Knockout Dishes

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

1 tart 20-22cm

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

1. Start by peeling and halving your shallots and mix the cheese and dry ingredients for your dough
2. Add milk gradually and mix it so the dough it has the consistency of wet sand
3. Bake the mbeju on one side and take it off the pan
4. Sear your halved shallots in Lurpak® Slightly Salted Butter until it has a nice crust and take them off
5. 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
6. Add your shallots back in and watch your hands with the hot caramel
7. Cook for 3 minutes before adding your mbeju cooked side down and throw it in the oven for 20 minutes on 200°C convection
8. Take it out and let cool for 10 minutes before turning it upside down on a plate.
9. Serve with creme fraiche and chives. 
   

The whistle blows, ushering in a fusion of the Brazilian cheese bread, Pão de Queijo and Norway’s national dish, Fårikål. The burger they birth is a beauty! Where crispy and chewy buns meet succulent shredded lamb and silky cabbage. So, strap on your apron and make this winning dish.

Ingredients

6 sliders

Fårikål 

• 300g lamb
• 1/2 cabbage head 
• 1 tbsp black pepper 
• 1 bunch fresh thyme 
• 1 bunch fresh dill 
• 700ml stock or water 
• 30g flour 
• 30g Lurpak® Slightly Salted Butter 

Pão de Queijo 

• 400g cassava flour 
• 100g hard cheese 
• 2 tsp baking powder
• 2 eggs 
• 240g whole milk 

Brazilian inspired aioli 

• 1 egg yolk 
• 1 tsp dijon mustard
• 100g neutral oil 
• 1,5 tsp smoked paprika 
• 1 Lime, zest and juice
• 1 garlic clove
• 1 tsp honey
• Salt to taste 

Garnish 

• 4 pieces cheese 
• Fresh dill 
• Pickles 
  
  

Method

1. Season the lamb with salt and sear it on all sides until browned. Remove from the pan and set aside. Deglaze the pan with a little water and reserve the liquid.
2. Cut the cabbage into wedges. Place the lamb, cabbage, herbs, pepper, and reserved liquid in a pot. Add enough stock or water to cover and simmer for 2 hours, or until the lamb is tender.
3. While the lamb cooks, mix the cheese with the wet ingredients.
4. Add the dry ingredients and mix until a cohesive dough forms.
5. Bake at 180°C (fan) for 15–20 minutes.
6. Whisk together the mayonnaise and aioli.
7. Slice the pickles.
8. Halve the buns and toast them in Lurpak® Slightly Salted Butter.
9. Assemble the burgers with the dressing, pulled lamb, braised cabbage, fresh dill, pickles, and a slice of cheese.

Old rivals team up on a plate for our latest fusion dish, BEX-MEX Tacos. The formation puts Mexican-beer-battered cod and mushy refried beans in homemade tacos – all topped with the duo of tartar and tajin. So, strap on your apron and give your home team this delicious dish.

Ingredients

4 persons

Mushy beans  

• 1 can of black beans
• 50g bacon 
• 1/2 onion 
• 1/2 green bell pepper 
• 25g Lurpak® Slightly Salted Butter 

Wheat tortilla dough

• 180g flour 
• 1/2 tsp salt 
• 60g Lurpak® Slightly Salted Butter 
• 100g water (add gradually - you might need more/less depending on flour)

Tartar sauce

• 75g yoghurt (10%)
• 150g mayo 
• 3 cornichons 
• 2 tbsp capers 
• 1 shallot 
• 1 tsp dijon mustard
• 1 tsp coarse mustard
• 1/2 lime, zest and juice 
• Salt to taste

Fried fish 

• 400g cod 
• 200g flour 
• 50g cornstarch 
• 1 tsp baking powder 
• 2 tsp salt 
• 1 tsp pepper
• 1 tsp tan 
• 1 tsp onion powder
• 1 tsp cumin 
• 2 tsp smoked paprika 
• 350ml Mexican beer

Method

1. Start by preparing the tortilla dough. Combine the dry ingredients with Lurpak® Slightly Salted Butter. Gradually add water until a cohesive dough forms, then knead for 5 minutes.
2. Divide the dough into portions, cover, and let rest for 30 minutes to relax.
3. While the dough rests, prepare the refried beans. Finely chop the bacon, onion, and bell pepper.
4. Fry the bacon until it begins to brown, then add the onion and bell pepper. Cook for 5–7 minutes until softened.
5. Add the beans, cover, and simmer gently for 30 minutes.
6. Prepare the tartar-style dressing by finely chopping all ingredients and mixing them together in a bowl.
7. Roll out the rested dough into thin rounds. Use a taco press if available, or roll by hand.
8. Cook the tortillas in a dry skillet over medium-high heat until lightly browned on both sides.
9. Prepare the fish by mixing the batter ingredients. Dip the cod pieces into the batter and fry in oil at approximately 170°C until golden and crisp.
10. Finish the beans by mashing them to your desired consistency.
11. Assemble the tacos with refried beans, crispy fish, tartar dressing, and top with tajín and fresh coriander.

