Parboil potatoes. Prick with a fork, rub with oil and sprinkle with rock salt. Bake in a 180' oven for 45 minutes. Cut a + onto the top of the potato and squeeze them at the base to open up. Top with some butter.Set aside. Cook cubed fillet in olive oil, salt, Italian grind, Aromat (a South African Spice) and green chillies paste. When done add in some creamy mayo and Nandos bushveld braai (bbq) sauce. Simmer for 2 minutes.
Mushroom sauce: Sauté mushrooms in butter. Season with Italian grind and salt. Add in 2 heaped tablespoon mushroom soup powder and cook for a minute. Add in milk a little bit at a time until desired consistency is achieved. To assemble. Potatoes, chicken, mushroom sauce and grated cheddar 🧀 Grill until golden and melted! Enjoy!!!
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I've been craving spuds and decided to make some this week..