Pork schnitzels with lemon and herb crust, mushroom and pepper cream sauce, Oprah potatoes, Black bean, tomato and cream cheese salad and a blood orange and lemon syrup cake


Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Ingredients
Pork schnitzels with mushroom and black pepper cream sauce
  • 8 large pork loin chops, bone removed
  • Some SASKO cake flour
  • 2 eggs beaten with a splash of water
  • 1 packet Southern Coating lemon and herb coating
  • 1 packet Southern Coating Extra Crispy
  • 2 tins Rhodes quality mushrooms in brine, drained
  • 2 onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 10 ml salt
  • 50 ml crushed black pepper
  • 1 liter cream
Oprah potatoes
  • 8 large potatoes
  • 50 ml Hinds Potato spice
  • 50 ml Hinds chip spice
  • 100 ml Willow Creek Truffle Flavoured Olive Oil
Black bean, tomato and cream cheese salad
  • 2 tins Rhodes Quality black beans, drained and rinsed
  • 4 tomatoes, sliced
  • 250 grams cream cheese
  • Some cucumber spaghetti and baby salad leaves to serve
Blood orange and lemon syrup cake
  • 1 kg SASKO scone bake mix,
  • Willow Creek blood orange flavoured olive oil
  • 1 cup sugar
  • 200 ml water
  • Zest and juice of 2 lemons
  • Some slices naartjies, lemons and limes
Instructions
Pork schnitzels with mushroom and black pepper cream sauce
  1. Dust the pork chops in some flour and then dip into the eggs.
  2. Mix the Southern Coating lemon and herb and extra crispy together and dip the pork chops in the mix.
  3. Shallow fry the pork chops until golden brown. Keep warm.
  4. Fry the mushrooms, onions and garlic until lightly browned.
  5. Add the salt, pepper and cream and cook until thickened.
  6. Serve the sauce with the pork chops.
Oprah potatoes
  1. Mix the olive oil and spices together.
  2. Slice the potatoes like a bread, but not all the way through.
  3. Brush the olive oil mix onto the potatoes and make sure the oil goes into the cavities.
  4. Roast in the oven on 180 degrees Celsius until cooked and golden brown.
Black bean, tomato and cream cheese salad
  1. Season the tomatoes and black beans to taste and layer in a salad bowl with the cream cheese.
  2. Place in the fridge until you are ready to serve your pork schnitzels and potatoes.
Blood orange and lemon syrup cake
  1. Prepared the scone mix according to the package instructions but replace the butter with the blood orange olive oil.
  2. Divide the dough into 2 and place in 2 small, prepared cake tins.
  3. Bake until golden brown on 180 degrees Celsius.
  4. Place the sugar, water, lemon zest and juice and the citrus slices in a pan and bring to a slow boil.
  5. Once it turns into a syrup, remove the citrus slices and place on a piece of baking paper to cool down.
  6. Pour the remaining syrup over the cakes after you take them out of the oven.
  7. Place the cakes on top of each other with some citrus slices in the middle and on top.