eCook Meal
Pork & Butternut Half-moons
with a charred corn salsa & a parsley butter
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!
Serving guide
Choose your portion size.
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 20g 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!
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!
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).
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.
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.
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!
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).
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R59.52
for 4 servings · R14.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Butternut Whole needs 1Butternut Avg 900 g R25.79 · whole pack (size can't be divided)R25.79
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
Shopping
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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, Corn, Cucumber, Lemon Juice, Parsley, 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?
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! 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. 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.
What should be prepared from my kitchen to make Pork & Butternut Half-moons?
Butternut, Corn, Cucumber, Lemon Juice, Parsley, 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