aroasttoremember.com · recipes to remember paul’s mum gerry suffered for many years with...

rememberRecipes to

Share a table with familiar faces and discover their own personal experiences with dementia.

aroasttoremember.com.au

To the person reading this thank youBy purchasing this recipe book, you’ve contributed

vital funds to Community Vision’s ‘A Roast to Remember’ dementia fundraising campaign. For those living with dementia, life can be confusing,

frustrating and sometimes frightening. Yet just the smell of a roast meal can conjure up warm,

reassuring memories.

Inside this book, you’ll find delicious recipes treasured by Australian families, including mine!

We hope you enjoy the different methods and unique ways each of our celebrities

cook in their kitchens.

Community Vision would like to acknowledge all the incredible and generous people who have

shared their special recipes as well as their stories about how dementia has touched their lives. Your

valuable time and input are so appreciated and your willingness to help us fight against this disease is

something we will always be grateful for.

Michelle JenkinsChief Executive Officer

Community Vision

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By Vince Garreffa, Mondo Butchers

INGREDIENTS Serves 4

• 1kg yearling striploin whole

• Sliced tomatoes

• Sliced cucumber

• Shredded lettuce

• Jar of mixed pickles

• Garlic

• Sauces you like

• WA Lake salt

• Freshly cracked black pepper to taste

• Margaret River Meneghello extra virgin olive oil

METHODAfter buying a fabulous piece of beef, score the fat on top with a knife by cutting a crisscross pattern half a centimetre deep in the fat. Cut 4 or 5 slits into the meat and place half a clove of garlic into each one.

Rub on a litte extra olive oil then season with salt and pepper all over the beef.

Roast in a hot oven (200°C) for one hour.

While the meat is cooking prepare your condiments to surround the roast.

When the meat is cooked, rest it covered in alfoil on a bench for 15 minutes before slicing onto guests’ plates or their steak burger bread rolls.

Buon appetite!

Roast Beef First Class

We spent all our lives creating memories and suddenly somebody in our family got to the point where, for them, the memories were all gone. It’s very, very hard to not feel pain knowing that for them, so much is lost. Then it is doubly painful because you remember what they simply don’t. We must find a cure.

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LAMB INGREDIENTS Serves 6

• 1 square cut lamb shoulder (ask your butcher for this)

• 2 litres lamb stock or veal stock

• 250ml red wine

• 1 carrot diced

• 2 sticks celery diced

• 1 onion diced

• Sprig rosemary, thyme

• 6 garlic cloves

• 3 Roma tomatoes, diced

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Dementia is a cruel disease which takes away people’s control of their lives. Their inability to remember things and communicate can leave them very frustrated. I had an aunt who was diagnosed with this disease, and it totally changed the person she was. She used to be independent, but this quickly changed as the disease worsened. I’m happy to support a cause that will raise funds to give these people a better quality of life and to help find a cure.

By Kim Brennan, Executive Chef for State Buildings

METHODCaramelise lamb shoulder in olive oil until nice and golden in a heavy-based casserole dish.

Take out and put to one side then add diced vegetables, garlic, thyme and rosemary.

Sweat vegetables until they start to turn translucent.

Add wine and stock along with diced tomato and bring back to the boil.

Place lamb shoulder back in the pot with the stock, it should cover 3/4 lamb shoulder, cover and place in the oven on 130°C for five hours.

Check, turn and baste every hour.

Make salsa verde while the lamb is cooking, set aside till ready.

To check if the lamb is cooked, the lamb bone should easily pull away from meat.

Set aside in braising juices to cool slightly while making the soft polenta.

Slow Cooked Lamb Shoulder, Soft Polenta, Salsa

Verde, Kale

recipe SALSA VERDE INGREDIENTS• 50g picked parsley

• 30g picked basil

• 20g picked mint

• 50g baby capers

• 25g anchovies

• 1 garlic clove

• 200ml olive oil

• Zest and juice of 1 lemon

• 1 tbs white balsamic vinegar

• Salt and pepper to taste

SOFT POLENTA INGREDIENTS• 100g instant polenta

• 1litre milk

• 80g parmesan

• 80g butter

METHODPlace picked herbs and anchovies in mixer, grate garlic, and slowly add olive oil.

Once incorporated, add capers, zest, white balsamic and lemon juice and pulse for 30 seconds.

Season to taste.

METHODBring milk to the boil then slowly whisk in polenta.

Continue stirring on medium heat for five minutes until cooked.

Add butter and grated parmesan and season with salt and pepper to taste.

If you need to loosen the polenta to desired consistency, you can add more milk.

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“At the restaurant (Post), we take out the lamb bones and press the shoulder overnight, then strain the braising juices and reduce this to serve with the lamb.”

By Carmen Braidwood, Host Weekend Breakfast, 6PR, and Presenter, Destination WA, Channel 9

INGREDIENTSBase

• 2 cups of any nut besides cashews (I use a mix of whatever I have lying around, usually pecans, almonds and walnuts)

• 1/2 cup shredded coconut

• 5 Medjool dates pitted or 1/4 cup maple syrup

Topping

• 2 cups cashews (soaked for 2 hours)

• 1 can of coconut cream (400ml)

• Zest and juice of 3 limes (leave some zest aside for sprinkling over the top)

• 1/3 cup maple syrup

• 2 tbs melted coconut oil

• 1/4 tsp vanilla extract

• A pinch of spirulina or matcha powder for colour (optional)

METHODFor the base, line a 16cm x 25cm (approximately) baking dish with baking paper.

Blend the base ingredients in a food processor until it’s slightly crumbly but still sticks together.

Press the base mix on the bottom of the lined baking tray evenly and set aside.

Blend all ingredients in a food processor or high speed blender until very smooth.

Pour the topping over the base and sprinkle some lime zest over the top. Set aside in the fridge for around 3 hours or until you can touch the top and it’s set. If you want it firmer, freeze for 30 minutes before serving.

