Pineapple shuttle with dip

Name: Pineapple shuttle with dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Salad Mayonnaise; 2 TABLESPOONS Tomato Ketchup; 1 TABLESPOON Cognac; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g Fresh cream; 1 TABLESPOON Chili sauce; 7-10 Tbsp Cayenne pepper; 100 g green asparagus; 100 g Shrimps, ready to cook, without head and shell; 1 TABLESPOON Oil; 75 g Soft cheese with white and blue mould (double cream, 70% fat in dry matter); 25 g Walnut halves; 2 discs smoked cottage ham (approx. 40 g each); 3 discs smoked turkey breast (approx. 20 g each); 1 (approx. 1700 g) Pineapple; 7-10 Tbsp Dill, chervil and red chilli; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Salad Mayonnaise
2 TABLESPOONS Tomato Ketchup
1 TABLESPOON Cognac
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g Fresh cream
1 TABLESPOON Chili sauce
7-10 Tbsp Cayenne pepper
100 g green asparagus
100 g Shrimps, ready to cook, without head and shell
1 TABLESPOON Oil
75 g Soft cheese with white and blue mould (double cream, 70% fat in dry matter)
25 g Walnut halves
2 discs smoked cottage ham (approx. 40 g each)
3 discs smoked turkey breast (approx. 20 g each)
1 (approx. 1700 g) Pineapple
7-10 Tbsp Dill, chervil and red chilli
7-10 Tbsp wooden skewers

Directions

1
For the two dips mix mayonnaise with ketchup and cognac, season with salt and pepper. Mix crème fraîche with chilli sauce and season with salt and cayenne pepper. Wash the asparagus
2
Cook in boiling salted water for about 8 minutes, drain and rinse with cold water. Rinse shrimps and dab dry. Heat the oil in a pan and fry the prawns for about 2 minutes on each side. Season with salt and cayenne pepper, drain on kitchen paper.
3
Cut the cheese into cubes. Halve or roughly chop the walnut halves and cover the cheese with them. Cut off asparagus tips, cut smoked ham into strips. Wrap asparagus tips in it. Place the remaining asparagus on a slice of turkey breast and roll up.
4
Cut the asparagus rolls into approx. 2 cm long pieces. Quarter the pineapple and cut off the stalk. Cut the flesh from the skin with a knife. Cut the pineapple quarters into approx. 1 cm wide slices.
5
Arrange staggered on the dish. Cover with the prepared ingredients. Spike with wooden skewers. Garnish with dill and chervil. Garnish with chilli dip and chillies.