Servings Prep Time
6-8people 30minutes
Cook Time
1hour
Servings Prep Time
6-8people 30minutes
Cook Time
1hour
Ingredients
Pork schnitzels with mushroom and black pepper cream sauce
  • 8large pork loin chops, bone removed
  • Some SASKO cake flour
  • 2eggs beaten with a splash of water
  • 1packet Southern Coating lemon and herb coating
  • 1packet Southern Coating Extra Crispy
  • 2tins Rhodes quality mushrooms in brine,drained
  • 2onions, peeled and chopped
  • 2garlic cloves, peeled and chopped
  • 10ml salt
  • 50ml crushed black pepper
  • 1liter cream
Oprah potatoes
  • 8large potatoes
  • 50ml Hinds Potato spice
  • 50ml Hinds chip spice
  • 100ml Willow Creek Truffle Flavoured Olive Oil
Black bean, tomato and cream cheese salad
  • 2tins Rhodes Quality black beans,drained and rinsed
  • 4 tomatoes, sliced
  • 250grams cream cheese
  • Some cucumber spaghetti and baby salad leaves to serve
Blood orange and lemon syrup cake
  • 1kg SASKO scone bake mix,
  • Willow Creek blood orange flavoured olive oil
  • 1cup sugar
  • 200ml 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.