Raw Zesty Lime Slice

Both my grandmothers battled the effects of dementia in their later years. My Gram Braidwood was a performer, like me, and loved to cook. Her favourite recipes live on in a spiral-bound cookbook copied and shared with the extended family and we honour her memory with an annual pudding bake-off at Christmas. My Grandma Gregory was a smart, fun-loving woman with a competitive streak who taught me to play cards, and used to delight in beating her grandkids at scrabble. I don’t remember her liking to cook much, which is something I probably get from her! Hence my preference for no bake slices like this one.

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By Paul and Jo Higgins, Owners, Operators at The Shoe Bar and Café, Yagan Square

INGREDIENTS Serves approximately 24 cocktail-size

• 1kg premium beef mince

• 1 cup fresh breadcrumbs

• 2 eggs

• 1/2 cup tomato ketchup

• 1/3 cup BBQ sauce (ETA if you have it)

• 1 tbs of our secret herbs and spices (can’t tell sorry) – but the following work well combined: salt, garlic salt, pepper, rosemary, parsley

• 2 packets puff pastry

• Egg wash

METHODPreheat the oven to 180°C.

Mix all ingredients together.

Lay a sheet of pastry on a flat surface.

Cut sheet in half horizontally.

Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage. Brush opposite long edge with a little egg mixture.

Roll up pastry to enclose filling, finishing seam side down.

Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on a prepared tray, 2cm apart.

Repeat with remaining mince mixture, pastry and egg wash.

Bake for 25-30 minutes or until golden and cooked through.

Serve hot with tomato ketchup or relish.

The Shoe Sausage Rolls

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Paul’s mum Gerry suffered for many years with dementia until her death in 2008. Growing up in a pub and owning pubs all her life, Gerry was larger than life, loving all aspects of hospitality, especially looking after patrons. Dementia took that all away from her and it was very tough on the family to watch mum become debilitated with this disease, and no longer be the person she was.

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By Anna Gare, one of Australia’s most loved TV cooks, most recently featured on Channel 9’s Anna Gare’s Cab Fare


• 2.5–3kg pork belly (a few bones are okay), skin on

• 8 large garlic cloves

• 3 tbs finely chopped rosemary

• 3 tbs fennel seeds

• 2 tsp sea salt, plus extra for the pork skin

• 5 celery stalks

• 4 carrots, halved lengthways

• 2 large brown onions, quartered

• 4-5 long rosemary sprigs

a high heat. Put the pork, skin side down, in the tray and cook for 1 minute then remove. This is the secret to really crispy skin.

Put the garlic, chopped rosemary, fennel seeds and salt in a mortar and grind to a paste with a pestle.

Rub the paste over the pork flesh, but not the skin.

Spread the vegetables and rosemary sprigs around the base of a large roasting tray and put the pork, skin side up, on top. Rub some salt into the skin.

Roast for 3 hours, or until tender.

Increase the oven temperature to 250°C and roast for 30 minutes, or until the skin crackles up. Check the pork regularly so the skin doesn’t burn. If the crackling is not as crisp as you would like it, put the pork under a hot grill on a mid-to-low shelf and do not take your eyes off it while it’s under the grill.

Discard the vegetables from under the pork, they are just for flavour and serve with crispy roasted potatoes and a delicious fresh slaw.

METHODPreheat the oven to 170°C.

Score the pork belly skin using a Stanley knife (or get your butcher to do it for you).

Fill a large flameproof roasting tray or pan that will fit the pork with 1cm of water and bring to the boil over

Slow-Roasted Pork Belly

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My mum, Kate, is in her 12th year of dementia. She says, “There’s nothing wrong with being demented, you just have to live in the now,” and that’s all she can do. She’s funny and often inappropriate, we laugh a lot and sometimes cry. She’s still essentially Kate, and we will endeavour to look after her at home until the very end. She has been the best mum, and now it’s our turn to look after her. I chose this recipe out of my ‘Eat In’ book because like most people, she adores crunchy and succulent roast pork belly.DE

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“I think you can win just about anyone’s heart with a perfectly roasted pork belly.”

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By Tim Campbell, much loved Australian Actor and Singer

INGREDIENTS• 1/2kg of mushrooms (Can be mixed or a

combo of your favourites. Obviously, you need to include portobello or whatever your market calls the ‘normal’ ones but do cut them in halves)

• 2 cloves garlic – crushed

• 2 tbs soy sauce

• 75ml of balsamic vinegar

• Freshly ground black pepper – yes, about that much!

• Chopped parsley to garnish

METHODMix all marinade ingredients (balsamic vinegar, soy sauce, garlic, and pepper).

Add in your mushrooms of choice, let sit for 20 minutes.

Heat the grill to medium/high.

Turn every 2-3 minutes. They should be done in 8-10minutes, of course you’ll need to try a few in the process to taste when perfect.

Don’t forget the parsley to make it look noice, unuuuuusual!

Roast to Remember

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Dementia, as we are all aware, is a disease that not only horribly affects the person suffering with the disease but those loved ones around them. Dementia has certainly played a part in more than one of my grandparents declining years, as well as currently having quite an effect on my extended family. I’m glad the message and information are spreading as to what role we can all play to help. The love, care and support of family and friends is so vital in these confusing and frustrating times of a sufferer’s life. Thank you for your support.DE

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INGREDIENTS• 100g butter

• 1/2 tsp garlic powder

• 2 tbs honey

• Some dried rosemary – not too much – ‘sprinkles’ is the technical cooking term

• Salt (I will add too much)

• Ground black pepper – seriously, in the jar from the spice section – or grind your own if you want to show me up!

• 1kg carrots – I prefer baby ones, although you can use ‘adult’ ones and peel/cut. Or find the really weird looking ones you have from a fine dining restaurant. I mean they look questionable, but when you pay through the roof for the sides, then they are AMAZING!

