German Raclette
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Prep Time
30 mins
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Servings
2 people
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Course
Main Course
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Cuisine
German
German Raclette
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 potatoes
- 400 g raclette cheese
- 1/4 zucchini
- 1/4 pepper
- 4 champignons
- 1/2 onion
- Handfull cherry tomatoes
- 3 tbsp fried onions
- 3 tbsp sweetcorn
- 3-4 pickled cucumbers
- 200 g fresh meat chicken breast
- 50 g salami
- 50 g ham
- 2 Frankfurter/Wiener
- 40 g herb butter
- 2 garlic cloves
- chicken seasoning optional
Instructions
Prepare the ingredients for Raclette
- Rinse the potatoes with cold water and cook until tender. Don't remove the skin, we usually serve jacket potatoes with raclette.
- Cut zucchini, peppers, pickled cucumber, garlic and champignons into thin slices/stripes. Make sure the slices are thin, so the ingredients won't take long to cook.
- Chop fresh onion into small cubes.
- Cut Frankfurter in rings and chicken breast (or other meat you use) into stripes.
- Take 100g of the fresh meat and marinated in the spices of your choice (I use the standard chicken seasoning). Set aside.
- Arrange all ingredients in small plates and bowls.
- Cut the Raclette cheese into 0,5cm slices. The slices should be a little smaller then the raclette pans.
- When the potatoes are tender remove the water in which the potatoes cooked and cover the pot with a lid so the potatoes keep warm.
Prepare Raclette
- Remove all the textiles from the room where you will be indoor grilling.
- Place the Raclette Grill in the middle of the table. Bring the bowls and plates with Raclette ingredients.
- Turn on the grill and wait until it heats up (15-20 minutes).
- Grill the cheese, with other ingredients in the pans.
- Grill the meat on the stone if you like. You usually don't need any oil with it.
- As soon as you and your guests finish eating collect the pans and soak them in the soapy water to make sure that the cheese comes off easily.
Notes
- Hot-Dog Pan: Frankfurter/Wiener, Raclette Cheese, pickled cucumbers, fried onionsPizza Pan: mushrooms, Salami, Sweetcorn, Raclette cheeseVegetarian Pan: zucchini, tomatoes, garlic, Raclette cheeseGipsy Pan: onions, peppers, marinated chicken breast, Raclette cheeseGrill Pan: chicken breast, herb butter, Raclette CheeseBanana-Chocolate Pan: pancake/crepe, chocolate cubes, banana
- Remove the textiles before you start grilling the cheese to avoid the unpleasant smell that Raclette leaves in the room.
- Make sure you have extension cable for the grill if your table is not next to a socket.
- Cut the vegetables thinly, so it doesn't take ages to grill them. Make sure that the slices of the cheese are thick and similar to the size of the pan.
- When your guest finished eating, collect all the pans and wash them directly or soak them in water. This will help to remove the cheese quickly.
- When you have fresh meat leftovers, you can prepare it on the stone and store in the fridge for the next day.
- When you have vegetable leftovers, you can make a stir-fry the next day.
- When you have cheese leftovers, you can freeze it.
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