There are few things more festive than cranberry sauce – so what better way to start the summer festivities than with a beautifully homemade Outcast schnitty, mustard-laced buttery sweet potato mash, and tangy cranberry sauce? Served alongside a fresh apple salad to add that extra summer punch!
Crumbed Schnitty & Sweet Potato Mash
Crumbed Schnitty & Sweet Potato Mash
with a glossy cranberry sauce & a fresh apple salad
Hands on Time: 40 - 55 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Apple
- Apples
- Cake Flour
- Cinnamon Stick
- Cinnamon Sticks
- Cornflour
- Dijon Mustard
- Dried Cranberries
- Festive Wine
- Green Leaves
- Outcast Burger Mix
- Panko Breadcrumbs
- Pine Nuts
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Paper Towel
TOASTING TIME
Boil the kettle. Place a pot over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the Sweet Potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through the mustard, a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
REHYDRATION STATION
Place the burger mix, a pinch of salt, and 50ml of boiling water in a shallow bowl. Mix until combined. Add water in 10ml increments if it’s not coming together. Set aside.
CRANBERRY CRAZY
Return the pot to a medium heat. When hot, add the cranberries, the Festive Wine, 50ml of water, and the Cinnamon Stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon stick before serving.
CRUMBED SCHNITTY
Shape the burger mixture into a 1cm thick schnitzel. In a shallow dish, whisk the Cornflour with 20ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzel in the flour first, then the cornflour, and lastly the crumb. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and crisp. Remove from the pan on completion, drain on paper towel, and season.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted Pine Nuts, the shredded Green Leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and the crumbed schnitty. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
Pine Nuts - 7,5g
Sweet Potato - 250g
Dijon Mustard - 7,5ml
Outcast Burger Mix - 55g
Dried Cranberries - 10g
Festive Wine - 70ml
Cinnamon Stick - 1
Cornflour - 7,5ml
Cake Flour - 40ml
Panko Breadcrumbs - 50ml
Apple - 1
Green Leaves - 20g
TOASTING TIME
Boil the kettle. Place a pot over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the Sweet Potato chunks an,kd bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through the mustard, a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
REHYDRATION STATION
Place the burger mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix until combined. Add water in 10ml increments if it’s not coming together. Set aside.
CRANBERRY CRAZY
Return the pot to a medium heat. When hot, add the cranberries, the Festive Wine, 100ml of water, and the Cinnamon Stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon stick before serving.
CRUMBED SCHNITTY
Shape the burger mixture into 2 1cm thick schnitzels. In a shallow dish, whisk the Cornflour with 40ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted Pine Nuts, the shredded Green Leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and the crumbed schnitty. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
Pine Nuts - 15g
Sweet Potato - 500g
Dijon Mustard - 15ml
Outcast Burger Mix - 110g
Dried Cranberries - 20g
Festive Wine - 140ml
Cinnamon Stick - 1
Cornflour - 15ml
Cake Flour - 85ml
Panko Breadcrumbs - 100ml
Apple - 1
Green Leaves - 40g
TOASTING TIME
Boil the kettle. Place a pot over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the Sweet Potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through the mustard, a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
REHYDRATION STATION
Place the burger mix, a pinch of salt, and 150ml of boiling water in a shallow bowl. Mix until combined. Add water in 10ml increments if it’s not coming together. Set aside.
CRANBERRY CRAZY
Return the pot to a medium heat. When hot, add the cranberries, the Festive Wine, 150ml of water, and the Cinnamon Sticks. Lower the heat and leave to simmer for 20-25 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon sticks before serving.
