Greetings Gastronauts! This is Keef
Cooks, I'm Keef and today I'm going to
show you how to do two super simple but
super tasty snacks - Cheese On Toast and
its grown up cousin - Welsh Rabbit
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So, I've had a flurry of requests for cheese
on toast and it's one of my favourite
things so I'm quite keen to do it.
We've got Joanna and Daniel Hynds in the Solomon
Islands - good luck with the baby! We've got
somebody who's real name probably isn't
Mac Donald and somebody else whose real name
probably isn't Gerry Adams. And we've got
Brad Bellick, so for you lot, cheese on
toast, enjoy! And yeah, The Cheese Upon the
The Toast - iit's just so simple, but well
I'm almost ashamed to do it but I do
know that but there are, you know, people
watch my show from all over the world
and they probably don't know how to make
cheese on toast. So that's my excuse and
i'm sticking to it. Anyway, dead easy to
do, let's do it!
Right, so The Cheese Upon The Toast - this is an
absolute classic British
secret snack that we will have, oh, for
breakfast, lunch, dinner, and three o'clock
in the morning after coming home from
the pub. And it's wonderful, simple and
there's nothing to it, except bread,
cheese and butter. Yes butter, that's not
negotiable in my book. You want want
thick bread - really - because, well, you just
do. And the best way to get thick bread is to
to cut it from a loaf. And I don't think it
actually matters what kind of bread it
is, as long as it's thick. So that's too
thick to go in my toaster, so I'm going to stick
it under the grill - or broiler to my
American friends - and I'm going to toast
it both sides because I think toasting
it just on one side and then putting the
cheese on the uncooked side is not right.
And then we want some cheese
This is cheddar - again you can use any kind of
cheese you like as long as it's a good
melty cheese, and don't grate it, slice it.
And the reason for that is you'll get
better coverage of the toast - you'll be
able to get the cheese right up the
edges without it falling off which it
would do if you'd grated the cheese.
OK toast is done
Tada!
So I need to butter that... So bread buttered, and place
your cheese as close to the edges you
can get it because otherwise it's going
to scorch. But I prefer not to have scorched
edges so there we go. Pop that under your
grill - broiler - to melt
So cheese is almost melted and I can guarantee I'll get
comments from people saying 'have you tried
it with Marmite?' 'have you tried it with
Branston Pickle?' 'Have you tried it with
this, that and the other?' Yes I have and those
are perfectly wonderful things - bits of
bacon - whatever - but they are notThe Cheese
Upon The Toast. Keep it simple, especially
at three o'clock in the morning after
that night out on the tiles, and it's
just delicious and wonderful without anything extra
in fact you want it to do a bit more than melt, you want a bit of browning
on the cheese if you can manage that and if
you have the patience. I am hungry!!!
I have a blowtorch...
[ PLAYS PRETEND PIANO ON TABLETOP ]
[ SIGH ]
So if I now go and turn all the cameras
off to save battery, this will
this will instantly go brown and then I'll have to
go around again and put them on again
or maybe not
OK, it's not going to go brown
but it is lovely and wonderful looking so...
but it is buttery and wonderful looking so that'll do for me
Right now before I can eat it I
have to take its photo
fact you want it to do a bit more than
melt you want a bit of browning on the
cheese if you manage that and if you
have the patience I am hungry I've a
blowtorch okay it's not going to go
brown but it is lovely and wonderful
looking so I'll do for me right okay
there we have cheese on toast yum nom oh
Mmmm
it's just pure comfort food it is the
most wonderful thing ever in the history
of the world. The Cheese Upon The Toast
and after the break it's grown up cousin
Welsh Rabbit
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Welsh rabbit is also known as well rarebit
and nobody really knows why but I
suspect it's those long a sounds that
you get from people in and around 'Caaardiff'
and to the untutored English ear when
they say 'raaaabbit' they might think mmm 'rarebit'
mmm, bit far- fetched. Anyway, my other theory is
the Cheese on Toast Marketing Board thought
that rarebit sounded posher and more exclusive
than rabbit and the general theory of
why it's called Welsh rabbit is because
the people of Wales were too poor to
afford real rabbits and this was their
peasant version. Yeah right. Anyway
absolutely delicious let's do it.
Now, ingredients for your Welsh rarebit, you want
two thick slices of bread, you want about
150 grams of grated cheese, 3 tablespoons
of stout - that's Guinness - other brands are
available - a teaspoon of mustard, a splash
of Worcester Sauce, a whole egg and the yolk
of another egg and 30 grams of butter
Now the cheese you might think well it
should be Caerphilly, the Welsh cheese
but it's down to preference I think as
long as it's a hard cheese that melts
well - it'll work. And the bread, again
a matter of preference this is Tiger
bread, it's actually white, it's more
important that you've got a solid lump
that you can cut into decently thick
slices than anything else because you
know it's got to be strong enough to
hold all the stuff we're going to put on
top of it. Basically. Anyway let's get
going. So first thing you want to do is
toast your bread on both sides and so I've
got the grill, the broiler, heating up
there I'm just going to hack a couple of
good old slices off this. You probably
won't be able to use a toaster because
- well my toaster won't accommodate
anything this thick - maybe yours will
Right, you want to melt your butter
and the toast is already, the toast is
already done. Normally you would want
these to arrive at cooked-ness, or
readiness at the same time but I'm making a
video and that's a bit complicated
Now add your stout - if you don't want to use
beer you can use milk but this just
gives it extra deep flavor and yumminess
And add the mustard - you can use mustard
powder but I ain't got any and the other
thing - Worcester Sauce - good old splash
so mix those all together and then add
the cheese - just let that melt but don't let it boil
Now we want our eggs. Here we
are, let's just give them a quick beat I think I
messed up with this as well because I
put too much beer in it so I think I'm
going to add some more cheese.
Alright that's extra cheese melted, now
I'm going to pop the egg in
Stir that - seems like the egg's thickening
it so we'll go with that and just plop
it on the toast. Stick it under the grill
or the broiler to go bubbly and golden
and wonderful. There it is looking ooh ooh ooh
I'm so hungry. 'Mrs Keef Cooks! Breakfast!'
She won't come [ LAUGHS ]
Right, come and get your breakfast! Isn't she lovely! do no no no
'It's all right, innit?' 'That'll do'
'Nomnomnom' 'Thanks honey' OK we like that
And that's that, I hope you enjoyed it. Now please do
the usual - likes, shares, comments,
subscriptions, donations, patronage - all of
that good stuff. Thank you. So ta for
watching and see you next time
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