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