What are the main ingredients in Honeyed Kassler & Baked Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Butter

What is the nutritional information of Honeyed Kassler & Baked Potato?

Calories: 880, Carbs: 79 grams, Fat: grams, Protein: 41 grams, Sugar: 35 grams, Salt: 1791 grams

How do I prepare Honeyed Kassler & Baked Potato?

STICKY, SMOKY KASSLER: When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes. 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 oven until the flesh is soft and the skin is crispy, 35-40 minutes. TOAST & INFUSE: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning. ASSEMBLE: Slice half of the rinsed apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the shredded salad leaves, the cucumber half-moons, the remaining honey-mustard dressing, and set aside. DISH IT UP: Plate up the buttery baked potato, top with a big dollop of tangy 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 spring onion greens. Guten Appetit! JACKET POTATOES: Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.

What should be prepared from my kitchen to make Honeyed Kassler & Baked Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Butter

Honeyed Kassler & Baked Potato

Name: Honeyed Kassler & Baked Potato
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Butter

This flavourful cut of pork is an exquisite choice to be rubbed with smoked paprika and glazed in a honey-mustard basting. The sweet-salty perfection sails alongside a buttery jacket potato laden with luscious crème fraîche, and a zippy crunch of apple salad. Oh my!

Honeyed Kassler & Baked Potato

with crème fraîche, spring onion & a crunchy apple salad

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Creme Fraiche
Cucumber
Honey-Mustard Dressing
Pork Kassler Loin Steak
Potato
Salad Leaves
Smoked Paprika
Spring Onion
Spring Onions
Sunflower Seeds
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Butter

Serves 1

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 oven until the flesh is soft and the skin is crispy, 30-35 minutes.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potato has 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice a quarter of the rinsed apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the shredded salad leaves, the cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked potato, top with a big dollop of tangy 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 spring onion greens. Guten Appetit!

Potato - 200g
Sunflower Seeds - 10g
Crème Fraîche - 50ml
Spring Onion - 1
Pork Kassler Loin Steak - 180g
Smoked Paprika - 2.5ml
Honey-mustard Dressing - 15ml
White Wine Vinegar - 20ml
Apple - 1
Salad Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

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 oven until the flesh is soft and the skin is crispy, 35-40 minutes.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice half of the rinsed apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the shredded salad leaves, the cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked potato, top with a big dollop of tangy 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 spring onion greens. Guten Appetit!

Potato - 400g
Sunflower Seeds - 20g
Crème Fraîche - 100ml
Spring Onion - 1
Pork Kassler Loin Steak - 360g
Smoked Paprika - 5ml
Honey-mustard Dressing - 30ml
White Wine Vinegar - 40ml
Apple - 1
Salad Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

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 oven until the flesh is soft and the skin is crispy, 40-45 minutes.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice the rinsed apple into thin wedges and place in a bowl. Toss through the shredded salad leaves, the cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked potato, top with a big dollop of tangy 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 spring onion greens. Guten Appetit!

Potato - 600g
Sunflower Seeds - 30g
Crème Fraîche - 150ml
Spring Onions - 2
Pork Kassler Loin Steak - 540g
Smoked Paprika - 7.5ml
Honey-mustard Dressing - 45ml
White Wine Vinegar - 60ml
Apple - 1
Salad Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

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 oven until the flesh is soft and the skin is crispy, 40-45 minutes.
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice the rinsed apple into thin wedges and place in a bowl. Toss through the shredded salad leaves, the cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked potato, top with a big dollop of tangy 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 spring onion greens. Guten Appetit!