Kasseler in puff pastry with fruit baskets

Ingredients

Directions

1. 1

   Peel and quarter the onions. Bring to the boil with bay leaf and peppercorns in about 2 l water. Wash the smoked pork loin and let it simmer for about 1 1/2 hours. Then drain and let cool down a little

2. 2

   Peel and quarter the apples and remove the core. Cut apple quarters into thin slices and drizzle with lemon juice. Bring 300 ml cider and 2 tbsp. sugar to the boil. Cover the apple slices and stew them at low to medium heat for about 3 minutes until soft. Remove and let cool on a tray or tray. Measure 250 ml apple stock, pass it through a sieve and let it cool down as well

3. 3

   Place the casserole on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Spread the remaining figures around the cured pork casserole about 5 minutes before the end of the baking time and bake them as well

4. 4

   Cut the orange baskets from the oranges. Remove the pulp and dice. Mix with mango chutney and green pepper and fill into the baskets. Add 1 teaspoon of crème fraîche each

5. 5

   Cut the pineapple in half. Remove the flesh and dice. Clean, wash and cut leek into very thin rings. Blanch leek and peas in boiling salted water for about 2 minutes. Quench and drain. Mix with pineapple and mayonnaise, season to taste. Fill the salad into the pineapple halves and garnish with parsley if necessary. Serve everything