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