What are the main ingredients in Glossy Pork & Vibrant Veg?

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

What is the nutritional information of Glossy Pork & Vibrant Veg?

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

How do I prepare Glossy Pork & Vibrant Veg?

GET IT ALL GOING: Preheat the oven to 200°C. Spread out the butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice the rinsed apple into thin wedges and place in a bowl. Pour in the pickling liquid and 15ml of water. Toss to coat and set aside to pickle. SILKY ONION: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving. THE REST OF THE ROAST: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy. SIZZLING PORK: When the butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving. DRESS IT UP: For the dressing, combine the flesh of the roast garlic, the Dijon mustard, and 10ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning. TIME FOR SUPPER: Plate up the golden pork and cover in caramelised onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!

What should be prepared from my kitchen to make Glossy Pork & Vibrant Veg?

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

Glossy Pork & Vibrant Veg

Succulent fried pork is nothing less than sublime when coupled with the saltiness of crispy capers, the fragrance of rosemary-roasted butternut, and the sweetness of caramelised onion – not to mention that zingy apple salad on the side!

Glossy Pork & Vibrant Veg

with caramelised onion, capers & a pickled apple salad

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 50 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Butternut Chunks
Capers
Chicken
Chicken Stock
Dijon Mustard
Fresh Rosemary
Garlic Clove
Garlic Cloves
Lentils
Onion
Onions
Pickling Liquid
Pork Schnitzel (without crumb)
Pork Schnitzels (without crumb)
Salad Leaves

From your kitchen:

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

Serves 1

GET IT ALL GOING
Preheat the oven to 200°C. Spread out the butternut pieces, the unpeeled garlic clove, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice ½ of the rinsed apple into thin wedges and place in a bowl, setting the rest aside for another meal. Pour in the pickling liquid and 10ml of water. Toss to coat and set aside to pickle.
SILKY ONION
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING PORK
When the butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast garlic, the Dijon mustard, and 5ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden pork and cover in caramelised onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!

Butternut Chunks - 250g
Garlic Clove - 1
Fresh Rosemary - 2g
Lentils - 60g
Chicken Stock - 5ml
Apple - 1
Pickling Liquid - 50ml
Onion - 1
Capers - 10g
Pork Schnitzel (without crumb) - 150g
Dijon Mustard - 5ml
Salad Leaves - 20g

Download the Recipe

Serves 2

GET IT ALL GOING
Preheat the oven to 200°C. Spread out the butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice the rinsed apple into thin wedges and place in a bowl. Pour in the pickling liquid and 15ml of water. Toss to coat and set aside to pickle.
SILKY ONION
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING PORK
When the butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast garlic, the Dijon mustard, and 10ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden pork and cover in caramelised onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!

Butternut Chunks - 500g
Garlic Cloves - 2
Fresh Rosemary - 4g
Lentils - 120g
Chicken Stock - 10ml
Apple - 1
Pickling Liquid - 100ml
Onions - 2
Capers - 20g
Pork Schnitzels (without crumb) - 300g
Dijon Mustard - 10ml
Salad Leaves - 40g

Download the Recipe

Serves 3

GET IT ALL GOING
Preheat the oven to 200°C. Spread out the butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice the rinsed apple into thin wedges and place in a bowl. Pour in the pickling liquid and 15ml of water. Toss to coat and set aside to pickle.
SILKY ONION
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING PORK
When the butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast garlic, the Dijon mustard, and 10ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden pork and cover in caramelised onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!

Butternut Chunks - 500g
Garlic Cloves - 2
Fresh Rosemary - 4g
Lentils - 120g
Chicken Stock - 10ml
Apple - 1
Pickling Liquid - 100ml
Onions - 2
Capers - 20g
Pork Schnitzels (without crumb) - 300g
Dijon Mustard - 10ml
Salad Leaves - 40g

Download the Recipe

Serves 4

GET IT ALL GOING
Preheat the oven to 200°C. Spread out the butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 35-40 minutes. Place the drained lentils on a separate roasting tray and sprinkle over the stock. Toss through some oil until coated, scatter over the drained capers, and set aside. Slice the rinsed apples into thin wedges and place in a bowl. Pour in the pickling liquid and 20ml of water. Toss to coat and set aside to pickle.
SILKY ONION
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of lentils and capers and cook for the remaining roasting time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING PORK
When the butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast garlic, the Dijon mustard, and 20ml of olive oil in a large salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden pork and cover in caramelised onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!