Check out our British version of a wood fire cooked raclette.
Preparation Time: 10 mins
Cooking Time: 30 mins
450g Westcombe Lamyatt
12 Sliced Sourdough
200g Liver Sausage
8 New Potatoes, boiled and sliced
8 Cornichons, halved
Prepare your embers.
Place a griddle over the fire and allow the bars to heat up. Lay your cheese on the bars and allow roughly half a centimeter of the surface to melt, bubble and crisp towards the edges. While this happens quickly toast your slices of sourdough and set to one side.
Plate up your bread, meat, pickles and potatoes and at the last minute scrape a generous layer of the cheddar over the bread. Repeat the heating process of the top layer of the cheese and scrape as much cheese per portion depending on your guests appetites for cheese.
For safety we wouldn’t recommend melting the very last centimeter or two of the cheese, simply place this in the fridge to use another time.