Sprout and Cheese Raclette
Serves three - four
Brussels sprouts and cheese are a traditional combination – think of the ubiquitous Brussels and Stilton soup much loved as a delicious way to use up Christmas dinner leftovers. Here they’re partnered with the wonderful French cheese Pont l’Eveque.
This dish is amazingly filling – all you need is a chunk of crusty wholemeal bread to make a great lunch or supper dish – and it’s equally delicious cold.
2 tbsp olive oil
150g/5oz pancetta or smoked bacon, cubed
6 medium new potatoes, parboiled and halved
1 tsp dried crushed chillies
1 glass white wine
3 twists black pepper
350g/12oz button Brussels sprouts, preferably organic, parboiled for 5 minutes, refreshed in cold water and drained
400g/14oz Pont l’Eveque cheese
Set the oven to 200C/400F/gas mark 6. Heat the oil in a large pan. Gently sauté the pancetta or smoked bacon.
Add the potatoes, chillies and black pepper. When the potatoes and bacon start to crisp, transfer to an ovenproof dish and add the wine. Press the Brussels sprouts into the mixture.
With a sharp knife split the cheese into two slabs by slicing it lengthways through the middle. Place the slabs on top of the mixture, crust side down, put into the preheated oven and bake for 20 minutes, until the cheese is just starting to melt.
This dish is even more delish made with another wonderful French cheese, Reblochon, which, sadly, isn’t always easily available. You could also try using Brie or Camembert, in which case it won’t need so long in the oven.
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