METHODPreheat oven to 180°C (is there any other temperature used?!?!).

In a saucepan on low heat, melt butter, stir in honey, rosemary and garlic powder and then salt and pepper.

Lay carrots on a tray(s) lined with baking paper. Pour the saucepan mix over the carrots and toss until fully coated.

Then pop them in the oven (next to your roast) until lightly brown or glazed, should be about 30 minutes. Again, make sure you made extra to try in the process. That’s the only way we know food is truly cooked.

Voila!

SAUTÉED MUSHROOMS

HONEY CARROTS

“When I think of a good hearty roast, I’m all about the sides.”

By Belinda Cipriano, Journalist, Foodie, Social Commentator and Lifestyle Blogger


• 1 whole chicken (or 4 chicken Marylands)

• 1 long fresh red chilli, seeded, finely chopped

• 6 garlic cloves (peeled)

• Smoked paprika

• Parsley (handful chopped)

• 3 bay leaves (broken up)

• 1 lemon (cut in quarters) juiced

• Olive oil (enough to cover ingredients)

• Salt to taste

METHODPreheat oven to 180°C.

Place the chicken in a large oven-proof roasting pan.

Combine the olive oil, chilli, salt, garlic, paprika, parsley, lemon juice in a small mixing bowl and pour evenly over chicken and turn to coat.

Break bay leaves and scatter through pan along with the remainder of the lemon.

Place the potato and carrots around the chicken (making sure they too are coated with ingredients).

Bake in a preheated oven, turning occasionally, for about 1 hour or until golden brown and cooked through.

Serve with salad or sautéed broccolini.

Portuguese Roast Chicken

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watched both my uncles pass from the disease, and my aunty is currently living with the disease that has seen her sadly deteriorate from a spritely, happy, vivacious woman to someone who is a shell of her former self. It’s absolutely devastating to watch your loved ones lose everything they once knew. I hope increased research will one day bring with it a cure.

By Dino Djulbic, Perth Glory Player

INGREDIENTSDough

• About 6 cups of plain flour

• A good pinch of salt (1 tbs)

• 2-3 cups of lukewarm water

• 1-2 tbs oil for proving

Filling. Mix together all ingredients

• 1/2kg of minced beef

• 1 large onion chopped finely


• 1-2 tbs of oil

TIP: You can use various fillings such as spinach and ricotta, cottage cheese, zucchini or potato. You will need a large tablecloth to cover the entire table, preferably cotton. A sharp knife for cutting dough edges and a large baking tray to cook pita swirls.

Burek Pita recipe

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METHODMix together flour and salt in a mixing bowl. Add warm water slowly to the mixture. If the dough is sticky, add more flour.

Divide the dough into four pieces. Knead each piece on a flour dusted surface. Form into balls.

Make sure each ball is oiled. Cover with a cloth and let it rest for 20-30 minutes.

Once they have rested, the dough balls will be soft to touch, just like your ear lobe. Knead again and prepare for rolling.

Dust your working space with flour. Roll out each ball to a decent size circle, around 30cm. Brush the top of each with oil and let it rest for about 15 minutes.

Cover the table with cloth, grease the baking pan and preheat the oven to 180°C.

Place each rolled out dough piece one at a time in the centre of the table and start the stretching. Place both hands under the dough and stretch out gently from the middle to the sides. Continue this all the way around the sides of the dough until it reaches the edge of the table (or as far as it can stretch).

Sprinkle oil over the surface and cut off thicker edges of the dough. Place a line of filling down one far side. Fold the dough over it and then roll. Take one end of your filled dough and twist to make a snail shape. Continue with rest of dough and filling.

Place into greased trays and sprinkle the tops with oil then put in a preheated oven and roast (bake) for 20-25 minutes until golden brown.

Serve with sour cream and enjoy!My wife Bonnie’s nonno and nonna battled with dementia at the end of their lives, and it was a really hard time for everyone involved.

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“We would play soccer for what felt like hours. Once it was time to go home, I would be happy and eager to see, or should I say smell, what dinner was there waiting for me.”

By Ian Blackley, Host, More Music Breakfast on Forever Classic 6IX

INGREDIENTS• Half lamb leg approximately 2.5kg

• 600ml cream

• 2 shots espresso coffee (or two tablespoons of instant coffee) to make 250ml

• 2 tbs cornflour

• Garlic

• Thyme and rosemary

• Carrots

• Parsnips

• Pumpkin

• Beans

• Potatoes

• Red onions

• Salt and pepper

• Garlic – infused olive oil

the juices over it every 40 minutes. When it’s finished, let the lamb rest for 20 minutes before carving. If you want a well-done lamb, I cook for 3 hours. Works out 30 minutes per 500g of lamb for medium add an extra 5-10 minutes per 500g for well done.

After the lamb has cooked for 1 hour, I add my vegetables in one big flat tray. Chop the vegetables into big chunks, e.g. pumpkin, parsnips, potatoes, carrots, sweet potato and red onion. I leave the skins on, yes even for the red onion. It looks rustic. I also squash cloves of garlic and throw some over the vegetables. Season with salt and pepper, drizzle garlic- infused extra virgin olive oil over the top and toss. Finish the pan of vegetables with sprigs of rosemary and thyme before placing into the oven with the lamb.

Once the lamb is cooked and resting, I boil my whole beans, make sure you don’t overcook them; otherwise they go limp. Take off boil while slightly hard, drain and place over the top of the roasted vegetables and put back in the oven for 5 minutes.

While beans are boiling, I take the lamb out of the pan, place on a carving tray and make the coffee gravy with all the juices left in the pan. Coffee gravy is one my grandmother always did. Place 1/2 cup of juices into a cup, add cornflour to the cup and make into a paste. Place the lamb pan over the stovetop and whisk in the cornflour and juices paste, adding the rest of the cream. Continue to mix until thickened. Sometimes more cornflour may be needed. Repeat the process with 1/2 tablespoon of cornflour at a time. Take off the stovetop when finished and set aside.

