Our chefs put great care into crafting menus that offer residents delicious and nutritious meals, while also using their talents to add flavour to special occasions. Recipe corner
At Aria Care, we put residents at the heart of everything we do, making every community feel like home. Our dining experience goes beyond meals, creating vibrant, social occasions with nutritious, home-style dishes. From the heart HOSPITALITY
St Patrick’s Day Steak, Guinness and Stilton pie | Serves 6
Beyond traditional meal times
Aria Care’s food promise
• Personalised welcome: Our teams and chefs warmly welcome residents, taking the time to discuss dietary requirements and preferences upon arrival. • Menu collaboration: Join us for resident meetings where our chefs share samples and discuss upcoming
Aria Care enhances the dining experience by creating a warm, welcoming atmosphere that feels like home. Meals are nutritious and reminiscent of home cooking, made with fresh, high-quality ingredients to suit diverse tastes and dietary needs. Dining is more than just eating—it’s a chance to connect, share stories, and enjoy meals in a vibrant, community-oriented setting. Beyond mealtimes, we offer morning coffee, afternoon tea, and fresh snacks. Residents can dine privately or in our restaurant-style spaces. We also encourage residents to do what they love. The scent of freshly baked cake fills the air as they share recipes, laughter, and cherished memories.
Ingredients
For the pastry • 225g plain flour • 100g cold diced butter • 1 tsp dried thyme
For the filling • 900g braising steak cut into large cubes • 2 tbsp plain flour • 2-3 tbsp vegetable oil • 1 medium onion chopped • 1 garlic clove minced
• 1 celery stick and carrot diced • 200ml Guinness • Dash of Worcestershire sauce • 1 tsp Marmite • 1 bay leaf & 2 sprigs thyme • 450ml beef stock • 100g Stilton crumbled
menus, making sure everyone feels involved in the dining experience.
• 24/7 snacks and hydration:
Whether it’s a craving for something different or an afternoon pick-me-up,
we offer a variety of snacks and hydration options around the clock. We encourage residents to be as independent as possible and entertain their guests whenever possible. • Special celebrations and themed days: From Christmas to cultural festivities, we celebrate with themed meals and events to make each day special. • Complimentary and private dining: Loved ones can join residents for shared meals or book our private dining spaces for more intimate gatherings.
Method
1. Place the pastry ingredients into a food processor with a pinch of salt, pulse until it resembles breadcrumbs. Add 1 tbsp of cold water and pulse until it forms a ball. Wrap in cling film and leave to chill in the fridge at least 30 minutes before use. 2. Place the steak in a bag and sprinkle over the flour, season with salt and pepper and shake until all pieces are coated. 3. Heat the oil in a large deep pan and fry the steak in batches until browned all over. Transfer to a plate and repeat with the remaining steak. 4. Add a splash of oil into the pan and fry the onion until lightly browned, add in the carrot, celery and garlic until lightly cooked. 5. Drain off any excess oil then deglaze the pan with the Guinness to loosen up all of the caramelised brown bits from the pan. Mix in the vinegar, Marmite, Worcestershire sauce and herbs.
6. Return the steak and any juices to the pan and cover with the beef stock. Season and bring to a simmer. 7. Cook for 2-2.5 hours until the beef is tender. Leave to cool and remove the bay leaf and thyme sprigs. 8. Heat the oven to 200°C (Fan 180°C). Place the steak filling in a pie dish and stir in the crumbled Stilton. Roll out the pastry on a lightly floured surface until the desired thickness. Brush the rim of the dish with a lightly beaten egg and place the pastry on top. Crimp the edges and decorate the top with any spare pastry cut into shapes. Make a steam hole and brush the pastry with beaten egg. 9. Bake for 35-40 minutes until the pastry is golden and crisp and the filling is piping hot. 10. Serve with creamy mash potatoes and vegetables.
• Local food supply chain:
We source our produce and meats locally to ensure the chefs have access to the freshest and most nutritious ingredients for their seasonal menus.
16 | From The Heart - Winter 2024/25
08082 816 170 | ariacare.co.uk | 17
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