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Pineapple Cheese Salad Recipe
|Pineapple||1 , peeled, cored and chopped|
|Caerphilly cheese/Cheshire cheese||6 Ounce, cut into 1/4 inch dice (175 Gram)|
|Pear||1 , peeled, cored and chopped|
|Celery stalks||2 , cut into 1 inch thick slices|
|Chicory head||1 , cut into 1/2 inch thick slices|
|Olive oil||4 Tablespoon|
|Black pepper||To Taste|
|Single cream||2 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Tarragon||1 Tablespoon, freshly chopped|
Serving size: Complete recipe
Calories 1863 Calories from Fat 1084
% Daily Value*
Total Fat 122 g187.5%
Saturated Fat 30.5 g152.6%
Trans Fat 0 g
Cholesterol 19.8 mg
Sodium 1696.6 mg70.7%
Total Carbohydrates 163 g54.4%
Dietary Fiber 23.4 g93.6%
Sugars 109.8 g
Protein 51 g101.5%
Vitamin A 113.9% Vitamin C 814.9%
Calcium 46.2% Iron 51.6%
*Based on a 2000 Calorie diet
Put all the dressing ingredients, with salt and pepper to taste, in a screwtop jar and shake well to mix.
Pour this dressing over the salad ingredients and toss well.
Pile into a serving dish or individual dishes and garnish with the watercress sprigs.
Sift the flour and salt into a mixing bowl.
Make a well in the centre and add the eggs, melted butter and gradually add half the milk.
Mix to a smooth cream, gradually drawing the flour into the the liquids.
Beat in the rest of the milk.
Alternatively, make the batter in an electric blender.
Lightly grease a frying pan or crepe pan with a little of the oil.
Heat the pan, then pour about 4 tablespoons of the batter into the centre.
Tip the pan so it is coated with the batter.
Cook for just over 1 minute, then turn the pancake over and cook the other side for about 30 seconds.
Slide the pancake out of the pan.
Keep hot on a plate over a pan of hot water while you cook the remaining pancakes in the same way.
Stack them up, interleaving with greaseproof paper.
Keep hot while you make the filling.
Melt two-thirds of the butter, with the oil in a saucepan.
Add the bean sprouts and spring onions and fry for 1 minute, stirring constantly.
Stir in the wine and bring to the boil.
Boil to reduce by half.
Remove the pan from the heat.
Add half the parsley, the chervil, clams, crabmeat, prawns or shrimps and salt and pepper to taste.
Return to a gentle heat and warm the mixture.
Melt the remaining butter in another saucepan.
Stir in the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the milk.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the seafood mixture.
Lay the pancakes out flat and put about 2 tablespoons of the filling in the centre of each.
Roll up the pancakes and place on a hot serving dish.
Sprinkle with the remaining parsley and serve.