I love raclette!
I don't make anything fancy though - the raclette tradition started out as just having a wheel of cheese next to the fire and as it melted you'd just scrape layers off onto your potatoes and have them with meats and veg. I just serve frankfurters and vegetables (beef tomato slices, portobello mushrooms, courgette/zucchini strips, bell pepper pieces) for people to grill, the cheese obviously (cut into roughly tray-sized pieces), hot boiled potatoes in a big dish, and cold meats and pickles on the side. Make sure you have salt, pepper and smoked paprika (hot and sweet) on the table for everyone to use. You can also serve a jug of omelette mixture - you can use the little cheese trays to make omelettes too with meat and veg added. And what with all that meat and cheese, a green salad often goes down well.
Everyone puts cheese (spiced or seasoned to their taste, and with bits of veg/meat added if they like) in the trays, meat and/or veg on the grill, and serves the cooked cheese over the potatoes and veg.
If you want to do something fancier you can pre-marinate veg and meat strips for people to put on the grill, but personally I don't like messing around with raw meat at the table. Doesn't hurt to marinate veg though if you wish, in oil and herbs, garlic/chilli oil or a lemon dressing for example.
You can get raclette recipe books on amazon.
Enjoy!Raclette HELP !!!!!!!!!!!!?
Figs, honey and peppercorn raclette
Ingredients
8 fresh figs
1 teaspoon green peppercorns in brine
1 teaspoon pink peppercorns
4 tablespoons honey
1 tablespoon orange liqueur
7 oz Gouda cheese
Instructions
Rinse and dry figs carefully, cut in half lengthwise and cut them into crosswise without cutting all the way through. Cut a think slice form the rounded side of each fig so that the halves will stay upright. .
Drain green peppercorns and chop coarsely with a knife. Crush pink peppercorns slightly with the flat side of a knife blade.
Combine honey and orange liqueur.
Grate cheese coarsely.
Place 2 fig halves in each cooking tray and sprinnkle with cheese. Cook under the heating element for 8-10 minutes. Drizzle with honey and sprinkle with chopped and crushed peppercorns.
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Mango shrimp raclette
Ingredients
2 teaspoons green peppercorns
10 oz. frozen shrimp, thawed and drained
3 tablespoons. Oil
2 tablespoons Lemon juice
1 small mango
Salt
Sugar
1/4 cup sliced almonds
Instructions
Crush peppercorns. Combine shrimp, peppercorns, oil, and lemon juice.
Peel mango, cut fruit from pit, and dice finely. Add diced mango to shrimp and season mixture to taste with salt and sugar.
Place a little shrimp-mango mixture in the raclette dishes and cook for about 8 minutes, adding sliced almonds toward the end.
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Zucchini blossoms raclette
4 zucchini blossoms attached to zucchini
3 1/2 oz. shiitake mushrooms (may substitute white mushrooms)
1 shallot
1 clove garlic
2 teaspoons fresh thyme leaves (may substitute 1/2 tsp. dried thyme)
1 1/2 tablespoons. butter
7 oz. Feta cheese
Salt %26amp; pepper
Instructions
Remove blossoms from zucchini and rinse zucchini. Clean mushrooms, wipe with a damp cloth, and dice zucchini and mushrooms very finely.
Peel shallot and garlic, mince, and braise in butter for several minutes along with zucchini, mushrooms, and thyme.
Crumble cheese finely and stir into vegetables. Season to taste with salt and pepper.
Carefully open zucchini blossoms and remove stamens. Fill blossoms with vegetable-cheese mixture, but don't fill them too much because the blossoms must have a slender shape. Gently press petals onto the filling on all sides.
Place blossoms on a work surface and, using a sharp knife, cut crosswise into 1/3" thick slices.
Place zucchini blossom rounds in the cooking trays and cook under the heating element for 5-7 minutes until golden brown.
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