Recipes

Ingredients (per Kornspitz:)

50 g waxy potatoes
50 g grilled chicken (with a little skin)
20 ml beef broth
5 g olive oil
10 g red bell pepper
1 sprig of rosemary
  A pinch of paprika
  A pincho of salt and pepper

NUTRITIONAL VALUES (PER KORNSPITZ):

ca. 343,3/1.440 Energy kcal/kj
ca. 12,8 Fat (g)
ca. 1,0 thereof saturated fatty acids (g)
ca. 37,1 Carbohydrates (g)
ca. 1,2 thereof sugar (g)
ca. 6,3 Dietary Fibre (g)
ca. 16,7 Proteins (g)
ca. 2,0 Salt (g)

BREAD UNITS (BU):

ca. 3 BE (1 BE entspricht 12g Kohlenhydrate)
Kornspitz "Grilled Dream"

 

“As a young boy, I probably took the saying ‘faster than the fire brigade’ a bit too seriously,” laughs Dominik as he looks out over the track. His gaze sweeps over the rest of the athletics field. Still laughing, he adds, “I was probably a little indecisive too… decathlon. Can you smell that?” At that moment, an irresistible smell from the nearby food stall permeates the entire sports facility. “I might not have been able to decide when it came to sports, but I have had one consistent temptation since I was old enough to think and say fire-fighters’ fest – grilled chicken with potato salad!” Dominik has already done his research and has a few tips for grilled chicken in London, where he will take part in the World Championships in August. And we have an idea for our Kornspitz.

Zubereitung

Boil the potatoes until cooked but still firm to the bite. Drain off the water and leave the potatoes so the moisture can dry before peeling and cutting into slices of about 5 mm. Marinate the lukewarm potatoes in a little olive oil, beef stock, paprika and fresh rosemary.

Because they are somewhat juicier, it is best to use chicken legs for the meat. In a hot pan, fry them on both sides until golden and then continue cooking in the oven at 180 degrees for 30 – 40 minutes. If you prefer grilling, sear both sides, season with a little salt and continue cooking slowly, at low heat. Towards the end, briefly heat the chicken again on the hot grill. Use a fork to tear off and shred the chicken meat. Cut the crispy skin into pieces using a knife.

Cut a red bell pepper into strips and add the other ingredients while still as warm as possible, especially the potato salad – it simply tastes better. Add the potato salad to the Kornspitz first, then the red peppers and the grilled chicken. If you like, finish off with a sprig of rosemary for decoration.

Dominik nearly gave in to temptation on this particular afternoon, but his determination proved to be stronger. With London almost upon him, there are still laps to run and things to throw in the air. But, as afternoon became evening, the wind changed and that tempting aroma once again wafted through the sportsgrounds…

Rock the party

With the SOLETTI Mini-Kornspitz®
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