Sunday, September 23, 2007

Midagi juustumonsteritele / Something for the Cheese-Monsters


Mari kulinaarsed seiklused Nizzas jätkuvad. Nad käisid seltskonnaga raclette` söömas. Tundub nagu iga juustusööja unistus.

My sister is still in Nice and her culinary adventures continue. She and her friends went to try raclette in one of the restaurants.

Raclette eine / Raclette meal
200 - 250 g raclette juustu inimese kohta / 200 - 250 g. raclette cheese per person

Raclette tegemiseks on vaja spetsiaalset masinat, mis soojendab juustu, kuigi mulle tundub, et peaks saama hakkama ka grilli peal või lõkke kohal soojendades.

You need a special machine to heat the raclette cheese, but I thik it should be doable in front of a fire or above a grill as well.

- väikeseid kõvasid keedetud kartuleid / small firm boiled
- potatoes
marineeritud kurke ja sibulaid / pickled gherkins and onions
- prosicuttot, Parma sinki, kuivatatud lihasid / a selection of dried meats, Prosicutto, Parma
- soovi korral viilutatud tomatit, paprikat, sibulat ja seeni / (optional) sliced peppers, tomato, onion, mushrooms

Einestamine on mõnus ajaviide, umbes nagu fondüe, kus igaüks toimetab oma juustutükiga ja juustu sulamise ajal mugib sinki ja marineeritud kurke vahele. Tundub nagu ideaalne sügisene meelelahutus.

Each diner takes a slice of cheese and pops it into his/her individual cheese tray, tops it with a slice of tomato or other vegetable if he/she so desires and slides it under the grill. This is a good time to eat a few slices of ham and some gherkins. When the cheese is bubbling convincingly and going brown around the edges, remove the tray from under the grill, scrape the contents with a small wooden spatula on top of the potato which you have just placed on your plate, sprinkle with pepper and paprika, and eat.

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