Raclette
Raclette
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 800 |
| pro | 40 g |
| total fat | 48 g |
| sat. fat | 24 g |
| carb | 57 g |
| fibre | 5 g |
| chol | 127 mg |
| sodium | 1,597 mg |
| % RDI: | - |
| calcium | 79 |
| iron | 21 |
| vit A | 31 |
| vit C | 103 |
| folate | 33 |
- Portion size: 8
Classic meets modern in this selection of Raclette ingredients that you can prepare ahead, leaving plenty of time to enjoy the first course with guests. There's about 3 oz (90 g) of cheese per person, but heartier appetites (and cheese lovers) may want to have 5 oz (150 g), which would increase the total to 2-1/2 lb (1.25 kg).
Ingredients
- 1-1/2 lb 1-1/2lbraclette cheese
- 1-1/2 lb 1-1/2lbcooked sausagesausages, such as smoked turkey or kielbasa
- 2 cups 2cupsdrained pickles cornichons, gherkins and cocktail_onions)
- 1 bunch 1bunchbroccoli, cut_into florets
- 1 can 1canwhole baby corn
- 24 small new 24small new potatopotatoes
- 1 pinch 1pinchsweet paprika
- 1 pinch 1pinchpepper
Preparation
Scrape away most tough rind from cheese. Thinly slice cheese into 3-1/2-inch (9 cm) squares or cut to fit raclette pan. Arrange on serving plate.
Diagonally cut sausages into 1/2-inch (1 cm) thick slices; arrange on separate serving plate. Place pickles in bowls.
In large saucepan of boiling salted water, cover and cook broccoli until tender-crisp, 2 to 3 minutes. With slotted spoon, transfer to bowl of cold water to chill; drain and pat dry. Transfer to serving bowl.
Drain and rinse corn; pat dry. Place in serving bowl. (Make-ahead: Cover all prepared ingredients and refrigerate for up to 24 hours.)
In same saucepan of boiling salted water, cook potatoes, covered, just until tender, 16 to 18 minutes; drain well. Transfer to cloth napkin-lined heatproof bowl; fold napkin over potatoes to keep warm. (Make-ahead: Let cool; refrigerate for up to 24 hours. Reheat in microwave oven at high for 4 to 6 minutes.)
To serve, choose one of the following.
For the purist: Quarter potatoes; place on plate. Place 1 slice cheese in raclette tray; broil under raclette broiler until molten hot, melted and bubbly, about 2 minutes. Scrape over potatoes. Sprinkle with paprika and pepper to taste. Add pickles.
For variety: Arrange piece each of sausage, broccoli and baby corn in raclette tray; top with cheese and broil under raclette broiler.
For action: Chop potatoes; place in raclette tray. Top with cheese and broil under raclette broiler while grilling sausage on top portion of raclette grill.
Additional information :
Tips: Use top level of raclette grill to keep potatoes warm in a covered heatproof dish.
For ventilation, you may want to open a window while grilling. Cooking less fatty foods will reduce smokiness, too.
Source : Canadian Living Magazine: March 2006
