Welsh cuisine butter was the primary cooking medium and basis for sauces. Salt was an important ingredient in Welsh butter, but also in early Welsh cheeses, which would sit in brine during the cheesemaking process. The Welsh were also early adopters of roasting cheese. An early incarnation of Welsh rarebit was being made in medieval times, and by the middle of the 15th century rarebit was considered a national dish. The acid soil of Wales meant that the milk produced by their cattle created a soft cheese, which was not as good for roasting, so Welsh people would trade for harder cheeses
Conejo en salmorejo Conejo en salmorejo Conejo en salmorejo ("rabbit in Canarian marinade") is a meat dish from the Canary Islands. The main ingredient is rabbit meat that is marinated, then sautéed and finally cooked in the marinade until done. In addition to the meat the rabbit's liver is often used as well. Base of the marinade are white wine (usually dry), olive oil and often vinegar that are mixed with garlic, bayleaf, bell peppers and thyme. Additional ingredients are used according to personal taste. As side dishes, usually "papas arrugadas" are served, unskinned small potatoes that are cooked in salty water. Alternative