What are the main ingredients in GOURMET CAPER-GARLIC PORK?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of GOURMET CAPER-GARLIC PORK?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare GOURMET CAPER-GARLIC PORK?

PORK FEAST: Scoop up a generous portion of roast butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm! ROAST THE BUTTERNUT: Preheat the oven to 200°C. Boil the kettle. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a large roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes. PORK PREP: Dilute the stock with 150ml of boiling water and set aside. Pat the pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion. FRESHNESS: Just before serving, cut the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick rosemary stalks from the roasting tray and discard. TOASTY CHICKPEAS: Place the drained chickpeas in a bowl, coat in oil, and season. When the butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised. SIMMERING SAUCE: When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and chopped capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.

What should be prepared from my kitchen to make GOURMET CAPER-GARLIC PORK?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

GOURMET CAPER-GARLIC PORK

The saltiness of pork and the light, natural sweetness of apple and caramelised butternut make a truly satisfying marriage. Magnified by crispy roast chickpeas and a sophisticated caper, onion, and garlic sauce.

GOURMET CAPER-GARLIC PORK

with roast butternut & a pink lady apple salad

Hands on Time: 25 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut
Cabernet Sauvignon Vinegar
Capers
Chicken
Chicken Stock
Chickpeas
Corn Flour
Fresh Rosemary
Garlic Clove
Green Leaves
Onion
Pink Lady Apple
Pink Lady Apples
Pork Schnitzel

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes.
TOASTY CHICKPEAS
Place the drained chickpeas in a bowl, coat in oil, and season. When the butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
PORK PREP
Dilute the stock with 75ml of boiling water and set aside. Pat the pork schnitzel dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzel and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and chopped capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut one half of the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick rosemary stalks from the roasting tray and discard.
PORK FEAST
Scoop up a generous portion of roast butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!

Butternut - 250g
Fresh Rosemary - 2g
Chickpeas - 60g
Chicken Stock - 5ml
Pork Schnitzel - 150g
Corn Flour - 20ml
Onion - 1
Garlic Clove - 1
Capers - 10g
Pink Lady Apple - 1
Green Leaves - 20g
Cabernet Sauvignon Vinegar - 10ml

Download the Recipe

Serves 2

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a large roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes.
TOASTY CHICKPEAS
Place the drained chickpeas in a bowl, coat in oil, and season. When the butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
PORK PREP
Dilute the stock with 150ml of boiling water and set aside. Pat the pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and chopped capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick rosemary stalks from the roasting tray and discard.
PORK FEAST
Scoop up a generous portion of roast butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!

Butternut - 500g
Fresh Rosemary - 4g
Chickpeas - 120g
Chicken Stock - 10ml
Pork Schnitzel - 300g
Corn Flour - 40ml
Onion - 1
Garlic Clove - 2
Capers - 20g
Pink Lady Apple - 1
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml

Download the Recipe

Serves 3

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a large roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes.
TOASTY CHICKPEAS
Place the drained chickpeas in a bowl, coat in oil, and season. When the butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
PORK PREP
Dilute the stock with 150ml of boiling water and set aside. Pat the pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and chopped capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick rosemary stalks from the roasting tray and discard.
PORK FEAST
Scoop up a generous portion of roast butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!

Butternut - 500g
Fresh Rosemary - 4g
Chickpeas - 120g
Chicken Stock - 10ml
Pork Schnitzel - 300g
Corn Flour - 40ml
Onion - 1
Garlic Clove - 2
Capers - 20g
Pink Lady Apple - 1
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml

Download the Recipe

Serves 4

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 35-40 minutes.
TOASTY CHICKPEAS
Place the drained chickpeas in a bowl, coat in oil, and season. When the butternut reaches the halfway mark, remove the tray from the oven and flip them over. Pop the chickpeas on a separate roasting tray and spread out in a single layer. Return both trays to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
PORK PREP
Dilute the stock with 300ml of boiling water and set aside. Pat the pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. You may need to do this step in batches. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced onion for 5-6 minutes until soft and translucent. Add the grated garlic and chopped capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 5-6 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut the apples into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick rosemary stalks from the tray of butternut and discard.
PORK FEAST
Scoop up a generous portion of roast butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!