Lurpak®
Knockout Dishes
Paraguay & France
Tarte Mbejutin
Kick off dinner with this fusion of favourites from France and Paraguay. Where the caramelised filling of the French classic, Tarte Tatin meets the buttery base of Paraguay’s cheese flatbread, mbeju. So, grab your kit (or just an apron) and recreate this mouthwatering matchup.
Ingredients
Mbeju
- 200g cassava flour
- 40g Lurpak® Slightly Salted Butter
- 160g whole milk
- 45g comte
- 45g raclette
- Salt to taste
Shallot tatin
- 6-8 shallots, depending on the size of your pan
- 4 tbsp sugar
- 3 tbsp water
- 3 sprigs of thyme
- 2 tbsp sherry vinegar
- 1/3 lemon, the juice
- 1 tbsp balsamic glaze
- 25g Lurpak® Slightly Salted Butter
- 40g chives
- 50g creme fraiche
- Salt and pepper to taste
Method
- Start by peeling and halving your shallots and mix the cheese and dry ingredients for your dough
- Add milk gradually and mix it so the dough it has the consistency of wet sand
- Bake the mbeju on one side and take it off the pan
- Sear your halved shallots in Lurpak® Slightly Salted Butter until it has a nice crust and take them off
- Mix water and sugar to make a caramel and add your Lurpak® Slightly Salted Butter, sherry vinegar, lemon and balsamic together with thyme and mix it
- Add your shallots back in and watch your hands with the hot caramel
- Cook for 3 minutes before adding your mbeju cooked side down and throw it in the oven for 20 minutes on 200C convection
- Take it out and let cool for 10 minutes before turning it upside down on a plate.
- Serve with creme fraiche and chives.
Canada & Marocco
Tagine Poutine
For this fusion recipe, we’ve teamed Morocco’s tender, spicy, aromatic Lamb Tagine with the Canadian favourite, Poutine: fries and cheese curds bathed in rich gravy. This is a comfort food pairing you will be dreaming about way after full time. So, chop, fry and sear, and replay this classic in your kitchen.
Ingredients
Tagine
- 500g lamb
- 20g Oil + 20g Lurpak® Slightly Salted Butter for searing meat
- 2 shallots
- 3 garlic cloves
- 2 bay leaves
- 50g raisins
- 30g slivered almonds
- 1 heaping Tbsp tomato paste
- 1 stick of cinnamon (or 1/2 tsp ground)
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp turmeric
- 5 pods of cardamom (or 1/2 tsp ground)
- 750g stock or water
- 1/2 preserved lemon (or peels from 1/2 a lemon)
- Coriander, mint and red onion for topping
Poutine
- 400g fries
- Oil for frying
- 250g cheese curds
Whipped Ras el hanout butter
- 100g Lurpak® Whipped Slightly Salted Butter
- 2 tsp Ras el hanout
Method
- Salt and sear of your Lamb and set aside
- Fry your onions in the fat of the lamb, and scrape the fond off from the meat.
- Add all of your aromats and fry for a minute before adding garlic, almonds and raisins frying for 2 more minutes
- Add back in the lamb together with tomato paste, and fry for 2 minutes
- Delglaze with your stock and let simmer for 70-80 minutes
- While that is simmering mix your Ras el hanout butter with Lurpak® Whipped Slightly Salted , cut your fresh herbs and red onion, and fry your fries before serving
- Serve with fries, and cheese curds and pour the tagine over, so it melts the cheese.
- Top with herbs, onion and your whipped Ras el hanout butter
Curious about our other recipes?