over medium heat. Stir in 25 g plain flour, and cook the roux for 1 minute, stirring constantly, without letting it take on any colour.
- Whisk in 1 dl dark beer a little at a time, so the sauce stays smooth and free of lumps. Let it simmer for 2 minutes, whisking, until it is very thick and pulls away from the bottom of the saucepan.
- Turn the heat down to low, and stir in the grated cheddar in two batches with a cooking spoon, until the cheese has melted and the sauce is smooth and glossy. Do not let the sauce boil once the cheese is in, as it can split.
- Take the saucepan off the heat, and season the sauce with 2 tsp mustard, 2 tsp Worcestershire sauce and 1 pinch cayenne pepper. Set it aside while the bread toasts. The sauce thickens further as it cools a little, and it should be firm enough to stay on the bread without running off.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place 4 slices country bread in a single layer in the basket, and toast them at 200 °C for 3 minutes. Turn the slices after 2 minutes, so both sides turn lightly golden and crisp.
- Take the bread out, and spread the cheese sauce on top in a thick, even layer with a spoon. Spread it almost all the way to the edge, so the crust does not get too dark while the cheese browns.
- Put the slices back in the basket in a single layer, and cook them at 200 °C for 5 minutes, until the cheese layer is bubbling and has golden-brown patches. Keep an eye on them for the last minute, so the cheese does not get too dark.
Serving
- Lift the slices out with a spatula, and let them rest for 1 minute, so the cheese layer sets. Serve them warm.
Notes
Tips for a perfect result:
The sauce needs to be really thick before it goes on the bread, otherwise it will run off while the cheese browns. Let it simmer down well before the cheese is stirred in, and give it a few minutes to cool. Toast the bread on both sides first, so it stays crisp under the cheese layer. Variation:
Swap the dark beer for alcohol-free dark beer or milk if you want a milder version or want to avoid alcohol altogether. If you want the dish to be fully vegetarian, choose a Worcestershire sauce without anchovies. Serving:
Serve Welsh rarebit with a crisp green salad, tomatoes or pickled gherkins, which add acidity to the rich cheese. A few drops of Worcestershire sauce on top just before serving is entirely classic. Portion size:
The slices need to sit in a single layer in the basket. If your air fryer is smaller, you can make the dish in two batches. The sauce can easily stand at room temperature in the meantime. About the dish:
Welsh rarebit was originally called Welsh rabbit, but there has never been any rabbit in the dish. It consists of toasted bread with a spiced cheese sauce and is made without ham, so it should not be confused with a croque monsieur.
The sauce needs to be really thick before it goes on the bread, otherwise it will run off while the cheese browns. Let it simmer down well before the cheese is stirred in, and give it a few minutes to cool. Toast the bread on both sides first, so it stays crisp under the cheese layer. Variation:
Swap the dark beer for alcohol-free dark beer or milk if you want a milder version or want to avoid alcohol altogether. If you want the dish to be fully vegetarian, choose a Worcestershire sauce without anchovies. Serving:
Serve Welsh rarebit with a crisp green salad, tomatoes or pickled gherkins, which add acidity to the rich cheese. A few drops of Worcestershire sauce on top just before serving is entirely classic. Portion size:
The slices need to sit in a single layer in the basket. If your air fryer is smaller, you can make the dish in two batches. The sauce can easily stand at room temperature in the meantime. About the dish:
Welsh rarebit was originally called Welsh rabbit, but there has never been any rabbit in the dish. It consists of toasted bread with a spiced cheese sauce and is made without ham, so it should not be confused with a croque monsieur.
Nutrition
Calories: 420kcalCarbohydrates: 33gProtein: 18gFat: 23gSaturated fat: 14gPolyunsaturated fat: 1gMonounsaturated fat: 6gTrans fat: 0.7gCholesterol: 65mgSodium: 670mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 650IUCalcium: 380mgIron: 1mgNet carbohydrates: 31g
