Raclette is the cheese lovers dream. Most will know it as an apres-ski tradition but seeing as we can’t travel we decided to bring the sharing platter to our dining table. Everyone is responsible for cooking their own food but they key to a successful Raclette is in the preparation. This is the model we purchased.
Serves 4-6 (2 greedy adults 2 children with good appetites)
Ingredients
For Stone:
Steak (optional)
*We have done both Fillet and Rump steak finely sliced.
* We had 3 x 230g steaks for 4 of us
Unsmoked Streaky bacon
1 x Courgette (finely sliced)
1 x red pepper (finely sliced)
1 x yellow pepper (flinely sliced)
2 x large mushrooms (finely sliced)
For Paddles:
150g jar pickled silverskin onions drained
150g jar cornichons, drained
150g jar Sweet piquante peppers drained
600g raclette cheese, sliced
1kg cooked new potatoes, sliced
250g assorted sliced cured meats
For Side:
Salad
Salad Dressing
French bread
Method
- Prepare and Slice all meats, vegetables and accompaniments placing in bowls and on plates in the centre of the table
- Prepare Salad and dressing
- Precook new potatoes – 15 minutes. Be careful not to over cook them as they will fall apart when you slice them
- Set up raclette
- Get stuck in – everyone should have their own mini tray (or two in our case) You can cook your own meat/veg on the stone and then create your dish below with potato, the meat you cooked, slice of courgette, piece of gherkin (for example) and top with the raclette cheese. The heated element will melt your cheese creating a dish of yummy flavours. Slide onto your plate with the side salad
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Author: Helen Loder
Co-Director of Sevenoaks Mums