Slow Sunday Brunch:
Welsh Rabbit with Home-made Rustic French Boule
With an imminent hurricane and an extra hour in bed this morning, I decided to treat us to a “supper style” brunch – a firm favourite of ours and a dish that made use of some freshly baked bread I had made, a rustic French boule. I say a supper style meal, as I always associate a good Welsh Rarebit, or Rabbit as it should be called, with tea time and evenings, as the recipe contains ale in it, although not a lot. I have my own recipe for the aforementioned rabbit, but, as I was idly perusing the internet last night, I happened upon an easy and simple version by Nigel Slater over on the Country Life website; so, it is this version that I made today. Nigel says……“Yes, rabbit, not rarebit, as Welsh rabbit turned up in print in 1725 and rarebit 60 years later (perhaps to smarten it up a bit). In 1747, Hannah Glasse had recipes for rabbits for Scotland, Wales and England. The first was just toasted cheese on toast and butter, Welsh rabbit had mustard added, and English rabbit had red wine soaked into the toast”…..
I made my rabbit with some fine English ale, Spitfire, a Kentish brew that we both enjoy sometimes, when wine just doesn’t do it! Spitfire Premium Kentish Ale is the biggest ale success story of the last decade, so they proclaim on their site; originally brewed to commemorate the 50th anniversary of the Battle of Britain, its characteristically Kentish, hoppy flavour and risqué advertising campaign has made it a firm favourite with beer lovers…..and I have to say that is was one of its risqué ad’s that caught my attention! The tasting notes for this hoppy ale make me laugh, no pretentious tasting notes here:
Spitfire Tasting Notes:
* Like totally beery and all that.
* It’s like a drink that you drink in
the pub and all that.
But, back to my boule and cheese! I have a fool-proof bread recipe that I use all the time, and always have some in the pantry or the fridge to use and bake: My Artisan Weekly Make and Bake Rustic Bread Recipe is a winner, and I made a lovely rustic boule with the last of the dough I had yesterday. You can read all about the recipe by clicking the link above, but for ease I have shared the printable recipe in today’s post, and also because I am entering the bread, and the Welsh Rabbit, into this month’s Tea Time Treats, which is hosted by myself and Kate (over at What Kate Baked) where the theme is BREAD this month, and Kate is in the hot seat as host.
A Slow Sunday it may be, but I am on fire when it comes to multi-tasking, so as this recipe is a Nigel Slater one, I am also entering it into Janice (Farmersgirl Kitchen) and Sue’s Monthly Nigel Slater Challenge, called Dish of the Month. Nigel says it is a perfect rabbit recipe, and although I am biased to my mum and grandmother’s family recipe, I have to agree it was truly delectable and a breeze to make. The recipe for Nigel’s recipe is here: PERFECT WELSH RABBIT and I made it exactly as he suggested, but with two very large slices of bread instead of four.
Have a safe Sunday if you are in the UK and are in the path of the hurricane, and I will see you soon with more news, recipes and some giveaways too! Karen