Mmmake it with mince competition winner at HLC

We were delighted to hear that a pupil in one of our schools, 13-year-old Faye Weerasinghe from Harrogate Ladies’ College, was recently crowned a regional winner in the Red Tractor Mmmake it with Mince competition. Created by EBLEX, a division of the Agriculture and Horticulture Development Board, and supported by none other than Saturday Kitchen’s James Martin, the competition received hundreds of entries of lamb and beef dishes and Faye’s Parmesan Lamb Souffle was clearly a hit!

Faye was invited to serve her dish to the whole school as part of a special lunch menu and the response was overwhelmingly positive – and Faye clearly enjoyed her experience on the other side of the counter.

Faye’s fantastic recipe is as follows:

Serves 2-4

Ingredients

1 tbsp Olive Oil

1 onion, finely chopped

1 garlic clove, finely chopped

225g minced lamb

1 stick of celery, finely sliced

20g carrot, finely sliced

200g tinned tomatoes

1 tsp honey

1 tsp chili powder

2 tsp ground cinnamon

125ml white grape juice

2 eggs

100g Greek style yoghurt

50g grated parmesan

Salt and pepper to taste

Rosemary for garnish

Method

• Preheat the oven to 200C/400F/GM6
• Heat the olive oil in a frying pan over a medium heat, then add the chopped onion and garlic and cook until golden and soft
• Add the lamb to the pan and turn up the heat, stirring regularly until the lamb is no longer pink
• Turn the heat back to medium and add salt and pepper to taste
• Mix the celery, carrot, tinned tomatoes, honey, ground cinnamon, chili powder and white grape juice together in a bowl then add to the lamb mixture in the pan
• Reduce the heat to a lively simmer and let the liquid in the mixture reduce significantly
• Place the eggs, Greek yoghurt and half the grated parmesan into a bowl and whisk to combine the ingredients
• Spoon the cooked lamb mixture into ramekins
• Spoon the egg mixture on top of the lamb (taking care not to overfill – remember it will rise when cooking) then sprinkle the top with the remaining parmesan
• Bake for 20 minutes and serve immediately from the oven while the souffle top is fluffy and risen!

Posted by Giles Cooper