Kasselerbraten with potato salad

Name: Kasselerbraten with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 kg detached pork chop; 2 TABLESPOONS Apricot Jam; 1 kg waxy potatoes; 1/2 bunch flat leaf parsley; 4 Tomatoes; 1 Onion; 4 Gherkins; 100 g mayonnaise; 150 g Skimmed milk yoghurt; 2 TABLESPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 kg detached pork chop
2 TABLESPOONS Apricot Jam
1 kg waxy potatoes
1/2 bunch flat leaf parsley
4 Tomatoes
1 Onion
4 Gherkins
100 g mayonnaise
150 g Skimmed milk yoghurt
2 TABLESPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice

Directions

1
Wash the meat, dab dry, place on the fat pan of the oven and pour on 1/2 litre of water. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Spread with jam approx. 5 minutes before the end of the cooking time
2
In the meantime, wash the potatoes and cook them in boiling water for about 20 minutes. Wash parsley, shake dry and chop finely, except for a stem for garnishing. Wash and quarter the tomatoes, remove the core and roughly dice the flesh. Peel and halve the onion and cut into strips. Halve the gherkins lengthwise and cut into slices. Mix mayonnaise, yoghurt and mustard. Stir in 3/4 of the chopped parsley, tomatoes, onion and gherkins. Season to taste with salt, pepper and lemon juice
3
Drain the potatoes, rinse and peel them. Let the potatoes cool down, cut them into slices and stir them carefully into the sauce. Cut the roast into slices and serve on a plate. Sprinkle potatoes and roast with the remaining parsley. Garnish roast with tomatoes and parsley. Add potato salad
4
Waiting time approx. 30 minutes