Say hello to this gloriously easy yet truly impressive dish! Test your cooking skills with homemade cornbread and beautifully glazed kassler. The perfect combination of sweet, savory and smoky flavours.
Kassler & Homemade Cornbread
Kassler & Homemade Cornbread
with roasted butternut & an apricot glaze
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Baking Powder
- Butternut
- Cake Flour
- Dried Apricots
- Fresh Milk
- Green Leaves
- Onion
- Onions
- Polenta
- Pork Kassler
- Tinned Sweetcorn
- White Sugar
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Egg/s
BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 25-30 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 50ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 2-3 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
PORK
Pat the pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted butternut. Dig in, Chef!
Butternut - 250g
Onion - 1
White Wine Vinegar - 10ml
Tinned Sweetcorn - 60g
Fresh Milk - 30ml
Polenta - 30ml
Cake Flour - 50ml
Baking Powder - 5ml
White Sugar - 20ml
Dried Apricots - 10g
Pork Kassler - 180g
Green Leaves - 20g
BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 30-35 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 100ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 2-3 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
PORK
Pat the pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted butternut. Dig in, Chef!
Butternut - 500g
Onion - 1
White Wine Vinegar - 20ml
Tinned Sweetcorn - 120g
Fresh Milk - 60ml
Polenta - 60ml
Cake Flour - 100ml
Baking Powder - 10ml
White Sugar - 40ml
Dried Apricots - 20g
Pork Kassler - 360g
Green Leaves - 40g
BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 35-40 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 2 eggs and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 150ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 3-5 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
PORK
Pat the pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted butternut. Dig in, Chef!
Butternut - 750g
Onions - 2
White Wine Vinegar - 30ml
Tinned Sweetcorn - 240g
Fresh Milk - 85ml
Polenta - 90ml
Cake Flour - 150ml
Baking Powder - 15ml
White Sugar - 60ml
Dried Apricots - 30g
Pork Kassler - 540g
Green Leaves - 60g
BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 35-40 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 15-20 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 2 eggs and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 200ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 3-5 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
PORK
Pat the pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted butternut. Dig in, Chef!
Butternut - 1kg
Onions - 2
White Wine Vinegar - 40ml
Tinned Sweetcorn - 360g
Fresh Milk - 125ml
Polenta - 125ml
Cake Flour - 200ml
Baking Powder - 20ml
White Sugar - 80ml
Dried Apricots - 40g
Pork Kassler - 720g
Green Leaves - 80g
Woolies Products in this dish
