We're delighted to be joined by Fiona Uyema in the Six kitchen this evening
Ingredients:
4 red peppers
1 tablespoon vegetable oil
2 inches ginger root, peeled and finely chopped
2 large cloves of garlic, peeled and finely chopped
450g good quality lamb mince
I onion, peeled and diced
1 large aubergine, cut into cubes
100g cooked rice
Teriyaki sauce
6 tablespoons soy sauce
3 tablespoons honey
Method:
1. Prepare the red peppers by cutting the tops off and removing the seeds. Sit them on a roasting tray coated with olive oil and covered with tin foil. Place in a preheated oven at 180C while preparing the filling.
2. Mix the ingredients for the teriyaki sauce together in a small bowl and set aside.
3. Heat the vegetable oil in a medium-sized saucepan over a medium heat.
4. Add the onion, ginger and garlic and fry for a minute or so (do not brown the garlic or ginger).
5. Add the lamb mince and stir using a wooden spoon to help break up the mince.
6. Toss in the aubergine pieces and continue to stir everything together.
7. Pour the teriyaki sauce over the mince and aubergine and mix well together.
8. Finally add the cooked rice and stir again.
9. Take the peppers out of the oven and spoon in the lamb mix.
10. Cover the roasting tray with tin foil and place in the oven for roughly 45 minutes. Serve with mixed salad.
