A bright orange butternut mash complements pea-crumb coated pork neck steak. A burst of freshness comes in the form of a feta & greens salad, featuring an explosion of flavour from the Pesto Princess Sun-dried Tomato Pesto-coated pan-fried patty pans. Served with toasted hazelnuts.
Crumb-Coated Pork Neck & Butternut Mash
Crumb-Coated Pork Neck & Butternut Mash
with a charred patty pan salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut Chunks
- Danish-style Feta
- Green Leaves
- Hazelnuts
- Patty Pans
- Pea Crumb
- Pesto Princess Sun-dried Tomato Pesto
- Pork Neck Steak
- Seasoned Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Egg/s
- Milk (optional)
- Paper Towel
- Butter (optional)
BEGIN THE BUTTERNUT
Place the butternut chunks in a pot of salted water over a 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, cover and set aside.
HEAVENLY HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS & PESTO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
PEA-CRUMB PORK
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the seasoned flour, and one containing the pea crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chop in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
SUPERB SALAD
Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked patty pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.
PERFECT PLATE OF PORK
Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.
Butternut Chunks - 250g
Hazelnuts - 10g
Patty Pans - 60g
Pesto Princess Sun-dried Tomato Pesto - 10ml
Seasoned Flour - 20ml
Pea Crumb - 50ml
Pork Neck Steak - 160g
Green Leaves - 20g
Danish-style Feta - 30g
BEGIN THE BUTTERNUT
Place the butternut chunks in a pot of salted water over a 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, cover and set aside.
HEAVENLY HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS & PESTO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
PEA-CRUMB PORK
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the seasoned flour, and one containing the pea crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
SUPERB SALAD
Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked patty pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.
PERFECT PLATE OF PORK
Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.
Butternut Chunks - 500g
Hazelnuts - 20g
Patty Pans - 120g
Pesto Princess Sun-dried Tomato Pesto - 20ml
Seasoned Flour - 40ml
Pea Crumb - 100ml
Pork Neck Steak - 320g
Green Leaves - 40g
Danish-style Feta - 60g
BEGIN THE BUTTERNUT
Place the butternut chunks in a pot of salted water over a 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, cover and set aside.
HEAVENLY HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS & PESTO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
PEA-CRUMB PORK
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the seasoned flour, and one containing the pea crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
SUPERB SALAD
Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked patty pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.
PERFECT PLATE OF PORK
Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.
Butternut Chunks - 750g
Hazelnuts - 30g
Patty Pans - 180g
Pesto Princess Sun-dried Tomato Pesto - 30ml
Seasoned Flour - 60ml
Pea Crumb - 150ml
Pork Neck Steak - 480g
Green Leaves - 60g
Danish-style Feta - 90g
BEGIN THE BUTTERNUT
Place the butternut chunks in a pot of salted water over a 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, cover and set aside.
HEAVENLY HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS & PESTO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.
PEA-CRUMB PORK
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the seasoned flour, and one containing the pea crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
SUPERB SALAD
Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked patty pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.
PERFECT PLATE OF PORK
Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.
Butternut Chunks - 1kg
Hazelnuts - 40g
Patty Pans - 240g
Pesto Princess Sun-dried Tomato Pesto - 40ml
Seasoned Flour - 80ml
Pea Crumb - 200ml
Pork Neck Steak - 640g
Green Leaves - 80g
Danish-style Feta - 120g
Woolies Products in this dish