For our latest fusion dish, we’re bringing you a Portuguese-Spanish dessert that’s sure to get your home crowd cheering. Strap on your apron and fry up these crunchy churro shells filled with pastel de nata’s creamy, cinnamon-infused custard. This is a sweet treat that will get lots of instant replays.

Ingredients

5 servings

Churro dough  

• 475g water 
• 320g flour
• 150g Lurpak® Slightly Salted Butter 
• 1 tsp salt
• 55g sugar
• 1 lemon, the zest
• 1 tbsp vanilla sugar
• 4 eggs

Pastel de nata cream  

• 400g milk 
• 225g sugar
• 6 egg yolks
• 1 lemon, the zest
• 1/2 tsp salt
• 2 tsp vanilla sugar
• 2 cinnamon sticks
• 50g cornstarch

Citrus gel   

• 3 lemons, in citrusfillets 
• 90g pectin sugar
• 2g gelatin

Method

1. Start by preparing the churro dough. Heat the water, salt, sugar, lemon zest, and Lurpak® Slightly Salted Butter together until fully dissolved.
2. Add the flour and cook over medium-low heat for a few minutes, stirring constantly to cook out the raw flour. Remove from the heat and allow to cool.
3. While the dough cools, infuse the milk for the pastel de nata cream with sugar, cinnamon, and lemon zest. Set aside to steep.
4. Finish the churro dough by beating in the eggs one at a time until fully incorporated. Transfer the dough to a piping bag fitted with a nozzle.
5. Butter the base of a muffin tin with Lurpak® Slightly Salted Butter and pipe the churro dough around it to form cups. Freeze until set.
6. Meanwhile, prepare the pastel de nata cream. Strain out the aromatics, then whisk in the egg yolks and cornstarch.
7. Return the mixture to the heat and cook, stirring constantly, until thickened and the cornstarch is fully activated.
8. Strain the cream once more for a smooth texture and transfer to a piping bag.
9. To make the citrus gel, segment and chop the lemons, then cook them with pectin sugar for 5 minutes. Add gelatin, mix well, then blend until completely smooth. Strain and transfer to a bottle.
10. Fry the churros at 160–170°C, basting continuously to ensure even browning. Once golden, remove from the oil and immediately coat in cinnamon sugar while still hot.
11. To assemble, place a churro cup on the plate and spread a layer of citrus gel on the base. Fill with the pastel de nata cream.
12. For a finishing touch, caramelize the top with a blowtorch, then garnish with dots of citrus gel and fresh mint leaves.

We’re calling this trophy-worthy fusion, Charleroi Cheesesteak. Because it unites an American star, the cheesesteak, and a Flemish favourite, Carbonade Flamande. The lineup is tender meats in a Belgian-beer stew, butter-toasted buns and lots of melty cheese. This is a sandwich you will remember long after full time.

Ingredients

6 sandwiches

Carbonade flamande

• 800g beef 
• 50g bacon 
• 1 onion 
• 2 bay leaves
• 1 tsp dijon mustard 
• 2 tbsp brown sugar
• 2 tbsp flour + ekstra for coating meat
• 50g Lurpak® Slightly Salted Butter (for onions and beurre manie)
• 300ml Belgium beer 
• 300ml beef stock
• Salt and pepper

Philly accompaniments

• 6 hoagies 
• 6 slices american cheese
• 12 slices provolone cheese 
• 2 green bell pepper 
• 2 onion

Method

1. Start by cutting your beef and bacon 
2. Coat your pieces of beef in flour with salt and pepper and sear it in a big pot in batches so it gets a nice crust and take it out
3. Add your onion with some salt and scrape off the fond from the bottom of the pan, and add your bacon and fry until caramelized 
4. Add your sugar, bayleaves and mustard and mix, before deglazing with your dark belgian beer 
5. Let it reduce for at couple of minutes before adding back your beef and beefstock and let simmer for 2-3 hours, depending on the size of your meat. I braised mine for 3, since my cuts were big.
6. When the braise is finished, cut and toast your bread in butter and take it off. 
7. Slice onion and bell pepper and sear them in butter and add cheese in the end so it melts
8. Assemble with bread and belgian braised meat, and your Philly cheesesteak accompaniments and serve!

Today, we’re pairing Egypt’s national dessert, Om Ali, with one of Argentina’s most prized pastries, the medialuna. Where a front line of spice-infused nuts, raisins and silky dulce de leche join Argentina’s cross between a croissant and a brioche. So, fire up the stove (and your guests’ hearts) with this sweet crowd pleaser.

