What are the main ingredients in Pork Kassler & Smashed Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Pork Kassler & Smashed Potatoes?

Calories: 869, Carbs: 64 grams, Fat: grams, Protein: 40.6 grams, Sugar: 22.6 grams, Salt: 1929 grams

How do I prepare Pork Kassler & Smashed Potatoes?

DREAMY SPUDS!: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. TOAST & INFUSE: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl and mix with the juice from 2 lemon wedges, the zest (to taste), and seasoning. Set aside. STICKY, SMOKY KASSLER: When the potatoes have finished boiling, return the pan to medium-high heat. Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes. SMASH ‘EM: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes. ASSEMBLE: Slice ½ the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the rinsed green leaves, the cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside. DISH IT UP: Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit! DELICIOUS DRESSING: In a separate bowl, add the mustard and mix with 10ml of a sweetener, a drizzle of oil and seasoning.

What should be prepared from my kitchen to make Pork Kassler & Smashed Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Pork Kassler & Smashed Potatoes

Name: Pork Kassler & Smashed Potatoes
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

This flavourful cut of pork is an exquisite choice to be coated in smoked paprika and glazed in a honey & mustard basting. The sweet-salty perfection sails alongside golden smashed potatoes and luscious lemon crème fraîche, and a zippy crunch of apple salad.

Pork Kassler & Smashed Potatoes

with crème fraîche, lemon & a crunchy apple salad

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Baby Potatoes
Creme Fraiche
Cucumber
Dijon Mustard
Green Leaves
Lemon
Pork Kassler Loin Steak
Smoked Paprika
Sunflower Seeds
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Pork Kassler & Smashed Potatoes

Serves 1

DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl and mix with the juice from 1 lemon wedge, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 5ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice ¼ of the apple into thin wedges and place in a bowl, setting aside the remainder for another meal. Add in the rinsed green leaves, the cucumber half-moons, and the remaining mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!

Baby Potatoes - 200g
Sunflower Seeds - 10ml
Crème Fraîche - 50ml
Lemon - 1
Dijon Mustard - 5ml
Pork Kassler Loin Steak - 180g
Smoked Paprika - 2,5ml
White Wine Vinegar - 20ml
Apple - 1
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl and mix with the juice from 2 lemon wedges, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 10ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice ½ the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the rinsed green leaves, the cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!

Baby Potatoes - 400g
Sunflower Seeds - 20g
Crème Fraîche - 100ml
Lemon - 1
Dijon Mustard - 10ml
Pork Kassler Loin Steak - 360g
Smoked Paprika - 5ml
White Wine Vinegar - 40ml
Apple - 1
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl and mix with the juice from 3 lemon wedges, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 15ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice the apple into thin wedges and place in a salad bowl. Add in the rinsed green leaves, the cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!

Baby Potatoes - 600g
Sunflower Seeds - 30g
Crème Fraîche - 150ml
Lemon - 1
Dijon Mustard - 15ml
Pork Kassler Loin Steak - 540g
Smoked Paprika - 7,5ml
White Wine Vinegar - 60ml
Apple - 1
Green Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl and mix with the juice from 4 lemon wedges, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 20ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice the apple into thin wedges and place in a salad bowl. Add in the rinsed green leaves, the cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!