You’ve probably made garlic bread in the oven or on the braai, but never at this level, Chef! A baguette is filled with a homemade cheese, garlic & chive sauce, then baked until perfectly crispy (we also teach you a baking trick for bread as a bonus!). Served with butter-basted, pan-seared pork rump fillet, spiced with NOMU BBQ Rub, and an almond, sun-dried tomato & Italian-style cheese side salad for freshness and colour.
Pork Rump & Cheesy Garlic Bread
Pork Rump & Cheesy Garlic Bread
with a sun-dried tomato & Italian-style cheese salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Cake Flour
- Cheddar Cheese
- Fresh Chives
- Garlic Clove/s
- Garlic Cloves
- Italian-style Hard Cheese
- Low Fat UHT Milk
- NOMU BBQ Rub
- Pork Rump
- Salad Leaves
- Sourdough Baguette/s
- Sourdough Baguettes
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Milk (optional)
- Paper Towel
- Butter
THE CRUNCH FACTOR
Preheat the oven to 200°C. Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHEESY-CHIVE BECHAMEL
Return the pot to medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese, garlic (to taste), ½ the chives and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
BEAUTIFUL BAGUETTE
Cut 4-5 incisions along the top of the baguette/s - don’t cut all the way through! Fill each incision with ½ the cheesy garlic mixture. Place the baguette/s on a roasting tray and into the oven. Place an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Top up with the remaining cheese sauce (to taste) before serving.
CHEESE & TOMATO SALAD
In a salad bowl, combine the green leaves with the sun-dried tomatoes, cheese, nuts, a drizzle of olive oil and seasoning. Toss and set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FIVE STARS, CHEF!
Plate up the cheesy garlic bread and serve the pork slices and dressed salad alongside.
Almonds - 10g
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Cheddar Cheese - 40g
Garlic Clove/s - 1
Fresh Chives - 3g
Sourdough Baguette/s - 1
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Italian-style Hard Cheese - 30g
Pork Rump - 150g
NOMU BBQ Rub - 5ml
THE CRUNCH FACTOR
Preheat the oven to 200°C. Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHEESY-CHIVE BECHAMEL
Return the pot to medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese, garlic (to taste), ½ the chives and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
BEAUTIFUL BAGUETTE
Cut 4-5 incisions along the top of the baguette/s - don’t cut all the way through! Fill each incision with ½ the cheesy garlic mixture. Place the baguette/s on a roasting tray and into the oven. Place an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Top up with the remaining cheese sauce (to taste) before serving.
CHEESE & TOMATO SALAD
In a salad bowl, combine the green leaves with the sun-dried tomatoes, cheese, nuts, a drizzle of olive oil and seasoning. Toss and set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FIVE STARS, CHEF!
Plate up the cheesy garlic bread and serve the pork slices and dressed salad alongside.
Almonds - 20g
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Cheddar Cheese - 80g
Garlic Clove/s - 2
Fresh Chives - 5g
Sourdough Baguette/s - 2
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Italian-style Hard Cheese - 60g
Pork Rump - 300g
NOMU BBQ Rub - 10ml
THE CRUNCH FACTOR
Preheat the oven to 200°C. Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHEESY-CHIVE BECHAMEL
Return the pot to medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese, garlic (to taste), ½ the chives and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
BEAUTIFUL BAGUETTE
Cut 4-5 incisions along the top of the baguettes - don’t cut all the way through! Fill each incision with ½ the cheesy garlic mixture. Place the baguettes on a roasting tray and into the oven. Place an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Top up with the remaining cheese sauce (to taste) before serving.
CHEESE & TOMATO SALAD
In a salad bowl, combine the green leaves with the sun-dried tomatoes, cheese, nuts, a drizzle of olive oil and seasoning. Toss and set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FIVE STARS, CHEF!
Plate up the cheesy garlic bread and serve the pork slices and dressed salad alongside.
