breadcrumbs Archives

Cheese recipes

Extra cheesy mac n cheese

45 minutes

Cheese recipes

Baked conchiglie stuffed with spinach and ricotta

30 minutes

Citrus recipes

Lemon queen of puddings

30 minutes

Cheese recipes

Half-moons with chicken and cheese filling

Chicken breast

Stuffed crumbed chicken breasts

30 minutes

Breakfast recipes

Stuffed mushrooms

20 minutes

Beef recipes

Stuffed rib-eye

hour

Anchovy recipes

Parmesan-and-anchovy meatballs

35 minutes

Lamb recipes

Herb-crusted lamb rack

30 minutes

Peanut-crusted pork fillet

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ chilling time

Cooking Time 20 minutes

Ingredients

4 T flour
sea salt, to taste
freshly ground black pepper, to taste
1 pork fillet, roughly sliced
2 free-range eggs, beaten
200 g peanuts, finely crushed
70 g breadcrumbs, toasted
canola oil, for deep frying
spring greens such as fennel, dill, green beans, mange tout, baby spinach, blanched
2 T olive oil
2 T lemon juice

For the hot mustard mayonnaise:

1 free-range egg yolk
2 T white wine vinegar
3 T hot mustard (add more if you like it hotter)
3/4 cup canola oil
salt, to taste
white pepper, to taste

Method

1. Season the flour with salt and pepper. Toss the pork in the seasoned flour, then in the beaten egg.

2. Mix the peanuts and breadcrumbs and coat each piece of pork once. Chill for 30 minutes.

3. Heat the oil in a saucepan and deep-fry the pork until golden brown.

4. To make the mayonnaise, whisk together the egg yolk, vinegar and mustard until foamy. Gradually add the oil until the mayonnaise is completely emulsified. Season and chill until ready to serve.

5. Dress the greens with the olive oil and lemon juice and season to taste. Serve with the pork and mayonnaise.

Find more pork recipes here.

Photographs: Jan Ras
Food assistant: Marcelle De Wet

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Cauliflower-and-chorizo baked pasta

Extra cheesy mac n cheese

Baked conchiglie stuffed with spinach and ricotta

Lemon queen of puddings

Half-moons with chicken and cheese filling

Stuffed crumbed chicken breasts

Stuffed mushrooms

Stuffed rib-eye

Parmesan-and-anchovy meatballs

Herb-crusted lamb rack

Herb-crusted spatchcock chicken

Peanut-crusted pork fillet

Peanut-crusted pork fillet

Ingredients

Method