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Raclette recipes
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, pine-
apple 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.
Paprika raclette
(serves 2)
Chillies, 1 red and 1 green
50 g smoked bacon
400 g raclette cheese in slices
Salt, freshly ground pepper
Preparing the paprika raclette
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 allow to melt. Season with salt
and pepper.
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
Some leak
1 tablespoon fruit vinegar
Preparing oriental raclette
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 vege-
tables and soya bean sprouts in the residue frying lard until glassy. Add the drained
fruit, quench with white wine and stir in the redcurrent/blackcurrent jelly. Add the
meat, season to taste with the remaining ingredients. Serve portion-wise on plates
and garnish with grilled raclette cheese.
Grilling tips
Place the raclette cheese in the pans together with the other ingredients such
as onion slices, diced garlic, chillies or diced tomato. Only add seasonings, however,
after you have prepared the raclette. Many spices burn in the heat and develop
a bitter taste. To prevent meat sticking to the grill plate, first grill a slice of bacon or
use very little oil – too much oil on the grill plate is liable to spatter.
Grilling fruit is not recommended, because the fruit acid may cause
the fruit to stick to the plate and may damage the coating.
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