Name Bake Minced Lamb and Parmesan Souffle


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Minced-Lamb-and-Parmesan-SoBake this souffle in a large dish or in 6 individual ramekins if you prefer.


250 g (8 oz) lean minced lamb
1  small onion, finely chopped
2  courgettes, finely chopped
1 small green pepper, cored, deseeded and finely chopped
250 g (8 oz) can chopped tomatoes
1 garlic clove, crushed
25 g (1 oz) soya margarine
25 g (1 oz) wholemeal flour
200 ml (7 fl oz) skimmed milk
3 eggs, separated
40 g (1 1/2 oz) finely grated Parmesan cheese
salt and pepper

In a non-stick pan over a medium heat, fry the minced lamb without added fat, stirring for 3-4 minutes until it is evenly coloured. Pour off any excess fat. Stir in the onion, courgettes, green pepper and canned tomatoes. Add the garlic and season with salt and pepper. Reduce the heat, cover the pan and
simmer gently for 10-15 minutes. Spoon the meat mixture into a 1.2 litre (2 pint) souffle dish or into 6 individual ramekins.
Put the margarine, flour and milk in a small saucepan and whisk over a moderate heat until the mixture has thickened. Beat in the egg yolks with about 25 g (1 oz) of the cheese and a little salt and pepper. Whisk the egg whites until they are stiff and gently fold them into the sauce.
Cover the meat mixture evenly with the sauce and sprinkle the remaining Parmesan cheese on top. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes for a large souffle, or for about 10 minutes for small ones, until they are well risen and golden. Serve the souffle(s) immediately.

Serves 4-6

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