Basic Raclette

~ For your cheese the rule of thumb is 200 grams per person if it is your main dish and 100 grams per person if the Raclette is an appetizer


Ingredients:
Raclette Cheese or try Oka, Gruyere, Emmentaller, Appenzeller … pretty much any cheese you might enjoy melted on your accompaniments….
Any or all of the below:


Cooked small new potatoes, unpeeled
Assorted pickled garnishes: cornishons, pickled onions, caper berries, baby corn
Cold cuts – your choice
Ham or salami cut into wafer thin slices
Sausage cut into 1-1½ slices
If you can find it Bundnerfleisch (air dried beef)
Cooked broccoli, cauliflower or carrots
Fresh Tomatoes cut into pieces
Sweet Onions cut into quarters or smaller
Prawns or Scampi


Garnishes:
Chopped Green Onions chopped
Red Pepper Flakes
Paprika
White or Black Pepper


Preparation and Cooking:
Slice cheese into small serving sizes (New at this? Ask me how when purchasing your cheese)


Place a small piece on an individual warmer tray.


Fresh Tomatoes, Sweet Onions, Prawns, Scampi and Sausage can all be cooked on the grill top.


Melt cheese under Raclette burner


When melted pour cheese onto accompaniment and garnish!


Repeat until full!!!


Don’t forget to wash down your creation with a nice dry white wine!!