Picture it, a young child skips around a Funfair with a tornado potato in hand and the biggest smile on their face! You can create your own Funfair right at home, by making these whimsical tornado potatoes, which are then dunked in ranch dressing and served with a delicious kassler.
Funfair Tornado Potato & Kassler
Funfair Tornado Potato & Kassler
with ranch dressing & a fresh salad
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Cucumber
- Fresh Parsley
- Green Leaves
- NOMU Roast Rub
- Pork Kassler Loin Steak
- Pork Kassler Loin Steaks
- Potato
- Ranch Dressing
- Tomato
- Tomatoes
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
THE SKEWERS CANAL
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the ranch dressing with some seasoning.
TORNADO POTATOES
When the skewers are done soaking, carefully insert each skewer into the end of each rinsed potato lengthwise. Place the skewered potatoes on a chopping board. Working with one potato at a time, make a small cut on an angle at one end of the potato until you hit the skewer. Keeping the knife in the potato, carefully twist the potato around to create a thin, even spiral all the way up the potato - don’t worry it doesn’t need to be perfect! Repeat with the remaining potatoes. On completion, gently open up the gaps between the slices to open up the spiral down the length of each skewer.
SPIRAL CITY
Heat 20g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and place in a bowl with the rub and seasoning. Mix until fully combined and coat the tornado potatoes in the melted butter, trying to get the butter inside each spiral gap! Place on a baking tray and roast in the hot oven for 20-25 minutes until cooked through and browned, flipping halfway.
FRY THE KASSLER
When the potatoes have 10 minutes remaining, pat the pork kassler dry with some paper towel. Coat in oil. 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. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
A TOSS UP BETWEEN
In a salad bowl, combine the rinsed green leaves, the tomato chunks, the cucumber half-moons, a drizzle of oil, and seasoning.
FUN FOOD INCOMING!
Plate up the tornado potatoes. Side with the pork kassler and the fresh salad. Serve with the ranch dressing for dunking and sprinkle over the chopped parsley. A childhood delight!
Wooden Skewers - 2
Ranch Dressing - 42,5ml
Potato - 200g
NOMU Roast Rub - 5ml
Pork Kassler Loin Steak - 180g
Green Leaves - 20g
Tomato - 1
Cucumber - 100g
Fresh Parsley - 4g
THE SKEWERS CANAL
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the ranch dressing with some seasoning.
TORNADO POTATOES
When the skewers are done soaking, carefully insert each skewer into the end of each rinsed potato lengthwise. Place the skewered potatoes on a chopping board. Working with one potato at a time, make a small cut on an angle at one end of the potato until you hit the skewer. Keeping the knife in the potato, carefully twist the potato around to create a thin, even spiral all the way up the potato - don’t worry it doesn’t need to be perfect! Repeat with the remaining potatoes. On completion, gently open up the gaps between the slices to open up the spiral down the length of each skewer.
SPIRAL CITY
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and place in a bowl with the rub and seasoning. Mix until fully combined and coat the tornado potatoes in the melted butter, trying to get the butter inside each spiral gap! Place on a baking tray and roast in the hot oven for 20-25 minutes until cooked through and browned, flipping halfway.
FRY THE KASSLER
When the potatoes have 10 minutes remaining, pat the pork kassler dry with some paper towel. Coat in oil. 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. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
A TOSS UP BETWEEN
In a salad bowl, combine the rinsed green leaves, the tomato chunks, the cucumber half-moons, a drizzle of oil, and seasoning.
FUN FOOD INCOMING!
Plate up the tornado potatoes. Side with the pork kassler and the fresh salad. Serve with the ranch dressing for dunking and sprinkle over the chopped parsley. A childhood delight!
Wooden Skewers - 4
Ranch Dressing - 90ml
Potato - 400g
NOMU Roast Rub - 10ml
Pork Kassler Loin Steaks - 360g
Green Leaves - 40g
Tomato - 1
Cucumber - 200g
Fresh Parsley - 8g
THE SKEWERS CANAL
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the ranch dressing with some seasoning.
TORNADO POTATOES
When the skewers are done soaking, carefully insert each skewer into the end of each rinsed potato lengthwise. Place the skewered potatoes on a chopping board. Working with one potato at a time, make a small cut on an angle at one end of the potato until you hit the skewer. Keeping the knife in the potato, carefully twist the potato around to create a thin, even spiral all the way up the potato - don’t worry it doesn’t need to be perfect! Repeat with the remaining potatoes. On completion, gently open up the gaps between the slices to open up the spiral down the length of each skewer.
SPIRAL CITY
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and place in a bowl with the rub and seasoning. Mix until fully combined and coat the tornado potatoes in the melted butter, trying to get the butter inside each spiral gap! Place on a baking tray and roast in the hot oven for 25-30 minutes until cooked through and browned, flipping halfway.
FRY THE KASSLER
When the potatoes have 10 minutes remaining, pat the pork kassler dry with some paper towel. Coat in oil. 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. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
A TOSS UP BETWEEN
In a salad bowl, combine the rinsed green leaves, the tomato chunks, the cucumber half-moons, a drizzle of oil, and seasoning.
FUN FOOD INCOMING!
Plate up the tornado potatoes. Side with the pork kassler and the fresh salad. Serve with the ranch dressing for dunking and sprinkle over the chopped parsley. A childhood delight!
Wooden Skewers - 6
Ranch Dressing - 122,5ml
Potato - 600g
NOMU Roast Rub - 15ml
Pork Kassler Loin Steak - 540g
Green Leaves - 60g
Tomatoes - 2
Cucumber - 300g
Fresh Parsley - 12g
THE SKEWERS CANAL
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). In a bowl, combine the ranch dressing with some seasoning.
TORNADO POTATOES
When the skewers are done soaking, carefully insert each skewer into the end of each rinsed potato lengthwise. Place the skewered potatoes on a chopping board. Working with one potato at a time, make a small cut on an angle at one end of the potato until you hit the skewer. Keeping the knife in the potato, carefully twist the potato around to create a thin, even spiral all the way up the potato - don’t worry it doesn’t need to be perfect! Repeat with the remaining potatoes. On completion, gently open up the gaps between the slices to open up the spiral down the length of each skewer.
SPIRAL CITY
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Remove from the microwave or stove, and place in a bowl with the rub and seasoning. Mix until fully combined and coat the tornado potatoes in the melted butter, trying to get the butter inside each spiral gap! Place on a baking tray and roast in the hot oven for 25-30 minutes until cooked through and browned, flipping halfway.
FRY THE KASSLER
When the potatoes have 10 minutes remaining, pat the pork kassler dry with some paper towel. Coat in oil. 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. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
A TOSS UP BETWEEN
In a salad bowl, combine the rinsed green leaves, the tomato chunks, the cucumber half-moons, a drizzle of oil, and seasoning.
FUN FOOD INCOMING!
Plate up the tornado potatoes. Side with the pork kassler and the fresh salad. Serve with the ranch dressing for dunking and sprinkle over the chopped parsley. A childhood delight!
Wooden Skewers - 8
Ranch Dressing - 175ml
Potato - 800g
NOMU Roast Rub - 20ml
Pork Kassler Loin Steak - 720g
Green Leaves - 80g
Tomatoes - 2
Cucumber - 400g
Fresh Parsley - 15g
Woolies Products in this dish
