Tour of Europe raclette

Tour of Europe raclette

Total: 1 hr | Active: 1 hr
Nutritional value / people: 1091 kcal
, Fat: 72 g
, Carbohydrate: 46 g
, Protein: 58 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Great Britain

400 g raclette potatoes, day-old, coarsely grated
3 tbsp whiskey
½ tsp salt
250 g Cheddar, sliced
8 gherkins, sliced

France

50 g cane sugar
1 ½ tbsp water
2 tbsp white balsamic vinegar
½ dl water
2 apples, diced
3 sprigs thyme
2 tbsp calvados apple brandy
1 pinch salt
250 g Brie, sliced

Spain

200 g chorizo, finely diced
1 red onion, finely chopped
1 garlic clove, pressed
1 tsp smoked paprika
20 g cane sugar
1 ½ tbsp red wine vinegar
1 tbsp maple syrup
1 red chilli, deseeded, finely chopped
250 g Manchego, sliced
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Utensils

1 raclette grill

How it's done

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Great Britain

Mix the potatoes with the whisky and salt. Place approx. 2 tbsp in the raclette pans and top with the cheddar and pickled gherkins. Melt under a raclette grill for approx. 6 mins.

France

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the balsamic and water, cover and continue to simmer the caramel until it has dissolved. Reduce the liquid, uncovered, to half the amount. Add the diced apple and all the other ingredients up to and including the salt, simmer for approx. 10 mins., leave to cool. Place the Brie in the raclette pans and melt under a raclette grill for approx. 5 mins., then top with the Calvados apples.

Spain

Stir-fry the chorizo in a frying pan for approx. 5 mins. Remove the chorizo from the pan, add the onion, garlic and paprika to the cooking fat, reduce the heat and stir-fry for approx. 10 mins. Add the chorizo, sugar, vinegar, syrup and chilli, cover and simmer gently for approx. 30 mins. Place the mixture in a food processor, briefly mix, allow to cool. Place the Manchego in the raclette pans and melt under a raclette grill for approx. 6 mins. Top with the chorizo tapenade.

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