What are the main ingredients in Smoky Kassler & Pumpkin Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Milk (optional)

What is the nutritional information of Smoky Kassler & Pumpkin Mash?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Smoky Kassler & Pumpkin Mash?

DRESSED TO IMPRESS: In a bowl, combine the honey-mustard dressing with 10ml of olive oil. Toss through the halved baby tomatoes, season to taste, and set aside to marinate. POP THE SEEDS: Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. CRISPY KASSLER: Pat the pork dry with paper towel. Using a sharp knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat. When hot, sear the pork fat-side down for 3-5 minutes until crispy. (It doesn’t need oil, it will render its own fat!) Fry for 3-4 minutes per side until cooked through and glossy. During the final minute, baste with a knob of butter and the Spanish Rub to taste. Remove on completion (leaving the meat juices in the pan) and set aside to rest for 5 minutes before serving. PUMP UP THE PUMPKIN: Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the pumpkin pieces in a colander over the pot and cover with a lid. Allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. FINAL TOUCHES: When the pumpkin is cooked, drain and return to the pot. Add a knob of butter or coconut oil (optional), and mash with a fork or potato masher until smooth and combined. If too thick, loosen with a splash of milk or water. Replace the lid and set aside to keep warm until serving. Return the pan to the heat and fry the peas for 2-3 minutes until warmed through and coated. On completion, transfer to a salad bowl. Toss through the rinsed green leaves, cucumber half-moons, baby tomatoes, and honey-mustard dressing to taste. DIG IN: Plate up the smoky pork kassler and side with hearty helpings of pumpkin mash and garden salad. Garnish with the toasted pumpkin seeds and the origanum leaves. Good work, Chef!

What should be prepared from my kitchen to make Smoky Kassler & Pumpkin Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Milk (optional)

Smoky Kassler & Pumpkin Mash

Name: Smoky Kassler & Pumpkin Mash
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Paper Towel; Milk (optional)

The naturally smoky and salty flavour of pork kassler is elevated by a smoky blend of herbs and spices to make it the star of this supper show. It’s accompanied by sweet, wholesome mash, pumpkin seeds, and elegant leaves of fresh origanum.

Smoky Kassler & Pumpkin Mash

with NOMU Spanish Rub, a garden salad & honey-mustard dressing

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cucumber
Fresh Origanum
Gem Lettuce
Green Leaves
Honey-Mustard Dressing
NOMU Spanish Rub
Peas
Pork Kassler Steak
Pork Kassler Steaks
Pumpkin Chunks
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel
Milk (optional)

Serves 1

PUMP UP THE PUMPKIN
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the pumpkin pieces in a colander over the pot and cover with a lid. Allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
DRESSED TO IMPRESS
In a bowl, combine the honey-mustard dressing with 5ml of olive oil. Toss through the halved baby tomatoes, season to taste, and set aside to marinate.
POP THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISPY KASSLER
Pat the pork dry with paper towel. Using a sharp knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat. When hot, sear the pork fat-side down for 3-5 minutes until crispy. (It doesn’t need oil, it will render its own fat!) Fry for 3-4 minutes per side until cooked through and glossy. During the final minute, baste with a knob of butter and the Spanish Rub to taste. Remove on completion (leaving the meat juices in the pan) and set aside to rest for 5 minutes before serving.
FINAL TOUCHES
When the pumpkin is cooked, drain and return to the pot. Add a knob of butter or coconut oil (optional), and mash with a fork or potato masher until smooth and combined. If too thick, loosen with a splash of milk or water. Replace the lid and set aside to keep warm until serving. Return the pan to the heat and fry the peas for 2-3 minutes until warmed through and coated. On completion, transfer to a salad bowl. Toss through the rinsed green leaves, cucumber half-moons, baby tomatoes, and honey-mustard dressing to taste.
DIG IN
Plate up the smoky pork kassler and side with hearty helpings of pumpkin mash and garden salad. Garnish with the toasted pumpkin seeds and the origanum leaves. Good work, Chef!

Pumpkin Chunks - 250g
Honey-Mustard Dressing - 35ml
Baby Tomatoes - 80g
Pumpkin Seeds - 10g
Pork Kassler Steak - 1
NOMU Spanish Rub - 5ml
Peas - 50g
Green Leaves - 30g
Cucumber - 50g
Fresh Origanum - 3g

