14 mins
Manx Rarebit
Recipe by Graham
Manx Rarebit is the lesser known (but much more tasty!) cousin of the Welsh rarebit - a dish made with a savoury sauce of melted cheese and various other ingredients and served hot over toast. The name Manx Rarebit originates in the 18th century when the Manx were best known for smuggling and for improving on original Welsh recipes! Rarebit is traditionally made with Cheddar cheese, and not those sweaty Swiss cheeses with holes in them!
Manx Pasties 
Manx Tart with Black Pudding, Onion and Bacon Ingredients for Manx Rarebit
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Manx Rarebit
- Melt the butter in a pan and stir in the flour. Cook gently for 2-3 minutes, stirring all the time (do not let the flour colour). Stir in the milk and blend to a smooth, thick mixture then stir in the beer, the mustard and a few drops of Worcestershire Sauce. Add the grated cheese little-by-little, stir in and then season with salt and pepper to taste. Remove from the heat as soon as everything has blended together.
- Toast the bread on both sides and (optionally) butter well on one side. Spread the cheese mixture on the buttered side, then grill (broil) briefly under a high heat to brown the top. Add a bacon rasher (slice) to each slice of bread and grill (broil) lightly for a minute or two until the bacon is cooked. Serve immediately.
GRAHAM'S HOT TIP:
As an alternative variation, use crumbly Lancashire cheese instead of Cheddar. Eat your Manx Rarebit accompanied by a nice cold glass or beer or cider.
Reviews of Manx Rarebit
| May 14 2014 As good (or better) than any welsh rarebit I've ever eaten. Love the version using Lancashire cheese. that melts really well. cathy (3 reviews) |
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