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Entree: Crisp Pan Fried Raclette Slices with a Warm Slow Roasted Tomato, Shallot and Sumac Salad.

Serves 10

Ingredients

  • 15 (1kg) ripe Roma tomatoes, halved lengthways
  • 10 (1kg)golden shallots, peeled
  • 125g Australian Butter, melted
  • 5g sumac powder (or grated lemon rind)
  • 2 garlic cloves, thinly sliced
  • 1.2 kg piece Australian Raclette Cheese (or Tilsit or Haloumi cheese)
  • 3 x 55g eggs, lightly beaten
  • 2 cups (250g) seasoned flour
  • oil, for shallow frying
  • dressed rocket leaves, for garnish
Download Recipe (PDF)

Method

  1. Combine tomatoes, shallots and butter and toss until well coated. Place cut-side up in a non-stick baking tray and sprinkle with sumac powder and garlic slices. Bake at 150°C for 2 hours or until tomatoes are shrivelled around the edges. Cut raclette into 30 x 40g slices (approximately 5.5cm x 8cm x 1 cm).
  2. For each serving
  3. Dip three slices of cheese in beaten egg, and toss in flour. Heat oil in a large non-stick frying pan and shallow fry for 2-3 minutes or until golden brown. Drain. Serve immediately topped with a portion of warm roasted tomato and shallots. Garnish with dressed rocket leaves.

Tips / Handy Hints

Warm melting cheese topped with a bold salad.

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