Gourmet Raclette

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4.2 22
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1.5 kg baby potatoes
  • 150 g Blue cheese
  • 500 g Carrots
  • 400 g Broccoli
  • 100 g medium-sized mushrooms
  • 12 cherry tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Herb Butter
  • 2 Pears
  • 2 TABLESPOONS Lemon juice
  • 200 g Chorizo
  • 6–8 Minute steaks (approx. 50 g each)
  • 12 raw shrimps (without head and shell)
  • 6 discs Bacon (breakfast bacon)
  • 450 g Raclette cheese in slices

Directions

  1. 1

    Wash the potatoes and cook covered in boiling water for 15-18 minutes. Cut blue cheese into thin slices. Clean or peel and wash the vegetables. Covered carrots and broccoli and cook in boiling salted water for about 6 minutes.

  2. 2

    Unscrew the stems from the mushrooms. Cut the tomatoes crosswise. Pour some herb butter into the mushrooms and tomatoes.

  3. 3

    Quarter pears, remove seeds and cut into slices. Sprinkle with lemon juice immediately. Cut the chorizo into slices. Wash steaks and pat dry. Rinse shrimps and pat dry.

  4. 4

    Drain the vegetables. Drain potatoes, rinse with cold water and peel. Fry stuffed mushrooms and tomatoes, chorizo, bacon and steaks on the grill of the raclette machine for 3-6 minutes, turning if necessary.

  5. 5

    Arrange vegetables, potatoes, chorizo, prawns and steaks in the pans as desired. Bake with cheese under the hot raclette grill for 3-5 minutes until the cheese has melted. Serve with: aioli sauce (bottle), cranberry sauce (glass), mixed pickles and baguette.

Nutrition Facts

KCAL
880 kcal
CARBS
41 g
FATS
54 g
PROTEINS
52 g