Raclette - stockli PizzaGrill for8 Mode D'emploi

Raclette

Preparing the Raclette
Allow about 250 - 300 g of Raclette cheese per person. The cheese tastes delicious if garnished
with, e.g., onion rings, garlic slices, diced chillies or tomatoes, pineapple or pear pieces.
These ingredients may be grilled with the cheese on the pan. Only add seasonings, however, after
you have prepared the Raclette. Many spices burn in the heat and develop a bitter taste.
Serve with fresh jacket potatoes. Side dishes such as pickled gherkins, pearl onions, olives, etc.,
are also ideal.
Ingredients for Paprika Raclette
(serves 2)
1 red and 1 green chillies
50 g smoked bacon
400 g Raclette cheese in slices
Salt, freshly ground pepper
Preparing the Raclette paprika
Wash, core and cut the chillies into fine strips. Then cut the smoked bacon into fine strips and
prepare both on a platter. First place the smoked bacon strips onto the pans and cook until brown,
then add and briefly cook the chilly strips. Lay a slice of Raclette cheese onto each pan and grill
them. Season with salt and pepper.
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Ingredients for Oriental Raclette
(serves 2)
300 g fillet of pork 50 g soya bean sprouts
Salt 1 small tin mandarin fillets
freshly ground pepper 1 small tin diced pineapple
a little Tabasco 1 dash white wine
Lard for frying 1 tablespoons redcurrent/blackcurrent jelly
1 onion 1 tablespoon curry
1 carrot 2 tablespoons soy sauce
some leak 1 tablespoon fruit vinegar
Preparing Raclette orientale
Cut pork into strips, season, fry in a pan until brown, remove and keep warm. Prepare vegetables
and cut into strips. Chop onions and cook with prepared vegetables and soya bean sprouts in the
residue frying lard until glassy.
Add the drained fruit, quench with white wine and stir in the redcurrent/black current jelly.
Add the meat, season to taste with the remaining ingredients. Serve portion-wise on plates and
garnish with grilled Raclette cheese.
Useful tip
Grill the raclette cheese together with other ingredients such as onion rings, garlic slices, peppers
or tomato pieces. Only add seasoning, however, after you have prepared the raclette. Many spices
burn in the heat and develop a bitter taste. To avoid meat sticking to the grillplate, we recommend
first frying a rasher of bacon or adding a tiny bit of oil. When there is too much fat in the grillplate,
there is a danger of fat splashing.
Grilling fruit is not recommended, as it tends to stick to the plate due
to high acidity.
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