Halkirk Young Farmers on way to culinary final after Ready Steady Cook style competition win in Thurso
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Young Farmers in Caithness have served up some tasty treats on their way to the national final of a “Ready, Steady, Cook” style competition.
The Scottish Association of Young Farmers Clubs (SAYFC) North Region held its Highland eliminations contest, sponsored by Northern Sands Hotel, on Sunday at Thurso High School.
Seven teams from the area competed for a place in the finals which is set to take place at the national competitions weekend in Dundee.
Teams were given one hour to cook dishes using a bag of mystery ingredients. Within the list of ingredients was quality Scotch diced lamb, sourced from Castletown Butchers, pineapples, rice and potatoes.
Without the aid of recipe books, teams had to create their very own meals. They were judged on all aspects of their cookery skills, including hygiene, technical skill and team work as well as the balance, taste and appearance of the dishes prepared.
Winners, Lyndsey and Abbie Dunnet of Halkirk Young Farmers A team, caught the eye of the judges with their delicious crispy lamb and incredible profiteroles, and were awarded 84 points out of a possible 100.
Close behind were Bower’s Abbie Gunn and Beth Douglas, with their spicy lamb flatbread and garlic dip creation, which scored them 83 points, and in third place was Halkirk B, Erin Mackenzie and Euan Bremner, who dished up a spicy lamb and potato curry with a side of mouthwatering onion bhajis.
Judges Wendy and Kelly Mackay, of KW Kitchen, praised all the teams for their wonderful dishes they managed to create and were impressed with how well they worked together to make such a variety of tasty treats.
