Last week I completed a ‘Customer Satisfaction Survey’ and at the end was emailed a voucher for a £30 discount on a Hello Fresh delivery box. It was a great offer so I thought I’d give it a go.
I can totally see the benefits of these boxes… delicious recipes with all the ingredients – delivered to your door. But of course, that convenience comes at a price.
Hesitant to spend a fortune on something I was unfamiliar with, I opted for the Classic Box of 3 meals for 2 people. The cost? £39. Thank goodness for that voucher.
At that price, I think it’s a great treat, but certainly not something I could continue with on their weekly subscription service. (Be sure to update your preferences so you are not auto-billed each week). The first meal I cooked was their Summertime Pork Schnitzel with Salad, New Potatoes and Capers. I’ve never had capers before. And never will again. I guess they are like olives – an acquired taste. I never got to like olives either.
What do you think? I’m really quite pleased with how the dish – and my photos! – turned out.
As with any recipe, I think we all add our own little touch to it. If you want to have a go at this recipe yourself, here is my slightly modified version. And no capers.
Slimming World fans – I’ve also added some notes below with different ways you can further switch this up if you are looking to save a few extra syns!
- 300g pork fillet
- 50g panko breadcrumbs
- 4 tbsp of sour cream
- 360g new potatoes
- 2 large handfuls rocket (arugula) leaves
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp granulated sugar
- 2 tbsp olive oil
- Salt and black pepper to season
- ½ lemon
- Bring a large pan of water to the boil and add a ¼ tsp of salt. Cut the potatoes into quarters and cook in the salted, boiling water for 10-15 minutes until tender.
- Place your hand flat on top of your pork fillet and slice in half from the side and further cut each piece in half widthways. Lay the pork slices between 2 sheets of clingfilm. Hit the pork using a rolling pin until it is 1cm thick.
- Put the breadcrumbs in a large, shallow bow and add ¼ tsp of salt and a generous amount of black pepper. Coat each fillet evenly in a tbsp of sour cream. Press each fillet into the breadcrumbs until completely coated.
- Heat 1 tbsp of oil in a large frying pan. Lay the breaded pork schnitzels in the pan and cook for 3-4 minutes each side.
- Drain your potatoes.
- In a bowl, whisk together the Dijon mustard, balsamic vinegar, 1 tbsp olive oil and sugar. Season with a little salt and pepper.
- Plate your leaves, top with scattered warm potatoes and drizzle generously with vinaigrette.
- Serve the schnitzels on the potato salad and serve with a wedge of fresh lemon.
Slimming World syns:
50g panko breadcrumbs = 9 syns, 4 tbsp sour cream = 4 syns, 2 tbsp olive oil = 12 syns. Total syns = 25 syns shared between 2 people.
This dish was really quite delicious and I’d quite happily use 12 syns for such a tasty meal. However, if you are looking to cut back on some of the syn values, here a few ways in which you can switch this recipe up. Of course, it won’t taste quite the same – but lovely nonetheless.
– Swap panko breadcrumbs for homemade wholemeal breadcrumbs – syn free when using your daily HexB allowance
– Use a beaten egg instead of sour cream to coat your pork – 0 syns
– Substitute the olive oil dressing for a store bought fat free alternative – low syns