Surcharge sprint: Streetfood: loaded (potato) fries - try to use EID: mix van munt, oregano, en bladpeterselie
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Surcharge sprint: Streetfood: loaded (potato) fries - try to use EID: mix van munt, oregano, en bladpeterselie

with homemade guacamole, Red Leicester, and sour cream

Allergenen :
Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd40 minuten
oventijd30 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

250 gram

Dikke friet met schil

½ zakje(s)

BBQ-rub

1 stuk(s)

Kipfilet

70 gram

Mais in blik

½ stuk(s)

Ui

½ stuk(s)

Tomaat

½ stuk(s)

Avocado

½ stuk(s)

Knoflookteen

5 gram

Verse koriander

(Kan bevatten Selderij)

½ stuk(s)

Limoen

25 gram

Biologische zure room

(Bevat Melk (inclusief lactose))

50 gram

Geraspte cheddar

(Bevat Melk (inclusief lactose))

1.5 tl

Gerookt paprikapoeder

Zelf toevoegen

½ el

Zonnebloemolie

250 ml

Zoutarme kippenbouillon

½ el

Extra vierge olijfolie

1 tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)4340 kJ
Energie (kcal)1037 kcal
Vetten55.8 g
waarvan verzadigd17.2 g
Koolhydraten76.6 g
waarvan suikers17.1 g
Vezels19.8 g
Eiwitten54.2 g
Zout2.6 g

Benodigdheden

•Bakplaat met bakpapier
•Pan
•Kom
•Aardappelstamper
•Vork
•Kleine kom

Instructies

1

Preheat the oven to 200°C. Transfer the fries to a parchment-lined baking sheet and drizzle with sunflower oil. Season to taste with salt and pepper. Bake in the oven for 18 - 23 minutes or until golden-brown, tossing halfway. Take the fries out of the oven, scatter over the cheese and smoked paprika, then return to the oven to bake for a further 2 minutes, or until the cheese has melted.

2

Meanwhile, prepare the chicken stock (see pantry for amounts) in a pot or sauce and bring to a boil. Add the chicken and poach for 8 - 10 minutes until cooked through. Remove from the pan and set aside to cool.

3

Dice the onion and tomato. Finely chop the coriander. In a bowl, combine the onion, tomato, and half of the coriander with the extra virgin olive oil. Season to taste with salt and pepper.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!

4

Crush or mince the garlic. Cut the lime into 6 wedges. Cut the avocado in half and remove the pit and skin. In a bowl, mash up the avocado with extra virgin olive oil to taste. When the avocado is mashed, add the garlic and the juice of 1 lime wedge per person. Mix well to combine and season to taste with salt and pepper.

5

Drain the corn. Shred the chicken into small pieces by hand, or using two forks. In a small bowl, combine the chicken with the BBQ rub spices*, the honey, and the juice of 1 lime wedge per person. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

6

Serve the cheesy fries on plates. Top with the corn, tomato salsa, pulled chicken, avocado mash, and sour cream. Garnish with the rest of the coriander and lime wedges.