Mercy’s Zürcher Geschnetzeltes

A traditional Swiss meal for a Switzerland born Overwatch character, Mercy. Heroes will never die when eating this delicious meal!

Servings

2

Ready In:

50 mins

Good For:

Dinner

Inspiration from

Mercy

Overwatch’s Mercy is a popular healer. She can rapidly heal allies around her and swoop in to resurrect them. Many teams incorporate Mercy into their lineup as she can also boost heroes with an extra 30% of damage, however she is often a prime target when attacking the enemy team being such an asset.

Whilst trying to attempt a dish that is “brought back to life”, it seemed that concept would be impossible to create. I decided instead to take the route of her heritage. I looked at some Swiss cuisine and found Zürcher Geschnetzeltes, which translates to “Zurich Sliced Meat”, online as a popular meal in Switzerland. I reworked a couple of recipes to create this recipe inspired by Mercy.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 250g Pork Loin (chopped)
  • 250g Chestnut Mushrooms (sliced)
  • 1 Onion (diced)
  • 1 glass White Wine
  • 200ml Vegetable Stock
  • 300ml Single Cream
  • 50g Butter
  • 1 tsp Cornflour
  • Parsley
  • Lemon juice (splash)
  • Salt
  • Pepper

For the Rostis:

  • 10 Baby Potatoes (skin on)
  • 100g Gruyere Cheese (grated)
  • Olive oil

Zürcher Geschnetzeltes is usually made with veal, however because it isn’t so readily available or is quite expensive, I decided to use pork instead. It’s not an exact match but it’s closer to veal than beef or chicken. If you can get veal, substitute the pork for it.

I accompanied this meal with some potato rostis. These are smashed potatoes with cheese baked into them to create a crispy potato sides. Make sure to line your baking sheet so they do not stick to the tray when in the oven.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat the over to 200ºC, 180ºC Fan or Gas Mark 6. Boil the potatoes in saucepan until cooked.

Step 2

Arrange the potatoes on a baking tray lined with greaseproof paper. Use a potato masher to gently squash each potato, trying not to flatten them completed.

Step 3 

Drizzle olive oil over them then top them with some grated cheese. Grind salt and pepper over them before adding them to the oven for 30 minutes.

Step 4

Meanwhile, fry the butter then pork in a large saucepan over high heat. Season with salt and pepper then set aside.

Step 5

Sauté the diced onion in the same pan over medium heat. Add the mushrooms and for for 3 minutes. Add the wine and the stock to the pan and cook until the liquid reduces to a third.

Step 6

Add the cream and bring to the boil, allowing it to thicken. Stir the cornflour into 3 tablespoons of water before adding to the mixture. Simmer for 5 minutes.

Step 7

Season the sauce with salt, pepper and the lemon juice, then return the pork and stir.

Step 8

Remove from heat then serve with the potato rostis. Sprinkle over some chopped parsley to garnish.

Mercy's Zürcher Geschnetzeltes

A traditional Swiss meal for a Switzerland born character, Mercy. Heroes never die!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Swiss
Keyword: Mercy, Overwatch
Servings: 2 people

Ingredients

  • 250 g Pork Loin chopped
  • 250 g Chestnut Mushrooms sliced
  • 1 Onion diced
  • 1 glass White Wine
  • 200 ml Vegetable Stock
  • 300 ml Single Cream
  • 50 g Butter
  • 1 tsp Cornflour
  • Parsley
  • Lemon Juice splash
  • Salt
  • Pepper

For the Rostis:

  • 10 Baby Potatoes skin on
  • 100 g Gruyere Cheese grated
  • Olive Oil

Instructions

  • Preheat the over to 200ºC, 180ºC Fan or Gas Mark 6. Boil the potatoes in saucepan until cooked.
  • Arrange the potatoes on a baking tray lined with greaseproof paper. Use a potato masher to gently squash each potato, trying not to flatten them completed.
  • Drizzle olive oil over them then top them with some grated cheese. Grind salt and pepper over them before adding them to the oven for 30 minutes.
  • Meanwhile, fry the butter then pork in a large saucepan over high heat. Season with salt and pepper then set aside.
  • Sauté the diced onion in the same pan over medium heat. Add the mushrooms and for for 3 minutes. Add the wine and the stock to the pan and cook until the liquid reduces to a third.
  • Add the cream and bring to the boil, allowing it to thicken. Stir the cornflour into 3 tablespoons of water before adding to the mixture. Simmer for 5 minutes.
  • Season the sauce with salt, pepper and the lemon juice, then return the pork and stir.
  • Remove from heat, leave to infuse for 1 minute and heat then serve together with the cheese rosti. potato rostis. Sprinkle over some chopped parsley to garnish

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