An attractive and refreshing dish, Pine-apple and Turkey Salad is the perfect way to use up leftover roast turkey. Serve it with a lightly chilled Mateus rose wine.
2 medium-sized fresh pineapples, cut in half lengthways, leaving green tops on, with the flesh scooped out and reserved lj lb. cooked turkey meat, diced
4 celery stalks, trimmed and diced
1 large banana, cut into j-inch slices
2 oz. salted peanuts
6 fl. oz. mayonnaise
2 fl. oz. double cream
1 tablespoon apricot jam
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons coarsely desiccated coconut
1 orange, peeled, pith removed and cut into thin slices
Dry the pineapple shells thoroughly with kitchen paper towels. Wrap them in aluminium foil and put them in the refrigerator to chill for 1 hour.
Cut half of the pineapple flesh into cubes. Reserve the remaining half for other uses. In a large mixing bowl, com-bine the cubed pineapple, turkey meat, celery, banana and peanuts together. Set aside.
In a small mixing-bowl, combine the mayonnaise, cream, apricot jam, curry, salt and pepper. Taste the dressing and add more seasoning if necessary.
Pour the mayonnaise mixture over the fruit and turkey and, using two large spoons, lightly toss the ingredients together.
Remove the pineapple shells from the refrigerator. Remove and discard the aluminium foil. Spoon the pineapple and turkey salad into the pineapple shells.
Garnish with the desiccated coconut and orange slices. Serve immediately.