Take vegetables out of the oven, carve up the lamb and arrange on plate drizzled with coffee and cream over meat. Or if you want everyone to serve themselves, arrange the vegetables around the cut up leg of lamb on a large platter with the gravy in a jug.

Nice if served with a glass of Cabernet Sauvignon. Enjoy it any way you can!


Clean any blood off the lamb with paper towel. Position on a deep ovenproof pan. (NO OIL NEEDED) You will need to use a pan that can be placed on the stovetop later, to make gravy with the juices.

Cut slits in the lamb’s skin and slot in cloves of garlic and rosemary. How much depends on your personal taste. Three or four small cloves.

In the meantime, add two espresso coffee shots into a mug and fill with water to make a whole cup. If you don’t have a coffee machine, add two tablespoons of an instant into a mug and add boiling water. Once you have a hot full cup of coffee tip it over the lamb to seal the meat, followed with 300ml of cream straight over the top. Place in the oven for 2.5 hours basting

Roast Lamb, Coffee & Cream Combo

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My grandfather died of dementia when he was about 84. It came on very quickly and he was gone in just a few years. I have a lot of memories and experiences which come to mind, for example, it got to the stage where I gave him an envelope which he put in his back pocket and five minutes later, he pulled it out asking what is this? I would call him up and when he answered, he’d ask, “Who is this?”, telling me he doesn’t have a grandson. It was very confronting for me.DE

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“A great recipe given to me by an author friend of mine Melissa Craig.”

By Rayne Bryant, TV Presenter, MC and Lifestyle Blogger at Rayne Élla

INGREDIENTS• Chicken

• Garlic

• Lemon

• Cumin

• Olive oil

• Salt and pepper

• Rosemary

• Butter

• Onion

• Cauliflower

• Royal blue potatoes

• Sweet potato

• Baby carrots

• Broccoli

METHODCHICKENWash and pat the chicken dry with a paper towel.

Rub all over with salt and olive oil.

I carefully pierce a hole under the skin on the breast (don’t break the flesh) and stuff in some butter.

Chop a whole knob of garlic across the middle and rub all over the skin then shove it into the chicken cavity with half a lemon.

Place into the pan (sit it on top of celery sticks if you like to keep it off the pan but on the pan is fine too) and into the oven on 180°C for approximately 30 minutes for every 500g of chicken.

VEGGIES Chop up all veggies to your desired sizing.

Put potato, sweet potato and onion in an oven-proof dish and drizzle with olive oil and salt and pepper. Bake in the oven for approximately an hour on 180°C.

Place carrots, cauliflower and broccoli into a separate pan. Sprinkle with cumin, olive oil, salt and pepper and place in the oven when the chicken has about 30 minutes to go. Turn up the heat to 220°C/240°C. This will make the chicken skin and the potatoes nice and crispy.

Enjoy!

Rayne Bryant’s Roast Chicken

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Dementia is slow, it’s cruel and, in my case, not very well understood. I have seen it take people I love piece by piece.

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Roasted EggplantParmigiana

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By Verity James, WA TV, Radio Presenter, Celebrant and Perth Foodie

spray on, or you can sprinkle some tea made from 1 normal black tea bag and boiling water in a regular cup. This gives it a slightly smoky flavour and stops them from absorbing too much oil. Set aside to cool.

Tomato Sauce Sautee onions first, sprinkled with a little salt to help them sweat not brown.

Add the garlic when the onions are translucent and stir for a couple of minutes.

Then add everything else plus a cup of water and allow to simmer for at least 30 minutes until thick and rich.

Season to taste with pepper, a pinch of sugar (if needed) and salt (if needed).

Let sauce cool a little, remove the bay leaf and discard.

Assembly Place a layer of eggplant slices on the base, grind over some fresh pepper.

Place half the sauce over making certain they are all covered, and the sauce slips down between them.

Slice the bocconcini in half and scatter over to make a creamy layer, add half the parmesan or pecorino.

Layer the rest of the eggplant (leaving the prettiest ones for the last layer) then drape them with the sauce and more parmesan or pecorino and the grated mozzarella.

Place in the oven and roast for around 25 – 30 minutes till brown and bubbly.

Wait at least 10 minutes before cutting it into portions.

Serve as a side to a roast, or let IT be the roast and serve with a sharp green salad. I remember my grandmother would make this with her own preserved tomatoes and eggplant from the garden.

Sprinkle with fresh basil – DELICIOUS!

METHODSlice the eggplant into 1cm slices and if there are any dark seeds, then scatter them with a little salt and leave to stand in a bowl or board, but nothing metal. If they look quite pale, don’t worry about this step.

After 20 minutes, wash the salt off and spray a baking tray with the oil. Place on the eggplants and spray again. Roast in a single layer until they have some colour. You may have to pop a little more

INGREDIENTS• 3 medium eggplants

• Olive oil spray

• Salt and freshly ground black pepper

• 1 tub bocconcini (mini ones)

• 3/4 cup grated mozzarella

• 1 cup grated parmesan or pecorino

• Fresh basil (for serving)

Sauce: if you are in a hurry then use 2 large jars (450 – 500g each) of ready-made pasta sauce, otherwise cook as per below

• 3 cans crushed tomatoes

• 1 large onion (finely chopped)

• 3 – 4 cloves garlic crushed. Sometimes I add extra veggies in like finely chopped red capsicum

• 1 tbs dried oregano (I use Greek Rigani – great flavour)

• 3 heaped tbs basil pesto

• 1 fresh bay leaf

• 1 heaped tbs tomato paste

• 1 cup red wine

• Sugar (if needed)

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Irony; memories are the fundamental basis of creating a beautiful funeral service and yet tragically OFTEN that is exactly what our loved ones no longer have. That said, a beautiful story I heard was of a devoted husband who visited every day for 8 years while his wife was in care. She no longer had a voice or recognition, but he persisted chatting. The day before she died, she moved her hand to touch his hand, engaged his eye contact and moved her gaze to their wedding photo on a table nearby.

