Switzerland is famous for its culinary Flares. They are also famous for there cheeses, especially Gruyere which has been made in the French Speaking part of the mountains since the 12th centaury. It’s made from cows milk and is also used in fondues and Desserts
This classic recipe is
Chicken Cordon Blue
4 chicken breasts skin off
Salt and Black Pepper
4 Slices of Gruyere or Emmental Cheese
4 slices of Ham
2 tbls of Flour
1 Egg
4 oz Breadcrumbs
Simply, cut chicken in half lengthways
On one half place a slice of cheese and a slice of Ham and cover with other half of chicken
Pass the chicken through the flour, beaten egg and breadcrumb. Making sure to pat the crumb into the chicken (you can pass again through egg and bread just to be sure)
Cook in a deep fat fryer 190c / 375 f for 8 mins approx ensuring chicken is fully cooked
Remove from fryer onto some kitchen paper
Serve with slice of lemon and some famous Swiss rosti potato
Coq au Vin
Famous French dish which hales from the Burgundy region of France and is Famous worldwide. It is also a cheap dish ideal for using chicken legs which reduces the cost
4 chicken legs
Salt/ Pepper
2tbls of Plain Flour
2 tbls of Sunflower Oil
1 oz of Butter
4 oz of Smokey streaky Rasher/Unsmoked bacon can be used
1 ilb of Button Onions
1 pint of Red Wine
2tbls of Tomato Puree
1 garlic Clove
1 tbls of chopped fresh thyme
8oz Mushrooms
Toss chicken legs in some seasoned flour. Heat Oil and Butter in a flameproof casserole dish or large frying pan, Add chicken and cook for 8-10 mins until brown all around, remove and set aside
Cut the bacon into strips, Peel the onions add both to the casserole dish and cook for 5 mins
Pour in the wine and allow to bubble for 2-3 mins, add tomato puree, crush the garlic and add, add the thyme. Bring to the boil and return the chicken legs, lower the heat, cover and simmer for 45 mins
Halve the mushrooms and add and cook for further 15 mins, check seasoning and serve traditionally with some crusty French bread
Italy
This dish comes from the Tuscany region of Italy, which is famous for its capers, which after harvesting are preserved in vinegar or brine, the later being the preferred choice as vinegar can be very strong and hinder the flavor
Tuscan Chicken
2 Garlic Cloves
1 Sprig of Rosemary
1 tsp of Black Pepper
1 lemon
6 tbsp of Olive Oil
Salt
3ilb Chicken
10oz of Tomato
1tbsp of Tomato Puree
¼ Pint White Wine
1 Sprig of Fresh Sage
2 oz of Stoned Black Olive
2 tbls of Capers
Peel and roughly chop the garlic, then pound in a pestle and mortar with some rosemary and black peppercorns, finely grate the zest of the lemon into the mortar, stir in 3 tbls of the oil and a pinch of Salt
Cut the chicken into 8 pieces, Rub the marinade thouroly into the chicken in a bowl, and cover with cling film chill for 1 hour. Peel the tomatoes cut in half and set aside
Heat the remaining oil in a pan, add the chicken and cook for 10 mins browning all around. Squeeze the juice of the lemon to the chicken add the wine and tomato puree. Bring to the boil and simmer for 20 mins
Cut Olives in half and add, along with the capers, chop remaining herbs and simmer for further 5 mins
Portugal:
Chilies famous to Portugal are Piri-piri, which are small red, very hot peppers that are so popular in Portugal that they use them in almost everything from seafood to Poultry. They also market a fiery sauce under the same name which you will find on nearly all restaurant tables of Portugal to help spice up your food
Chicken Piri- Piri
Considered Portugal’s National Dish
4 chicken Breasts Skinned and Boned
2 Garlic Cloves
2 red Chilies
2 Red Peppers
3 tbls of Olive Oil
7 fl oz of Dry White Wine
4 oz of Black Olives
Salt and Pepper
Fresh Parsley
Cut the chicken breasts into strips. Finley chop the garlic, cut the chilies and peppers in half removing the seeds and white pith, cut both into strips
Heat half the oil in a large pan, add the chicken, and stir fry over a high heat for a couple of minutes until browned, remove and set aside
Add the rest of the oil to the pan, add the garlic, chilies, peppers and fry for 3 mins or until softened. Add the wine bring to the boil, return the chicken, add the olives and season with salt and pepper, reduce the heat and simmer for 15 mins.
Chop the parsley and sprinkle into the chicken