The Perfect Pairing

Sesame pork schnitzel, miso potato salad and cabbage beet slaw, paired with an alcohol-free Everleaf Mountain & Lychee Spritz. A date-night hero created by Gemma (aka gemtakesfoodpics).

Everleaf Mountain & Lychee Spritz

Serves 2:

  • 100ml Everleaf Mountain
  • 50ml juice from canned lychees
  • Tonic water to top off drinks
  • Strawberry & lychee to garnish
  • Ice

Fill two glasses with ice, add Everleaf Mountain and lychee juice. Top with tonic, stirring gently and garnish with lychees and strawberries.

Sesame Pork Schnitzel

  • 2 pork loin steaks
  • 50g flour
  • 1 egg
  • 1 tbsp milk (optional)
  • 70g panko
  • 2 tbsp sesame seeds (black & white)
  • 4 tbsp neutral oil
  • 1 tbsp sesame oil
  • Salt & pepper
  • Lemon wedges, to serve

Bash the pork steaks until 1cm thick. Set up three bowls: flour with salt, white and black pepper, beaten egg (with milk if using), and panko mixed with black and white sesame seeds.

Coat the pork in flour, then egg, then sesame panko. 

Heat oil with a splash of sesame oil in a pan over medium-high heat.

Fry the schnitzels for 3 to 4 minutes per side until golden and crispy, then drain on kitchen paper.

Miso Mayo Potato Salad

  • 400g baby potatoes
  • 2 tbsp mayonnaise
  • 1 tsp miso paste
  • Lemon juice
  • Sesame seeds to top

Boil the potatoes until you can stick a fork in one easily. Drain.

Mix the mayo, miso and lemon juice, season with black pepper, then toss through the warm potatoes.

Cabbage & Beet Slaw

  • 150g purple cabbage, finely sliced
  • 80–100g cooked beetroot, grated or julienned
  • 1 large spring onion, sliced
  • 2 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 2 tbsp soy sauce
  • 1 lemon juice
  • 1/2 tbsp sesame oil

For the slaw, toss the cabbage, beetroot and spring onion together.

Mix the mayo, soy sauce, lemon juice, sesame oil and black pepper, toss together.