Fine Toast Hawaii

Name: Fine Toast Hawaii
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 300 g Apricots; 75 g Amandes, avec peau; 4 Pork cutlet (approx. 120 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Apricot Jam; 4 discs (50 g each) Boxed white bread; 150 g grated gouda cheese; 5 Stem(s) Parsley; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Toast Hawaii is so retro? It is! But we're gonna make a big splash on the classic. In the deluxe version, pineapple and boiled ham have no place.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
300 g Apricots
75 g Amandes, avec peau
4 Pork cutlet (approx. 120 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Apricot Jam
4 discs (50 g each) Boxed white bread
150 g grated gouda cheese
5 Stem(s) Parsley
7-10 Tbsp Cling film
baking paper

Directions

1
Peel the carrots, cut them in half lengthwise and cut into thin slices. Wash, halve, stone and slice the apricots. Chop the almonds coarsely. Wash cutlets, dab dry, halve if necessary. Heat oil in a frying pan and fry escalopes for about 2 minutes on each side. Season with salt and pepper and remove. Put carrots into the frying fat and steam for about 3 minutes
2
Add the apricots and almonds and continue to fry for about 3 minutes. Season with salt and pepper. Add jam and heat. Remove from heat. Put slices of bread on a baking tray lined with baking paper. Place the slices on top and spread the apricot mixture on top.
3
Sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes. Wash parsley, shake dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Sprinkle toasts with parsley and garnish with parsley