Garlic Hop Shoots with Raclette is a modern British recipe for a classic starter of hop shoots cooked in garlic butter and finished with melted cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Garlic Hop Shoots with Raclette.
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Raclette is a classic Swiss cheese that's meant to be melted. Here it's used as a topping for pan-fried hop shoots.
Ingredients:
100g hop shoots
2 tbsp butter, for frying
3 garlic cloves, finely chopped
salt and freshly-ground black pepper, to taste
90g grated raclette cheese (but use your favourite)
Method:
Melt the butter in a lidded frying pan over medium heat. Add the garlic and fry over low heat until the garlic is lightly browned and the butter is fragrant.
If your hops shoots are quite long you may want to trim them into shorter lengths. Once (or if) chopped, add the shoots to the fryingpan and toss to cover in the butter and garlic mixture. Now set a lid on the pot and allow the shoots to steam until softened (about 8 minutes).
Remove the pan from the heat, toss the hops to coat with butter then season to taste with salt and freshly-ground black pepper. Once seasoned, spread the hops out evenly in the pan and top them with a generous layer of grated cheese. Place under your grill (broiler) pre-heated to low and cook until melted, bubbly, and starting to brown.
