Succulent pork kassler steak is basted in NOMU Provençal rub and served with a tangy Dijon mustard dressing. It is sided by smooth butternut mash and a crunchy sunflower seed salad. Each element is delicious on its own, but phenomenal together!
Pork Kassler & Mustard Dressing
Pork Kassler & Mustard Dressing
with butternut mash & a sunflower seed salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Butternut
- Cucumber
- Dijon Mustard
- Green Leaves
- Lemon Juice
- NOMU Provençal Rub
- Pork Kassler Loin Steak
- Sunflower Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
YOU BUTTERNUT POUT!
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the pork kassler dolloped with the remaining mustard. Side with the butternut mash and the sunflower seed salad. Well done, Chef!
Butternut - 250g
Pork Kassler Loin Steak - 180g
NOMU Provençal Rub - 7,5ml
Dijon Mustard - 15ml
White Wine Vinegar - 10ml
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 50g
Sunflower Seeds - 10g
YOU BUTTERNUT POUT!
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the pork kassler dolloped with the remaining mustard. Side with the butternut mash and the sunflower seed salad. Well done, Chef!
Butternut - 500g
Pork Kassler Loin Steak - 360g
NOMU Provençal Rub - 15ml
Dijon Mustard - 30ml
White Wine Vinegar - 20ml
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 100g
Sunflower Seeds - 20g
YOU BUTTERNUT POUT!
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the pork kassler dolloped with the remaining mustard. Side with the butternut mash and the sunflower seed salad. Well done, Chef!
Butternut - 750g
Pork Kassler Loin Steak - 540g
NOMU Provençal Rub - 22,5ml
Dijon Mustard - 45ml
White Wine Vinegar - 30ml
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 150g
Sunflower Seeds - 30g
YOU BUTTERNUT POUT!
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 35-40 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the pork kassler dolloped with the remaining mustard. Side with the butternut mash and the sunflower seed salad. Well done, Chef!
Butternut - 1kg
Pork Kassler Loin Steak - 720g
NOMU Provençal Rub - 30ml
Dijon Mustard - 60ml
White Wine Vinegar - 40ml
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Sunflower Seeds - 40g
Woolies Products in this dish
