Turkey breast with stuffed pineapple slices and leek

Name: Turkey breast with stuffed pineapple slices and leek
Cook time: 2 h
Total time: 2 h
Yield: 11
Ingredients: 2 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Apricot Jam; 2 can(s) (446 ml each) Pineapple in slices (8 slices each; cut 260 g); 2 packages (200 g each) Double cream cream cheese; 200 g Fresh cream; 100 g ground walnuts; 16 Walnut halves for garnishing; 1 (approx. 250 g) Stalk leek (leek); 2 medium-sized, sour apples; 7-10 Tbsp Lemon juice; 10 Tomatoes; 2 TABLESPOONS medium hot mustard; 4 TABLESPOONS liquid honey; 7-10 Tbsp Curry; 7-10 Tbsp Mayonnaise, tangerines, pistachios and parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 11

2 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Apricot Jam
2 can(s) (446 ml each) Pineapple in slices (8 slices each; cut 260 g)
2 packages (200 g each) Double cream cream cheese
200 g Fresh cream
100 g ground walnuts
16 Walnut halves for garnishing
1 (approx. 250 g) Stalk leek (leek)
2 medium-sized, sour apples
7-10 Tbsp Lemon juice
10 Tomatoes
2 TABLESPOONS medium hot mustard
4 TABLESPOONS liquid honey
7-10 Tbsp Curry
7-10 Tbsp Mayonnaise, tangerines, pistachios and parsley

Directions

1
Wash the turkey breast, dab dry and season all around with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours. In between, dissolve the jam lukewarm, pass through a sieve and spread on the roast 10 minutes before the end of the cooking time. For the side dishes, drain pineapple, keep juice. Stir cream cheese, 150 g crème fraîche and ground walnuts until smooth. Pour into a piping bag with star-shaped spout.
2
Spray small rosettes onto the pineapple rings. Garnish with 1 walnut half each. Clean and wash the leek and cut into fine rings. Blanch in boiling salted water for 2 minutes, drain. Wash and quarter apples, remove core. Cut the fruit flesh into small pieces, sprinkle with lemon juice. Clean and wash the tomatoes. Cut off 1 lid each. Cut the lid into fine slices. Hollow out the tomatoes. Mix mustard, honey and 5 tablespoons pineapple juice.
3
Clean and wash the tomatoes. Cut off 1 lid each. Cut the lid into fine slices. Hollow out the tomatoes. Mix mustard, honey and 5 tablespoons pineapple juice. Refine with remaining crème fraîche. Season with salt, pepper and curry. Mix with leek, apple and tomato wedges. Pour into the hollowed out tomatoes. Cut the roast open and arrange on a plate with pineapple rings and tomatoes. Serve garnished with mayonnaise pats, tangerine fillets, pistachios and parsley
4
Refine with remaining crème fraîche. Season with salt, pepper and curry. Mix with leek, apple and tomato wedges. Pour into the hollowed out tomatoes. Cut the roast open and arrange on a plate with pineapple rings and tomatoes. Serve garnished with mayonnaise pats, tangerine fillets, pistachios and parsley
5
(for 10 people.)