Ingredients
serves 4
- ketchup:
- 1 large, sliced onion
- 1 chopped clove of garlic
- butter for sautéing
- 1 kg of ripe beef tomatoes, diced
- 3 cloves
- 2 laurel leaves
- 5 crushed black peppercorns
- 1/3 of a cinnamon stick
- 50 mL of white balsamic vinegar
- ½ a tsp of salt
- ½ a tsp of paprika
- 40 g of brown sugar
- 50 g of tomato puree
- oven chips:
- 1 kg of large, waxy potatoes, peeled and cut into 1 cm thick slices
- 2 tbs of cooking cream
- a little salt or herb salt
- cordon bleu cutlets:
- 4 pork cutlets of 100 g each, sliced open for filling and beaten flat by the butcher
- salt
- pepper
- 4 thin slices of mild Appenzeller, about 30 g each
- 4 slices of ham
- 2-3 tbs of flour
- 1 egg, whisked
- 100 g of breadcrumbs
- cooking butter or cooking cream
- baking paper for the baking tins
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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For the ketchup: sauté the onions and garlic in butter. Add the tomatoes and continue to sauté. Stir in the cloves, laurel leaves, pepper and cinnamon. Cover and simmer for 10 mins. on a low heat, then simmer for a further 20 mins. without a lid. Pass through a sieve and replace in the pan. Add the remaining ingredients and reduce for a further 20-30 mins. to achieve the desired consistency (makes approx. 2.5 dl).
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For the oven chips: mix the potatoes and cooking cream in a bowl and spread out on baking paper in two baking tins. Bake for 15-25 mins. in the oven, preheated with fan to 200°C. Change baking tins if necessary. If so desired, the chips can be crisped under the grill for the last 2-3 mins. Salt.
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For the cordon bleu cutlets: season the meat inside and out. Wrap each slice of cheese in a slice of ham and lay on one half of each cutlet. Then lay the other half of the cutlet on top, pressing the edges firmly together. Dip firstly in the flour, then in the egg, and finally in the breadcrumbs. Fry the meat until crisp on both sides for4-5 mins. on a medium heat, using sufficient butter.
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Serve the cordon bleu cutlets and oven chips on plates, together with the ketchup.
Preparation hint
Pour the ketchup into bottles or bottling jars while still hot and seal immediately. It will keep for 2-3 months. Once opened, keep the ketchup in the fridge and use up quickly.
Bon
Appétit
Appétit
