From The Swiss Cookbook by Betty Bossi.
Preparation time: approx. 50 minutes
[Note the unconventional presentation of the recipe exactly as printed in the book. Ingredients are listed in the left column in order of how they will be processed, and the steps are inserted in the right column as the occur. Brilliant Swiss logic!]
| INGREDIENTS | STEPS |
| clarified butter for frying | heat in a frying pan |
| 8 pork medallions (each 60g/2cm thick) | |
| 1 Tbsp plain flour | turn medallions in flour, shake off excess, brown in batches for approx. 1 minute on each side. Reduce heat and continue cooking over medium heat for approx. 3 minutes on each side |
| ½ tsp salt, a little pepper | season, keep warm. Dab up fat with kitchen paper and add a little clarified butter |
| 150g mushrooms, sliced | |
| 1 small onion, finely chopped | |
| 1 garlic clove, pressed | sweat slowly for approx. 3 minutes |
| 100mL meat stock | |
| 100mL double cream | |
| 2 Tbsp brandy | |
| ¼ tsp salt, a little pepper | add, deglaze pan, bring to boil. Reduce heat, simmer for approx. 10 minutes |
| 1 Tbsp instant gravy | stir into the simmering stock, cook for approx. 1 minute and keep warm |
| Noodles | |
| 2 Tbsp butter, soft | |
| ¼ onion, finely chopped | |
| 1 garlic clove, pressed | |
| 1 Tbsp parsley, finely chopped | |
| 1 tsp tarragon, finely chopped | |
| 1 tsp mild mustard | |
| 1 tsp lemon juice | |
| ¼ tsp salt, a little pepper | mix together well in a small bowl |
| 300g noodles | |
| salted water, simmering | cook noodles al dente, drain, return to pan, add herb butter, and stir to coat noodles |
| To serve: arrange medallions on plate with noodles and sauce. |
Background (from the brochure in the box with your wine):
I looked through my Helvetic Kitchen cookbook, but no recipe jumped out that would pair well with the red wines in this shipment. So, I reached for my old copy of The Swiss Cookbook by Betty Bossi. You can think of Betty Bossi as a very well-known brand name in Switzerland, like your Betty Crocker. They have been publishing cookbooks and magazines for 50-60 years.
The recipes are your grandmother’s style. Simplicity, not frou frou, new wave. Pretty basic Swiss meals with much less ingredients. “Simple and good” is their slogan.
For any wine pairing, it’s all about the sauce. Anything with a creme base is perfect especially with the acidity of the Sol and Zeitlos.
The simplicity of the recipe allows you to add any starch or carb like cous cous instead of the noodles. Or add a salad. You can even take away the meat. I don’t need the meat with this sauce. The Zeitlos goes tremendously good with mushroom sauce.
The recipe calls for pork chops for the medallions. I like to put the meat on the barbeque or into the oven instead of the frying pan. You lose some favors, but have less fat.
Cheers!
– Markus