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- Credit: Raclette and girolle tartine
- Credit: Melted raclette on asparagus wrapped with ham
- Credit: Three-cheese fondue
- Credit: Tartiflette
Recipe Of The Month: Raclette
Raclette and girolle tartine (Serves 4)
4 slices sourdough bread
10g unsalted butter
40g French Bordier smoked-salt butter
(Note: if you can’t find this, use unsalted butter and ¼ tsp Welsh Halen Môn smoked salt)
1 large garlic clove, very thinly sliced
400g girolle mushrooms
1 tbsp white wine
160g raclette cheese, sliced
Leaves from a sprig of oregano
1- Set the grill to high and toast both sides of the bread until golden. Spread the unsalted butter on one side of the toast and keep warm.
2- In the meantime, place a frying pan on a medium heat and add half of the French Bordier butter. Once it is melted, add the garlic and fry for 1 minute. Next, add the mushrooms. Fry for a few minutes, stirring with a wooden spoon. When all of the mushrooms are thoroughly coated with the butter, add the white wine and stir well. Add the remaining butter and continue to stir.
3- Place the raclette slices into a separate frying pan and heat until melted and bubbly. Divide the mushrooms among the slices of toast and pour the melted raclette over the top. Sprinkle with oregano and black pepper. Serve immediately.
Melted raclette on asparagus wrapped with ham (Serves 4–6)
300g asparagus (about 16 spears)
180g prosciutto cotto or Parma ham
2 tbsp vegetable oil
100g raclette cheese
1- Cut an inch off the ends of the asparagus spears and, using a peeler, peel the bottom halves. Cook the asparagus in a large pan of salted water over a medium heat for 3 minutes, then drain. Put the asparagus in a bowl of cold water and set aside. Once cool, drain it again and dry with kitchen paper.
2- Wrap the ham slices around the asparagus and place on a baking tray.
3- Warm a large frying pan or a griddle pan over a high heat, add the oil and cook the ham-wrapped asparagus for a few minutes until the ham has become golden and slightly crispy. Arrange on a large plate.
4- Next, heat a small pan and add the raclette. Once melted and bubbling, pour the cheese over the ham-wrapped asparagus. Season with salt and pepper, and serve immediately.
Three-cheese fondue (Serves 4)
For the fondue:
500ml white wine, plus two tablespoons
1 clove garlic, crushed
2 tsp arrowroot or corn starch
½ tsp English mustard powder
A few pinches of nutmeg
300g Fontina cheese
300g raclette cheese
270g Reblochon cheese
400g miniature or new potatoes
200g sourdough bread
Crudités such as chicory, tomatoes, French radishes, carrots and blanched romanesco
1- Put 500ml white wine and the garlic in a fondue pot or a pan and bring to the boil. Remove from the heat and leave the garlic in the wine for 10 minutes to infuse. In a small bowl or a glass, mix the arrowroot or cornstarch, mustard powder and nutmeg and dilute with two tablespoons of wine.
2- Cook the potatoes in boiling salted water for about 10 minutes, then drain and set aside in a warm bowl. Cut the bread into chunks. Arrange the bread and crudités on a large plate.
3- Grate the Fontina, and cut the other cheeses into small pieces. Remove the garlic from the fondue pot and reheat the wine. Add the arrowroot or cornstarch mixture, and stir well. Then add the cheese, a handful at a time, stirring frequently. Season with pepper.
4- Place the fondue pot over its burner on a warming setting. If you don’t have a fondue set, fill a shallow pan with hot water and place the pan containing the fondue in the centre. This helps to keep it warm. Serve immediately and eat by dipping the potatoes, bread and crudités into the fondue sauce.
Tartiflette (Serves 4)
2 small onions (200g), thinly sliced
1 garlic clove, finely sliced
1 tsp extra-virgin olive oil
150g bacon lardons
450g waxy potatoes, cut into bite-size chunks
150g raclette cheese
150g Reblochon cheese
150ml double cream
1- Fry the onion and garlic in the oil over a low heat for 15 minutes. Once caramelised, place the onion and garlic on a plate and set aside. Add the lardons to the pan and cook for 7 minutes until crispy.
2- Boil the potato chunks in a pan of salted water for 5 minutes or until a skewer will glide through. Drain and set aside.
3- Heat the oven to 200°C/400°F/Gas 6.
4- Cut the cheese into half-inch cubes. Pour a small amount of double cream into an ovenproof dish, then scatter with half of the potato, half of the onion-garlic mix, half of the lardons and half of the cheese.
5- Next, pour over half of the remaining cream. Again, scatter with the remaining potato, onion and garlic, lardons and cheese.
6- Finish off with the remaining cream and season with salt and pepper.
7- Bake for 15 to 20 minutes or until the cheese has become bubbly and golden. Serve immediately.
Enjoy your raclette dishes with a glass of red wine, shop from our edit below.
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