Cheese

Allow about 250-300 g of Raclette cheese per person. Raclette cheese is purchased in the half round form. The rind is often a slightly different taste to the body of the cheese and including it in the meal can change the flavour slightly. Trim a bit off and taste to decide for yourself. Cut the cheese round into slices 3-5mm thick, and trim to the length of the pan. Accumulate the smaller pieces so they make up about a pans volume.

Raclette with pears, rosemary and bacon
(for 4 persons)

3 ripe pears
2 tbsp olive oil
1 tbsp mild mustard
Pepper
Needles of one rosemary twig
350 g Raclette cheese slices
50 g bacon, chopped

Peel pears, remove seeds and chop into slices. Mix 2 pear slices with olive oil, a bit of mustard and rosemary and place into pan. Cover with a slice of Raclette cheese, sprinkle with bacon and season with pepper if you like. Melt in pan and eat with bread or boiled potatoes.

Shaved ham with Raclette cheese, pineapple and hazelnut-chilli-pesto
(for 4 persons)

50 g roasted and salted hazelnuts
3 – 4 tbsp hazelnut oil
1 small red chilli bean without seeds
350 g Raclette cheese, cut in slices
2 – 3 coriander twigs
250 g ham, thinly shaved

Mix hazelnuts, hazelnut oil, chilli and coriander in blender to a pesto paste. Peel pineapple, remove stalk and cut into little cubes (or use tinned pineapple). Place ham slices into pan, top with cheese and pineapple and grill until melted. Eat with pesto mix on top. Tastes delicious with baguette or boiled potatoes.

Fish fillets in cheese-mustard sauce
(for 4 persons)

200 g raw fish fillets (whatever you like)
80 g Raclette cheese (or other tasty cheese) grated
100 ml cream
1 tbsp mild mustard
1 tsp lemon juice
1 tsp dill
20 g butter
Salt and pepper

Cut fish fillets into strips and season with salt and pepper. Mix grated cheese with cream, mustard, lemon juice, dill and season with salt and pepper. Put a little bit of butter into pan and let it melt. Add fish fillet and sauce on top and bake in grill.

Side dishes for Raclette

Prepare gherkins, cocktail onions, onion rings, baby corn, diced capsicums, tomatoes, marinated mushrooms or other vegetables in bowls or plates. Also try fruit such as tinned pineapple, peaches and pears, they add nice contrast. Boil small to medium jacket (gourmet are convenient) potatoes and keep warm.

Put the grill in the centre of the table and surround it with side dishes. Take a selection for your plate in readiness for the melted Raclette cheese. Melt cheese in pans in the Raclette grill and pour onto your plate combining to make a delicious meal. Spice up the cheese with paprika, pepper or curry. As an alternative, grill some side dishes together with the cheese while melting.

Baked chicken breast on a cheese cream
(for 4 persons)

1 egg yolk
100 ml light cream
80 g Raclette cheese, ground
2 small chicken breasts
20 g butter
Salt, pepper, paprika

Mix egg yolk with light cream and cheese. Season with salt, pepper and paprika. Cut chicken breasts in small pieces and season as you like it. Put a little bit of butter into pan and slightly grill a piece of chicken. Cover with cheese cream and keep grilling until light brown.

Beef fillet with lemon thyme and celery
(for 4 persons)

2 tbsp red wine
2 tbsp canola oil
1 tsp mustard
2 tsp lemon thyme leaves
1 celery stalk, chopped
1 medium chilli without seeds
250 g beef fillet, cut in 8 slices
¼ tsp salt
200 – 250 g Raclette cheese, cut in slices

Mix all ingredients together and marinate meat. Cover and let it rest in the fridge for at least 30 mins. Salt marinated meat and brown quickly in pan. Put a slice of Raclette cheese on top, sprinkle with celery and let it melt.

Fisher’s Fritz
(for 4 persons)

150 g smoked fish fillets (whatever suits)
50 g sour cream
A little bit of lemon juice
1 spring onion finely chopped
200-250 g Raclette cheese (or other tasty cheese)
1 tbsp capers, chopped
1 tsp horseradish
Basil, chopped in stripes
Pepper

Cut smoked fish fillets in small pieces and mix with all ingredients to a compact mass. Put fish tartar into pan and cover with a piece of Raclette cheese. Let melt and enjoy. You can also add a whole basil leaf for decoration and additional flavour.