Kornspitz "Grilled Dream"
My favourite Kornspitz
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 |
| A pinch of paprika | |
| A pinch of salt and pepper | |
| 1 sprig | of rosemary |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 343,3/1.440 | Energy kcal/kj |
| app. 12,8 | Fat (g) |
| app. 1,0 | thereof saturated fatty acids (g) |
| app. 37,1 | Carbohydrates (g) |
| app. 1,2 | thereof sugar (g) |
| app. 6,3 | Dietary fibres (g) |
| app. 16,7 | Proteins (g) |
| app. 2,1 | Salt (g) |
BREAD UNITS (BU)
| ca. 3,0 BU (1 bread unit corresponds to 12 g carbohydrates) |
Preparation
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.