Chilli roast with pineapple-rice salad

Name: Chilli roast with pineapple-rice salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1750 g Turkey Breast; 1 can(s) (850 ml) Mini pineapple in slices; 30-35 pieces; 7-10 Tbsp Salt; 200 g Long grain rice; 1 Cucumber; 2 colourful peppers; 1 Small head of romaine lettuce; 2 Onions; 6 TABLESPOONS Wine vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 ml sweet-sour Asian sauce; 150 g Fresh cream; 7-10 Tbsp Baby pineapple and fresh herbs; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

1750 g Turkey Breast
1 can(s) (850 ml) Mini pineapple in slices; 30-35 pieces
7-10 Tbsp Salt
200 g Long grain rice
1 Cucumber
2 colourful peppers
1 Small head of romaine lettuce
2 Onions
6 TABLESPOONS Wine vinegar
6 TABLESPOONS Oil
7-10 Tbsp Pepper
200 ml sweet-sour Asian sauce
150 g Fresh cream
7-10 Tbsp Baby pineapple and fresh herbs
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the turkey breast and pat dry. Drain the pineapple, collect the juice. Salt the roast all around. Wrap firmly with kitchen string. Slide a few slices of pineapple underneath. Place on a baking tray coated with oil and braise in a preheated oven (electric: 175 °C/ gas: level 2) for 1 hour.
2
In the meantime, put rice in boiling salted water for the salad. Let it simmer for about 20 minutes, then drain. Wash the cucumber and cut into fine slices. Clean, wash and cut the bell peppers into strips. Clean, wash and cut the romaine lettuce into pieces. Mix prepared salad ingredients and remaining pineapple. For the sauce, peel and finely dice onions. Blanch briefly in hot vinegar. Stir in oil and 75 ml pineapple juice. Season with salt and pepper. Pour over the salad while it is still hot and cover and leave to stand.
3
Mix prepared salad ingredients and remaining pineapple. For the sauce, peel and finely dice onions. Blanch briefly in hot vinegar. Stir in oil and 75 ml pineapple juice. Season with salt and pepper. Pour over the salad while it is still hot and cover and leave to stand. Season to taste again just before serving. Brush the turkey breast with 150 ml asia sauce and fry for another 30 minutes. For the dip, mix crème fraîche and remaining asia sauce. Cut the roast open and serve with salad and dip. Serve garnished with baby pineapple and fresh herbs
4
Season to taste again just before serving. Brush the turkey breast with 150 ml asia sauce and fry for another 30 minutes. For the dip, mix crème fraîche and remaining asia sauce. Cut the roast open and serve with salad and dip. Serve garnished with baby pineapple and fresh herbs