CRUMBED SCHNITTY
Shape the burger mixture into 3 1cm thick schnitzels. In a shallow dish, whisk the Cornflour with 60ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted Pine Nuts, the shredded Green Leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and the crumbed schnitty. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
Pine Nuts - 22,5g
Sweet Potato - 750g
Dijon Mustard - 22,5ml
Outcast Burger Mix - 165g
Dried Cranberries - 30g
Festive Wine - 210ml
Cinnamon Sticks - 2
Cornflour - 22,5ml
Cake Flour - 100ml
Panko Breadcrumbs - 150ml
Apples - 2
Green Leaves - 60g
TOASTING TIME
Boil the kettle. Place a pot over a medium heat. Once hot, toast the Pine Nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the Sweet Potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 30-35 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through the mustard, a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
REHYDRATION STATION
Place the burger mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix until combined. Add water in 10ml increments if it’s not coming together. Set aside.
CRANBERRY CRAZY
Return the pot to a medium heat. When hot, add the cranberries, the Festive Wine, 200ml of water, and the Cinnamon Sticks. Lower the heat and leave to simmer for 20-25 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon sticks before serving.
CRUMBED SCHNITTY
Shape the burger mixture into 4 1cm thick schnitzels. In a shallow dish, whisk the Cornflour with 80ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted Pine Nuts, the shredded Green Leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and the crumbed schnitty. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
Pine Nuts - 30g
Sweet Potato - 1kg
Dijon Mustard - 30ml
Outcast Burger Mix - 220g
Dried Cranberries - 40g
Festive Wine - 280ml
Cinnamon Sticks - 2
Cornflour - 30ml
Cake Flour - 150ml
Panko Breadcrumbs - 200ml
Apples - 2
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Crumbed Schnitty & Sweet Potato Mash?
The preparation time for Crumbed Schnitty & Sweet Potato Mash with a glossy cranberry sauce & a fresh apple salad is between 40 and 55 minutes.
What is the total time required to make Crumbed Schnitty & Sweet Potato Mash with a glossy cranberry sauce & a fresh apple salad?
The total time required to make Crumbed Schnitty & Sweet Potato Mash with a glossy cranberry sauce & a fresh apple salad is between 50 and 65 minutes.
How many servings does Crumbed Schnitty & Sweet Potato Mash provide?
4 servings
What are the main ingredients in Crumbed Schnitty & Sweet Potato Mash?
Apple, Apples, Cake Flour, Cinnamon Stick, Cinnamon Sticks, Cornflour, Dijon Mustard, Dried Cranberries, Festive Wine, Green Leaves, Outcast Burger Mix, Panko Breadcrumbs, Pine Nuts, Sweet Potato
What is the nutritional information of Crumbed Schnitty & Sweet Potato Mash?
Calories: 754, Carbs: 135 grams, Fat: grams, Protein: 19.4 grams, Sugar: 35.2 grams, Salt: 831 grams
How do I prepare Crumbed Schnitty & Sweet Potato Mash?
TOASTING TIME: Boil the kettle. Place a pot over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. MASH MAGIC: Place a pot of cold salted water over a high heat. Add the sweet potato chunks an,kd bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through the mustard, a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving. CRUMBED SCHNITTY: Shape the burger mixture into 2 1cm thick schnitzels. In a shallow dish, whisk the cornflour with 40ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season. SALAD STEP: In a salad bowl, add the apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined. FESTIVE FEASTING: Dish up a hearty plate of buttery mashed potatoes and the crumbed schnitty. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef! REHYDRATION STATION: Place the burger mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix until combined. Add water in 10ml increments if it’s not coming together. Set aside. CRANBERRY CRAZY: Return the pot to a medium heat. When hot, add the cranberries, the festive wine, 100ml of water, and the cinnamon stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon stick before serving.
What should be prepared from my kitchen to make Crumbed Schnitty & Sweet Potato Mash?
Apple, Apples, Cake Flour, Cinnamon Stick, Cinnamon Sticks, Cornflour, Dijon Mustard, Dried Cranberries, Festive Wine, Green Leaves, Outcast Burger Mix, Panko Breadcrumbs, Pine Nuts, Sweet Potato
How many calories does Crumbed Schnitty & Sweet Potato Mash have?
754 calories
How much fat content does Crumbed Schnitty & Sweet Potato Mash have?
grams
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