The best ever roast Pork with Rafferty’s Apple Pear and Cinnamon puree

Serves:  6

Age: Grown-ups

Ingredients

• Rafferty’s Garden Apple + Pear + Cinnamon
• 2.7 kg shoulder pork
• ¼ cup olive oil
• 1 tablespoon table salt (see note)
• 3 apples, cored, quartered
• 3 pears, cored, quartered

Method

1. Preheat oven to 220°C. Pat pork rind dry with paper towel. Coat rind with 1 ½ tbsp oil.
2. Place pork, rind side up, in a greased roasting pan. Sprinkle salt evenly over pork rind. Roast for 30 minutes. Reduce oven to 180°C and roast for a further 45 minutes.
3. Remove pork from oven and spoon over pan juices. Roast for a further 1 hour or until pork is cooked through.
4. Add apples and pears and drizzle with remaining oil. Increase oven to 230°C. Roast for 20 minutes or until golden and crisp.
5. Cover pork and stand in pan for 20 minutes. Serve pork with Rafferty’s Garden Apple Pear & Cinnamon Puree as a side sauce, roast vegetables and fruit.

Rafferty’s Spinach and Bacon Pasta

Serves: 4

Ingredients

• 350g Dry penne pasta
• 2 tbsp olive oil, divided
• 6 slives bacon, chopped
• 2 cloves garlic, crushed
• 400g can diced tomatoes
• Pouch Rafferty's Garden Spinach + Apple + Broccoli + Pear
• 1 bunch fresh spinach, rinsed and torn into bite-sized pieces

Method

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Place bacon in the pan and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes and Spinach + Apple +Broccoli + Pea Smooth, and cook until heated thoroughly.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon tomato, and spinach mixture.

Chilled Carrot Sweet Potato and Orange Soup

Serves: 4

Age: Grown-ups

Ingredients

• 3 pouches of Rafferty’s Garden Sweet Potato+  Carrot + Apple
• 150 ml frozen orange juice
• 300ml chicken stock
• Salt and black pepper
• ¼ cup (60ml) cream
• 1 tbsp snipped chives

Method

1. Mix the pouches of Sweet Potato Carrot Apple and Orange Juice together. Stir in enough chicken stock to give a creamy consistency. Season to taste, and then chill well.
2. Stir in cream in individual bowls just before serving. Sprinkle the tops with a few chives.

Apple Pear Cinnamon Cake

Serves: 8

Age: Grown-ups

Ingredients

• 1 ½ cup flour
• ¼ tsp salt
• ½ tsp baking soda
• 1 tsp baking powder
• 100g softened butter
• 150g caster sugar
• 2 eggs
• 2 pouches Rafferty’s Garden Apple + Pear + Cinnamon

Method

1. Preheat the oven to 180°C. Grease and line an 18cm cake tin. Sift together the flour, salt, baking soda and baking powder.
2. Cream the butter and sugar. Beat the eggs and add to the mixture gradually, processing well between each addition. Add the Apple Pear Cinnamon pouches and mix well. Add the flour gradually and beat well.
3. Pour batter into prepared cake tin and bake for 30 minutes. Lower the temperature to 160°C and bake for another 15-20 minutes until golden brown and firm to the touch.
4. Allow to cool for 10 minutes then remove from tin and finish cooling on a wire rack.