[vc_row][vc_column][vc_column_text][vc_row][vc_column width=”1/1″][vc_column_text]Baby potatoes, pickles and crispy bread served with Klein River Raclette (heavenly fruity, earthy and umami flavours ooooooze out when melted)
Ingredients
2 onions
5ml sugar
90ml red wine vinegar
4 cloves of garlic, finely sliced
½ tsp salt
a generous pinch of dried dill
500g baby potatoes (skin on)
250g Klein River Raclette (sliced into thin pieces)
Himalayan salt and ground black pepper
selection pickles, gherkins, chunks of crispy bread, salami, sausages & country-style ham to serve
Method
First make the pickle
Spread out sliced onions in a dish, pour over boiling water to cover and leave to soak until cold. Meanwhile, mix the sugar,
vinegar, salt and dill in a small pan.
Heat gently stirring until the sugar has dissolved then cool.
Drain the onions, pour the vinegar mixture over, cover and leave for at least 1 hour, preferably overnight.
Boil the potatoes in their skin, then drain and place in a roasting tin.
Set out your table with the prepared Raclette slices, potatoes, the selection of pickles, gherkins, chunks of crispy bread, salami,
sausages & country-style ham of your choice.
a Raclette tealight candle cheese melter is used for the “magic” of melting the Raclette.
Place sliced Raclette into the melter pan and place over the heat until the cheese is bubbling and all those wonderful flavours start oozing out.
Scrape the hot melted bubbling cheese onto the plate or over the potatoes.
Enjoy and repeat.
Great offering: Raclette tealight candle cheese melter units are sold at Klein River Picnic Shed.
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