Healthy tucker tips from television’s food trucker
Low-fat butter chicken and fresh, vege-packed dumplings are on the menu for young foodies keen to kick obesity to the curb.
Fifty of Diocesan School for Girl’s year 9 food technology students worked with chef Michael Van de Elzen to put a healthy spin on fast food meals for their school market day.
Butter chicken curry, fish and chips and dumplings became ‘‘faster, tastier, healthier’’ meals, using fresh seasonal produce, teacher Judi Delbridge says.
The Food Truck show host Michael Van de Elzen says busy schedules and cost are two reasons people turn to fast food.
Students need to build a repertoire of fast and healthy meals they can cook rather than being tempted by fast food, he says.
The chef of 26 years says he picked up several new ideas from the Diocesan students, such as coating tarakihi in yoghurt before crumbing it.
Jordyn Chan and Emily Gee made chicken, pork and vegetable dumplings healthier by steaming them. It took the pair two hours to make almost 40 dumplings using lean, low-fat mince and seasonal veges.
Hannah Jensen and Grace Johnstone made a low-fat butter chicken dish served in an edible bowl made of rice.
It took them about 90 minutes to make 12 portions, Hannah says.
Students had nine weeks to research, redesign and test their dishes in the lead-up to market day.
Michael Van de Elzen
Go to centralleader.co.nz and click Latest Edition to learn about healthier food with celebrity chef Michael Van de Elzen.