What are the main ingredients in Smoky Pork & Sage Butter?

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

What is the nutritional information of Smoky Pork & Sage Butter?

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

How do I prepare Smoky Pork & Sage Butter?

POP IN THE BROC: Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. BROWN YOUR SAGE BUTTER: Wipe down the pan if necessary and return it to a medium-high heat with 80g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat. SWEET, CHEESY MASH: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until smooth. Cover to keep warm and set aside for serving. WARM, INDULGENT & NOURISHING: Plate up the cheesy mash, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast! A SALAD TO PEP YOU UP: Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 20ml of olive oil. Toss to combine, season, and set aside for serving. SMOKY SCHNITZY: Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, cover to keep warm, and set aside for serving.

What should be prepared from my kitchen to make Smoky Pork & Sage Butter?

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

Smoky Pork & Sage Butter

This pork schnitzel is sizzled in a gluten-conscious coating, spiced with smoked paprika. It’s lavishly splashed with thick sage burnt butter and elevated by sides of silky sweet potato mash, roast broccoli, and a piquanté pepper salad.

Smoky Pork & Sage Butter

with sweet potato mash, hard cheese & charred broccoli

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Fresh Sage
Grated Italian-style Hard Cheese
Peas
Piquanté Peppers
Pork Schnitzel
Salad Leaves
Smoky Coating
Sweet Potato

From your kitchen:

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

Serves 1

SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 10ml of olive oil. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 40g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!

Sweet Potato - 250g
Grated Italian-style Hard Cheese - 15ml
Broccoli Florets - 200g
Peas - 50g
Salad Leaves - 20g
Piquanté Peppers - 25g
Smoky Coating - 32,5ml
Pork Schnitzel - 150g
Fresh Sage - 5g

Download the Recipe

Serves 2

SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 20ml of olive oil. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 80g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!

Sweet Potato - 500g
Grated Italian-style Hard Cheese - 30ml
Broccoli Florets - 400g
Peas - 100g
Salad Leaves - 40g
Piquanté Peppers - 50g
Smoky Coating - 65ml
Pork Schnitzel - 300g
Fresh Sage - 10g

Download the Recipe

Serves 3

SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 30ml of olive oil. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 2 eggs with 3 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 120g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!

Sweet Potato - 750g
Grated Italian-style Hard Cheese - 45ml
Broccoli Florets - 600g
Peas - 150g
Salad Leaves - 60g
Piquanté Peppers - 75g
Smoky Coating - 97,5ml
Pork Schnitzel - 450g
Fresh Sage - 15g

Download the Recipe

Serves 4

SWEET, CHEESY MASH
Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until smooth. Cover to keep warm and set aside for serving.
POP IN THE BROC
Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
A SALAD TO PEP YOU UP
Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and place in a bowl with the rinsed salad leaves, the chopped piquanté peppers, and 40ml of olive oil. Toss to combine, season, and set aside for serving.
SMOKY SCHNITZY
Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 2 eggs with 3 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan, cover to keep warm, and set aside for serving.
BROWN YOUR SAGE BUTTER
Wipe down the pan if necessary and return it to a medium-high heat with 160g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
WARM, INDULGENT & NOURISHING
Plate up the cheesy mash, golden schnitzel, and charred broccoli. Cover in drizzles of sage burnt butter and side with the perky salad. Get ready to feast!