The best ever Roast pork with Rafferty’s Apple Pear and Cinnamon Puree

• Rafferty’s Garden Apple Pear & Cinnamon Puree
• 2.7kg shoulder pork
• 1/4 cup olive oil
• 1 tablespoon table salt (see note)
• 3 apples, cored, quartered
• 3 pears, cored, quartered

Directions

1. Preheat oven to 220°C. Pat pork rind dry with paper towel. Coat rind with 1 1/2 tablespoons oil. 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.
2. Remove pork from oven and spoon over pan juices. Roast for a further 1 hour or until pork is cooked through. Add apples and pears and drizzle with remaining oil. Increase oven to 230°C. Roast for 20 minutes or until golden and crisp.
3. 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.
   
   
   
   
   
   
   

Yummy Rafferty’s Smoothies (enjoyed fresh or frozen)

• Rafferty’s Garden Blueberries Banana and Apple Puree
• Chopped fruit (Yummy fruits to use are bananas, berries, pineapples, mangos, and/or kiwifruit)
• Low-fat yoghurt
• Skim milk
• Popsicle sticks (if freezing)

NB. Smoothie is best made with one part fruit, two parts yogurt, and one part milk. Add Rafferty’s Garden Blueberries Banana and Apple Puree to taste.
Directions
Put all ingredients in a blender and blend until smooth. Serve immediately or Pour into ice block trays adding a Popsicle stick in each, and freeze.

Rafferty’s Spinach and Bacon Pasta

• 1 packet of Rafferty’s Garden Spinach Apple Broccoli & Pea Puree
• 1 (12 ounce) package penne pasta
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

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 puree, 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.

Jungle the Giraffe Playdough (Uncooked)

• 2 cups flour
• 1 cup salt
• 1 cup boiling water
• 2 tbsp oil
• 3 tsp cream of tartar
• 1 tsp food colouring

Directions
Mix flour, salt and cream of tartar, add oil and boiling water, add colour. Mix very quickly until smooth and stiff. Knead until smooth. If dough is sticky, knead in a little extra flour. Keeps for a week in refrigerator in airtight container