How to Use a Raclette:
First, prepare a selection of food and sliced cheese. Simply pick your
favourite meats, vegetables and seafood for grilling and cook directly on
top of the non-stick grill plate. Gather around the table with your guests
and start cooking. Show your guests how to melt cheese in their personal
raclette trays and when the cheese is melted pour it over the grilled food.
Traditionally, raclette is served with boiled new potatoes or baked potatoes
together with a green salad.
A good raclette is cooked with special raclette cheese*. Allow about 200 g
(7 oz) of cheese per person. Cut the cheese in slices of 5 mm.
Set the thermostat (depending on model) to the max position.
Place a slice of cheese in each tray and leave to melt about 5 minutes.
Once the raclette cheese is melted, slide the cheese onto the plate.
You can cook other foods with the cheese such as ham, sweetcorn, sliced
potatoes, chopped mushrooms, sliced tomatoes, prawns, chopped onions,
chopped peppers etc.
* For UK consumers only : Raclette cheese is available from some large
supermarkets and specialist delicatessens or try www.frencheese.co.uk for
advice in their 'Where to Buy' section. Alternatively try using Port Salut,
Jarlsburg, Emmental, Gruyere or Gouda (but not Cheddar) instead of
raclette cheese.
A few recipes for 8 people (adjust the quantities for less people) :
Traditional Savoyarde raclette
• 3.5 to 4.5 lbs raclette cheese • 8 baking potatoes • 16 slices of ham • a few red or
green peppers • sliced mushrooms • 1 jar of gherkins • 1 jar of pickled onions
• canned sweet corn
Bake potatoes in their own skins. Cut the cheese in slices, the peppers in
slices and chop the mushrooms. Place in individual dishes. Add some
vegetables to the raclette tray, pickles, pickled onions, corn and peppers.
Place a slice of cheese in each tray and heat until melted. Serve with
ham, potatoes and the other garnishes.
Farmhouse raclette
• 3.5 lbs to 4.5 lbs raclette cheese • 16 large new potatoes • 16 slices of ham • ground
nutmeg • paprika • pepper • tomatoes • parsley
Boil potatoes in their own skins and cut them in thin slices. Put a slice of
cheese in each tray. Cover with potatoes then a second slice of cheese.
Add a slice of ham. Halfway through cooking, add seasoning to taste.
Garnish with slices of tomato and parsley. Serve with raw ham and
garnish with slices of tomato and parsley.
Goat's cheese raclette
• 3.5 lbs to 4.5 lbs raclette cheese • 2 small goat’s cheese (about 250g each) cut in
slices • 8 baking potatoes • thyme • 1 jar black olives
Bake potatoes in their own skins. Place the slices of goat’s cheese in the
trays. Cover with a slice of raclette cheese and leave to melt. Slide onto
plates and lightly sprinkle with thyme. Serve with black olives and baked
potatoes.
Raclette
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