Turkey escalope Hawaii with peanut rice
easy
40 mins
40 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 (approx. 200 g) red pepper
- 30 g salted peanuts
- 4 Turkey escalope (approx. 150 g each)
- 4 discs cooked ham (approx. 30 g each)
- 4 discs medieval Gouda cheese (approx. 20 g each)
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Oil
- 1 collar (approx. 200 g) Spring onions
- 4 discs Pineapple (about 35 g each)
- 7-10 Tbsp Curry Powder
Directions
- 1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Clean, wash and finely dice the peppers. Coarsely chop peanuts and roast them in a pan without fat until golden brown. Add both to the rice about 3 minutes before the end of the cooking time and fold in. Wash the meat and dab dry.
- 2
Cut a pocket into each with a knife and fill with a slice of ham and cheese. Season with salt and pepper. Heat oil in a pan and fry the meat in it on each side for 4-5 minutes at medium heat. In the meantime, clean and wash the spring onions and cut them into pieces except for one. Remove the meat and keep warm. Add spring onions and pineapple to the cooking fat and fry over medium heat for 3-4 minutes, turning. Arrange rice, spring onions and meat on plates. Cover meat with a slice of pineapple. Cut the remaining spring onion into fine rings and sprinkle on top.
- 3
Remove the meat and keep warm. Add spring onions and pineapple to the cooking fat and fry over medium heat for 3-4 minutes, turning. Arrange rice, spring onions and meat on plates. Cover meat with a slice of pineapple. Cut the remaining spring onion into fine rings and sprinkle on top. Serve rice dusted with curry
Nutrition Facts
600 kcal
48 g
20 g
58 g
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