Does anyone have any RACLETTE recipes? (swiss cooking)?!
Answers: You dont need a recipe, melt it and put it on top of bread, potatos, steak, shrimp, whatever you like. Or swim in it, Raclette is the closest thing to heaven I've ever eaten!!!!
1/2 pound imported Swiss raclette cheese, cut into 16 slices approximately 1/8-inch thick, 5 inches long and 2-inches wide
4 freshly boiled small new potatoes, peeled and kept hot
4 to 8 small sour gherkins, preferably imported cornichons
4 to 8 pickled onions
Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.
Here are a few...
http://www.recipezaar.com/recipes.php?q=...
Bert
Traditional Cheese Raclette
A simple recipe for a basic and traditional raclette. Adapted from recipe by Tori Ritchie.
Makes: about 6 servings
I N G R E D I E N T S
1 large wedge raclette preferably Gomser, Conches or Bagnes if you can find it. (about 1 pound)
1 dozen small new potatoes, unpeeled
Assorted pickled garnishes: cornishons, pickled onions, caper berries
1/2 pound sliced Bundnerfleisch (air dried beef)
I N S T R U C T I O N S
Wash the potatoes, and boil them in their skins. Allow them to drip, then place them in a basket, covered with a cloth to keep them as hot as possible.
Put a cheese slice on a raclette tray and melt it under the special grill, then pour it over a potato. This is a dish made at table; the guests take one potato and one slice of melted cheese at a time, so that they are always eating a dish which is piping hot
Traditional Raclette Machine
If you have a traditional raclette machine (with heat coils) prepare as directed by the manufacture. Heat the cheese and scrape onto warmed plates. Serve with accompaniments.
Raclette Grill
If you have raclette grill slice the cheese and place on the warmer trays. Heat according to manufacturer's instructions. Serve with accompaniments.
No Special Equipment?
Not a problem. Slice a 4oz portion of cheese for each serving. Remove the rind from the cheese and place on an ovenproof plate. Place plates in a preheated 450degree oven until melted and almost liquid. Serve with accompaniments.
2 loaves of Turkish bread
3/4 cup pizza base sauce
fresh ground black pepper
8 slices pepperoni or salami
8 black olives
8 mushrooms
1 onion
1 green capsicum
small can pineapple pieces
fresh Mozzarella or Aussie Gold Swiss cheese
grated parmesan or Pecorino/Romano cheese
Slice vegetables and mozzarella cheese and place all topping ingredients in serving dishes. Slice bread into thin slices.
At the grill: place mozzarella slice onto the pan, sprinkle some grated Parmesan or Romano and add your favourite topping. Grill until cheese has melted. In the meantime place bread slice onto the top grill plate to toast on both sides. Take the bread off the grill and spread some pizza base sauce over it. Pour topping when ready over bread slice.
Original Raclette Recipe
This traditional and simple raclette recipe should be the first you try on your raclette grill. If you like this recipe you will love our raclette recipe book. It is packed with plenty of recipes to enjoy with your raclette grill.
For 4 Persons.
* 8 small/medium potatoes
* 700g Raclette Cheese
* 1 jar pickled gherkin cucumbers (cornichons)
* 4 small onions (or shallots)
* 24 slices salami or ham
* freshly ground pepper
Raclette ingredients Other optional ingredients:
leg ham, prosciutto (thin Italian ham), pepperoni(spiced salami), tomatoes, pineapple, capsicum, prawns, fresh or dried herbs, avocado, onions, marinated chicken/beef, mushrooms, celery, asparagus, olives, crusty bread, or salads.
Method
1. Brush potatoes under running water and place in microwave-proof bowl half filled with luke warm water and cook on high for 6 mins in their skins. Alternatively you can boil the potatoes on the stove top in a pot filled with water for approximately 18mins on high.
2. Remove the rind (outer surface) from the cheese. You will need a sharp knife to remove the rind. Once the rind is removed slice 2mm thick slices (thinner if preferred) from the block using a knife or wire cheese slicer. Place on a serving dish, cover with plastic wrap and refrigerate until required.
3. Arrange gherkins, onions and salami/ham on a platter and set aside until required.
4. When ready to serve, set table and place raclette grill in the centre of your table and placed cooked potatoes on top of raclette grill in metal bowl or saucepan with lid to keep warm and place gherkins, onions and cheese on table.
5. Turn raclette grill on to begin to heat up (takes only a minute or two). Each guest takes a slice of cheese, places it in their pan and slides it under the raclette grill to melt. It takes approximately 2 mins to melt to a creamy consistency and 3 mins for a more crispier top. In the meantime take a potato, place onto your plate and cut it into a few pieces and take out the pan from under the grill once it's reached it's preferred consistency and hold the pan onto its side to scrape the cheese out using your wooden spatula. Non- stick pans will allow the cheese to just slide off.
6. Season to taste with freshly ground pepper.
Hints
* The rind of raclette cheese may be hard to cut through with conventional cheese wire cutters. As you hack away at the rind with your sharp knife be careful to remove just a little of the outer surface of the cheese. It can be quite tricky. We didn't say that there wont be any work involved! The vegetable peeler is handy to remove the curved edge side of the cheese block.
* Accompanying ingredients (gherkins, onions, herbs, spices etc.) can also be heated under the grill together with the cheese at the same time.
* In Australia the most common potato variety is Sebago which comes brushed (unwashed) or washed (sometimes called "new") but why not try other potato varieties which are even tastier like :
-Kipfler : cigar shaped, yellow skin, meaty flesh.
-Nicola : oblong-long shaped, rich yellow skin, yellow flesh.
-Bintje : oblong - long shape, cream coloured skin, light yellow flesh
-Desire :round, pink skin, pale yellow flesh.
* Try baking potatoes wrapped in foil. Bake for 40 mins at 250 °C. For a more chewier skin bake without foil.
no but i wuld sure like to