The ultimate raclette menu
As a good host, it always makes me happy to serve my friends new taste experiences. I love the socializing, the companionship, the joy you can spread with delicious food and the appreciation you receive. And I love raclette.
What could be nicer than taking your time together and enjoying a cozy meal? It’s no longer a secret that you can outdo yourself at a raclette evening and enchant your guests with culinary highlights. I have put together the ultimate raclette menu for this very purpose. Have fun!
First things first: there are a few things that are extremely important to me for every raclette dinner. I think that the welcome always sets the mood for the whole evening. A welcome drink or snack is a friendly gesture that always goes down well.
Trying things out should never be neglected with raclette. No evening offers as many opportunities for experimentation as a raclette evening. For example, in addition to the classic raclette cheese, almost all other types also work. Simply grate it coarsely and spread it on the raclette pan. The right seasoning for the food is just as important. You can get creative here. My colleague Lara has 4 delicious ideas for rubs and marinades for you.
The starter: Pimientos de Padrón – Raclette Edition
- 400 g roast peppers
- 1 ciabatta bread
- Sea salt, to taste
- 4 tbsp olive oil
Introduction
Even if it’s just the starter, this is usually the biggest eye-catcher of the evening. The ready-prepared and marinated pimientos are simply spread out on the large grill surface, ideally on a natural grill stone plate. The surprise effect is twofold: almost nobody knows pimientos from raclette and the fact that there is a shared starter is also something new.
The small, Spanish roast peppers are ideal for this. Quick to prepare, super aromatic and a real eye-catcher on the raclette grill. You should definitely give them a try.
Preparation
- Preheat the raclette grill to the maximum setting so that the grill plate is as hot as possible.
- Wash the pimientos and pat dry.
- Then mix in a bowl with plenty of sea salt and olive oil.
- Now spread the roast peppers evenly over the hot grill plate. Leave the raclette grill on the maximum temperature setting.
- Depending on the raclette machine, the peppers will need approx. 5 to 10 minutes. Turn regularly.
- The pimientos can either be served on plates or eaten straight from the grill. Dip the ciabatta in the remaining olive oil.
The main course: turmeric beef fillet from the raclette
- 400 g fillet of beef
- ½ cup vegetable oil
- ½ tsp ground turmeric
- 1 msp. cayenne pepper
- 1 bunch of spring onions
- 1 baguette
- 100 g grated Emmental cheese
- 70 ml cream
- Salt
- White pepper from the mill
Introduction
Everyone is already familiar with classic raclette pans with potatoes au gratin. But beef fillet with turmeric and fresh spring onions, gratinated with cream cheese? That’s a real highlight.
Turmeric in particular is all the rage at the moment: delicious, healthy and super versatile. As you can also use pork fillet instead of beef fillet, this recipe even offers a tasty alternative. Don’t be put off, although we are talking about fillet here, the recipe is very simple. Just give it a try.
Preparation
- Remove all fat and skin from the meat and cut into strips suitable for pans.
- For the marinade, mix the oil, turmeric and cayenne pepper and place in a bowl with the meat.
- Marinate the fillet in the oil for at least 3 hours. If it is marinated for longer, it should be placed in the fridge.
- Clean the spring onions and cut into fine rings.
- Preheat the raclette grill to the highest setting.
- Coarsely grate the cheese, whip the cream until stiff and mix the two together.
- First fill the pans with spring onions, then with the fillet strips. Season with salt and pepper to taste. Then cover with the cheese cream.
- If necessary, reduce the temperature of the raclette grill so that the cheese cream does not burn.
- Bake the pans until the topping is lightly browned.
Dessert: Raclette pancakes with grilled pineapple
- 150 g flour
- 250 ml milk
- 2 eggs
- ½ pineapple
- Sugar (amount depends on the sweetness of the fruit)
- Pinch of salt
Introduction
Desserts are still not a standard at the joint “Racletten”. Why not? Personally, I don’t think there should be a dinner without dessert. Well, I have the biggest sweet tooth I know anyway.
The raclette pancakes with grilled pineapple are super tasty and versatile: instead of pineapple, you can of course try any other type of fruit. There are no limits to your creativity!
Preparation
- Preheat the raclette grill to maximum heat.
- Mix the flour, milk, eggs, sugar and salt together until you have a homogeneous mixture without any lumps.
- Cut the pineapple into small, pan-sized pieces. Grill on the grill surface of the raclette for 3-4 minutes until the fruit pieces are lightly browned.
- Place the pineapple pieces in the pans, pour over the batter and sprinkle with sugar.
- Bake the pans in the raclette grill for approx. 5 minutes until the batter is cooked through and the sugar is slightly caramelized.
