Pineapple roast with nuts

Name: Pineapple roast with nuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 medium onion; 1 can(s) (234 ml) Pineapple; 500 g Leeks (leek); 750 g mixed mince; 1 Egg; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Chilli powder; 3-4 Tbsp Peanut kernels; 7-10 Tbsp Grease; 2 TABLESPOONS Oil; 4-5 Tbsp sweet-sour sauce (e.g. Asian sauce); 7-10 Tbsp Parsley and chilli pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 medium onion
1 can(s) (234 ml) Pineapple
500 g Leeks (leek)
750 g mixed mince
1 Egg
7-10 Tbsp salt, white pepper
7-10 Tbsp Chilli powder
3-4 Tbsp Peanut kernels
7-10 Tbsp Grease
2 TABLESPOONS Oil
4-5 Tbsp sweet-sour sauce (e.g. Asian sauce)
7-10 Tbsp Parsley and chilli pepper

Directions

1
Soak the buns. Peel and chop the onion. Drain the pineapple and collect the juice. Clean and wash the leek. Cut 1 stick into rings, the rest into small pieces
2
Knead minced meat, egg, onion and squeezed out roll. Season with salt, pepper and chilli powder. Knead leek rings, 1-2 tbsp. nuts and half of pineapple into the minced mass. Shape into a loaf with moistened hands
3
Roast meat loaf on the greased baking tray in a hot oven (electric cooker: 200 ° C/ circulating air: 175 °C/ gas: level 3) for approx. 1 hour. After approx. 40 minutes spread the remaining nuts on top
4
Heat the oil. Fry the rest of the leek and pineapple for about 5 minutes, turning them over. Add sauce and 6 tbsp. pineapple juice, bring to the boil. Season to taste with salt, pepper and chilli. Arrange everything and garnish