Hearty raclette pans

Ingredients for 4 servings:

• 300 g pork schnitzel
• 200 g minced lamb
• 300 g beef fillet(s)
• 8 slices of bacon
• 8 shrimp(s)
• 1 pointed pepper, green
• 200 g Padrón peppers
• 1 chili pepper(s)
• 150 g cherry tomatoes
• 600 g sweet potatoes
• 100 g king oyster mushroom(s) or 4 large
• 1 avocado(s)
• 4 oysters
• 200 g tomatoes, pureed, from the can
• 1 lemon(s)
• 2 limes
• 400 g raclette cheese
• e.g. jacket potatoes
• 120 g feta cheese
• olive oil
• salt and pepper
• Sugar
• Cumin powder
• Parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

new ideas for delicious pans

Cut the sweet potatoes into 0.5 cm thick slices, toss with olive oil and salt, and place on the raclette grill. Cook the sweet potato slices on the grill for about 5 minutes on each side, turning halfway through. Cut the pork schnitzel into thin strips and the green pointed peppers into strips. Then place the meat in the bottom of the pan, drizzle with a little olive oil, and arrange the pepper strips on top. Quarter a cherry tomato and arrange it on top. Tear some feta cheese into pieces and sprinkle it on top. Then place the pan under the raclette grill. Marinate the peppers with salt, olive oil, and a squeeze of lemon. Place the marinated peppers in a pan and cook under the grill. Fill a pan with shrimp, drizzle with a little oil, and also place under the grill. Place the peppered and salted king oyster mushrooms in another pan. Top with raclette cheese and place under the grill. Cut the beef fillet into thin slices. Press down briefly, season with salt, and add a drop of olive oil. Rub the salt and olive oil into the meat on both sides, season with pepper, press down again, and then grill on the raclette grill. Turn occasionally. Peel the avocado, cut into wedges, and place on the grill. Grill on both sides until a striped pattern appears. Season the minced lamb generously with salt, pepper, chopped parsley, and cumin. Season the tomato puree with chopped chili, salt, pepper, and sugar to taste. Put 1-2 tablespoons of the sauce into a small pan and form the minced lamb into small balls. Place 2-3 balls in the pan with the sauce and place under the grill. Turn the meatballs over occasionally or drizzle with sauce. Carefully open the oysters at the sphincter, loosen some of the shell, and place them on a bed of salt in the raclette pan. This will prevent the oysters from tipping over. Now top the oysters with sliced ​​raclette cheese and season with a squeeze of lime juice. Then this exquisite pan is ready to go under the grill. Finally, all that’s missing is the classic: Put some raclette cheese in a pan, heat it under the grill, and enjoy with boiled potatoes. Tip: You can also fry bacon until crispy on the stone or grill plate and enjoy it with the pans.