What are the main ingredients in Glazed Kassler & Baked Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Butter

What is the nutritional information of Glazed Kassler & Baked Potato?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Glazed Kassler & Baked Potato?

A BAKED SPUD IS A DREAMY SPUD!: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy. TOAST THE SEEDS & INFUSE THE CRÈME: Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving. ASSEMBLE THE SALAD: Slice half of the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving. DISH IT ALL UP: Plate up the buttery baked potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit! STICKY, SMOKY KASSLER: When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes. JACKET POTATOES: Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.

What should be prepared from my kitchen to make Glazed Kassler & Baked Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Butter

Glazed Kassler & Baked Potato

Name: Glazed Kassler & Baked Potato
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Butter

This cut of pork may be high in fat, but it’s even higher in tastiness! With jacket potatoes that have buttery flesh and crispy skins, this hearty meal will go down a treat with the whole family.

Glazed Kassler & Baked Potato

with crème fraîche, fresh chives & a crunchy apple salad

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Butter Lettuce
Cape Herb & Spice Smoked Paprika
Creme Fraiche
Cucumber
Fresh Chives
Honey-Mustard Dressing
Pork Kassler Loin Steak
Potato
Pumpkin & Sunflower Seed Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Butter

Serves 1

A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 30-35 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes.
ASSEMBLE THE SALAD
Slice a quarter of the apple into thin wedges and place in a bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!

Potato - 200g
Pumpkin & Sunflower Seed Mix - 10g
Crème Fraîche - 45ml
Fresh Chives - 5g
Pork Kassler Loin Steak - 1
Cape Herb & Spice Smoked Paprika - 2,5ml
Honey-Mustard Dressing - 35ml
Apple - 1
Butter Lettuce - 20g
Cucumber - 50g

Download the Recipe

Serves 2

A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes.
ASSEMBLE THE SALAD
Slice half of the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!

Potato - 400g
Pumpkin & Sunflower Seed Mix - 20g
Crème Fraîche - 85ml
Fresh Chives - 10g
Pork Kassler Loin Steak - 2
Cape Herb & Spice Smoked Paprika - 5ml
Honey-Mustard Dressing - 70ml
Apple - 1
Butter Lettuce - 40g
Cucumber - 100g

Download the Recipe

Serves 3

A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes.
ASSEMBLE THE SALAD
Slice half of the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!

Potato - 400g
Pumpkin & Sunflower Seed Mix - 20g
Crème Fraîche - 85ml
Fresh Chives - 10g
Pork Kassler Loin Steak - 2
Cape Herb & Spice Smoked Paprika - 5ml
Honey-Mustard Dressing - 70ml
Apple - 1
Butter Lettuce - 40g
Cucumber - 100g

Download the Recipe

Serves 4

A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes
ASSEMBLE THE SALAD
Slice the apple into thin wedges and place in a salad bowl. Add in the shredded butter lettuce, the cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!