What are the main ingredients in The Yee-Haw Cowboy Kassler?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of The Yee-Haw Cowboy Kassler?

Calories: 689, Carbs: 65 grams, Fat: grams, Protein: 42.3 grams, Sugar: 6.9 grams, Salt: 1890 grams

How do I prepare The Yee-Haw Cowboy Kassler?

PULL IT IN ...: Place the shredded leaves, halved baby tomatoes and remaining chives in a salad bowl. Add in ½ the ranch sauce to taste and some seasoning and mix until the leaves are fully coated. Set aside for serving. YEEHAW, COWBOY!: Plate up a generous heap of the corn mash. Place the crispy pork kassler alongside it and drizzle over the remaining ranch sauce. Side with the ranchy salad and sprinkle over the crispy onions. Serve with any remaining lemon wedges and tuck in! BACK AT THE RANCH: Place a small pot over a medium heat with 30ml of oil. When hot, fry ½ the chipotle flakes for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning to taste. Once well combined, remove from the pot and place in a bowl to cool down. CORNY MASH: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and mix through the mashed potatoes. LASSO THAT KASSLER: Pat the pork kassler dry with a paper towel. Coat in oil and the remaining chipotle flakes to taste. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from warping during frying. Return the pan to a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat renders and becomes crispy. Then, fry for 3-4 minutes per side until cooked through and browned. Remove from the pan and set aside until serving. FLUFFY MASH: Place a pot on a high heat with cold salted water. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until tender. Drain on completion and mash with a potato masher or fork until desired consistency. Add a knob of butter (optional), stir through a splash of milk or water and mix to combine. Season and cover to keep warm.

What should be prepared from my kitchen to make The Yee-Haw Cowboy Kassler?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

The Yee-Haw Cowboy Kassler

Name: The Yee-Haw Cowboy Kassler
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

Yee-Haw indeed! Dig in to our North American-inspired juicy pork kassler steak. Lassoed in creamy ranch sauce, alongside a fresh salad, served with corn-laden potato mash, sprinkled with crispy onions and a squeeze of lemon juice. Hot diggity-dang; a mouth-watering dinner awaits!

The Yee-Haw Cowboy Kassler

with a potato and corn mash & ranch sauce

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Corn
Crispy Onions
Fresh Chives
Green Leaves
Lemon
Lemons
NOMU Chipotle Flakes
Pork Kassler Loin Steak
Potato
Ranch Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter (optional)

Serves 1

FLUFFY MASH
Place a pot on a high heat with cold salted water. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until tender. Drain on completion and mash with a potato masher or fork until desired consistency. Add a knob of butter (optional), stir through a splash of milk or water and mix to combine. Season and cover to keep warm.
BACK AT THE RANCH
Place a small pot over a medium heat with 15ml of oil. When hot, fry ½ the chipotle flakes for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 1 lemon wedge and some seasoning to taste. Once well combined, remove from the pot and place in a bowl to cool down.
CORNY MASH
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan and mix through the mashed potatoes.
LASSO THAT KASSLER
Pat the pork kassler dry with a paper towel. Coat in oil and the remaining chipotle flakes to taste. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from warping during frying. Return the pan to a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat renders and becomes crispy. Then, fry for 3-4 minutes per side until cooked through and browned. Remove from the pan and set aside until serving.
PULL IT IN ...
Place the shredded leaves, halved baby tomatoes and remaining chives in a salad bowl. Add in ½ the ranch sauce to taste and some seasoning and mix until the leaves are fully coated. Set aside for serving.
YEEHAW, COWBOY!
Plate up a generous heap of the corn mash. Place the crispy pork kassler alongside it and drizzle over the remaining ranch sauce. Side with the ranchy salad and sprinkle over the crispy onions. Serve with any remaining lemon wedges and tuck in!