Download the Recipe

Serves 2

PUMP UP THE PUMPKIN
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the pumpkin pieces in a colander over the pot and cover with a lid. Allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
DRESSED TO IMPRESS
In a bowl, combine the honey-mustard dressing with 10ml of olive oil. Toss through the halved baby tomatoes, season to taste, and set aside to marinate.
POP THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISPY KASSLER
Pat the pork dry with paper towel. Using a sharp knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat. When hot, sear the pork fat-side down for 3-5 minutes until crispy. (It doesn’t need oil, it will render its own fat!) Fry for 3-4 minutes per side until cooked through and glossy. During the final minute, baste with a knob of butter and the Spanish Rub to taste. Remove on completion (leaving the meat juices in the pan) and set aside to rest for 5 minutes before serving.
FINAL TOUCHES
When the pumpkin is cooked, drain and return to the pot. Add a knob of butter or coconut oil (optional), and mash with a fork or potato masher until smooth and combined. If too thick, loosen with a splash of milk or water. Replace the lid and set aside to keep warm until serving. Return the pan to the heat and fry the peas for 2-3 minutes until warmed through and coated. On completion, transfer to a salad bowl. Toss through the rinsed green leaves, cucumber half-moons, baby tomatoes, and honey-mustard dressing to taste.
DIG IN
Plate up the smoky pork kassler and side with hearty helpings of pumpkin mash and garden salad. Garnish with the toasted pumpkin seeds and the origanum leaves. Good work, Chef!

Pumpkin Chunks - 500g
Honey-Mustard Dressing - 70ml
Baby Tomatoes - 160g
Pumpkin Seeds - 20g
Pork Kassler Steaks - 2
NOMU Spanish Rub - 10ml
Peas - 100g
Gem Lettuce - 1
Cucumber - 100g
Fresh Origanum - 5g

Download the Recipe

Serves 3

PUMP UP THE PUMPKIN
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the pumpkin pieces in a colander over the pot and cover with a lid. Allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
DRESSED TO IMPRESS
In a bowl, combine the honey-mustard dressing with 10ml of olive oil. Toss through the halved baby tomatoes, season to taste, and set aside to marinate.
POP THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISPY KASSLER
Pat the pork dry with paper towel. Using a sharp knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat. When hot, sear the pork fat-side down for 3-5 minutes until crispy. (It doesn’t need oil, it will render its own fat!) Fry for 3-4 minutes per side until cooked through and glossy. During the final minute, baste with a knob of butter and the Spanish Rub to taste. Remove on completion (leaving the meat juices in the pan) and set aside to rest for 5 minutes before serving.
FINAL TOUCHES
When the pumpkin is cooked, drain and return to the pot. Add a knob of butter or coconut oil (optional), and mash with a fork or potato masher until smooth and combined. If too thick, loosen with a splash of milk or water. Replace the lid and set aside to keep warm until serving. Return the pan to the heat and fry the peas for 2-3 minutes until warmed through and coated. On completion, transfer to a salad bowl. Toss through the rinsed green leaves, cucumber half-moons, baby tomatoes, and honey-mustard dressing to taste.
DIG IN
Plate up the smoky pork kassler and side with hearty helpings of pumpkin mash and garden salad. Garnish with the toasted pumpkin seeds and the origanum leaves. Good work, Chef!

Pumpkin Chunks - 500g
Honey-Mustard Dressing - 70ml
Baby Tomatoes - 160g
Pumpkin Seeds - 20g
Pork Kassler Steaks - 2
NOMU Spanish Rub - 10ml
Peas - 100g
Gem Lettuce - 1
Cucumber - 100g
Fresh Origanum - 5g

Download the Recipe

Serves 4

PUMP UP THE PUMPKIN
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the pumpkin pieces in a colander over the pot and cover with a lid. Allow to steam for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
DRESSED TO IMPRESS
In a bowl, combine the honey-mustard dressing with 20ml of olive oil. Toss through the halved baby tomatoes, season to taste, and set aside to marinate.
POP THE SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISPY KASSLER
Pat the pork dry with paper towel. Using a sharp knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat. When hot, sear the pork fat-side down for 3-5 minutes until crispy. (It doesn’t need oil, it will render its own fat!) Fry for 3-4 minutes per side until cooked through and glossy. During the final minute, baste with a knob of butter and the Spanish Rub to taste. Remove on completion (leaving the meat juices in the pan) and set aside to rest for 5 minutes before serving.
FINAL TOUCHES
When the pumpkin is cooked, drain and return to the pot. Add a knob of butter or coconut oil (optional), and mash with a fork or potato masher until smooth and combined. If too thick, loosen with a splash of milk or water. Replace the lid and set aside to keep warm until serving. Return the pan to the heat and fry the peas for 2-3 minutes until warmed through and coated. On completion, transfer to a large salad bowl. Toss through the rinsed green leaves, cucumber half-moons, baby tomatoes, and honey-mustard dressing to taste.
DIG IN
Plate up the smoky pork kassler and side with hearty helpings of pumpkin mash and garden salad. Garnish with the toasted pumpkin seeds and the origanum leaves. Good work, Chef!