Get your ingredients, put your Chef’s hat on and let’s cook some amazing food! Carrot wedges are oven roasted until golden perfection, and plated up with a crispy kassler pork chop, covered in a mouthwatering mushroom & sour cream sauce. Sided with an almond & piquanté peppers salad.
Kassler Chop & Mushroom Sauce
Kassler Chop & Mushroom Sauce
with roasted carrot wedges
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Carrot
- Garlic Clove
- Garlic Cloves
- Piquanté Peppers
- Pork Kassler Loin Steak
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped almonds, and the drained peppers.
WELL DONE!
Serve the loaded carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
Carrot - 240g
Almonds - 10g
Pork Kassler Loin Steak - 180g
Button Mushrooms - 65g
Garlic Clove - 1
Sour Cream - 40ml
Salad Leaves - 20g
Piquanté Peppers - 20g
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 100ml of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped almonds, and the drained peppers.
WELL DONE!
Serve the loaded carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
Carrot - 480g
Almonds - 20g
Pork Kassler Loin Steak - 360g
Button Mushrooms - 125g
Garlic Clove - 1
Sour Cream - 80ml
Salad Leaves - 40g
Piquanté Peppers - 40g
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 150ml of water and mix in the sour cream. Lightly simmer until thickening, 2-3 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped almonds, and the drained peppers.
WELL DONE!
Serve the loaded carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
Carrot - 720g
Almonds - 30g
Pork Kassler Loin Steak - 450g
Button Mushrooms - 190g
Garlic Cloves - 2
Sour Cream - 125ml
Salad Leaves - 60g
Piquanté Peppers - 60g
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 200ml of water and mix in the sour cream. Lightly simmer until thickening, 2-3 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the shredded leaves, ½ the chopped almonds, and the drained peppers.
WELL DONE!
Serve the loaded carrot wedges alongside the sliced pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
Carrot - 960g
Almonds - 40g
Pork Kassler Loin Steak - 720g
Button Mushrooms - 250g
Garlic Cloves - 2
Sour Cream - 160ml
Salad Leaves - 80g
Piquanté Peppers - 80g
Woolies Products in this dish
