eCook Meal
Glazed Kassler & Baked Potato
with crème fraîche, fresh chives & a crunchy apple salad
This cut of pork may be high in fat, but it’s even higher in tastiness! With jacket potatoes that have buttery flesh and crispy skins, this hearty meal will go down a treat with the whole family.
Serving guide
Choose your portion size.
A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed Potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 30-35 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the Pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes.
ASSEMBLE THE SALAD
Slice a quarter of the Apple into thin wedges and place in a bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked Potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!
A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the Pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes.
ASSEMBLE THE SALAD
Slice half of the Apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked Potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!
A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the Pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes.
ASSEMBLE THE SALAD
Slice half of the Apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked Potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!
A BAKED SPUD IS A DREAMY SPUD!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
TOAST THE SEEDS & INFUSE THE CRÈME
Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the Pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes
ASSEMBLE THE SALAD
Slice the Apple into thin wedges and place in a salad bowl. Add in the shredded butter lettuce, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
DISH IT ALL UP
Plate up the buttery baked Potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R87.13
for 4 servings · R21.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Apple needs 1Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
-
Crème Fraîche needs 170 mlSour Cream 250 ml 250 ml at R36.99 · 68% of packR25.15
-
Butter Lettuce needs 80 gButter Lettuce 180 g 180 g at R29.99 · 44% of packR13.33
-
Fresh Chives needs 20 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 16% of packR3.52
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Pumpkin & Sunflower Seed Mix
- Honey-Mustard Dressing
- Cape Herb & Spice Smoked Paprika
- Pork Kassler Loin Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glazed Kassler & Baked Potato?
The preparation time for Glazed Kassler & Baked Potato with crème fraîche, fresh chives & a crunchy apple salad is between 20 and 30 minutes.
What is the total time required to make Glazed Kassler & Baked Potato with crème fraîche, fresh chives & a crunchy apple salad?
The total time required to make Glazed Kassler & Baked Potato with crème fraîche, fresh chives & a crunchy apple salad is between 40 and 55 minutes.
How many servings does Glazed Kassler & Baked Potato provide?
4 servings
What are the main ingredients in Glazed Kassler & Baked Potato?
Apple, Butter Lettuce, Cape Herb & Spice Smoked Paprika, Creme Fraiche, Cucumber, Fresh Chives, Honey-Mustard Dressing, Pork Kassler Loin Steak, Potato, Pumpkin & Sunflower Seed Mix
What is the nutritional information of Glazed Kassler & Baked Potato?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Glazed Kassler & Baked Potato?
STICKY, SMOKY KASSLER: When the potatoes have 10 minutes remaining, return the pan to a medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika to taste. When the pan is hot, cook the pork fat-side down for 3-5 minutes until the fat is rendered and golden. Then, fry the flesh for about 1 minute per side. Add in half of the honey-mustard dressing and fry for another minute per side until cooked through and sticky. Remove from the pan and allow to rest for 3-5 minutes. ASSEMBLE THE SALAD: Slice half of the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the shredded butter lettuce, the cucumber half-moons, and the remaining honey-mustard dressing. Toss to combine and set aside for serving. DISH IT ALL UP: Plate up the buttery baked potato, top with a big dollop of chive crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining chopped chives. Guten Appetit! JACKET POTATOES: Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins. A BAKED SPUD IS A DREAMY SPUD!: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy. TOAST THE SEEDS & INFUSE THE CRÈME: Place a nonstick pan over a medium heat. When hot, toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the crème fraîche in a bowl with three-quarters of the chopped chives. Mix well, season, and set aside for serving.
What should be prepared from my kitchen to make Glazed Kassler & Baked Potato?
Apple, Butter Lettuce, Cape Herb & Spice Smoked Paprika, Creme Fraiche, Cucumber, Fresh Chives, Honey-Mustard Dressing, Pork Kassler Loin Steak, Potato, Pumpkin & Sunflower Seed Mix
How many calories does Glazed Kassler & Baked Potato have?
calories
How much fat content does Glazed Kassler & Baked Potato have?
grams