Recipe with raclette cheese
The melted raclette cheese is usually served over boiled potatoes, with cornichons and pickled onions on the side. Raclette is a cheese you can have both ways,” she says. “You can eat it without melting it, at a picnic… people snack on it.” While quality raclettes are complex enough to hold their own on a cheese plate, there’s no denying that melting sparks a transformation.
What is raclette?
Today, the word “raclette” sounds in gastronomic circles as often as fondue and tartare. But a few years ago, only the regulars of Alpine resorts knew about it. Raclette (from the French racler – “scrape,” “scrape”) is a Swiss national dish of melted cheese with various additives. We grill pieces of cheese and cut them hot into a plate with a side dish.
Most likely, shepherds in the Alps invented raclette. During the halts, they put the cheese by the fire and, when it warmed up, scraped it on bread and vegetables. The monastery manuscripts of the sixteenth century of the Swiss cantons of Obwalden and Nidwalden mention a dish with melted cheese.
Now raclette is offered in public catering establishments of any Alpine village and metropolitan restaurants around the world. The plate is well known to skiers who often visit Switzerland and France. A particular person is responsible for the correct presentation of the raclette in the restaurant – the raclair.
How to cook raclette?
To prepare a raclette at home, you will need a Kamado grill. To cook a raclette, you need to use two levels of the grill. The cheese melts in portioned pans at the lower level, and an appetizer covers the top.
The basis of the dish is a slice of good Swiss cheese and a side dish to taste. Baby potatoes, bread, pickled vegetables (gherkins, dried tomatoes), ham or sausages, mushrooms, pumpkin, roast beef, shrimp are suitable. The cheese cools in four minutes. To keep it hot and sticky, warm it up a little during lunch.
How to choose cheese?
Cheese for raclette matures for about a year and becomes formed in round heads. A suitable cheese should have a dense elastic texture with a pronounced mushroom smell, which does not foam and flow when heated. You can find unique raclette cheese in premium supermarkets.
Cheese made in Switzerland has a light floral aroma. Their cows eat not only grass but also meadow flowers. The French cheese analog is less aromatic and more fluid.
1. Recipe for Raclette cheese with mushrooms.
It is a hearty dish for long autumn gatherings with friends.
Cook for 50 minutes. The volume of products for four servings. Caloric content is 470 kcal.
Ingredients
- Mushrooms – 200 g
- Potatoes – 400 g
- Chicken (sausages) – 400 g
- Cheese (Swiss for raclette) – 200 g
- Salt – 1 pinch
- Pepper – 1 pinch
The cooking process:
- Fry the mushrooms on the top level of Kamado grills.
- Peel the potatoes, wrap them in foil and bake in Kamado grills at 200 degrees for 30 minutes. Season the finished potatoes with salt and pepper.
- Fry the sausages and cut them into pieces.
- Put all the ingredients on plates and pour over the melted cheese.
2. Raclette with pumpkin and quinoa
The sweet and creamy dish is rich in vitamin A, fiber, and fats.
Cook for 60 minutes. The volume of products for four servings. Calorie content 450 kcal.
Ingredients:
- Pumpkin – 500 g
- Butter –butter) – 40 g
- Quinoa (dry) – 100 g
- Seeds (pumpkin) – 1 handful
- Honey – 50 g
- Vinegar (balsamic) – 20 g
- Mustard – 50 g
- Cheese (Swiss for raclette) – 300 g
- Salt – 1 pinch
- Sugar – 1 pinch
The cooking process
- Peel the pumpkin and cut it into pieces.
- Add salt, pepper, wrap in foil and bake in Kamado grills at 180 degrees for 40 minutes – until soft.
- In a blender, mix the pumpkin with butter and a pinch of sugar until smooth.
- Boil the quinoa until tender.
- For the dressing, combine honey, mustard, and balsamic vinegar.
- Put pumpkin puree on a plate, top with quinoa, pour honey-mustard sauce and sprinkle with seeds.
- Add the melted cheese on top.
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3. Raclette with shrimp and asparagus
Swiss dish with vegetables and shrimp.
Cook for 30 minutes. The volume of products per 1 serving. The calorie content is 310 kcal.
Ingredients
- Asparagus – 100 g
- Tomatoes (cherry) – 50 g
- Shrimp – 50 g
- Cheese (Swiss for raclette ) – 100 g
The cooking process:
- Boil the shrimp in gas grills until tender.
- Cut cherry tomatoes into halves.
- Dip the asparagus in salted water for 15 seconds. Remove and place in cold water.
- Slice the asparagus arbitrarily and fry Kamado grills in butter with salt and pepper.
- Put all the ingredients on a plate and pour over the melted cheese.
The presented menu considers the Alpine Raclette cheese. The cheese melts on a powerful professional Kamado grills grill. If you need to find helpful information about different grill models, then here is a good list of gas grills for home.
Recipe with raclette cheese