Potato - 200g
NOMU Chipotle Flakes - 5ml
Ranch Dressing - 82,5ml
Fresh Chives - 3g
Lemon - 1
Corn - 50g
Pork Kassler Loin Steak - 180g
Green Leaves - 20g
Baby Tomatoes - 80g
Crispy Onions - 15ml

Download the Recipe

Serves 2

FLUFFY MASH
Place a pot on a high heat with cold salted water. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until tender. Drain on completion and mash with a potato masher or fork until desired consistency. Add a knob of butter (optional), stir through a splash of milk or water and mix to combine. Season and cover to keep warm.
BACK AT THE RANCH
Place a small pot over a medium heat with 30ml of oil. When hot, fry ½ the chipotle flakes for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning to taste. Once well combined, remove from the pot and place in a bowl to cool down.
CORNY MASH
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and mix through the mashed potatoes.
LASSO THAT KASSLER
Pat the pork kassler dry with a paper towel. Coat in oil and the remaining chipotle flakes to taste. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from warping during frying. Return the pan to a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat renders and becomes crispy. Then, fry for 3-4 minutes per side until cooked through and browned. Remove from the pan and set aside until serving.
PULL IT IN ...
Place the shredded leaves, halved baby tomatoes and remaining chives in a salad bowl. Add in ½ the ranch sauce to taste and some seasoning and mix until the leaves are fully coated. Set aside for serving.
YEEHAW, COWBOY!
Plate up a generous heap of the corn mash. Place the crispy pork kassler alongside it and drizzle over the remaining ranch sauce. Side with the ranchy salad and sprinkle over the crispy onions. Serve with any remaining lemon wedges and tuck in!

Potato - 400g
NOMU Chipotle Flakes - 10ml
Ranch Dressing - 165ml
Fresh Chives - 5g
Lemon - 1
Corn - 100g
Pork Kassler Loin Steak - 360g
Green Leaves - 40g
Baby Tomatoes - 200g
Crispy Onions - 30ml

Download the Recipe

Serves 3

FLUFFY MASH
Place a pot on a high heat with cold salted water. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until tender. Drain on completion and mash with a potato masher or fork until desired consistency. Add a knob of butter (optional), stir through a splash of milk or water and mix to combine. Season and cover to keep warm.
BACK AT THE RANCH
Place a small pot over a medium heat with 40ml of oil. When hot, fry ½ the chipotle flakes for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 3 lemon wedges and some seasoning to taste. Once well combined, remove from the pot and place in a bowl to cool down.
CORNY MASH
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and mix through the mashed potatoes.
LASSO THAT KASSLER
Pat the pork kassler dry with a paper towel. Coat in oil and the remaining chipotle flakes to taste. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from warping during frying. Return the pan to a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat renders and becomes crispy. Then, fry for 3-4 minutes per side until cooked through and browned. Remove from the pan and set aside until serving.
PULL IT IN ...
Place the shredded leaves, halved baby tomatoes and remaining chives in a large salad bowl. Add in ½ the ranch sauce to taste and some seasoning and mix until the leaves are fully coated. Set aside for serving.
YEEHAW, COWBOY!
Plate up a generous heap of the corn mash. Place the crispy pork kassler alongside it and drizzle over the remaining ranch sauce. Side with the ranchy salad and sprinkle over the crispy onions. Serve with any remaining lemon wedges and tuck in!

Potato - 600g
NOMU Chipotle Flakes - 15ml
Ranch Dressing - 247,5ml
Fresh Chives - 8g
Lemons - 2
Corn - 150g
Pork Kassler Loin Steak - 540g
Green Leaves - 60g
Baby Tomatoes - 240g
Crispy Onions - 45ml

Download the Recipe

Serves 4

FLUFFY MASH
Place a pot on a high heat with cold salted water. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until tender. Drain on completion and mash with a potato masher or fork until desired consistency. Add a knob of butter (optional), stir through a splash of milk or water and mix to combine. Season and cover to keep warm.
BACK AT THE RANCH
Place a small pot over a medium heat with 50ml of oil. When hot, fry ½ the chipotle flakes for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 4 lemon wedges and some seasoning to taste. Once well combined, remove from the pot and place in a bowl to cool down.
CORNY MASH
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and mix through the mashed potatoes.
LASSO THAT KASSLER
Pat the pork kassler dry with a paper towel. Coat in oil and the remaining chipotle flakes to taste. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from warping during frying. Return the pan to a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat renders and becomes crispy. Then, fry for 3-4 minutes per side until cooked through and browned. Remove from the pan and set aside until serving.
PULL IT IN ...
Place the shredded leaves, halved baby tomatoes and remaining chives in a large salad bowl. Add in ½ the ranch sauce to taste and some seasoning and mix until the leaves are fully coated. Set aside for serving.
YEEHAW, COWBOY!
Plate up a generous heap of the corn mash. Place the crispy pork kassler alongside it and drizzle over the remaining ranch sauce. Side with the ranchy salad and sprinkle over the crispy onions. Serve with any remaining lemon wedges and tuck in!