Raclette on Christmas Eve

Name: Raclette on Christmas Eve
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 1 red chilli pepper; 125 g Honey; 5 TABLESPOONS Oil; 7-10 Tbsp Pepper; 10 Asian chives; 200 g Pork tenderloin; 250 g Chicken filet; 750 g Potatoes; 250 g Mushrooms; 1 red, yellow and green peppers; 2 Tomatoes; 1/2 bunch Chives; 75 g streaky smoked bacon; 1/2 bunch Parsley; 150 g Herbs crème fraîche; 100 g Schmand; 7-10 Tbsp Salt; 1 can(s) (234 ml) Pineapple in pieces; 1 (200 g) bag ossobuco-tortelli; 3 discs (30 g each) cooked ham; 150 g Fillet of beef; 400 g Raclette cheese in slices; 75 g Whipped cream; 12 very thin slices of baguette bread (a approx. 7 g); 6-8 Cocktail cherries; 7-10 Tbsp wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1-2 Garlic cloves
1 red chilli pepper
125 g Honey
5 TABLESPOONS Oil
7-10 Tbsp Pepper
10 Asian chives
200 g Pork tenderloin
250 g Chicken filet
750 g Potatoes
250 g Mushrooms
1 red, yellow and green peppers
2 Tomatoes
1/2 bunch Chives
75 g streaky smoked bacon
1/2 bunch Parsley
150 g Herbs crème fraîche
100 g Schmand
7-10 Tbsp Salt
1 can(s) (234 ml) Pineapple in pieces
1 (200 g) bag ossobuco-tortelli
3 discs (30 g each) cooked ham
150 g Fillet of beef
400 g Raclette cheese in slices
75 g Whipped cream
12 very thin slices of baguette bread (a approx. 7 g)
6-8 Cocktail cherries
7-10 Tbsp wooden skewers

Directions

1
For the marinade, peel and finely chop the garlic. Clean, wash and cut the chillies into rings. Mix honey, oil, garlic, chilli and pepper. Pour boiling water over the chives and leave to stand for 2-3 minutes, remove and drain.
2
Wash the pork tenderloin, dab dry and cut into 10 thin (approx. 4 mm) slices. Tie into shape with one chive stalk each. Wash chicken filet, dab dry, cut into strips and put on wooden skewers.
3
Coat both with the marinade and keep covered in a cool place. Wash potatoes thoroughly, bring to the boil and cook for approx. 20 minutes. Drain, quench and peel. Cut part of the potatoes into slices.
4
Clean and clean the mushrooms and cut them into fine slices. Clean, wash and cut the peppers into thin strips. Wash, clean and quarter the tomatoes, cut out the seeds and finely dice the flesh.
5
Wash the chives, shake dry and cut into fine rings. Finely dice the bacon. Wash parsley, shake dry and chop finely. Mix crème fraîche, sour cream and parsley, season with salt and pepper.
6
Pour the pineapple into a sieve and drain well. Place the ossobuco tortelli in boiling salted water and simmer for 4 minutes. Pour into a sieve and drain well. Cut ham slices into quarters. Cut fillet of beef into thin slices (sliced type) and brush with marinade. Fill mushrooms and peppers into pans, gratinate with cheese.
7
For the tortelli pans, fill tortelli, diced tomatoes, a dash of crème fraîche and cheese into a pan and bake. Fill potato slices, bacon, chives and 1 tablespoon of cream each into a small pan and gratinate with cheese.
8
Put slices of bread, pineapple, cooked ham, cocktail cherries and cheese in a pan and bake. Fry pork fillet and chicken skewers on the surface (grill) while turning. Serve remaining ingredients in small bowl or on plates.
9
Fill the prepared ingredients into pans and also gratinate.