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Tasmanian Devil Toast

updated

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Ingredients for 2 servings:

  • 2 slices of toast
  • 150 g lamb fillet(s)
  • 2 kiwi(s), sweet
  • 2 slice(s) Gouda, young
  • Jalapeño(s), slices, from the jar
  • Chili powder or Piri Piri
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with lamb fillet, kiwi and jalapeños – spicy version of the Hawaiian toast

Briefly fry the lamb fillet in hot oil on both sides (pink). Let it rest briefly and then slice thinly. Halve the kiwis, remove them from the skin with a spoon and slice them. Toast the toast, top with the thinly sliced ​​lamb, then top with jalapeño slices and cover with the kiwi slices. Place the Gouda cheese on top. Bake in the oven (180°C fan-assisted, preheated) for about 5 minutes until the cheese melts. Sprinkle with chili powder (if desired) and serve warm. A mild green salad goes well with the bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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