11 May 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
Posted at 07:00h
in Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Pork, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine




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
- Dust the pork chops in some flour and then dip into the eggs.
- Mix the Southern Coating lemon and herb and extra crispy together and dip the pork chops in the mix.
- Shallow fry the pork chops until golden brown. Keep warm.
- Fry the mushrooms, onions and garlic until lightly browned.
- Add the salt, pepper and cream and cook until thickened.
- Serve the sauce with the pork chops.
Oprah potatoes
- Mix the olive oil and spices together.
- Slice the potatoes like a bread, but not all the way through.
- Brush the olive oil mix onto the potatoes and make sure the oil goes into the cavities.
- Roast in the oven on 180 degrees Celsius until cooked and golden brown.
Black bean, tomato and cream cheese salad
- Season the tomatoes and black beans to taste and layer in a salad bowl with the cream cheese.
- Place in the fridge until you are ready to serve your pork schnitzels and potatoes.
Blood orange and lemon syrup cake
- Prepared the scone mix according to the package instructions but replace the butter with the blood orange olive oil.
- Divide the dough into 2 and place in 2 small, prepared cake tins.
- Bake until golden brown on 180 degrees Celsius.
- Place the sugar, water, lemon zest and juice and the citrus slices in a pan and bring to a slow boil.
- Once it turns into a syrup, remove the citrus slices and place on a piece of baking paper to cool down.
- Pour the remaining syrup over the cakes after you take them out of the oven.
- Place the cakes on top of each other with some citrus slices in the middle and on top.