Pork & Butternut Half-moons

Juicy pork schnitzel is fried until golden and doused in a parsley-butter basting. Sided with roasted butternut half-moons and a lemony charred corn & cucumber salsa. Simply delicious!

Pork & Butternut Half-moons

with a charred corn salsa & a parsley butter

4.8

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Pork & Butternut Half-moons
  1. ROASTED BUTTERNUT

    Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

  2. CHARRED Corn

    Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GOLDEN Pork

    When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 20g of butter and the chopped parsley.

  4. QUICK SALSA

    In a bowl, combine the charred Corn, the diced Cucumber, the Lemon Juice (to taste), seasoning, and a drizzle of olive oil.

  5. DINNER = SERVED

    Plate up the butternut half-moons. Side with the Corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!

  1. ROASTED BUTTERNUT

    Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

  2. CHARRED Corn

    Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GOLDEN Pork

    When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 40g of butter and the chopped parsley.

  4. QUICK SALSA

    In a bowl, combine the charred Corn, the diced Cucumber, the Lemon Juice (to taste), seasoning, and a drizzle of olive oil.

  5. DINNER = SERVED

    Plate up the butternut half-moons. Side with the Corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!

  1. ROASTED BUTTERNUT

    Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. CHARRED Corn

    Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GOLDEN Pork

    When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. In the final minute, baste with 60g of butter and the chopped parsley.

  4. QUICK SALSA

    In a bowl, combine the charred Corn, the diced Cucumber, the Lemon Juice (to taste), seasoning, and a drizzle of olive oil.

  5. DINNER = SERVED

    Plate up the butternut half-moons. Side with the Corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!

  1. ROASTED BUTTERNUT

    Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. CHARRED Corn

    Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GOLDEN Pork

    When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. In the final minute, baste with 80g of butter and the chopped parsley.

  4. QUICK SALSA

    In a bowl, combine the charred Corn, the diced Cucumber, the Lemon Juice (to taste), seasoning, and a drizzle of olive oil.

  5. DINNER = SERVED

    Plate up the butternut half-moons. Side with the Corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!

Frequently Asked Questions

What is the preparation time for Pork & Butternut Half-moons?

The preparation time for Pork & Butternut Half-moons with a charred corn salsa & a parsley butter is between 30 and 45 minutes.

What is the total time required to make Pork & Butternut Half-moons with a charred corn salsa & a parsley butter?

The total time required to make Pork & Butternut Half-moons with a charred corn salsa & a parsley butter is between 45 and 60 minutes.

How many servings does Pork & Butternut Half-moons provide?

4 servings

What are the main ingredients in Pork & Butternut Half-moons?

Butternut Whole, Corn, Cucumber, Fresh Parsley, Lemon Juice, Pork Schnitzel (without crumb)

What is the nutritional information of Pork & Butternut Half-moons?

Calories: 394, Carbs: 38 grams, Fat: grams, Protein: 39.4 grams, Sugar: 7.9 grams, Salt: 505 grams

How do I prepare Pork & Butternut Half-moons?

ROASTED BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHARRED CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN PORK: When the butternut has 5-7 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 40g of butter and the chopped parsley. QUICK SALSA: In a bowl, combine the charred corn, the diced cucumber, the lemon juice (to taste), seasoning, and a drizzle of olive oil. DINNER = SERVED: Plate up the butternut half-moons. Side with the corn salsa and the schnitzel doused in the parsley butter. Time to dine, Chef!

What should be prepared from my kitchen to make Pork & Butternut Half-moons?

Butternut Whole, Corn, Cucumber, Fresh Parsley, Lemon Juice, Pork Schnitzel (without crumb)

How many calories does Pork & Butternut Half-moons have?

394 calories

How much fat content does Pork & Butternut Half-moons have?

grams

Woolies Products in this dish

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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