Ingredients
Starter:
- 2 brick pastry sheets
- 1 ball of mozzarella, cut into small cubes
- 1 can of natural tuna
- Olive oil
- Food string
Main dish:
- 4 turkey escalopes
- 4 slices of ham
- 8 slices of Emmental cheese
- 20 g of flour
- 1 egg
- 50 g of breadcrumbs
- 200 g of mushrooms, cut in 4
- 200 g of chestnuts in jar
- 1 knob of butter
- 1 bunch of parsley, chopped
- Sunflower or canola oil
Dessert:
- 1 pineapple, cut into cubes
- 1 knob of butter
- 1 tbsp of honey
- Some mint leaves
Instructions
Starter: Tuna and mozzarella candy-shaped puff In a bowl, crumble the tuna and mix it with the mozzarella cubes. Cut the brick pastry sheets into six 8cm squares and oil them with a brush. Place a spoonful of stuffing in the center of each sheet, then roll them into a candy shape. Using the food string, make easily detachable knots and tie the ends to keep the candies in shape. Bake for 3 to 4 minutes at 180 °C, untie the string and serve! Main dish: Turkey cordon bleu, chestnuts and mushrooms For the cordon bleu: on a chopping board, place an escalope, salt it, then place a slice of ham and two slices of Emmental cheese on top. Fold everything in half to create a turnover shape. If necessary, cut everything slightly to give it a harmonious shape. Dip the cordon bleu first in the flour, then in the beaten egg, and finally in the breadcrumbs to bread them. Then fry them in a frying pan with vegetable oil. Finish cooking in the oven at 150 °C for 3 to 5 minutes. For the chestnuts and mushrooms stir fry: melt the butter in a hot frying pan. Then add the mushrooms and cook for 5 minutes. Finally, add the chestnuts to heat them up. Turn off the heat, add some salt and chopped parsley. Dessert: Honey roasted pineapple In a frying pan, melt a knob of butter. Add the pineapple cubes and honey and cook for 5 minutes. Remove from the heat and add a few mint leaves.
