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There doesn't seem to be any clear answer as to just why this dish has been so-named, and there are actually many different regional variations 'Irish Rarebit', 'Scottish Rarebit' etc... But Welsh Rarebit is certainly the best-known of the rarebits. This particular version uses multigrain bread rolls. Not traditional but it reflects our 2005 tastes, our C21st desire to make what we eat richer in fibre and healthier! I have posted my adaptation of this recipe, which I found in the Spring 2005 issue of the Australian magazine 'Recipes' for the 2005 Zaar World Tour.
- 4 multi-grain rolls, 10-12cm
- 1 tablespoon butter or 1 tablespoon margarine
- 1 large onion, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 2 eggs
- 3⁄4 cup Greek yogurt or 3⁄4 cup light sour cream
- 2 teaspoons wholegrain Dijon mustard, to taste
- 1 -2 teaspoon Worcestershire sauce, to taste
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 cup tasty cheese, grated
- Preheat the oven to 200°C/180°C fan-forced, scoop out the centres from the rolls leaving about 1cm-thick shells and place the rolls on a baking tray.
- Melt the butter in a pan over a moderate heat, and sauté the onion and garlic, stirring, for 4-5 minutes until soft and golden, then divide the onion and garlic between the bread roll shells.
- Whisk the eggs with the yoghurt, mustard and Worcestershire sauce, season with black pepper, chives and parsley, and spoon the mixture into the rolls; top with cheese and bake for 20-25 minutes or until the filling has set.