She looked purposely at it, and he believed there was a flicker of an expression change. The next day she passed away peacefully BUT he had THAT moment he will cherish. It’s so hard persevering, and I understand those who’ve walked away, yet on many occasions I would urge all of us to not dismiss someone with dementia; keep trying to engage. Talk together, reminisce often; even better over a meal!

“This recipe always reminds me of my Italian grandmother, and the dish in which it’s cooked belonged to my mother, so this roast is always a roast to remember.”

By Steve Mills, Host, Breakfast with Steve Mills and Basil Zempilas, 6PR

INGREDIENTSWhisk together the following in a bowl

• 250g roasted beetroot which has been pureed

• 3 eggs – whisked lightly

• 1/2 tsp vanilla bean paste

• 250ml vegetable oil

• 300g caster sugar

• Finely grate some dark chocolate – about 30g or more if you like!

Sift together in another bowl

• 125g plain flour

• 125g self-raising flour

• 1 1/2 tsp bicarb soda

• 1/4 tsp salt

METHODTo roast the beets give them at least 45 minutes in the oven wrapped in their own blanket of foil, which helps them steam a little. Then puree.

Combine both bowls then pour batter into a greased cake tin, I use a 24cm round one, but you could easily use a smaller one and it will rise higher. Bake in a 180°C oven for at least 40 minutes, possibly more. It’s cooked when a skewer comes out clean.

Ice with your favourite icing. I use 100g dark chocolate melted SLOWLY in a small saucepan, then slowly pour in about 80ml cream and whip it with approximately 125g mascarpone.

Chocolate Roasted

Beetroot Cake

In recent years both my parents have entered care facilities. As a consequence, I have encountered numerous families dealing with a relative living with dementia. It never ceases to amaze me how they continue to love and respect these family members unconditionally. At the same time, I despair that this disease continues to grow. There is fantastic work going into this area, and I hope and pray a cure for this disease happens soon. To those on this journey, I wish you love, understanding and support.

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By Jenny Seaton, Host, Afternoons with Jenny Seaton, Curtin Radio

INGREDIENTS• Cooked rice

• Green prawns

• Carton of pouring cream

• Garlic - roasted

• Tabasco sauce

• Worcestershire sauce

• White wine or dry vermouth

• Lemon wedges and parsley for serving


Peel the paper off the garlic.

Trim the top off the head of garlic.

Drizzle with oil.

Wrap in foil and roast for approximately 40 minutes.

Lightly cook prawns.

Add other ingredients and let it reduce.

The taste should have a little tang.

Add more Worcestershire sauce and tabasco sauce if necessary.

Serve with rice mounds, lemon wedges and sprinkled parsley on prawns in large shells.

Tangy Roasted Garlic Prawns

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On the subject of the debilitating effects of dementia, I haven’t personally had it touch my life as yet. However, in my role as presenter and host on Curtin Radio, I have had the opportunity to interview many researchers and other experts about this matter. It seems that the fact we are an obviously ageing population we will see the numbers rise dramatically in the future. Whatever research can provide for everyone will be so welcomed with open arms. To lose a close family member to this insidious disease is earthshattering.DE

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“I would serve this as an entrée many years ago. I wrote this recipe down when I was at the restaurant at the Parmelia Hilton Hotel.”

By Phil Walleystack, Australian Singer, Songwriter

INGREDIENTS Serves two individual pies in 500ml pie dish

• 300g kangaroo fillet

• 1 brown onion

• 2 tomatoes

• 1 cup diced bacon

• 2 tsp roasted wattle seed

• 1 tsp wattle seed

• Thyme

• Salt and pepper

• 4 tsp plain flour

• 1 cup vegetable stock

• 1 egg

• 4 sheets puff pastry

• Olive oil

Roasted Wattle Seed Kangaroo Pie

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I knew dementia existed but didn’t really know its impact until someone close to me was diagnosed with it. It is a disease that hits you smack bang in the face as you watch your loved one transform before your eyes. They move through the stages of forgetfulness, rehashing the past then behavioural and personality changes. Much love to all those living with dementia, and strength to those loved ones who care for them.DE

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Dice kangaroo and season with salt and pepper. Using your hands massage the plain flour, roasted wattle seed and thyme into the kangaroo.

Roughly dice 1 onion, 2 tomatoes and bacon.

Heat 2 tablespoons of oil on high heat, add kangaroo to pan and fry until lightly browned.

Add onion, tomatoes and bacon to pan. Stir and cook for about 1 minute.

Add 1 cup of vegetable stock, stir and bring to the boil.

Reduce heat to medium and simmer for 30 minutes until liquid reduces and sauce thickens.

Listen to Phil Walleystack’s Storytellah Album while waiting.

Take off heat and spoon kangaroo meat filling into prepared pie dish.

From a sheet of puff pastry, cut out circles to fit the top of the pie. Place over meat. Cut kangaroo tracks from a sheet of puff pastry and place on top of the pie.

Glaze top with beaten egg and sprinkle the top of the pie with wattle seed and thyme.

Cook for 40 minutes or until golden brown on top.


Grease pie dish and prepare puff pastry base. Prick base with fork and blind bake base in oven for 15 minutes. Set aside.

