Swiss Lunch & Apline Macaroni

So today's recipe is courtesy of a week in Switzerland, for a true swiss experience take a few slices of hand swiss chesse, some dense dark bread i.e rye or multigrain, add some butter - voila! Swiss lunch for two. Wow, now don't you feel better for knowing that recipes.

Food on our Swiss trip was really lovely, as we were right up high in the Alps at Saas Fee the food was more 'fuel' based than nouvelle cuisine. Everything was pretty much cheese based, which was perfect as I could happily eat by body weight in cheese! But nevertheless we got to try the famous alpine macaroni, macaroni cheese with stewed apple on top. Pretty much a heart attack on a plate but the most incredible comfort food! (See my 1970's style photo from Dom restaurant in Saas Fee - pretty shiny and bright!)

My favourite version of this recipe is based on Valentine Warners from his glorious book What to Eat Now.




Alpine Macroni by Valentine Warner

Serves 4

250g Gruyere cheese, grated
25g Butter
1 good tbsp plain flour
200ml Riesling white wine
1 tsp mustard
150ml single cream
sea salt
150g rashers of smoked streaky bacon
300g dried macaroni pasta
2 cloves garlic

Apple Sauce:
3 Braeburn or cox apples, peeled, cored and diced
125ml water
1 tsp caster sugar
splash of white wine vinegar

Method:
Melt the butter in a non-stick pan, add the flour and mix the two with a whisk. After it has foamed for 15 seconds add the wine a bit at a time until emulsified. After all the wine has gone in add the cheese and whisk until melted, then add mustard and cream. Season with the salt and put aside.

Take the diced apple and put in a pan with the water, sugar and vinegar and simmer partially covered until the apples are soft. Mash to make an apple sauce consistency and leave aside.

Cut the bacon into 1cm strips and fry them in a tiny bit of oil until nearly crisp.

Cook the macaroni is hot salted water until cooked (not al dente) whilst this cooks, slowly heat up the cheese sauce and apple sauce. Drain the macaroni, add to the cheese, throw in the bacon and garlic and mix well. Put into a big serving dish or plate up to be topped with the apple sauce.

Glorious indulgence!