Winter Duos Bundles - Recipes

Tips for a Great Raclette

• Heat management – Give the raclette grill a good 10 minutes to heat up before you start. The top should be hot enough that meat sizzles immediately.
• Don't crowd the grill – Cook in small batches. Overcrowding drops the temperature and you end up steaming instead of searing.
• Pace yourself – Raclette is meant to be slow. Cook a few bites, melt some cheese, eat, talk, repeat. It's a meal that should last a couple of hours.
• Cheese timing – Start melting your next cheese pan while you're eating. By the time you've finished your plate, the next round of cheese is ready.
• Contrast is everything – Alternate rich bites (cheese + meat) with sharp ones (cornichon, pickled onion). The acidity cuts through the richness and keeps your palate fresh.
• The crispy cheese bonus – If you let the cheese go a little longer in the pan, the bottom gets crispy and caramelized. Some people consider this the best part.

Instructions

1. Cut the fat into small cubes (2-3 cm) or grind it if you have a meat grinder – smaller pieces render faster and more completely.
2. Place the fat in a large pot over the lowest heat setting. Add 60ml (1/4 cup) of water to prevent scorching at the start – it will evaporate as the fat melts.
3. Let it render slowly, stirring occasionally. The fat will gradually melt into liquid while small bits of connective tissue float and eventually turn into crispy cracklings. This takes 2.5-4 hours depending on your heat and how finely you cut the fat.
4. The tallow is ready when the liquid is clear and golden, and the cracklings have turned light brown and float at the surface. Don't rush this – low and slow gives you clean-tasting tallow.
5. Strain through a fine mesh strainer lined with cheesecloth into clean glass jars, make sure no tallow gets on the rim to ensure the lids close well. Discard the cracklings or salt them for a cook's snack!
6. Let cool. The tallow will solidify to a creamy white. Store in the fridge for several months or freeze.

Instructions

1. Let the meat come to room temperature 20 minutes before cooking. Pat dry and arrange on a platter.
2. Melt the tallow in your fondue pot on the stovetop over medium heat until it reaches 175-190 C (350-375 F). Use a thermometer if you have one – this temperature range gives you a nice sear without smoking.
3. Carefully transfer the fondue pot to its burner at the table. Keep the flame high enough to maintain temperature.
4. Spear meat pieces with fondue forks and cook in the hot tallow to your liking – 20-30 seconds for rare, 45-60 seconds for medium. Transfer to your plate, season with fleur de sel, dip in your sauce of choice, and enjoy.

Preparing the kidneys

1. Cut the kidneys in half lengthwise. Use scissors or a sharp knife to snip out the white core and any fat – this is important for a clean, mild flavor.
2. Cut into bite-sized pieces, roughly 1.5cm. Rinse briefly under cold water and pat dry.

Instructions

1. Season the beef and kidney pieces with salt and pepper. Heat butter or oil in a Dutch oven or heavy pot over medium-high heat. Brown the meat in batches – don't crowd the pot. Set aside.
2. Lower heat to medium. Add a bit more butter if needed, then cook the onions until softened, about 5 minutes. Add the mushrooms and garlic, cooking until the mushrooms release their liquid and start to brown.
3. Sprinkle the flour over the vegetables and stir for one minute. Add the tomato paste and stir another minute.
4. Pour in the stock and beer, scraping up any browned bits from the bottom. Add Worcestershire sauce, thyme, and bay leaf.
5. Return the meat to the pot. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 1.5-2 hours, stirring occasionally, until the beef is tender and the gravy has thickened. If it gets too thick, add a splash of stock.
6. Taste and adjust seasoning. Remove bay leaf and thyme sprig. Let the filling cool slightly while you preheat the oven to 400 F (200 C).
7. Transfer the filling to a pie dish or divide between individual ramekins. Drape the puff pastry over the top, trimming to fit with a 2cm overhang. Press the edges to seal and cut a few slits in the top for steam.
8. Brush with beaten egg. Bake for 25-30 minutes until the pastry is puffed and deeply golden.
9. Let rest 5 minutes before serving.

Instructions

1. Season the lamb chops generously with salt and pepper. Heat butter or oil in a large Dutch oven over medium-high heat. Brown the chops in batches, about 2 minutes per side. Set aside.
2. Add the bones to the pot and brown them for 3-4 minutes, letting them pick up some color.
3. Add the onions and garlic, stirring for a couple of minutes until fragrant.
4. Return the chops to the pot. Add the potatoes, carrots, thyme, and bay leaves. Pour in the Guinness if using, then add enough water to just cover everything (about 1-1.5 litres).
5. Bring to a gentle simmer, then cover and reduce heat to low. Let it cook for 2-2.5 hours, until the meat is tender and falling off the bone and the broth has thickened slightly from the potatoes breaking down.
6. Remove the bones (they've done their job enriching the broth). Taste and adjust salt as needed.
7. Ladle into deep bowls, making sure everyone gets a couple of chops. Finish with fresh parsley and serve with crusty bread to soak up the broth.