Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Learn how to whip up your own herby pesto with ease - its nutty and fresh flavours will pair perfectly over this crumbed pork and golden, roasted potatoes.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
potato
2 clove
garlic
1
tomato
1
carrot
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
parsley
1 packet
mixed salad leaves
2 packet
Parmesan cheese
(Contains Milk;)
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
20 g
butter
drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes.
• Meanwhile, finely chop garlic. Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Crush flaked almonds and half the garlic with a pestle and mortar. • Tear in parsley and pound until combined. Add Parmesan cheese and pound until your preferred consistency. • Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), a drizzle of vinegar and season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• In a small microwave-safe bowl, microwave the butter and remaining garlic in in 10 secondbursts, until melted. • Lightly crush the semi-roasted potatoes on the tray. • Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.
• When potatoes have 5 minutes remaining, heat a large frying pan over high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a medium bowl, combine carrot, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • Divide smashed roast potatoes, pork cotolleta and salad between plates. • Spoon over homemade herby pesto. Enjoy!