Recipes For Your Next Party - stockli CheeseGrill 2 Mode D'emploi

Recipes for your next Party!

Paprika raclette
Preparing the raclette
Allow about 250 – 300 g of raclette cheese per person. The cheese tastes delicious if
garnished with, e.g., onion rings, garlic slices, diced chillies or tomatoes, pine-apple or pear
pieces. These ingredients may be grilled with the cheese on the pan. Only add seasonings,
however, after you have prepared the raclette. Many spices burn in the heat and develop a
bitter taste. Serve with fresh jacket potatoes. Side dishes such as pickled gherkins, pearl
onions, olives, etc., are also ideal.
Ingredients Paprika raclette
(serves 2)
Chillies, 1 red and 1 green
50 g smoked bacon
400 g raclette cheese in slices
Salt, freshly ground pepper
Preparing the paprika raclette
Wash, core and cut the chillies into fine strips. Then cut the smoked bacon into fine strips
and prepare both on a platter. First place the smoked bacon strips onto the pans and cook
until brown, then add and briefly cook the chilly strips. Lay a slice of raclette cheese onto
each pan and allow to melt. Season with salt and pepper.
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Oriental Raclette
Ingredients
(serves 2)
300 g fillet of pork 50 g soya bean sprouts
Salt 1 small tin mandarin fillets
Freshly ground pepper 1 small tin diced pineapple
A little tabasco 1 dash of white wine
Lard for frying 1 tablespoon redcurrant/blackcurrant jelly
1 onion 1 tablespoon curry
1 carrot 2 tablespoons soy sauce
Some leak 1 tablespoon fruit vinegar
Preparing
Cut pork into strips, season, fry in a pan until brown, remove and keep warm. Prepare
vegetables and cut into strips. Chop onions and cook with prepared vege-tables and soya
bean sprouts in the residue frying lard until glassy. Add the drained fruit, quench with
white wine and stir in the redcurrent/blackcurrent jelly. Add the meat, season to taste with
the remaining ingredients. Serve portion-wise on plates and garnish with grilled raclette
cheese.
Grilling tips
Place the raclette cheese in the pans together with the other ingredients such as onion
slices, diced garlic, chillies or diced tomato. Only add seasonings, however, after you have
prepared the raclette. Many spices burn in the heat and develop a bitter taste. To prevent
meat sticking to the grill plate, first grill a slice of bacon or use very little oil – too much oil
on the grill plate is liable to spatter.
Grilling fruit is not recommended, because the fruit acid may cause the fruit to
stick to the plate and may damage the coating.
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