By Margaret Johnson, Perth Foodie

INGREDIENTS• 1 plump leg of lamb – bone-in or easy carve

• 8 cloves garlic

• Sprigs of rosemary

• 6 anchovy fillets, cut in half – optional but excellent

• 1 1/2kg potato

• 500g onions, sliced

• Salt and freshly ground black pepper

• 1/4 cup olive oil

• 1/2 cup white wine

• 1 cup stock or water

Salsa Verde

• 1 thick slice white bread, crusts removed

• 2 tbs olive oil

• 1 cup parsley leaves

• 1/2 cup mint leaves

• 2 tsp garlic

• 3 anchovy fillets

• 2 sour pickled cucumbers

• 1 tbs lemon juice

• Extra oil or lemon as needed

• Freshly ground black pepper

METHODTrim the lamb of excess fat and poke about 12 holes in it.

Peel and slice 3 cloves of the garlic and poke these into the holes along with small sprigs of rosemary and a piece of anchovy.

Peel and slice the potatoes into half centimetre slices.

Bruise the other cloves of garlic and combine with the onions, potatoes, garlic and oil.

Season well.

Tip this into a baking dish large enough to take it all and suitable to present at the table.

Place the lamb on top, season well and pour over the wine and stock.

Roast in a 200°C oven for 30 minutes or until the lamb has some colour and then drop the temperature to 120°C for another 4 hours.

For a dinner party special, serve with salsa verde. For the salsa verde simply pulse the ingredients together to a rough paste or roughly chop.

Baker’s Lamb My Favourite

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My mother-in-law Frances has just turned 90. Twelve months ago, she was living safely at home, with some assistance. Now she is in full-time care with advancing dementia. The rapidity of her decline has been quite confronting. There is little real conversation and rational thought has deserted her. Combined with her failing eyesight, she can get very confused and frustrated. To see a woman who always kept a spotless home and dressed immaculately lose this ability, is sad.

And yet she is one of the lucky ones. Her two sons, who live in Perth, share daily visits and her carers are patient and considerate. Fortunately, she still recognises her sons while most others are not so lucky. It’s a cruel disease and society must afford them the care and dignity they deserve. She loved a lamb roast, though this may be a more modern version and lacks her six vegetables!

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By Kelly Steele, Grand Finalist on My Kitchen Rules

INGREDIENTS Serves 4 as a main / 8 as a side dish

• 1 whole head of cauliflower

• 2 tbs butter

• 1 tbs olive oil

• 2 cloves crushed garlic

• 1 tbs smoked paprika

• 1/2 tbs mustard powder

• 1 tbs sea salt

• 1/2 tbs cracked pepper

• Small bunch chopped parsley to serve

Cheese Sauce

• 50g butter

• 60g flour

• 1/2 tsp grated nutmeg

• 1/2 tsp salt

• 1/2 tsp cracked pepper

• 500ml full fat milk

• 60g tasty cheddar cheese

• 50g parmesan cheese


Wash your cauliflower head, leaving the leaves on but cutting out the core in the base, so your cauliflower sits flat in a deep baking tray. In a small bowl, whip soften butter, olive oil, garlic, smoked paprika, mustard powder, salt and pepper till mixed. Using your hands or small brush, cover your cauliflower, ensuring you get into all the gaps.

Sit cauliflower in the roasting tray and roast for 20 minutes.

While waiting for the cauliflower to cook through, make your cheese sauce by melting butter in a pan and add flour to form dough-like ball. Slowly add your milk stirring constantly, add the nutmeg, salt, pepper and cheeses and stir till a thick sauce is formed.

After 20 minutes remove the cauliflower from the oven and pour over the cheese sauce.

Roast for a further 15 minutes till it starts to make a crust. Remove from oven and sprinkle with parsley and serve.

Whole Roast Cauliflower with Cheese Sauce

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Dementia not only affects the people suffering from this horrible disease, but it’s heartbreaking for the families also. I’ve been lucky that none of my grandparents suffered from dementia, but it’s something a lot of people around me have and it’s heartbreaking. In my role at Caterlink, I work with a number of aged care facilities, and can see how important a good old fashioned meal is for those living with dementia. Smell and taste can bring back very pleasant memories for them.DE

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By the Hon. Michael (Mick) Philip Murray MLA, Minister for Seniors and Ageing; Volunteering; Sport and Recreation

INGREDIENTS• 4 large potatoes, peeled and grated

• 3 cups plain flour

• 2 eggs


• 3 cups milk

• Vegetable oil

You can add some corn, onions or even a bit of cheese to it if you want to get a bit creative!

METHODSoak the grated potatoes in water for 30 minutes, then drain well.

Mix the potatoes, eggs, salt, pepper and plain flour together and mix well, don’t be afraid to get your hands dirty!

Slowly add the milk to the mixture to form a thick batter.

Drop about a tablespoon of the mixture into a hot frying pan and cook until golden brown on both sides (the tablespoon is a bit of a rough guide; you can make them as big or small as you like).

Allow to sit for a couple of minutes to cool down a little, then they’re ready to eat or to serve with your roast!

Mick’s Easy, Fun & Yummy Potato Fritters

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Having seen the devastating impact of dementia on family members, including my mother, I wholeheartedly support any project that seeks to raise public awareness of this debilitating disease. I wish all the very best with this worthy project.

By Matt Hale, Mindhacking Master, Speaker and Hypnotist

INGREDIENTSServes 4 as entrée / 2 as main

• 1kg pumpkin (Jarrahdale or Japanese pumpkin have great flavour but for something smoother go for butternut)

• 1 large onion

• 1litre vegetable stock

• 1 garlic clove (crushed) - add a second clove of garlic if you like a stronger garlic taste

• 1 can chickpeas (rinsed and drained)

• 1-2 tbs olive oil

• Dash of cream (optional)


longer you allow the pumpkin to roast the stronger the flavour).

Meanwhile, trim and chop the onion finely.

Heat a small amount of olive oil in a large heavy-based saucepan, add the onion and garlic and fry until soft and starting to brown a little (I like the taste and texture of the onion browned). This should take about five minutes on medium heat.

