Delicious, nutritious meals are always on the menu at Evergreen Lifestyle Villages. This month, Hendra Mostert, who heads up the catering team at Evergreen Broadacres, shares two of the residents’ best-loved dishes with us: bami goreng, an Indonesian stir fried noodle dish which is customary in Holland, and a culinary classic, tuna mousse.

Bami goreng

Serves 6

“I learned to make this Indonesian dish when Mr Postema, who is a Dutch resident, turned 99 two years ago. This cuisine is out of my comfort zone, but I find that learning to make something new is always a good way to get to know one’s self all over again. Mr Postema is turning 101 this year and there has already been a request for his favourite meal to be on the menu, so we’ll be preparing it again soon.”

Ingredients

• 240 g chicken breast
• 240 g smoked pork (gammon or smoked pork fillet)
• 120 g onion
• 120 g carrots
• 120 g red bell pepper
• 120 g leeks
• 1 packet bami spice blend
• 10 ml ketjap mani (Indonesian soy sauce)
• 15 g sambal olek (ground chilli sambal)
• 3 kg mie noodles or tagliatelle pasta

Method

Cook the mie noodles to el dente and set aside. Soak the bami spice in 100 ml water. Cut the vegetables, chicken and pork (cooked gammon works very well) into bite size pieces. Fry the onions and leeks, then add the chicken and cook until just done. Add the pork and mix well. Add the spices that have been soaking in water to the meat and vegetables. Stir well, making sure everything is coated in spice. Add the noodles and stir through. Serve with ketjap mani and sambal olek on the side.

Tuna Mousse

Serves 6

“Tuna mousse is a classic dish. It’s an ode to the art of cooking and to the fact that keeping to the basics needn’t be boring. I use it as a special occasion starter and there are always requests from the residents for more. I put it on the Christmas menu last year and was a hit with everyone including Mr Drew, the Operations Director for Evergreen.” 

Ingredients

• 20 ml gelatin
• 550 ml water
• 60 ml tomato soup powder
• 125 ml cottage cheese
• 250 ml mayonnaise
• 1 green pepper, finely diced
• 1 small onion, finely diced
• 3 celery ribs, chopped
• 2 x 170 g tuna in brine, drained
• 5 ml red Tabasco
• 50 ml Cremora

Method

In a bowl, combine the gelatin with 100 ml water – place the bowl over a container of boiling water and mix until dissolved. In a separate pan, mix the rest of water and tomato soup and bring to a boil, stirring continuously until thick. Add the gelatin to the soup and allow to cool. Add the remaining ingredients to the soup mix and pour into an oiled mould of your choice. Allow to set in the fridge. Turn out onto a platter and garnish with parsley and lemon slices. Serve with crusty bread or melba toast.