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Private School Kota

Private School Kota

Private School Kota

Recipe: Hope Malau

Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes

1 white unsliced bread, cut in quarters
40 g butter
1 clove garlic, peeled
2 T chicken liver spread
¼ cup mango atchar
300 g steakhouse cut potato chips
4 Russians
4 Vienna’s
oil for deep frying
salt and vinegar
¼ cup chip sauce of your choice
4 slices cheese
¼ cup tomato sauce  
4 eggs
½ avocado, sliced or cut in blocks

Spread one side of each bread quarter with butter. Heat a pan and toast the butter sides in the warm pan. Brush the whole garlic clove against the toasted side of the bread quarters.
From the opposite side of the toasted side, cut hollows out of the bread quarters. Spread the chicken liver spread in the hollows and top with half of the atchar.

Deep fry the chips, followed by the Russians and then the Vienna’s.
Season the chips with salt and vinegar. Drizzle the chip sauce over the chips and toss to mix.
Scoop the chips over the atchar in the bread quarters, top with the cheese, tomato sauce, Russians and Vienna’s.

Fry the eggs in a pan and scoop on top of the Vienna’s. Scoop the rest of the atchar over and garnish with the avocado.

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