22 Eastern Shore Sun SEPTEMBER 2021
GET INTO HIKING WITH THE TASMANIAN ICONIC WALK By Jo Cordell-Cooper*
Chefaholic Cooking School School Cooking and Catering Catering and
A PADDOCK TO PLATE COOKING EXPERIENCE FOR ALL A PADDOCK TO PLATE COOKING EXPERIENCE Chefaholic Cooking SchoolFOR ALL
A paddock to plate cooking experience for all
PUMPKIN BREAD CHICKEN AND VEGETABLE Duck à l’orange Ingredients STREAMED DUMPLINGS minutes. Remove from Ingredients • 250ml Pureed
• 1 x 2kg whole duck Ingredients pumpkin (room
• 1 Tbsp olive with oil Grand oven and cover Marnier and cook for a • 500g plain flour further 5 minutes.
• 150g butter temperature) DOUGH • 100ml Grand Marnier • 2 tsp dry yeast. • ••50ml 250cups plain flour mlvinegar warm water Remove from and • Pepitas andoven sunflower • ••50g ¾ cup warm water castor sugar strain all liquid into a 1 tsp Salt seeds (optional) • • Juice Pinchofof3 salt pot, add in vinegar, sugar oranges • 1 Tsp sugar and juice of 3 oranges FILLING • 6 oranges and • 1 Tbsp Olive oil or Peanut oilreduce until a nice consistency. Method Method • 1 Onion finely diced make pumpkin puree you will need a cup Clean and pat dry duck, • 1. 1Tocarrot finely diced Meanwhile peel andofcut pumpkin and enough water cover butter in fry pan large • heat 1chopped celery finely diced oranges and to prep withit.no Either boil on the stove top in a saucepan or place isin enough to hold duck and • 1 clove garlic finely dicedskin or seed. When sauce fry duck for approximately a microwave on high for 8nearly to 10 ready mins. add segments • 5 minutes. 2 chicken breasts finely diced (could use sauce and warm - do not 2. chicken When the pumpkin is softtouse a blender to process mince) it. Stand aside to cool. let oranges break down. • Place Saltduck andinpepper oven for *These next steps can be done with a bread maker on approximately 45 minutes Carve duck and cover
dough setting. on 180°C basting as you go. Method
with sauce and arrange Turn heat down to 160°C yor andflour set aside until frothy, njobowl, 1. Toyeast maketogether. the doughMix place and salt in aE large about 10 mins. make a well and add the water.
3. In a bowl place the 50 ml segments. warm water, sugar and DOUGH ! and cook for a further 30
In a larger bowl placeingredients the flour and Make well 2. 4. Knead the dough until havesalt. been mixeda in For further information please contact: in the centre and put(about in olive oil, cooled pumpkin and surface is smooth 5 mins)
E: chefaholic.tas@gmail.com puree and the yeast mix. Mix together and an turn out 3. Set the dough mix aside in the fridge for about hour. P: 0407 720bench or 0448 367 for 10 mins, if onto 175 a floured top 820 and knead FILLING www.chefaholiccookingschool.com dough is sticky add a bit more flour. aside for a 4. After all the ingredients have been finelySet diced place
half an hour or until doubled in size. again for medium sized saucepan on the stove topKnead on medium 10 mins and forheat. another half an hour. heat, put in theset oilaside and let When out slightly 5. 5. Place thedough onionhas andrisen garlicagain in andflatten simmer until translucent. and sprinkle pepitas and sunflower seeds onto thethe dough. into the shape ofcook loaf you want,10 6. Put rest ofForm the ingredients in and for about mins. Add salt and pepper to taste. Set aside to cool. containing the seeds on the inside.
DOUGH 6. Set aside again to rise for 40 mins. 7. 7. Take dough from the fridge and place om a floured Set the oven to 195oC benchtop. Roll to about 2mm thick then cut out rounds 8. about When6 dough risen again, top with to 8 cmhas diameter (use a brush scone the cutter) water and sprinkle oncooled more seeds. 8. Place a teaspoon of the mix into each cut piece dough, anddepending then press the edges of together. 9. ofBake for fold 20 –in30half mins, on shape loaf. Repeat until all the mixture is used up. 10. Bread is ready when it is golden brown on the 9. Use a basket top ofwhen a saucepan outside andsteamer sounds on hollow you tapofitboiling with water or alternatively if you have a steam setting on your knuckles. your oven use that. Place the dumplings into the steam11.erLet eat! or cool ontoaabit traythen in the oven and steam for approximately 15 mins. Remove the dumplings and serve with soy sauce or sweet chilli sauce etc.
Enjoy
For further information please contact:
E: chefaholic.tas@gmail.com P: 0407 175 information 720 or 0448 820 367 contact: For further please www.chefaholiccookingschool.com E: chefaholic.tas@gmail.com P: 0407 175 720 or 0448 820 367 www.chefaholiccookingschool.com
FITNESS goals that excite you and give you a clear focus are those you’ll stick to. I’ve certainly noticed an increase in the number of people wanting to get into hiking and into nature. Sometimes the goal is to meander on very clear, relatively short tracks to something much harder, and having a progressive training regime will help you get hike ready and really enjoying the experience. Whatever your goal is it is important to: • Don’t over think it – make a start. • Progressively increase your fitness by challenging yourself with longer or more difficult walks. • Join a group of likeminded people to keep you going, motivated and accountable. In 2017, I founded the not-for-profit charity Tasmanian Iconic Walks with the aim of getting more people into more challenging hikes with a group of friends or work mates. The charity provides facts about reducing your personal risk of stroke via living physically active lives. Low levels of physical activity are a significant risk factor to having a stroke in later life, as is high blood pressure. My point is if you join our event this year, you’ll be signing up to all three of these factors. The event will be a walk from Tasman Arch to Fortescue Bay – seven hours and 17 kilometres of glorious scenery – on 6 November. Registrations for the 2021 Tasmanian Iconic Walk number four are now open. People are encouraged to bring a team of four or more to raise money for the Stroke Foundation. We do not recommend
or allow anyone to simply show up on the day and take part. We offer fitness hiking resources that will progressively get you fit for the event. Once you register you will receive a fitness plant to follow to prepare for the long day hiking in the wilderness. For more information or to register, visit www. tasmanianiconicwalks. org or the Tasmanian Iconic Walks Facebook or Instagram page.
*Jo Cordell-Cooper owns Jo CC Holistic
PT which specialises in women’s fitness and health (including weight loss) across the ages. Jo founded Tasmanian Iconic
Walks in 2017 following her father’s death from stroke. More than $120,000 has been raised and donated to Stroke
Foundation from the last three events. For more information, contact Jo on 0409 862206 or email jo@jocc.com.au.
