Raclette with blueberries and bacon

Raclette with blueberries and bacon

Total: 30 min. | Active: 30 min.
gluten-free
Nutritional value / person: 919 kcal
, Fat: 71 g
, Carbohydrate: 9 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

Blueberry chutney

1 tbsp butter
1 red onion, cut into thin slices
200 g frozen blueberries
2 tbsp balsamic vinegar
¼ tsp salt

Thyme and bacon

150 g bacon strips
4 sprig thyme, leaves torn off
1 red chilli, deseeded, finely chopped

Raclette

800 g raclette cheese, in slices
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How it's done

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Blueberry chutney

Heat the butter in a pan. Add the onion, sauté for approx. 3 mins. Add the blueberries, balsamic and salt, mix, cover and reduce for approx. 15 mins.

Thyme and bacon

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove and drain on paper towels. Tear the rashers of bacon, place in a bowl, add the thyme and chilli, mix.

Raclette

Place the cheese in the raclette pans and melt under a raclette grill for approx. 8 mins. Remove, top with a little chutney and bacon.

Good to know
Serve with: Skin-on boiled potatoes

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