Take the onion off heat until the pumpkin is ready. Once the pumpkin is softened, add to the saucepan along with the vegetable stock and bring to the boil with a lid on.

As soon as the soup boils turn the heat down to simmer.

Use a potato masher to break the pumpkin mixture down into a smooth soup (or a whisk or hand blender - but be very careful - hot pumpkin will burn if spilt, which is why I prefer the potato masher method).

Add the chickpeas and simmer for 5 minutes.

Add a dash of cream just before serving (or dish out and add a small dash to each serving).

Add a very small pinch of cayenne pepper if you like a little kick.

Serve with crusty fresh bread or grilled garlic bread.


Trim pumpkin and cut into roughly 2-3cm pieces, line baking tray with baking paper and lay the pumpkin pieces across the tray. Drizzle the pumpkin lightly with olive oil and season with salt and pepper to taste.

Roast for approximately 20 minutes or until the pumpkin is soft to push a fork or knife into (the

Roast Pumpkin & Chickpea Soup

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As someone whose work is directly related to the mind and its amazing abilities, it pains me to see the huge changes that dementia can cause. I’m sure we’ve all been shocked by what initially seemed to be some simple forgetfulness by someone we know, turn into the frustrating constant memory loss and confusion that dementia can cause. Whilst there is no cure, there are definitely ways we can make life easier for those living with dementia and I fully embrace any unique ways such as this book where we can raise awareness and funds to make this possible. This, in turn, enables things that simply weren’t an option a number of years ago, such as VR technology, to be integrated. In my work, I certainly see the power of the images we hold in our mind and how they truly affect the way we feel, so it’s incredibly exciting to see this kind of technology helping relieve stress and anxiety for those living with dementia.

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By Mark Gibson, Journalist, Channel 7 Reporter, MC & Speaker

INGREDIENTSServes 10-12

• 1 Tasmanian salmon (4-4.5kg)

• Sea salt and freshly ground pepper

• 170ml extra virgin olive oil

• 150g walnuts

• 2 lemons, juiced

• 1 red onion, finely diced

• 3 red chillies, seeded and finely diced

• 2 cups coriander leaves, chopped

• 1/2 cup mint leaves, shredded

• 20g sumac

Dressing

• 1 garlic clove

• 1 tsp sea salt

• 400g natural yoghurt

• 100ml tahini

• Lemon juice

Season all over with salt and pepper and drizzle with 2 1/2 tablespoons of the oil.

Wrap the salmon in the paper, place on a tray and bake in the centre of the oven for 25 minutes.

Gently turn the salmon over and cook for a further 25 minutes, by which time it should be medium-rare.

Remove from the oven and open the paper to stop the salmon cooking further.

Cool to room temperature.

Turn the oven up to 200°C and roast the walnuts for 5 minutes.

Remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. Chop finely and set aside.

Close to serving time, use a sharp knife to cut through the skin along the back of the salmon from head to tail. Peel away the skin from one side. Scrape away the thin layer of grey flesh (the bloodline) to expose the pink flesh underneath. Carefully transfer the salmon to a large serving plate.

Brush 1/2 cup of the yoghurt dressing over the top of salmon.

In a bowl, whisk the remaining oil with the lemon juice, salt and pepper.

Add the onion and chilli and whisk lightly.

Add the chopped walnuts, herbs and sumac.

Spoon the salad over the salmon, covering it as neatly as possible.

Use a metal spoon to ‘cut’ portions of the salmon and salad.

Serve with the remaining dressing.

METHODTo make the dressing, place the garlic and salt in a mortar and crush well.

Stir the garlic, yoghurt and tahini together until it becomes a thick paste.

Thin slightly with lemon juice (it should be the consistency of pure cream). Refrigerate.

Preheat the oven to 150°C.

Place the salmon on a large sheet of baking paper.

Baked Salmon ‘Tarator’ Style

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My grandmother’s battle with dementia taught me that no two cases are the same. Sadly, my nan was fully aware that she was losing her mind. I’m determined to do everything I can to prevent other families from experiencing this cruel disease.

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“I thought I’d do something different to a standard roast and this one is a winner.”

By Michelle Jenkins, Chief Executive Officer, Community Vision

INGREDIENTSServes 6

• 1kg mussels cleaned

• 700g of fish – a good white fish that’s quite firm is preferred

• 450g baby squid

• 1kg raw prawns

• 6 cloves garlic/fresh thyme/parsley

• 2 tbs Spanish paprika

• Cayenne pepper

• 1.5 litres fish stock

• Olive oil

• 2 capsicums (red)

• 1 red onion (Spanish onion)

• 2 tomatoes

• 3 cups of paella rice (you can buy this now in good supermarkets and delis)

• Lemon wedges

• Aioli

Seafood Paella

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Senses are things that those with dementia find hardest to understand. Changes in smell, touch, sight and speech are all affected. Linking to those memories we can still access can help connect us in unimaginable ways. I hope you enjoy trying out all the recipes in this book and that they evoke loving food memories for you all.

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shells open. Cook for around 5 minutes, then drain and remove the meat from around half of them. Keep the others in their shells. Cut the fish fillets into cubes and cut the squid in half. Place in a bowl with the prawns and add sea salt. I leave them for around 10-15 minutes to just sit.

I add a few sprinkles of saffron to around 6 tablespoons of oil in the paella pan and gently heat. Add the fish, prawns and squid and cook until tender, not fully cooked. Place in a dish on one side and keep warm. Don’t clean or wash the pan, just add a little more oil, onion, capsicum and soften. Add the tomatoes (chopped) and cook for a few minutes before adding the rice. Add the fish, squid and garlic with the thyme/parsley (to suit taste) and paprika. Slowly add the stock. As you add the stock stir the rice so that it’s well absorbed and the rice starts to fluff up. Be careful not to burn the rice on the bottom of the pan, which is easily done. Just keep stirring, adding more stock until it’s all used up. Add sea salt and pepper to taste. Use a teaspoon to keep tasting and checking the rice. Once it becomes soft, turn off the heat. Add the fish and squid pieces to the rice and put a few prawns and the mussels on the top.

