Kapsalon is a delicious quick food alternative that originates from the Netherlands. We have a colorful salad, melted cheese, and tender steak served with fries. And then the most delectable garlic sauce was drizzled over everything.
components of fried beef
- One big chicken breast weighing 600 g
- One flat spoonful of spice mixture (shawarma kebab, for example) combined with two spoonfuls of frying oil
Extra elements
- A kilogram or so of fries
- One hundred grams or more of mozzarella or cheese
- One hundred grams of petite tomatoes
- You can skip up to 40 g of pickled red onion and half of a fresh cucumber (around 120 g).
- You can omit the three tablespoons of corn in the can.
- a serving (approximately 80 g) of iceberg lettuce or Chinese cabbage
- Three tsp of your preferred ketchup
Ingredients for garlic sauce
- Two teaspoons of organic yogurt
- A solitary tablespoon of superior mayonnaise
- A little garlic clove, a teaspoon of lemon juice
- one teaspoon of coarsely chopped parsley or dill capsule
- Use three 10 x 24 cm baking tins for baking.
From a particular quantity of elements, three fundamental sections are created. My custom is to present them in metal baking trays. There are also molds made of glass, ceramic, or metal. Furthermore, there’s no need to bake capsalon in different recipes. You can prepare everything in one big baking dish.
My calculations of calories were based on the foods I used. The number of calories in your ingredients may differ from mine, therefore this is merely an estimate.
To ensure that you are well-prepared for the subsequent steps of preparation, I suggest that you go through the recipe in its entirety before beginning to make this dish.
Capsalon
I recommend prepping the meat ahead of time so it can marinate. Thinly slice an entire chicken breast or two fillets for a single bite. Remove the cartilage and veins from the meat before cutting. Toss in a flat spoonful of your preferred shoarma kebab spice blend or gyros kebab spice blend in the bowl with the chicken pieces.
Add two teaspoons of olive oil or olive oil and thoroughly stir to ensure that the spices and oil stick to the meat pieces equally.
To serve capsalones as soon as possible, just leave the bowl unattended for thirty to sixty minutes. If time permits, cover the bowl, refrigerate for several hours or overnight, and remove it an hour prior to frying the meat.
Meat that has been well marinated only needs to be pan-fried. Get a bigger pan that has a thick base ready. Turn up the pan’s heat to medium-high. In order to achieve a uniform and gradual heating of the pan, do not turn up the burner power excessively.
Place all of the meat in the hot pan. Fry for about ten minutes total, or until the chicken pieces are golden brown and have a white inside. Transfer the browned meat to a basin.
You can also make chicken shawarma seasoning as an added benefit. Add a touch of salt, pepper, hot pepper, and garlic along with one level teaspoon of cumin, half a teaspoon of sweet paprika, and one-third teaspoon of turmeric.
Meanwhile, get your fries ready. It calls for about 900–1000 grams of baked or deep-fried chips. I use my recipe to make oven fries, but you may make any kind of fries (even frozen).
In the interim, it’s worthwhile to quickly prepare a cabbage salad. Thus, combine the following components in a bowl: approximately 80 grams or more of finely chopped Chinese cabbage or iceberg lettuce; 100 grams of chopped tomatoes (I used mini tomatoes); a small chopped red onion; half a snake cucumber, sliced into smaller pieces after the wet seeds are removed; three full tablespoons of well-drained canned corn (you can omit this step); and a medium-sized pickled cucumber, sliced into pieces (you can omit this step).
Advice: Regular garlic or sweet onions work nicely in place of red onions. I add pickled cucumber and corn for taste and variation, but they are not required.
Use the higher grill setting in the oven to begin preheating it. Incorporate 190–200 degrees.
Since the amount of ingredients creates three large portions, I evenly divided them among three small metal molds, each measuring 10 by 24 cm. This time, in the kitchen, I went with aluminum foil instead of what I typically do not use (this is how Dutch kapsalon is served). Of course, you could bake the contents in glass, metal, or ceramic molds of a similar size. In addition, rather than baking each ingredient separately, you may bake everything in one bigger dish and then split it.
Starting from the bottom, arrange the fries in the dishes.
Add seasoned slices of fried chicken to the fries. Top the meat with mozzarella or your preferred cheese (not from the marinade). Grate the cheese using coarse meshes. You can probably grate considerably more mozzarella cheese than I did—I think I used approximately 100 grams overall. I recommend blending ordinary cheese with cheddar cheese if you want a stronger taste.
Put the cheese, chip, and chicken cans inside the preheated oven. I would like to remind you that you can grill in the oven, which has a temperature range of 190 to 200 degrees. Heating the ingredients and melting the cheese are the only things that count. It can also have a little toast on top. I give the tablets a maximum of ten minutes to boil.
Take the pans out of the oven. Top each with a dollop of your preferred ketchup. You can also use natural tomato puree in place of ketchup.
Serve the prepared veggie salad right away in the interim.
Drizzle the capsalones with quick garlic sauce right before serving. Two tablespoons of natural yogurt, one tablespoon of excellent mayonnaise, one teaspoon each of chopped parsley, dill, or thin chives, one teaspoon each of freshly squeezed lemon or lime juice, and a pinch each of salt, if preferred, are all needed. In order to make this dish, whisk together all the pepper.
Present capsalon right away.
