Secrets from the Chef

Chef Sean Anderson shows a pot full of the end result to one of the audience

Secrets from the Chef

Uniting Narla aged care residents enjoyed a delicious morning cooking and tasting classic dishes that are perfect for older people with Chef Sean Anderson from Cater Care last week.

At Uniting, we recognise that food is such an important part of life in an aged care home. ‘Secrets from the Chef’ is an event that has previously been a hit at other Uniting services. It’s all about creating community and connection through food and ties in with our approach to aged care that’s all about creating homes and communities – not institutions.

“The kitchen is the heart of the home, and this strong emotional connection is often linked to fond memories of preparing and sharing memorable meals with family and friends,” said Sean. “As individuals, we also enjoy a sense of connection and belonging to a community and, through the universal medium of food, we are able to bring together residents for a morning of good food, friendly conversation.”

Residents of the Belmont North service watched a cooking demonstration of two classic dishes – Italian style braised chicken with roast pumpkin and parsley mash and vanilla panna cotta with cinnamon infused black cherry compote. They sampled the food during the demonstration and received a recipe card for each of the dishes to share with their friends and family.

There was also plenty of delicious food to go round at the Uniting Narla lunch.

Italian style braised chicken on roast pumpkin and parsley mash


  • 40ml olive oil
  • 800gm chicken thigh fillet – remove any excess fat and sinew, then cut into a 4cm dice
  • 40ml olive oil
  • 150gm brown onion – peel, halve and finely dice
  • 1 garlic clove – peeled, and finely chop
  • 80gm button mushrooms – rinse, drain, and cut into quarters
  • 16 rosemary leaves – rinse, drain and finely chop
  • 20 thyme leaves – rinse, drain and finely chop
  • 25gm plain flour
  • 400ml chicken stock
  • 400gm crushed tomato

  • 40ml balsamic vinegar
  • 5gm caster sugar
  • To taste – sea salt and freshly ground black pepper
  • 1kg seasonal pumpkin – peel, deseed, and cut into a 2cm dice
  • 40ml olive oil
  • 40ml full cream milk – warm to room temperature
  • 40gm unsalted butter – warm to room temperature.
  • 1 tsp hot english mustard
  • To taste – ground nutmeg
  • To taste – sea salt and freshly ground black pepper
  • 20 flat leaf parsley leaves – rinse, drain, and finely chop

Download the recipe card with instructions from the Cater Care website.


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