|
|
Agristo mini hash brown |
|
200 grams |
chicken strips |
|
|
slices of Emmental cheese |
|
|
Iceberg lettuce |
|
|
spring onion |
|
|
pine nuts |
|
|
fresh thyme |
|
10 large tablespoons |
Greek yoghurt |
|
4 |
grated garlic cloves |
|
2 teaspoons |
Chinese chili sauce (Sriracha) |
|
400 ml |
culinary cream |
Prepare the mini hash browns according to the cooking instructions.
Mix the Greek yoghurt, grated garlic cloves and the Chinese chili sauce.
Add the culinary cream.
Bake the chicken strips with chicken seasoning and place them on the fried mini hash browns.
Sprinkle a handfuls of Emmental cheese on top and place in a preheated (200°) oven for a minute until just melted.
Sprinkle chopped iceberg lettuce on top.
Pour the garlic sauce in dashes on top.
Sprinkle the sliced spring onions on top and add some toasted pine nuts and fresh thyme shredded.