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I was wondering exactly the same thing! I'd be glad if someone helped me!!  I actually saw the episode yesterday and it looks just delish! 

Thank you for that recipe  , but Jamie had chillimarmelade on his rarebits, and I can´t remember how to make it...

Welsh Rarebit is basically cheese on toast .

Basically you toast both sides of some bread under the grill (broiler),
Spread the bread with a little butter and a little mustard
cover it with slices of fresh cheese ,
retern it to the grill ((broiler) so that the cheese melts, bubbles and browns  a little.
Remove and sprinkle with a little fresh ground pepper and serve almost imediatly.

The best sorts of cheeses to use are chedder type cheeses or a crumbly cheese like Caerphilly,

I have a tip here regarding the cheese... I prefer to grate the cheese and then melt it slowley on the stove top with a little splosh of milk inside the pan, you need to keep stiring it and remove it as soon as it is almost totaly melted.
Then spoon the melted cheese onto the toasted bread  that has a little mustard on it and then retern it to the grill /broiler to brown.
This is an old method and I find it is a nicer way of making the Welsh Rarebit.

There you go a traditional Welsh recipe posted for you from Wales .

Jamies Welsh Rarebit receipe is in his new book jamie at home page 322

Hi all, here is a recipe I had on file for Welsh rarebit.  I do not have Jamie Oliver's chilli jam but have posted another I had on file if you are interested.

Mummza - I grew up with a similar thing with cheese on toast but we always called it savoury cheese on toast as Mum sauted a chopped onion & tomoto in a little butter first, a pinch of cayenne pepper, popped in the grated cheese & when melted added a little cornflour mixed with milk to thicken it a bit, spoon onto the toasted bread & then under the griller until it was bubbly & brown.  Ohhhh so seriously yummy!!

Welsh Rarebit

3 thick slices of sourdough bread or good country bread
150gm crème fraiche or sour cream
2 egg yolks
100gm good quality cheddar cheese
1 tsp mustard powder
Salt & pepper
Worcestershire sauce or Tabasco

Grill the bread on both sides.
Mix together the crème fraiche, egg yolks, cheddar cheese, mustard, salt & pepper.
Spread a flat dessertspoon of chili jam onto the bread then top with some of the cheese mixture.
Place under a grill for two minutes until browned and bubbly.
Criss cross the top of the cheese mixture with a sharp knife and drizzle some Worcestershire sauce into the gaps.
Serve immediately.

Chilli Jam
By Anthony Telford

Ingredients:
4 red capsicum
6 tomatoes
100ml olive oil
2 garlic cloves, minced
8 long red chilli, sliced in half lengthways and seeds removed
100ml malt vinegar
300g brown sugar
1 teaspoon salt

Method:
Place capsicum on a roasting tray, lined with baking paper and bake at 250ºC, turning every 5 minutes until the capsicums are blackened on all sides.

Remove from oven, place in a bowl to cool before peeling.

Peel the tomatoes while the capsicums are roasting. Bring a pot of water to the boil. With a small kitchen knife remove the tomato stem area. Score the opposite end of the tomato with a criss-cross pattern. Drop the tomatoes into the boiling water for 20 seconds. Remove, cool slightly and then remove the skins. Slice the tomatoes in half (between the top and bottom) then with a teaspoon, remove the seeds. Chop roughly and set aside.
Peel the capsicum and discard any seeds and stem. Chop into small pieces.
Over a medium heat place a heavy based saucepan and olive oil.
Add the garlic and chilli and fry gently for 1 minute.
Add the chopped capsicum and tomato and cook for 5 minutes.
Add the vinegar, sugar and salt, turn the heat down to low and cook gently for 30 minutes or until the jam has thickened.
Pour into a sterilized jar (if storing), cool and refrigerate. If using immediately and often, store in a jar or plastic container with a lid. Keep refrigerated.

Chilli Jam is the perfect accompaniment for barbeque prawns, fish, chicken, cheese, pies, breads and all sorts of cutlets and fritters.

Last edited by zippets (Fri 11 Jan 08 1:49am)