Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners
100g Lamb mince
20g Red onion finely chopped
10g Continental parsley leaves finely chopped
1 Garlic clove crushed
Pinch ground cumin
Pinch ground coriander
Pinch ground cinnamon
10g Tomato paste
35g Fresh breadcrumbs
1 egg, lightly whisked
Salt & freshly ground black pepper
2 tbs olive oil
Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a bowl.
Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.
Divide mixture into 8 patties. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.
Lightly oil and grill for 2-3 minutes on each side. Serve immediately.
MINT BUTTER SAUCE:
4-5 White peppercorns, cracked
50ml White vinegar
10g Fresh Mint, Chopped
100g Butter, diced
Reduce the vinegar, shallots & peppercorns and half the mint in the vinegar, add the cream.
Gradually add butter.
Pass through muslin cloth, season.
Add the remaining chopped mint.
125ml Brewed warm Moroccan mint tea
1tsp of tea leaves
250ml Pint Warm milk
1tsp Dried yeast
225g Strong flour, sifted
½ tsp Salt
10 Fresh mint leaves, finely chopped
In a bowl add the brewed tea, milk.
Sprinkle over dried yeast & sugar, mix thoroughly.
Add the flour, mix into batter, should resemble thick cream.
Cover and allow to rest for 1 hour in a warm place.
Mix thoroughly; add salt, tea leaves & fresh mint.
Using a non-stick pan or griddle, spoon batter into greased rings, cook for 5-6 minutes until ‘holes’ appear on the top of the crumpets, turn, cook for a further 1 minute.
Heat under the grill/salamander when required.