Ingredients

• 5-7 medialunas depending on size 
• 400ml whole milk 
• 2 tbsp brown sugar
• 1 cinnamon stick
• 5 cardamom pods (or 1 tsp ground)
• 50g raisins
• 20g almonds
• 20g coconut flakes
• 20g hazelnuts
• 20g pistachios
• 1/2 lemon, the zest
• 50g + 25g Lurpak® Slightly Salted Butter  
• 1 can condensed milk 
• Salt

Method

1. Start by boiling your can of condensed milk for 3 hours, to make dulce de leche
2. When nearly finished add brown sugar, cinnamon and cardamom to your milk, and bring to a simmer and let infuse 
3. Rip your medialunas, or other kind of buttered pastries in a sheet pan or pan and cover with your infused milk 
4. Bake on 180°C for 20 minutes
5. While baking make your brown butter dulce de leche, by browning 50g of Lurpak® Slightly Salted Butter and whisking in your dulce de leche and adding salt to taste
6. Also toast your nuts and coconut in 25g Lurpak® Slightly Salted Butter until golden brown
7. When your om Ali is finished top with your brown butter dulce de leche, raisins, your nuts and a touch of lemon zest and serve

For today’s meal mashup, we’re bringing together Switzerland’s rustic rösti and Columbia’s Bandeja Paisa. Two national treasures: the Swiss butter-fried potato cake and Columbia’s iconic platter of avocado, chorizo, eggs and beef. So, grab your grater and make this breakfast of champions.

Ingredients

2 persons

• 600g potato
• 2 eggs
• 1 avocado
• 100g minced beef
• 1/2 onion
• 1 clove of garlic
• 2 chorizo
• 2 chicharron
• 1 plantain
• 150g Lurpak® Slightly Salted Butter
• 1 can beans
• 1 tsp paprika
• 1 tsp coriander powder
• 1 tsp cumin
• Salt

Method

1. Start making your rösti by grating your potato, adding salt and draining the water
2. Add them to a pan with 100g Lurpak® Slightly Salted Butter and fry on medium low for 20 minutes before flipping 
3. While it is frying make your beans but sautéing your cut onion and garlic in 50g of Lurpak® Slightly Salted Butter and adding your beans together with spices and simmer for 20 minutes 
4. Remember your rösti and flip after 20 minutes and fry on medium for 8-12 minutes on the other side
5. Fry your eggs, chorizo, minced beef, chicharron and plantains and cut your avocado 
6. Serve you rösti with all of the accompaniments and enjoy!
   

Today, we’re coming to you with a Moroccan take on the French classic, Croque Madame. In defence: thick golden slices of butter-fried bread. In midfield: Merguez sausages and rich Harissa bechamel. And up front: melty cheese and a soft fried egg. Now grab your pan and cook up this sandwich that is sure to score.

Ingredients

2 sandwiches

• 4 slices of bread 
• 2 eggs 
• 6 Merguez sausages 
• 60g Gruyere 
• 60g Raclette 
• Lurpak® Slightly Salted Butter to fry eggs and Merguez

Preserved lemon and mustard mayo

• ¼ preserved lemon, only the zest (diced)
• 1 tbsp coarse mustard 
• 150g neutral oil
• ½ tsp honey
• Salt

Harissa Bechamel 

• 25g Lurpak® Slightly Salted Butter
• 1 tbsp harissa
• 25g flour 
• 250g whole milk 
• Salt and lemon juice to taste

Ras el hanout butter

• 50g Lurpak® Slightly Salted Butter
• 1 tsp Ras el hanout 

Method

1. Start by cutting your preserved lemon in small dices, and add them to a bowl with honey, salt, mustard and your egg yolk and whisk in your oil until emulsified.
2. Fry your Merguez sausages and split them in half.
3. Make your bechamel by melting your Lurpak® Slightly Salted Butter and adding your harissa to fry off.
4. Add your flour and fry for 5-7 minutes on medium low. 
5. Gradually add your milk until your sauce has thickened.
6. Mix your butter with Ras el hanout and grate your cheese.
7. Assemble your sandwich by spreading preserved lemon and mustard mayo on the inside of the bread, filling it with sausage, grated cheese and some of your harissa bechamel. 
8. Fry it on one side in a large skillet with your Ras el hanout butter.
9. Flip the sandwich and fry for a couple of minutes before adding bechamel and more grated cheese to the top and put it in the oven for 8-10 minutes on 180°C and finish it under the grill for a couple of minutes if you don’t have a kitchen blow torch.
10. While in the oven, fry your egg.
11. Serve it with your fried egg and some fresh chives and enjoy.

