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