Cheese lovers, this one’s for you! Get ready for a whole lot of cheesy goodness with this recipe for a French raclette, courtesy of chef Matt Dean Pettit. Raclette is a traditional après-ski meal that is based around melted cheese, and is popular in many Alpine countries. While Switzerland supplies about 80% of the world’s raclettes, French raclettes are slightly softer with a smooth and creamy flavour.
Plus, to inspire your appetite before your meal, Matt also has some simple instructions for a classic French cocktail made two different ways: a Kir cocktail, and a Kir Royale. Let the fun begin!
INGREDIENTS
- 1/2 lb Swiss raclette cheese
- 1/2 lb Emmental cheese
- 1/2 lb Swiss gruyere
- 1 lb small potatoes boiled & cooked
- 3 German Bratwurst sausages cooked
- 500 g Black Forest Ham
- 500 g Prossciutto
- 1 lb spinach salad
- 1 cup baby gherkins
- 1 cup pickled beets
- 1 lemon juiced
- 3 apples sliced
- 1 jar fruit jam
- 1 baguette
Kir cocktails
- cassis liqueur
- 1 bottle Aligote (French wine) or Sauvignon Blanc
- 1 bottle sparkling wine (for Kir Royale)
METHOD
- First, previously cook all the potatoes, sausages, and set on a large serving platter.
- Add the ham, prosciutto, spinach, pickles, beets, and apples to the platter.
- Cut the cheeses to have all the raclette cheese fit into into individual pans for your raclette grill or oven.
- Before using your raclette grill/oven spray your individual pans with cooking spray and start to have your guests make their own raclette trays. They can add meat, fruit etc.
- Let cook for 4-5 minutes until melted through.
- Once the cheese has melted, scoop off the cheese melt onto the potatoes and let the fun begin!
Kir Cocktails:
- To make the Kir cocktail, simply pour 1 oz of Cassis (blackcurrant liqueur) into the wine glass and top it with the Aligote French wine.
- To make the Kir Royale, simply pour 1 oz of the Cassis into the wine glass and top with sparkling wine this time instead of the Aligote wine.