Place in the oven for 10 minutes until the prawns turn pink and the stock is fully absorbed. When cooked, leave to rest for 10 minutes before serving. It’s best at this point to cover with a tea towel so that any extra juices are absorbed into the dish. Add some lemon wedges and some aioli to serve.

METHODTo cook paella you need a large flat pan and a saucepan. Pre-heat the oven to around 200°C.

Start with boiling water in a pan and add the mussels. You have to cook mussels until the

“Since I was a small child, I have been visiting Spain and enjoying its equivalent of a roast - paella.”

By Norman Jorgensen, Award-winning Australian Children’s Book Author

INGREDIENTS• 1kg onions

• 30g butter

• 2 litres beef stock (reduced by half)

• 1 bay leaf

• 1 tsp fresh thyme to taste

• Sliced sourdough

• Crumbled blue vein cheese or stilton

• Grated gruyere cheese

• 2 tbs spoons of dry sherry

METHODLightly toast the sourdough.

Mix blue vein and gruyere.

Cover the toast and melt, put to the side.

Place butter and onions in a saucepan and gently cook till dark brown.

Add ground black pepper to taste.

Add reduced stock and bay leaf and simmer for 15 mins.

Add sherry.

Season to taste.

Reheat the croutons.

Sprinkle with thyme.

Serve as hot as possible.

Sip loudly and say, magnifique!

French Onion Soup

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Dementia, the cruel disease that stole both my father and my grandfather away, and deprived my entire family of enjoying what should have been warm and relaxed times with their grandchildren. The disease also took their stories, and, oh, they were such great storytellers. My grandfather, Norm, was born in 1904, so his tales were of a different Australia, a golden Banjo Paterson-like Australia country that I wanted to know more about. When he finally had the time to sit and remember and share the distant past and bring the characters back to life for me, it was cut far too short.

My father, Jack, a clever, curious and energetic man, was interested in science, photography, sailing, history, Australia and the world and just about everything that moved in it. Regrettably, in his last two years he knew he had dementia and it frustrated him immensely, not being able to express himself as he wished and share his enthusiasm with us. I needed more time with him and his stories but watched helplessly as a once vibrant man faded away.

I loved them and miss them terribly and I curse that disease every single day for its malevolence and its cruelty in taking two of the finest men who ever lived.

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“A very special recipe from my brother, Ian Jorgensen. This was our father’s favourite and Ian did him proud.”

By Carole Bramston, Former House Rules Contestant


• 6 chicken thighs or breasts

• 2 cups chicken stock

• 1 sweet potato (not peeled, chopped in cubes)

• 1/2 cup desiccated coconut

• 1 cup coriander

• 1 red onion, finely chopped

• 1 red chilli, finely chopped, with seeds

• 2 tbs coconut oil

• 2 tbs olive oil

• 1 clove garlic, finely chopped

• 1 tbs ground coriander

• 1 tbs ground cumin

• 1 tbs ground turmeric

• 2 cups coconut cream

METHODDrizzle olive oil over the chicken thighs or breasts, place in an ovenproof dish and roast at 180°C for 20 minutes.

Fry off garlic, onion, coriander, cumin and turmeric in coconut and olive oil.

Mix in sweet potato and coconut and cook for a few minutes.

Turn the heat down to low and add the chicken stock and simmer for 15 to 20 minutes.

Slice roast chicken and add to the sauce.

Slowly add the coconut cream, fresh coriander and finely sliced chilli.

Cook until warmed through.

Serve with jasmine or basmati rice with a handful of coriander as garnish.

Carole’s Coconut Roast Chicken Curry

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My mum started showing signs of dementia in her late 60’s. She started accusing my 79-year-old dad of having an affair with a blonde woman who used to come into the house at night while mum was sleeping. These accusations went for years. There were lots of other similar situations and our family found ourselves between a rock and a hard place. As time passed, it became more difficult for us to communicate with her and our visits dwindled as no one knew how to deal with her disease.

Sadly, my dad passed away two years ago, and mum would happily tell us that ‘he comes for tea every morning’. Mum passed away six months later of an aneurysm, on her own, in her unit. Thankfully she passed quickly and is now probably running around up there checking on dad. I really hope more funds can be raised to help people with dementia to find effective treatments to help both them and their families.

CommunityVision

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Host your own roast meal and collect donations from your guests – more info at aroasttoremember.com.au

Purchase more Celebrity Recipe Books (or share the link) from our website – aroasttoremember.com.au

Visit our website aroasttoremember.com.au and donate – every little bit counts!

Right now, 400,000+ Australians are currently living with dementia. But there are ways you can help! Get behind Community Vision’s ‘A Roast to Remember’, a fun and exciting initiative raising awareness and funds to support those living with dementia. Here’s how...

2018 was a big success, raising enough money to purchase and fit out a community dementia bus. All sales of this recipe book and other fundraising will go towards keeping the dementia bus rolling and expanding services to all those in needTo find out more, visit aroasttoremember.com.au

Ready to take on

dementia? Here’s a recipe for success.

VERSION 001 / A Roast To Remember Van Wrap

Takingdementia support

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RESPITE EDUCATION SERVICESADVICE

This vital dementia bus runs on funds raised by the Community Vision A Roast To Remember.

dementia support on the roadTaking

This vital dementia bus runs on funds raised by the Community Vision A Roast To Remember.

Takingdementia support

on the road

Donate today by visitingaroasttoremember.com.au

Donate today by visitingaroasttoremember.com.au

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aroasttoremember.com · recipes to remember paul’s mum gerry suffered for many years with...

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