Stuffed ham's bowl with tomato mangochutney

Cook time: 0 min.
Servings: 6

Ingredients for Stuffed ham's bowl with tomato mangochutney

		A little white wine vinegar or white balsamic vinegar
		Olive oil
		Pepper
		Salt
1	pkg	BUKO Creamcheese naturel
1	dl	Chopped herbs (though not dill)
1		Mango fruit
1		Red onion
1	pcs	Smoked bacon into small cubes
1		Topside
10		Sundried tomatoes in oil
2	tbsp	Cream
300	g	Summer cabbage cabbage or cabbage
4		Tomatoes

Instructions for Stuffed ham's bowl with tomato mangochutney

To prepare the Stuffed ham's bowl with tomato mangochutney recipe, please follow these instructions:

A "pocket" is cut in the middle of the inner thigh. Filled cream cheese stirred with herbs and sun dried tomatoes. Close if possible "Pocket" with a pinch. Put the oven in the oven at 225 degrees C for 10 minutes. Turn down to 180 degrees C and step further for approx. 25 minutes. Let the steps rest 10 minutes covered before cutting.

The bacon is roasted brightly. Empty the pan and grate the finely chopped cabbage for a short while. Add the cream to boil completely so that the cabbage is attached. Taste with pepper and possibly. salt.

The tomatoes are cut and cut into small terns. Mango fruit and red onions are also cut into small tern and mixed with tomato meat. Add oil and vinegar and season with salt and pepper. Decorate with fresh coriander.

Serve with freshly cooked pasta and good bread.