Recipe: Fonterra Culinary Olympic Team 2016
You will need a little melted butter and about two tablespoons of dry breadcrumbs to coat the ovenproof dish.
100g pasta, such as dried penne
250g spinach, any tough stalks removed
300ml Anchor full cream milk
1 bay leaf
1 slice onion
50g Anchor butter
50g plain flour
3 egg yolks
75g Kapiti Tuteremoana Cheddar, grated, plus extra for topping
freshly grated nutmeg
salt and freshly ground black pepper
4 egg whites
Preheat the oven to 190°C. Butter a medium-sized ovenproof dish and sprinkle with dry breadcrumbs, tapping out excess breadcrumbs.
Cook the pasta in a large saucepan of lightly salted water until al dente. Drain and rinse under cold water to arrest cooking. Drain again, then toss with a little olive oil to prevent sticking.
Wilt the spinach in a large frying pan, then squeeze to drain well and chop.
Place the milk in a saucepan with the bay leaf and onion. Bring up to boiling point then remove from the heat and leave to infuse.
Melt the butter in a heavy-based saucepan and stir in the flour. Cook until the butter and flour mixture (roux) is a pale golden colour. Remove from the heat and strain in the milk, stir well then place back over a medium heat and cook until very thick, stirring continuously.
Remove from the heat and beat in the egg yolks. Mix in the Kapiti Tuteremoana Cheddar and season with a little nutmeg, salt and freshly ground black pepper.
Place the egg whites in a bowl and beat until stiff peaks form. Fold one tablespoon of egg white into the Kapiti Tuteremoana Cheddar mixture to loosen the mixture, then carefully fold in the remainder.
Place in the prepared ovenproof dish, top with a little extra grated Kapiti Tuteremoana Cheddar and place in the oven. Cook for 35-40 minutes until well risen and golden on top.