Stuffed pineapple

Name: Stuffed pineapple
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Pineapple (approx. 1 kg); 2 discs Turkey breast cold cuts (à approx. 75 g); 1 can(s) (425 ml; 235 g by weight) Mini Campignons; 1 can(s) (315 ml; separation weight 190 g) Mandarin Oranges; 2 (à 580 ml; drained weight 320 g) Glasses of asparagus spears; 100 g Salad mayonnaise (50% fat); 150 g Skimmed milk yoghurt; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 100 g frozen peas; 6 (à 30 g) thin slices of turkey breast cold cuts; 7-10 Tbsp Cape gooseberries, parsley and some mayonnaise

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Pineapple (approx. 1 kg)
2 discs Turkey breast cold cuts (à approx. 75 g)
1 can(s) (425 ml; 235 g by weight) Mini Campignons
1 can(s) (315 ml; separation weight 190 g) Mandarin Oranges
2 (à 580 ml; drained weight 320 g) Glasses of asparagus spears
100 g Salad mayonnaise (50% fat)
150 g Skimmed milk yoghurt
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
100 g frozen peas
6 (à 30 g) thin slices of turkey breast cold cuts
7-10 Tbsp Cape gooseberries, parsley and some mayonnaise

Directions

1
Cut the pineapple lengthwise in half. Cut out the flesh. Remove hard stalk and cut the flesh into cubes. Dice the thick slices of turkey breast cold cuts. Drain campignons and mandarins separately. Keep the tangerine juice. Put 18 stalks of asparagus aside, cut the remaining asparagus into pieces. Mix mayonnaise, yoghurt and 4 tablespoons of mandarin juice. Season with curry, salt, pepper and lemon juice. Carefully mix asparagus pieces, pineapple pieces, mushrooms, mandarins (put 12 mushrooms and 12 mandarin slices each aside for garnishing), peas, diced turkey and the salad dressing. Let the salad steep a little. In the meantime, wrap 3 asparagus spears in 1 turkey slice each. Garnish with the remaining mandarins and mushrooms, some mayonnaise and parsley. Fill the salad into the pineapple halves and arrange on a plate with the wrapped asparagus spears. Garnish with Cape gooseberries and parsley
2
Crockery: Friesland
3
Glass: Theresienthal