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The Best Ever Roast Pork with Rafferty’s Apple Pear and Cinnamon Puree

Ingredients: (Serves 6)

  • Rafferty’s Garden Apple Pear & Cinnamon Puree
  • 2.7kg shoulder pork
  • ¼ 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 ½ 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)

Ingredients:

  • 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)

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.

Tip:

Smoothie is best made with one part fruit, two parts yoghurt, and one part milk. Add Rafferty’s Garden Blueberries Banana and Apple Puree to taste.

Rafferty’s Spinach and Bacon Pasta

Ingredients:

  • 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.

Chilled Carrot, Sweet Potato and Orange Soup

Ingredients:

  • 3 pouches of Rafferty’s Garden Sweet Potato Carrot Apple
  • 150 ml frozen orange juice
  • 1 chicken stock cube, dissolved
  • 300 ml boiling water
  • Salt and black pepper
  • 50 ml cream
  • 15 ml (1 tablespoon) snipped chives
     

Directions:

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


Tip:

Carrot, Sweet Potato and Orange Soup may also be served hot.

Transfer the prepared soup to a clean saucepan, and heat it through gently.
Do not allow it to boil as this will eliminate the flavour of the orange juice.

Apple Pear Cinnamon Cake

Ingredients:

  • 2 Pouches Rafferty’s Garden Apple Pear Cinnamon
  • 1 ½ Cups Flour
  • ¼ tsp Salt
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 100g Softened Butter
  • 150g Caster Sugar
  • 2 Eggs

Directions:

  1. Preheat the oven to 180°C. Grease and line an 18cm² cake tin.
  2. Sift together the flour, salt, baking soda and baking powder.
  3. In a processor, cream the butter and sugar. Beat the eggs and add to the mixture gradually, processing between each addition. Add the Apple Pear Cinnamon pouches and mix well.
  4. Add the flour mixture to the processor and blend together. Pour batter into 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.
  5. Allow to cool for 10 minutes then remove from tin and finish cooling on a wire rack.

Real Fruit Jelly

Ingredients:

  • 1/3 cup water
  • 1 tbsp gelatine
  • 2 Pouches of Rafferty’s Garden Banana Pear Mango
    (or your favourite Rafferty’s Garden Smooth product)

Directions:

  1. In a saucepan, combine the gelatine and water and stir until the powder is dissolved.
  2. Pour in Rafferty’s Garden Smooth product and heat for a couple of minutes, stirring continuously.
  3. Pour into a suitable bowl and place into the refrigerator.
  4. Refrigerate until set!

Fruit Puree Mocktails

Ingredients:

  • ½ a pouch Rafferty’s Garden Pear and Apricot
    (or your favourite Rafferty’s Garden Smooth product)
  • 250mls Sparkling White Grape Juice

Directions:

Stir together the fruit puree and sparkling grape juice and enjoy!

Lactose Free Rusks

Ingredients:

  • 1 pouch of Rafferty’s Garden Pear and Apricot (or other flavour if you prefer)
  • 140gm of flour
  • 140gm of Rafferty’s Garden Multigrain Breakfast Banana and Apricot
  • 2 tbsp Water


Directions:

Mix together and bake for 20-30mins or longer if you want them harder at 175°C

Rafferty’s Garden Fat Replacer (Healthy Blueberry Muffins)

Rafferty’s Garden Smooth products can be used to replace all of the fats in most baked goods, and at least 1/2 the fat in cookies.

Use 1/2 as much of the Rafferty’s Garden pouch as the total amount of fat called for in the recipe and then if the mixed batter looks dry, add a little more of the puree. The exception is recipes that call for oil. In this case, substitute 3/4 as much of the pouch.

Ingredients:

  • 2 Pouches Rafferty’s Garden Blueberries + Banana + Apple
  • 2 ½ cups Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ½ tsp Ground Cinnamon
  • 2 Eggs
  • ½ cup Brown Sugar
  • 1 tsp Vanilla Essence
  • 1 Punnet Blueberries

Directions:

  1. Preheat oven to 190C.
  2. Sift together 2 ½ cups flour, 2 tsp baking powder, ½ tsp salt, ½ tsp ground cinnamon.
  3. Mix together 2 whisked eggs, ½ cup brown sugar, 1 tsp vanilla essence, and 2 pouches of Rafferty’s Garden Blueberries + Banana + Apple.
  4. Add the dry ingredients to the wet ingredients and fold only until the dry ingredients are moistened.
  5. Gently fold through 1 punnet washed blueberries.
  6. Spoon the mixture into greased muffin tins and bake for 25 minutes until risen and golden brown. Cool in the tin for 10 mins, then put on a wire rack to finish cooling.

Mandys Yummy Muesli Bars

Ingredients:

  • 1/2 cup Rafferty's Multigrain Breakfast Banana + Apricot
  • 1/3 cup ground almonds (If allergic to nuts you can substitute the ground almonds by adding an extra 1/3 cup Rafferty's Multigrain Breakfast)
  • 1/4 cup L.S.A mix (If allergic to nuts you can substitute L.S.A mix for 1/4 cup wheatgerm) 
  • 1 cup puffed rice cereal
  • 1 cup powdered milk
  • 1/4 cup dried cranberries or blueberries
  • 1/2 tsp cinnamon
  • 1/2 cup virgin coconut oil melted
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract

 

Directions:

Preheat your oven to 150 degrees celcius. Grease a 9 inch by 9 inch square baking tin well with coconut oil.

In a medium size bowl combine all the dry ingredients (Rafferty's Multigrain Breakfast, almonds, L.S.A mix, puffed rice, powdered milk, dried berries, cinnamon).

Mix the coconut oil, honey and vanilla essence into the dry ingredients, make sure you combine it well. Pour this mix into the prepared baking tin pressing down firmly with your hand so that it is distributed evenly inside the tin. 

Bake for approximately 15 to 20 minutes, make sure you check it while it is cooking to make sure it is not burning ( the edges tend to burn quickly). 

When the muesli has browned lightly, remove the tin from the oven and let it cool down. While the muesli is still warm turn the pan onto a chopping board and cut into bars. This can be stored in an airtight container in the fridge for approximately a week or can be frozen.

 

Thanks to Mandy But for her delicious recipe!