Be Active Baking Competition Heats Up
Residents from Ingenia Lifestyle Ettalong Beach had a chance to show off their cooking skills to guest judge, Paralympic gold medallist and local member for Gosford, Lisle Tesch MP as part of the Be Active Community Cook Off Competition.
Aprons were on, tasting spoons were at the ready and the kitchen was heated up as residents of Ingenia Lifestyle Ettalong Beach put their baking skills to the test for guest judge, Paralympic gold medallist and local member for Gosford, Lisle Tesch.
Various baked goods were put up for the tasting as seniors at the over 55s community whipped up their favourite recipes and secret ingredients, and egg on a bit of friendly competition for the community cook off.
Ingenia Lifestyle Ettalong Beach Village Manager Paul Greentree said residents were thrilled to have local MP and seven-time Paralympian Ms Lisle Tesch tasting their treats.
“We were all thrilled Ms Tesch joined us – and she enjoyed all the treats on offer and morning tea,” Mr Greentree said.
“The village loves getting together and enjoying each other’s company – being able to host an event like this is great way for us to help residents keep social and feel special at the same time,” he said.
Ms Tesch awarded the winning baked goods to John Biernat’s pork and mushroom pasties. And we’ve got the recipe for you to try below!
Pork and Mushroom Casserole Pasties
Ingredients:
Slow Cooker
2 Pork Chops – rind cut off
250 gms sliced mushrooms
1 can diced tomatoes
1 onion
½ red capsicum
1 bunch brocollini
½ sweet potato
1 tlb spoon chicken stock powder
1 egg (for egg wash)
Recipe:
Dice pork into small cubes
Dice onion, capsicum, brocollini and sweet potato into small cubes
Place ingredients into slow cooker
Add 1 tbl spoon chicken stock powder
Add diced tomatoes
Sprinkle sliced mushrooms on top of the ingredients (do not mix so that the mushrooms are not overcooked)
Cook on High Heat for 3 hours then on Low Heat for 3 hours
Leave overnight to thicken
Heat oven to 200C
Cut each Puffed Pastry sheet into 9 squares (larger if desired)
Add ½ tbl spoon of casserole into each and fold over to make triangle
Line oven tray with baking paper
Brush egg wash onto each triangle
Bake for 20 minutes or until golden brown and crisp