Raclette cheese with rosé and grape chutney
Ingredients
for 4 person
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 |
½ tbsp | olive oil |
50 g | dried meat (jerky), cut into thin slices |
800 g | raclette cheese in slices (e.g. smoked raclette cheese) |
1 tbsp | rosemary, finely chopped |
How it's done
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.
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