A serving of smooth butternut mash, sided with zesty, garlicky pan-fried cabbage. The main feature of delicious pork kassler steak is drizzled with a caramelised onion, mustard & apricot jam sauce.
Apricot & Mustard Kassler
Apricot & Mustard Kassler
with butternut mash, sautéed cabbage & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Apricot Jam
- Butternut Chunks
- Cabbage
- Dijon Mustard
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Onion
- Onions
- Pork Kassler Loin Steak
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey (optional)
BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft and caramelised, 7-9 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a splash of water.
CRACK ON WITH THE CABBAGE
While the onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly softened, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional), and season. Remove from the pan and cover.
CRISPY KASSLER
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 the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut Chunks - 250g
Pumpkin Seeds - 10g
Onion - 1
Dijon Mustard - 10ml
Apricot Jam - 30ml
Cabbage - 100g
Garlic Clove - 1
Lemon Juice - 10ml
Pork Kassler Loin Steak - 180g
Fresh Parsley - 4g
BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft and caramelised, 9-12 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a splash of water.
CRACK ON WITH THE CABBAGE
While the onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly softened, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover.
CRISPY KASSLER
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 the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut Chunks - 500g
Pumpkin Seeds - 20g
Onion - 1
Dijon Mustard - 20ml
Apricot Jam - 60ml
Cabbage - 200g
Garlic Cloves - 2
Lemon Juice - 20ml
Pork Kassler Loin Steak - 360g
Fresh Parsley - 8g
BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft and caramelised, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a large splash of water.
CRACK ON WITH THE CABBAGE
While the onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly softened, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover.
CRISPY KASSLER
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 the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut Chunks - 750g
Pumpkin Seeds - 30g
Onions - 2
Dijon Mustard - 30ml
Apricot Jam - 90ml
Cabbage - 300g
Garlic Cloves - 3
Lemon Juice - 30ml
Pork Kassler Loin Steak - 540g
Fresh Parsley - 12g
BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft and caramelised, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a large splash of water.
CRACK ON WITH THE CABBAGE
While the onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly softened, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover.
CRISPY KASSLER
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 the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut Chunks - 1kg
Pumpkin Seeds - 40g
Onions - 2
Dijon Mustard - 40ml
Apricot Jam - 125ml
Cabbage - 400g
Garlic Cloves - 4
Lemon Juice - 40ml
Pork Kassler Loin Steak - 720g
Fresh Parsley - 15g
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