Raclette cheese with rosé and grape chutney

Raclette cheese with rosé and grape chutney

Total: 40 Min. | Active: 40 Min.
gluten-free
Nutritional value / people: 837 kcal
, Fat: 61 g
, Carbohydrate: 15 g
, Protein: 56 g

Ingredients

4 people

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Betty Bossi Koch-Center
kochen@bettybossi.ch

Chutney

1 tbsp butter
1 shallot, cut into thin rings
300 g blue grapes, cut in half
1 clove
1 tbsp sugar
¼ tsp salt
1 tbsp white wine vinegar
¾ dl rosé wine

Crispy dried meat

½ tbsp olive oil
50 g dried meat (jerky), cut into thin slices

Raclette

800 g raclette cheese in slices (e.g. smoked raclette cheese)
1 tbsp rosemary, finely chopped
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How it's done

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Chutney

Heat the butter in a pan. Sauté the shallots for approx. 3 mins. Add the grapes, clove, sugar and salt, cook briefly. Add the vinegar, reduce almost completely, pour in the wine, reduce for approx. 10 mins.

Crispy dried meat

Heat the oil in a non-stick frying pan. Fry the meat for approx. 5 mins. until crispy.

Raclette

Place the raclette cheese in the raclette pans, sprinkle with rosemary. Melt under a raclette grill for approx. 8 mins. Top with the chutney and dried meat.

Good to know
Serve with: Potatoes cooked in their skin

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