This flavourful cut of pork is an exquisite choice to be coated in smoked paprika and glazed in a honey & mustard basting. The sweet-salty perfection sails alongside golden smashed potatoes and luscious lemon crème fraîche, and a zippy crunch of apple salad.
Pork Kassler & Smashed Potatoes
Pork Kassler & Smashed Potatoes
with crème fraîche, lemon & a crunchy apple salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Apple
- Baby Potatoes
- Creme Fraiche
- Cucumber
- Dijon Mustard
- Green Leaves
- Lemon
- Pork Kassler Loin Steak
- Smoked Paprika
- Sunflower Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
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 and mix with the juice from 1 Lemon wedge, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 5ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. 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 it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice ¼ of the Apple into thin wedges and place in a bowl, setting aside the remainder for another meal. Add in the rinsed green leaves, the Cucumber half-moons, and the remaining mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed Pork kassler. Sprinkle the toasted seeds over the Apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!
DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
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 and mix with the juice from 2 Lemon wedges, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 10ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. 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 it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice ½ the Apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the rinsed green leaves, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed Pork kassler. Sprinkle the toasted seeds over the Apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!
DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
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 and mix with the juice from 3 Lemon wedges, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 15ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. 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 it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice the Apple into thin wedges and place in a salad bowl. Add in the rinsed green leaves, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed Pork kassler. Sprinkle the toasted seeds over the Apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!
DREAMY SPUDS!
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
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 and mix with the juice from 4 Lemon wedges, the zest (to taste), and seasoning. Set aside.
DELICIOUS DRESSING
In a separate bowl, add the mustard and mix with 20ml of a sweetener, a drizzle of oil and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have finished boiling, return the pan to medium-high heat. 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 it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes.
SMASH ‘EM
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes.
ASSEMBLE
Slice the Apple into thin wedges and place in a salad bowl. Add in the rinsed green leaves, the Cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside.
DISH IT UP
Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed Pork kassler. Sprinkle the toasted seeds over the Apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit!
Frequently Asked Questions
What is the preparation time for Pork Kassler & Smashed Potatoes?
The preparation time for Pork Kassler & Smashed Potatoes with crème fraîche, lemon & a crunchy apple salad is between 30 and 45 minutes.
What is the total time required to make Pork Kassler & Smashed Potatoes with crème fraîche, lemon & a crunchy apple salad?
The total time required to make Pork Kassler & Smashed Potatoes with crème fraîche, lemon & a crunchy apple salad is between 45 and 60 minutes.
How many servings does Pork Kassler & Smashed Potatoes provide?
4 servings
What are the main ingredients in Pork Kassler & Smashed Potatoes?
Apple, Baby Potatoes, Creme Fraiche, Cucumber, Dijon Mustard, Green Leaves, Lemon, Pork Kassler Loin Steak, Smoked Paprika, Sunflower Seeds, White Wine Vinegar
What is the nutritional information of Pork Kassler & Smashed Potatoes?
Calories: 869, Carbs: 64 grams, Fat: grams, Protein: 40.6 grams, Sugar: 22.6 grams, Salt: 1929 grams
How do I prepare Pork Kassler & Smashed Potatoes?
DREAMY SPUDS!: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. 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 and mix with the juice from 2 lemon wedges, the zest (to taste), and seasoning. Set aside. STICKY, SMOKY KASSLER: When the potatoes have finished boiling, return the pan to medium-high heat. 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 it buckling during frying. Lightly coat the kassler in oil. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip and sear until browned, 3-4 minutes per side. Baste with the smoked paprika (to taste), 1-2 minutes. Drain the oil from the pan and add in ½ of the mustard dressing, and the vinegar and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and rest for 3-5 minutes. SMASH ‘EM: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with a little oil and season. Roast in the hot oven until crispy, 15-20 minutes. ASSEMBLE: Slice ½ the apple into thin wedges and place in a salad bowl, setting aside the remainder for another meal. Add in the rinsed green leaves, the cucumber half-moons, and the remaining honey-mustard dressing. Toss and set aside. DISH IT UP: Plate up the golden smashed potatoes, top with a big dollop of zesty crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Serve any remaining lemon wedges on the side. Guten Appetit! DELICIOUS DRESSING: In a separate bowl, add the mustard and mix with 10ml of a sweetener, a drizzle of oil and seasoning.
What should be prepared from my kitchen to make Pork Kassler & Smashed Potatoes?
Apple, Baby Potatoes, Creme Fraiche, Cucumber, Dijon Mustard, Green Leaves, Lemon, Pork Kassler Loin Steak, Smoked Paprika, Sunflower Seeds, White Wine Vinegar
How many calories does Pork Kassler & Smashed Potatoes have?
869 calories
How much fat content does Pork Kassler & Smashed Potatoes have?
grams
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