Raclette Recipes - stockli CHEESEBOARD V8 Mode D'emploi

Raclette recipes

Preparing the raclette
Allow about 250-300 g of Raclette cheese per person. The cheese tastes delicious if garnished
with onion rings, garlic slices, diced peppers 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 pepper
50 g smoked bacon
400 g raclette cheese in slices
Salt, freshly ground pepper
Preparation
Wash, core and cut the peppers 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 the pepper
strips and cook briefly. Place a slice of raclette cheese in each pan and grill it.
Season with salt and pepper.
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Ingredients 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 of white wine
Lard for frying 1 tablespoon redcurrant/blackcurrant jelly
1 onion 1 tablespoon curry
1 carrot 2 tablespoons soy sauce
1 leek 1 tablespoon fruit vinegar
Cut pork into strips, season, fry in a pan until brown, remove and keep warm. Prepare the
vegetables and cut into strips. Chop onion and cook with prepared vegetables and soya bean
sprouts in the residue frying fat until glassy.
Add the drained fruit, quench with white wine and stir in the redcurrant/blackcurrant jelly.
Add the meat and 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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