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Recipes
Paprika raclette
Serves 4
2 red and 2 green chillies
100 g smoked bacon
800 g raclette cheese in slices
Salt, freshly ground pepper
Wash, core and cut the chillies into fi ne strips. Then cut the smoked ba con into fi ne strips
and prepare both on a platter.
First place the smoked bacon strips onto the pans and cook until brown, then add and briefl y
cook the chilly strips.
Lay a slice of raclette cheese onto each pan and grill them. Season with salt and pepper.
Oriental Raclette
Serves 4
600 g fi llet of pork
Salt, freshly ground pepper, a little Tabasco
Lard for frying
1 onion, 2 carrots, 1 leak
100 g soya bean sprouts, 1 small tin mandarin fi llets, 1 small tin diced pineapple, 1 dash
white wine, 2 tablespoons redcurrent/blackcurrent jelly, 2 tablespoons curry, 3 tablespoons
soy sauce, 2 tablespoons fruit vinegar.
Cut pork into strips, season, fry in a pan until brown, remove and keep warm. Prepare ve-
getables 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 red cur rent/black current jelly.
Add the meat, season to taste with the remai ning in gre dients. Serve portion-wise on plates
and garnish with grilled ra clette cheese.
