RECIPES
There is an enormous choice of suitable meats, ranging from small
sausages to brochettes, chicken and fish, which can all be cooked on
the Grill Plate. Smaller pieces of food can also be cooked in the Raclette
Pans. Please use the following recipes as a guide.
Raclette-Style Cheese
1-1/2 cups (375 ml)
shredded processed* Gruyere cheese
1 cup (250 ml)
shredded Gouda Cheese
1 tbsp (15 ml)
snipped fresh basil or oregano
2 tsp. (10 ml)
Dijon-style mustard
1 tsp. (5 ml)
white wine
Worcestershire sauce, to taste
Tabasco sauce, to taste
Blanched cauliflower and/or broccoli flowerets
Halved tiny new potatoes
Pita
bread
wedges
In a small mixing bowl combine cheeses; let stand to soften. Add basil or
oregano, mustard, wine and Worcestershire and Tabasco sauces. Beat
with an electric mixer on low speed until well combined; (mixture will be
crumbly). Form into a ball about 4” (10 cm) round by 1 inch (2.5 cm)
high. Wrap in clear plastic wrap. Chill several hours or overnight.
Preheat the Grill. Unwrap cheese round and cut into wedges. Place the
wedges in Raclette Pans. Place Pans on Lower Plate and melt cheese
until softened and heated through. Check often to make sure the cheese
doesn’t over-melt (the cheese shouldn’t loose it’s shape or start to run).
Grill vegetables and potatoes on the Grill Plate while cheese is melting.
Serve cheese with warm vegetables and pita bread.
*It is important to use processed cheese. Processed cheese melts
smoothly, giving an acceptable texture.
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