Raclette has to be one of my favourite French winter meals. Not only does it combine some of my favourite foodie ingredients, potatoes, melted cheese, sliced meats and gherkins, but I just find the whole principle very convivial as everyone is reunited around the table together.
Cheri got given this raclette machine for Christmas last year and I think we waited about a week before trying it out. The basic idea is that you take a stack of little rectangular slices of cheese and that you put them one at a time in a mini tray before sliding them under the grill of the machine so that they can melt away nicely. This melted cheese is then smothered over some pre-cooked new potatoes (keep them warm by putting them on top of the machine with a little water so that they don't dry out). Serve with bacon, ham, sausage or whatever meat takes your fancy.
The good thing about the raclette machine is that they are all non-stick, meaning that you don't have to worry about the cheese sticking and you can just get on with the most important part...eating!
All that remains to be done is to invite round some friends to share the fun (there are 6 little trays) and then pour out a glass of crisp white. Satisfaction guaranteed!
After Cheri recently found out that he is slightly iron deficient, I decided to use this piece of information as a greedy excuse to grill us some lovely steaks for dinner, accompanied by some new potatoes that I picked up for less than a euro at Leclerc, and which you simply pop in the microwave for 15 minutes. While I am a big advocate of home cooking, sometimes I just don't have the time to get out the pots and pans so I was eager to see what these time and energy-saving spuds would be like!
As Cheri likes his veg quite well cooked, I decided to leave the pommes de terre in the microwave for 5 more minutes (20 in total). We were both impressed with the results: the potatoes were well cooked, not too floury or watery as can sometimes be the case with vegetables cooked in the microwave, and the fact to cook them in their plastic packaging actually means they retain more nutrients than if you boiled them: lots of good reasons to try them out!
The time I saved on the spuds also meant I could make some caramelised red onions to go with the meal. After eating them several times with goat's cheese salads or with my filet de boeuf when eating out, I couldn't resist trying these beauties myself.
Recette: Caramelised Red Onions
Cut one or two red onions (1 onion will serve 2 people)into thin strips. Heat a knob of lightly salted butter in a frying pan over a medium until melted. Add the red onion and stir well, coating the onion with the butter. Fry until soft.
Sprinkle over some brown sugar and stir again. Leave to cook over a low heat until the onions start to become crispy (about 15-20 mins). Stir from time to time to avoid any sticking. Done!
The crispy texture of the slowly cooked onions combined with the sweet, syrupy taste is an absolute delice!
While I do normally only make them now to go with red meat, this is
also the perfect side dish for your festive cheese board if you're not a
meaty fan.
Pour yourself a big glass of wine (I chose a Bourgogne Pinot Noir) and get ready for Christmas!
