Raclette Hors D'Oeuvres - cooking recipe

Ingredients

500 g small potatoes, peeled
150 g pasta
2 tbsp sugar
2 None corncobs, sliced
4 tbsp sunflower oil
1 None small onion, peeled and finely diced
400 g can chopped tomatoes
20 g fresh root ginger, peeled and grated
1 tbsp soy sauce
2 tbsp chilli sauce
2 None chicken fillets, each cut into 3 pieces
2 cloves garlic, peeled and sliced
6 sprigs fresh rosemary, needles stripped from stems and chopped
6 sprigs fresh thyme, leaves stripped from stems
300 g beef, cut into chunks
4 None tomatoes, sliced
150 g button mushrooms, stems removed
1 None red pepper, deseeded and cut into wedges
2 slices cooked ham, cut into strips
1/2 None baguette, sliced
400 g Gruyere, sliced
350 g cocktail sausages
350 g mixed pickles, drained
250 g roasted peppers (from a jar), drained
150 g Camembert, sliced
100 g Gouda, sliced
6 rashers bacon
180 g tartare sauce
225 g cocktail sauce
100 g herb butter

Preparation

For the cooked vegetables, cook potatoes in boiling salted water for 20 mins. Drain, allow to cool then slice. Cook pasta in boiling salted water according to package instructions. Drain. In a saucepan, bring sugar and 8 cups water to a boil, add corn and cook for 10 mins. Drain.
For the tomato sauce, heat 1 tbsp oil in a saucepan and sweat onion until softened. Add chopped tomatoes, bring to a boil and simmer for 10 mins. Season and add a pinch of sugar.
To prepare the meats, mix ginger, soy sauce, chili sauce and 1 tbsp oil. Season with salt, add chicken and toss to coat. In a separate bowl, mix garlic, 1/2 the rosemary, 1/2 the thyme and 2 tbsp oil. Season, add beef and toss to coat.
Arrange all ingredients in small bowls or on plates and place on the table with the raclette grill for guests to assemble as they desire.