Pork Kassler with Potato Croquettes, Horseradish Cream and Dehydrated Apple

Looking for a slow-cooked meal to wow your guests? Chef Daniela Gutstadt of the Culinary Table shares her Pork Kassler recipe with potato croquettes, horseradish cream and dehydrated apple with us.

Serves 10

Ingredients

  • 2kg smoked pork loin kassler
  • Sauerkraut (Try chef Daniela’s own homemade recipe)

For the croquettes:

  • 5kg mashing potatoes, peeled
  • 500g butter
  • 4 spring onions, thinly sliced
  • 4 eggs
  • 100g flour
  • pinch nutmeg
  • salt and pepper to taste
  • 2 eggs
  • 1 cup breadcrumbs

For the horseradish:

  • 1 cup freshly grated horseradish
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • 2 cups sour cream

For the dehydrated apple:

  • 2 red apples, thinly sliced
  • lemon juice

Pork Kassler recipe by Daniela Gutstadt at the Culinary Table

Method

  1. For the croquettes, boil the potatoes until completely soft, drain and then mash with the butter, season to taste and add the spring onions.
  2. Allow the mixture to cool before adding the beaten eggs and enough flour to absorb any excess moisture. Use a spatula to combine all ingredients. Leave the mixture to cool completely in the fridge, preferably overnight.
  3. Then roll into croquettes, about the size of an apricot. Once all the croquettes are rolled, proceed to bread them by dipping in flour, then beaten egg, then bread crumbs. Deep-fry the croquettes for 4 minutes at 180℃.
  4. For the horseradish cream, use a food processor or blender to grind down the fresh horseradish to a pulp, add a little water to ease the process.
  5. Season with the vinegar and salt. Once the horseradish is a fine texture, add the sour cream. Blend until combined. This horseradish cream can be stored in the fridge for 2 weeks.
  6. Slice the apples on a mandoline into 2mm slices. Brush with lemon juice. Lay out on a perforated tray and leave in a warm place overnight to dehydrate – on top of an oven or in a warming drawer.
  7. Cut the kassler into 1cm slices. Grill over charcoal until cooked. Season to taste.

Wine suggestion: Opstal Rosé BlushMeet Daniela Gutstadt from the Culinary Table

Chef Daniela Gutstadt owns and runs the Culinary Table on the outskirts of Johannesburg where she serves up a feast that’s packed with slow-cooked flavour.

Culinary Table

Lanseria Centre, R512, Johannesburg

+27 (0) 11 017 0999; [email protected]

Open Monday to Sunday for breakfast and lunch

Recipe supplied and approved by chef

Photography Francois Pistorius

Julia Lloyd

Julia Lloyd was a freelance photojournalist for Country Life before she joined the magazine as sub-editor. For Julia, photography is all about great light. Yes, sort out the composition, focus, emotion, action, you name it, but it’s superb light that will make an excellent photograph unforgettable. And if great light isn’t there for the taking (or making), then let’s have a picture that tells a story.

Send this to a friend