Simple Winter Suppers with Wildjac

Pork Schnitzel with capers and Fresh Citrus Vodka butter sauce

Fresh Citrus Vodka from Wildjac
With Rose from @mumonmuddylane
Wildjac Fresh Citrus Vodka to welcome and warm guests and Plum Pudding Rum to indulge and relax at the end of the meal

Another mouth watering easiest yet simple winter supper from Rose! And I got to set fire to it!!! Woooohoooooo!!!

I love cooking and I love hosting but I struggle to cook when my friends are here as I spend far too much time chitter chattering and leave the food unattended. Many is the dinner party where I have managed the starter and main but the desert gets left out as the chatter has increased and the chef is a little less ‘capable’ than she was at the start of the evening.

This is the perfect meal for me: the schnitzels took minutes to cook, the guests oohed and ahhed at the “flame theatre” (it lasted at least three seconds) and I served up these delicious schnitzels with simple winter greens. The rum truffles were made earlier in the day and thrown into the fridge to be brought out to more oohs and aahs and served with the stickiest yummiest deepest rich Plum Pudding Rum.

Thank you Rose for this inspired by Wildjac recipe. I don’t normally drink spirits unadulterated but this Fresh Citrus Vodka served with a curl of orange zest and a tiny sprig of rosemary was the perfect way to welcome guests, it looks beautiful and I am going out on a limb (a very warm, toasty limb) and will say I think it’s the smoothest most delicious vodka I have ever tasted. I probably shouldn’t even start waxing lyrical about the Plum pudding rum as we may never get to the recipe but but my oh my, it’s the perfect digestif and went down a storm with my guests (well a very calm, warm, balmy sweetly sticky storm).

Pork Schnitzel with Wildjac Fresh Citrus Vodka and caper butter sauce

Wildjac Fresh Citrus Vodka is a splash of genius in this sauce


Plain flour

2 eggs

Panko breadcrumbs

Zest of one orange

1 lemon, juice of

50ml Wildjac fresh citrus vodka

50 grams salted butter

2 tablespoons capers with the liquid

Pork shoulder steaks 

Start by bashing the pork with a rolling pin until half a centimeter thick.

Pour the flour, eggs and breadcrumbs into 3 separate bowls.

Add some orange zest to the breadcrumbs and salt and pepper to the flour.

Dry off any excess moisture from the pork with kitchen paper then dip the steaks into the flour, then the egg then the breadcrumbs.

Heat a little olive oil in a non stick pan and fry the Schnitzels for around 3-4 minutes on either side, or until a deep golden colour.

Just before removing from the pan, add half of the butter and squeeze half the lemon juice in between the shnitzels.

Remove them once the butter has melted and set aside.

Add the rest of the butter to the pan, once melted add the capers and liquid from the caper jar.

Squeeze in the remaining lemon juice.

Add the Wildjac Fresh Citrus Vodka and either using the flame from the gas stove or a match, set light to the pan. The vodka will burn off, this can take a few minutes.

Pour your sauce over the pork schnitzels and serve with fresh steamed greens.

Fancy a tipple? Try adding 50ml of Wildjac citrus vodka, to one icecube in a martini glass, and squeeze the juice of one fresh orange over. Stir and add a sprig of rosemary. 


Moml x

I am just going to have a teeny tiny last rave about Wildjac, they are everything I love about a company. Old school English heritage – founded in 1861 they are based in the heart of the Wyre Forest above six and a half thousand acres of British oak, silver birch and Douglas fir trees, the history of the forest gave them the inspiration for Wildjac. For much of prehistory, it was a ‘wildwood’, and you will still find rowan, hazel and ash among the oaks today.

The perfect Christmas gift selection for gin lovers from Wildjac – they simply couldn’t sound or look or taste any more delicious!!! They also make a wonderful little gift as a place setting!

Their Still, named Prudence was named after a famous ‘Severn Trow’ cargo boat that sailed botanicals & spices to their local port of Bewdley in the early 19th Century. But Wildjac haven’t rested on their historical laurels (or birch branches) but have worked incredibly hard to mix their traditional distilling techniques with state of the art technology and have reduced their carbon foot print and produced truly sustainable, eco-friendly spirits.

Wildjac source the very highest quality botanicals & spices. Homegrown, locally foraged ingredients from deep in the forest is what makes them happy.

Their spirits are inspired by the flavours of the English countryside, with core ingredients both foraged and local, where possible. Their relationships with local producers is key to this sustainable supply chain which ensures quality.

All spirits are crafted within 100% post-consumer recycled glass bottles featuring recycled sugarcane labels, FSC-certified wood stoppers and biodegradable closures. They also have alternative innovative packaging, the Frugal bottles made from paper!! Yes! Actually!!!

The totally recyclable range “Frugals

I love discovering British grown companies who spend time, money and a lot of effort in looking after our planet whilst not compromising their product quality. I think Wildjac have gone further, I think their spirits taste even more delicious for all the natural botanical elements and you can taste the passion poured into these unbelievably delicious bottles.

Ok rave over, apologies, I just get very excited when I discover such a wonderful company! Thank you Wildjac!

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