Lifestyle

Residents treated to a special Christmas Day feast

January 7, 2022

Rolled,,Roasted,Pork,Belly.,Front,View.

Christmas is a special time of year for our residents and our Executive Chef, Craig Etches, curated a decadent spread to celebrate. The menu included prawn cocktail, roast leg ham, roast pork with apricot and walnut stuffing with mixed roasted vegetables and steamed plum pudding for dessert.

Craig said his roast pork recipe was a favourite among residents, so he decided to put a festive twist on it for Christmas Day.

Roast Pork recipe

 

Ingredients:
• 3kg female pork with bone out

Stuffing:
• 220g roast walnuts, finely chopped
• 500g breadcrumbs
• 125g dried apricots, finely chopped
• 1 tsp cinnamon
• 1 onion, finely diced
• 100ml olive oil
• 220ml maple syrup
• 1 cup apple cider
• Salt and pepper to taste

Method:
1. Pre-heat the oven to 160 degrees.
2. Butterfly and lightly flatten the pork with a meat mallet.
3. Mix stuffing ingredients together, spread onto the pork, roll and tie with butcher’s string.
4. Place the pork into an oven-safe baking tray and rub with olive oil, salt and pepper.
5. Place the pork into the oven and cook at 160 degrees until it reaches an internal temperature of 75 degrees. This is approximately 1 hour for every kilogram of pork.
6. Then turn up the heat to 190 degrees and cook for about 20 minutes to make the crackling.
7. Serve with mixed roasted vegetables.

Serving suggestion

Serve with roasted garlic potatoes, skin on pumpkin and fresh green beans.
Any leftovers can be used on sandwiches.

 

Fresh flavours

Craig loves nothing more than seeing residents enjoy his culinary creations.

“Making residents happy is the best part of the job,” he said.

Craig’s passion for fresh produce, seasonal flavours and a resident-led menu sets Glengara Care apart.

He meets with residents every month to find out what they want to see on the menu.

 

He also sources fresh produce from the retirement village’s community garden and schedules regular themed events.

“Residents request that we go for quality over quantity,” he said.

“I try to inject as much flavour as possible into every meal. I like to use what we have on hand, what is in season, and what’s available from the Glengara vegetable gardens.”

 

To find out more, call our friendly team on 1800 955 070 or click here.

Related articles

cta

Need more information? Talk to one of our friendly team members today.