Garnish pineapple boats

Name: Garnish pineapple boats
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 100 g Salad Mayonnaise; 2 TABLESPOONS Tomato Ketchup; 1 TABLESPOON Cognac or brandy; 7-10 Tbsp salt, white pepper; 100 g Fresh cream; 1-2 TABLESPOONS Chili sauce (bottle); 7-10 Tbsp Cayenne pepper, sugar; 100 g green asparagus; 100 g shrimps ready to cook (without head and shell); 1 TABLESPOON oil, 2-3 walnut kernels; 75 g Blue cheese (e.g. Bavaria blu); 2 discs Cured ham; 3 discs smoked turkey breast; 1 (approx. 1.7 kg) large pineapple; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

100 g Salad Mayonnaise
2 TABLESPOONS Tomato Ketchup
1 TABLESPOON Cognac or brandy
7-10 Tbsp salt, white pepper
100 g Fresh cream
1-2 TABLESPOONS Chili sauce (bottle)
7-10 Tbsp Cayenne pepper, sugar
100 g green asparagus
100 g shrimps ready to cook (without head and shell)
1 TABLESPOON oil, 2-3 walnut kernels
75 g Blue cheese (e.g. Bavaria blu)
2 discs Cured ham
3 discs smoked turkey breast
1 (approx. 1.7 kg) large pineapple
7-10 Tbsp wooden skewers

Directions

1
Mix mayonnaise, ketchup and cognac. Season to taste with salt and pepper. Mix crème fraîche and chilli sauce. Season to taste with salt and cayenne pepper
2
Wash the asparagus, cut the ends off generously. Cook in boiling water with some salt and sugar for about 10 minutes, then drain
3
Wash the prawns, dab dry. Fry in hot oil for about 2 minutes. Season with salt and cayenne pepper
4
Halve the walnuts. Dice the cheese, cover with the nuts. Cut ham into wide strips. Cut off asparagus tips and wrap with ham. Put the rest of the asparagus on turkey breast, roll up and cut into pieces
5
Quarter the pineapple, remove the hard stalk in the middle. Cut the flesh from the skin. Cut crosswise into thick slices and arrange them offset on the peel. Place the prepared ingredients alternately on the pineapple slices with skewers. Add the dips in small bowls