Potato and kalamata stew with raclette cheese
Potato and kalamata olive stew, seasoned with dried oregano and topped with melted raclette cheese. Perfect for a cosy dinner for two.
Preparation
Step 1
300 g small potatoes – 2 tbsp oil – 1 onion, finely chopped – 2 cloves garlic, chopped – 70 g kalamata olives, pitted and halved – 350 ml vegetable stock – 3 fresh sprigs of thyme – 1 tsp dried oregano – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 4 tbsp Kikkoman Teriyaki Marinade
Heat the oil in a pan over a direct flame. Sauté the chopped onion and garlic until soft. Add the potatoes and cook until they start to brown lightly. Add the vegetable stock and stir in the thyme and oregano (torn into small pieces). Season with the Kikkoman Ponzu Lemon and Kikkoman Teriyaki Marinade. Bring the stew to a simmer and cook for 25-30 minutes, until the potatoes are tender. Stir in the kalamata olives and allow to warm for 4-5 minutes.
Step 2
150 g raclette cheese, sliced – 2 Slices of stale bread
In the final 2 minutes of cooking, add the slices of bread to the pan and cover with the raclette cheese. Allow the cheese to melt for 3–4 minutes and then serve.
Recipe-ID: 1445
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300 g small potatoes – 2 tbsp oil – 1 onion, finely chopped – 2 cloves garlic, chopped – 70 g kalamata olives, pitted and halved – 350 ml vegetable stock – 3 fresh sprigs of thyme – 1 tsp dried oregano – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 4 tbsp Kikkoman Teriyaki Marinade
Heat the oil in a pan over a direct flame. Sauté the chopped onion and garlic until soft. Add the potatoes and cook until they start to brown lightly. Add the vegetable stock and stir in the thyme and oregano (torn into small pieces). Season with the Kikkoman Ponzu Lemon and Kikkoman Teriyaki Marinade. Bring the stew to a simmer and cook for 25-30 minutes, until the potatoes are tender. Stir in the kalamata olives and allow to warm for 4-5 minutes.
150 g raclette cheese, sliced – 2 Slices of stale bread
In the final 2 minutes of cooking, add the slices of bread to the pan and cover with the raclette cheese. Allow the cheese to melt for 3–4 minutes and then serve.
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