John Myers
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Raclette (Jörg Krusche)
The perfect raclette (jörg krusche) recipe with a picture and simple step-by-step instructions.
Rosemary Potatoes:
- 1 kg Potatoes
- 1 bunch Rosemary sprigs
- 1 tbsp Vegetable fat
Jacket potatoes:
- 1 kg Small potatoes
- 1 tsp Salt
Raclette:
- 1 Clove of garlic
- 500 g Butter
- 1 shot Olive oil
- 1 bunch Parsely
- 1 bunch Chives
- 1 pinch Salt
- 1 pinch Pepper
- 400 g Cauliflower fresh
- 800 g Pork loin
- 800 g Beef fillet
- 500 g Chicken breast
- 500 g Kasseler
- 250 g Mushrooms
- 1 tbsp Clarified butter
- 600 g Raclette cheese
- 1 glass Silver onions
- 1 glass Corn on the cob small
- 1 glass Cucumber
- 1 Can Mandarins
- 3 Baguette
- 3 Zucchini
- 1 Can Peach
- 1 Can Pineapple
- 1 Yellow peppers
- 1 Red peppers
- 1 bottle Garlic sauce
- 1 bottle Steak sauce
- 1 bottle Grill sauce
- 1 bottle Barbecue Sauce
- 1 bottle Cocktail sauce
- 1 bottle Currysauce
- 1 bottle Sweet and sour sauce
- 1 glass Mayonnaise
- 1 bottle Ketchup
- 1 bottle Hot sauce
For the rosemary potatoes:
- For the rosemary potatoes, wash the potatoes, quarter them and put them in a pan with vegetable fat. Add half a bunch of rosemary sprigs, as well as 1 chopped garlic clove, salt and pepper. Then fry the potatoes for about 30-40 minutes and finally add the remaining rosemary sprigs.
For the jacket potatoes:
- For the jacket potatoes, wash the potatoes thoroughly. Cook in salted water.
For the raclette:
- For the raclette, first peel a clove of garlic, press it through the garlic press and mix with the soft butter, a little olive oil, parsley, chives, salt and pepper.
- Cut the leaves and the stalk from the cauliflower and divide the cabbage into florets. Wash and drain these. Bring water to a boil in a saucepan, add salt and cauliflower florets and cook covered for 10-15 minutes.
- Now cut the meat into small pieces so that they fit into the raclette pans.
- Serve everything in small bowls around the raclette. Here everyone can put together their own pan with their favorite ingredients, top them with raclette and bake them under the raclette table grill. Serve with the potatoes and sauces.
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