Page 6 - Bayswater Gardens Newsletter Winter 2018
P. 6
6 BAYSWATER NEWS, WINTER 2018
What’s Cooking
Braised Pork with What’s
Thyme and Prunes Cooking
with Ashley, Group Executive Chef
The kitchens in all our residences are Ingredients: 3. Add half the chopped Thyme
expanding rapidly, especially with the and mix thoroughly
growth we have seen at Bayswater 1 x kg pork neck or shoulder, cut
Gardens and Bella Vista Gardens. I into large chunks 4. Place in an oven @160 ° and
am very proud of the teams' efforts at 2 x brown onions, peeled & bake for 30 minutes
all our residences. Their commitment sliced
to delivering fantastic fresh food and 1/2 x large leek, washed & sliced 5. Heat a large pot and add the
service to our residents and families is finely sunflower oil
inspiring. 1 x celery stick, cut into small 6. Add the onions, celery and
dice leeks, cook until soft and slightly
Thyme is a perennial herb, which is 1 x tbpsn garlic puree
easy to grow and is a must for any golden
herb garden. It is my favourite herb, 1 x large bunch Thyme, finely 7. Add the garlic, star anise,
especially in winter. Thyme is good for chopped remaining Thyme and mixed
marinating meat, plus adding flavour 1/2 x cup sweet white sherry or spice
to casseroles and braises. Thyme is white wine
best cooked; as heat releases its oils 1 x litre Golden Gravy 8. Add the sherry or wine, and
that bring out its unique flavour and 1 x 420g tin of pitted prunes reduce by half
aroma. At Lansdowne Gardens we 1 x tspn mixed spice
serve this special dish, which is best 1 x star anise 9. Add the pork to the pot with
served with mashed or steamed 2 x tbspn sunflower oil all its juices, pour over the gravy
potatoes and steamed green beans & bring to the boil
and spinach.
Method: 10. Add tin of prunes (all syrup)
Enjoy! and return to simmer
1. In a greased baking tray, with
baking paper, add the pork 11. Pour into braising pan
2. Add salt in a large pot 12. Cover with foil and bake for
170 ° for 1 hour & remove from
oven
