Raclette

My parents own an incredibly old Raclette machine that they were given as a wedding present many moons ago…  Every once in a while it is dusted off, ready to be used to cook/grill the Raclette.  I am not sure how safe our machine is but I don’t care as it transforms the Raclette into molten cheese that is absolutely delicious when served with crudités (raw vegetables), boiled new potatoes and cured meat.

 

As kids we used to love it when it was a Raclette night.  However, there is one major downside to this type of supper – you have to wait your turn – not an easy feat when there are six of you …  The fun side of cooking and eating  Raclette this way is all about getting your timing right; taking your turn too early results in a minimal return of the cheese, whereas taking it too late means the vast majority of the cheese will end up on the base of the machine leaving it wide open to being pilfered by various members of the family…

Raclette is an expensive cheese to buy, so it is best bought when it is on offer.  However, as a treat once in a while it is worth spending your money on…  You can normally find it being sold in a deli, specialist cheese shop or, if you are very lucky, in the supermarket.  Don’t panic if you don’t have a Raclette machine you can always melt it in a non-stick frying pan or on a griddle.

 

 

Raclette Night

Ingredients:

  • Raclette (amount will depend on how many people you are feeding)
  • boiled new potatoes (serve with butter)
  • carrots (cut into batons)
  • celery (cut into batons)
  • cauliflower (cut into manageable pieces)
  • mushrooms (cut into chunks)
  • red pepper (cut into batons)
  • radish (and any other vegetables you fancy)
  • cured meat (e.g. Rosetta salami, Parma ham, etc.)

Step(s):

1.  Melt the cheese using your machine or in slices using a frying pan/griddle.  Serve whilst hot with the other vegetables and meats that have been laid out on a large platter.  Enjoy!

 

4 thoughts on “Raclette

  1. Maggie Heraty

    In the London area, Raclette (Swiss) is readily available from Ocado (and therefore presumably also Waitrose) in sliced form, ready to be popped under hot grill for a few seconds (for example, on a non-stick baking tin) and then scraped onto the plate.  200g (enough for two normal people) for £3.49 last week but recently often on special offer (most recently £2.78), when I buy it up and freeze it.

    In Switzerland you would not dream of serving Raclette without cornichons (small gherkins) and small pickled silverskin onions – the vinegar cuts beautifully through the fat of the cheese – rather than crudities, and much less work!

    It is wonderful if you add also a plate of thinly sliced air cured ham (typically from the Grisons) and “viande seche” (dried meat of some sort – beef?).  The biggest problem I have is finding real viande seche in the UK.  Bresaola is the nearest but does not quite match it.  Add any serrano or parma ham.

    Then I salve my conscious with a big green salad and often ruin it again with French bread.   As with cheese fondu, red wine does not go well with raclette, a robust white is good (chenin blanc/viognier or a white cote du rhone) or a dry rose.

    Reply
    1. Back on track in the kitchen Post author

      Hi Maggie,
      Firstly thank you for your comments and knowledge about where to source Raclette in the London area. Having never eaten Raclette in Switzerland I was unaware of their tendency to serve cornichons and pickled silverskin onions, but will certainly give them a try next time we have it for supper. I personally enjoy having crudities with the cheese, partly because it reduces my somewhat guilty conscience and secondly because I find it complements the cheese.
      I agree with you wholeheartedly about the wines you suggest having with the cheese. Finally, thank very much for your comment regarding freezing, I had forgotten to mention that Raclette freezes very well, so worth buying it in bulk when it is on offer.

      Reply

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