Healthy tucker tips from tele­vi­sion’s food trucker

Central Leader - - NEWS - By JESS ETHERIDGE

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 cen­tral­ and click Lat­est Edi­tion to learn about health­ier food with celebrity chef Michael Van de Elzen.

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