Siedfleisch
Making the most of cheap cuts of Swiss meat.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged meat
Chur’s meatiest offering, in pie form.
Available at every Swiss gas station and bakery throughout the country, these sausage rolls are a favourite quick lunch for manual labourers and students (and everyone else).
These flattened meatballs are staple of Swiss comfort cooking, and covered in a creamy mushroom sauce.
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
Vitello Tonnato, the Italian veal and tuna dish, is beloved throughout Switzerland all summer long.
Josy, my mother-in-law, makes the very best pork tenderloin. She studs it with prunes, then wraps it in bacon and puff pastry. It's divine.
The name Schnitz und Drunder (which to me evokes a metal song or German comedy duo) varies from region to region, but the contents are basically the same—potatoes, dried fruit, and often bacon or smoked meat.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
I'm often too lazy to make anything like fried chicken, but if I'm craving something in that vein, this potato chip crusted chicken does the trick. It is absurdly easy to put together, just dip your drumsticks in a yogurt/mustard/mayo dressing then roll in the chips. The result is a glistening and crispy drumstick.
At one time this Arbeiter (worker) version of Cordon Bleu was the only way for lower classes, who could not afford more expensive meats like veal, to make this perennial favourite. Today it is a favourite for anyone who loves sausages and melted cheese (yes, please).
The classic sausage, potato and leek dish from canton Vaud.
In honour of Luzern’s carnival, this giant puff pastry dome is filled with creamy meats and raisins.
The supermarkets in Switzerland are currently filled with these packages of Pfeffer, or marinated game. Often you can get them for a very good price, and pie is an exceedingly easy way to take advantage, especially if you don't have time to make all the parts of the Wild plate. Decorate the lid with some forest animals and you have a Jäger's, or Hunter's pie.
This Rehpfeffer, a kind of deer stew, has a secret ingredient: chocolate.