Almonds - 30g
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Cheddar Cheese - 120g
Garlic Cloves - 3
Fresh Chives - 8g
Sourdough Baguettes - 3
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Italian-style Hard Cheese - 90g
Pork Rump - 450g
NOMU BBQ Rub - 15ml
THE CRUNCH FACTOR
Preheat the oven to 200°C. Place the Almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHEESY-CHIVE BECHAMEL
Return the pot to medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese, garlic (to taste), ½ the chives and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
BEAUTIFUL BAGUETTE
Cut 4-5 incisions along the top of the baguettes - don’t cut all the way through! Fill each incision with ½ the cheesy garlic mixture. Place the baguettes on a roasting tray and into the oven. Place an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Top up with the remaining cheese sauce (to taste) before serving.
CHEESE & TOMATO SALAD
In a salad bowl, combine the green leaves with the sun-dried tomatoes, cheese, nuts, a drizzle of olive oil and seasoning. Toss and set aside.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
FIVE STARS, CHEF!
Plate up the cheesy garlic bread and serve the pork slices and dressed salad alongside.
Almonds - 40g
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Cheddar Cheese - 160g
Garlic Cloves - 4
Fresh Chives - 10g
Sourdough Baguettes - 4
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Italian-style Hard Cheese - 120g
Pork Rump - 600g
NOMU BBQ Rub - 20ml
Frequently Asked Questions
What is the preparation time for Pork Rump & Cheesy Garlic Bread?
The preparation time for Pork Rump & Cheesy Garlic Bread with a sun-dried tomato & Italian-style cheese salad is between 20 and 35 minutes.
What is the total time required to make Pork Rump & Cheesy Garlic Bread with a sun-dried tomato & Italian-style cheese salad?
The total time required to make Pork Rump & Cheesy Garlic Bread with a sun-dried tomato & Italian-style cheese salad is between 35 and 50 minutes.
How many servings does Pork Rump & Cheesy Garlic Bread provide?
4 servings
What are the main ingredients in Pork Rump & Cheesy Garlic Bread?
Almonds, Cake Flour, Cheddar Cheese, Fresh Chives, Garlic Clove/s, Garlic Cloves, Italian-style Hard Cheese, Low Fat UHT Milk, NOMU BBQ Rub, Pork Rump, Salad Leaves, Sourdough Baguette/s, Sourdough Baguettes, Sun-Dried Tomatoes
What is the nutritional information of Pork Rump & Cheesy Garlic Bread?
Calories: 1012, Carbs: 94.5 grams, Fat: grams, Protein: 74.9 grams, Sugar: 18.6 grams, Salt: 1633.8 grams
How do I prepare Pork Rump & Cheesy Garlic Bread?
CHEESE & TOMATO SALAD: In a salad bowl, combine the green leaves with the sun-dried tomatoes, cheese, nuts, a drizzle of olive oil and seasoning. Toss and set aside. CHEESY-CHIVE BECHAMEL: Return the pot to medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese, garlic (to taste), ½ the chives and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. FIVE STARS, CHEF!: Plate up the cheesy garlic bread and serve the pork slices and dressed salad alongside. PERFECT PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. THE CRUNCH FACTOR: Preheat the oven to 200°C. Place the almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. BEAUTIFUL BAGUETTE: Cut 4-5 incisions along the top of the baguette/s - don’t cut all the way through! Fill each incision with ½ the cheesy garlic mixture. Place the baguette/s on a roasting tray and into the oven. Place an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Top up with the remaining cheese sauce (to taste) before serving.
What should be prepared from my kitchen to make Pork Rump & Cheesy Garlic Bread?
Almonds, Cake Flour, Cheddar Cheese, Fresh Chives, Garlic Clove/s, Garlic Cloves, Italian-style Hard Cheese, Low Fat UHT Milk, NOMU BBQ Rub, Pork Rump, Salad Leaves, Sourdough Baguette/s, Sourdough Baguettes, Sun-Dried Tomatoes
How many calories does Pork Rump & Cheesy Garlic Bread have?
1012 calories
How much fat content does Pork Rump & Cheesy Garlic Bread have?
grams
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