Chef Thomas Nowak of Chesa Swiss Restaurant shares with Bangkok Nightlife this easy to prepare special recipe.


  • Boiled Potatoes (Boiled the night before then shred) – 200g
  • Chopped Onions – 1 tbs
  • Bacon (Cut in Strips) – 1 tbs
  • Nutmeg – Pinch
  • Salt & Pepper – Pinch
  • Sliced Veal Liver – 100g
  • Chopped Shallots – 1 tsp
  • Port Wine – 2 tbs
  • Raspberry Vinegar – 1 tbs
  • Gravy – 3 tbs
  • Deep fried onions for decoration – 1 tsp

Directions for the Rosti

  • Sauté the onion and bacon with a little butter on slow heat for a minute.
  • Add the shredded potatoes season it with salt, pepper and nutmeg.
  • Mix it and fry on both sides until golden brown.
  • Add some butter if it gets too dry.
  • Keep Warm


  • Season the liver with salt and pepper, add some white flour.
  • Pre-heat an iron pan very hot until it smokes.
  • Add oil and fry the liver quickly on all sides for not more than 30 seconds.
  • Put the liver on top of the Rosti.
  • Add the shallots, raspberry vinegar, and the port wine to the pan.
  • Reduce a little, fill it up with the gravy, then reduce again to a nice consistency.
  • Put it over the liver and around the plate.

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