eCook Meal
Crumbed Pork Neck & Butternut Mash
with a charred patty pan salad
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.
Serving guide
Choose your portion size.
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 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 pans 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 leaves and chop the reserved dill. To a salad bowl, add the leaves. Toss through the feta, patty pans, ½ the dill, 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 nuts.
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 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 pans 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 leaves and chop the reserved dill. To a salad bowl, add the leaves. Toss through the feta, patty pans, ½ the dill, 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 nuts.
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 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 pans until charred, 6-7 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 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 leaves and chop the reserved dill. To a salad bowl, add the leaves. Toss through the feta, patty pans, ½ the dill, 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 nuts.
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 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 pans until charred, 6-7 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 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 leaves and chop the reserved dill. To a salad bowl, add the leaves. Toss through the feta, patty pans, ½ the dill, 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 nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R235.37
for 4 servings · R58.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Patty Pans needs 240 gPatty Pans 350 g 350 g at R36.99 · 69% of packR25.36
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
Not in the Woolies basket — source these elsewhere:
- Seasoned Flour
- Pesto Princess Coriander & Chilli Pesto
- Pea Crumb
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Pork Neck & Butternut Mash?
The preparation time for Crumbed Pork Neck & Butternut Mash with a charred patty pan salad is between 20 and 35 minutes.
What is the total time required to make Crumbed Pork Neck & Butternut Mash with a charred patty pan salad?
The total time required to make Crumbed Pork Neck & Butternut Mash with a charred patty pan salad is between 35 and 50 minutes.
How many servings does Crumbed Pork Neck & Butternut Mash provide?
4 servings
What are the main ingredients in Crumbed Pork Neck & Butternut Mash?
Butternut Chunks, Danish-style Feta, Green Leaves, Hazelnuts, Patty Pans, Pea Crumb, Pesto Princess Coriander & Chilli Pesto, Pork Neck Steak, Seasoned Flour
What is the nutritional information of Crumbed Pork Neck & Butternut Mash?
Calories: 1236, Carbs: 50 grams, Fat: grams, Protein: 34.5 grams, Sugar: 8.1 grams, Salt: 810 grams
How do I prepare Crumbed Pork Neck & Butternut Mash?
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 nuts. SUPERB SALAD: Separate the dill from the salad leaves. Roughly shred the leaves and chop the reserved dill. To a salad bowl, add the leaves. Toss through the feta, patty pans, ½ the dill, pesto, a drizzle of olive oil and seasoning. 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. PATTY PANS & PESTO: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pans 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. HEAVENLY HAZELNUTS: Place the hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. 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.
What should be prepared from my kitchen to make Crumbed Pork Neck & Butternut Mash?
Butternut Chunks, Danish-style Feta, Green Leaves, Hazelnuts, Patty Pans, Pea Crumb, Pesto Princess Coriander & Chilli Pesto, Pork Neck Steak, Seasoned Flour
How many calories does Crumbed Pork Neck & Butternut Mash have?
1236 calories
How much fat content does Crumbed Pork Neck & Butternut Mash have?
grams