Finally, time for a genuine Club Sandwich as it is served in all the world's luxury hotels, golf clubs, luxury cruisers, yacht clubs and other more exclusive food establishments with high self-esteem. The ingredients may not be so exclusive individually, but together and with the right handling, they create an unbeatable symphony of flavors that also feels so fresh and crispy that you almost lose your breath. Serve with an ice cold Miller or a glass of cool rosé wine for a "top notch" enjoyment in the spring sun ?+☀️+?=❤️

Prescription

Club Sandwich for four people

• 12 slices of large French fries
• 16 slices of bacon
• 500 g. chicken and preferably the thigh fillet, which is extra juicy
• 2 dl wheat flour to bread the chicken in
• 3 dl mayonnaise according to basic recipe plus extra 2 tbsp Dijon mustard
• 2 steak tomatoes
• 1 pot of salad
• 1 large red onion
• Salt and black pepper
• 8 wooden sticks

Accessories

• Lots of thinly sliced firm potatoes. Must be sliced on a mandolin
• Lots of thickly cut onion rings

Frying batter for onion rings

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 2 dl Vichy water or other highly carbonated water
• 1-2 beaten egg whites

Mayonnaise

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco

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Spring has come, and what could be better than gathering friends around the grill outside and offering something really good. In this week's episode, I offer Crispy chicken burgers with a hot mango dressing, pickled red onion, pickled apple and crispy iceberg lettuce.

Fresh Swedish chicken mince that you mix with chopped chili and garlic, the zest from a lemon and salt and freshly ground black pepper.

Stir together hot mango dressing in a snap. Take a few deciliters of Yoghurt (Turkish or Greek type) and mix in a generous teaspoon of Sambal Oelek, a couple of tablespoons of Mango Chutney and for even more strength and depth, sprinkle on some chili powder.

Dip your paws in water and form small flat burgers of 125g each. Then bread in the Japanese Panko breadcrumbs that can be bought at your grocery store.

Fry in plenty of oil until they become golden brown. Keep in mind that the internal temperature MUST be up to at least 72 degrees, but it doesn't matter if they get to 80 degrees. If you are not sure when they are ready, just use a stick thermometer.

Serve in toasted brioche bread for maximum enjoyment. Feel free to buy freshly baked from your local baker.

Pickled red onion in a classic 123 team is an obvious topping. This is best prepared the day before. How to do it: Peel, split and thinly slice some onions. Boil sugar, vinegar and water in a saucepan. Remove from the heat and place the onion in the pan. Leave to cool in the bowl. Turn occasionally. Pour into a jar and store in the fridge.

123 team

• 1 dl vinegar spirit 12%
• 2 dl sugar
• 3 dl water

When we're still on the detail level, all you have to do is put the finely shredded iceberg lettuce in ice-cold water and put it in the fridge for a few hours before serving. You get a completely different crispness in the salad that way.

Then all you have to do is assemble the creation and ring the bell. Happy Easter my friends.

PRESCRIPTION

Burgers

• 500g minced chicken
• 1 chili (size and strength to taste?)
• 2 cloves of garlic
• zest from a lemon
• 0.5 tsp salt
• 2 crm black pepper

Dressing

• 3 dl Yoghurt type Greek or. Turkish
• 1 large teaspoon of Sambal Oelek
• 2 tbsp Mango Chutney
• possibly chili powder, Cayenne, Habanero or similar
• 1 tsp salt

So that you don't miss any of the upcoming episodes or if you just want to enjoy the previous ones, go to YouTube right away. Subscribe for free and press the bell and I'll remind you when a new episode is out. See you on the tube!

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