Two champion cuisines combine in this sweet, savoury flavour fusion. Whip out your waffle iron and cook Belgium’s famed Liège waffles with Spanish Manchego cheese. Then top with spinach, shallots, a poached egg and the Spanish staple of rich, nutty Jamón Ibérico. This will be gone long before extra time.

Ingredients

4 persons

Manchego Liege waffles

• 100g lukewarm milk 
• 3g dry yeast
• 2g salt 
• 1 eggs
• 85g melted Lurpak® Slightly Salted Butter
• 220g flour
• 1 tsp vanilla sugar 
• 40g Manchego cheese
• 15g Belgian pearl sugar

Hollandaise andalouse:

• 3 egg yolks 
• 200g Lurpak® Slightly Salted Butter, clarified 
• ¼ red bell pepper
• 1 tbsp tomato puré
• 1 tsp cayenne
• ½ lemon, the juice
• salt 

Topping 

• 150-200g Jamón Ibérico 
• 1 shallot
• 120g spinach
• 4 eggs
• 50g Manchego

Method

1. Start by mixing your yeast with your milk and set aside for 5 minutes until the yeast begins to foam.
2. Add your salt, vanilla sugar Lurpak® Slightly Salted Butter and eggs and whisk until combined.
3. Add your flour, cheese and sugar and mix well, and let it rise for 1 hour.
4. Before you make your waffles, you can make the hollandaise andalouse.
5. Chop your bell pepper and fry in some Lurpak® Slightly Salted Butter with salt and cayenne.
6. Let it cool before adding your lemon juice and eggs and whisk on low heat until the eggs thicken and add tomato puré.
7. Slowly add your melted Lurpak® Slightly Salted Butter,, while mixing until it becomes thick and homogeneous.
   
   • TIP: If it splits, 9 times out of 10,  you can save it with a splash of cream and mixing it well.
8. After an hour of rising, heat up your waffles iron and make your waffles.
9. Last thing to do is to poach your eggs on a gentle simmer, and saute your spinach with salt and shallot.
10. Serve your Manchego liege waffle with sauteed spinach, Jamón Ibérico , some shredded Manchego and top with your poached egg and your Hollandaise andalouse - Enjoy.

Today’s feast of a fusion sees Norway’s traditional potato flatbread join England’s champion dessert, the Sticky Toffee Pudding. The formation is formidable: homemade sticky toffee sauce sandwiched between butter-fried Lefse flatbread, all covered with lashings of cream and juicy berries. A dish that deserves an instant replay.

Ingredients

Lefse: 

• 500g cooked potatoes, peeled 
• 50g Lurpak® Slightly Salted Butter
• 50g cream
• 1 tsp salt 
• 225g flour 
• 2 tbsp sugar 

Sticky toffee:

• 150g cream
• 115g Lurpak® Slightly Salted Butter
• 140g brown sugar
• 70g dark syrup
• 80g dates 
• 1 tsp salt

Toppings: 

• 150g cream, whipped
• Strawberries and blueberries

Method

1. Start by cooking or baking your potatoes and let them cool.
2. Grate your potatoes, mix them with the other ingredients and knead for 5 minutes. 
3. Put the dough in the fridge for 3 hours minimum.
4. While the dough is cooling, make your sticky toffee, by mixing everything but dates,  and simmer for 5-7 minutes.
5. Add the dates at the last minute to soften.
6. Blend the mix and put it in the fridge.
7. When the dough has rested, roll them out in plenty of flour and fry in a pan on medium heat. Be careful, the dough is fragile.
8. Before assembling, whisk your cream.
9. Assemble by spreading a thin layer of sticky toffee between each lefse until all are used. 
10. Cover the entire stack with whipping cream and berries and enjoy!

For this fusion dish, we’re taking Argentina’s winning pastry, the Empanada, and giving it a Swiss twist with Raclette cheese and savoury, smoky speck. The team is finished with homemade chimichurri, made with chilli, herbs, garlic, red wine vinegar, lemon and olive oil. So, strap on your apron and make your home crowd cheer.

Ingredients

8-12 empanadas

Empanada dough

• 420g flour 
• 100g Lurpak® Slightly Salted Butter 
• 1 egg
• 150ml lukewarm water 
• 6g salt 

Swiss Raclette filling 

• 500g cooked potato
• 200g speck
• 150g Raclette cheese
• 300g onion 
• 50g Lurpak® Slightly Salted Butter 

Chimichurri

• 1 big handful parsley
• 3 sprigs dried oregano 
• 4 sprigs thyme 
• 2 garlic 
• 1/2 shallot 
• 1/2 red chili 
• 15g red wine vinegar
• 1/2 zest and juice 
• 50g olive oil 
• Salt

Method

1. Start by boiling your potatoes.
   
2. Make your dough, by mixing water, salt and egg, and add your flour and mix.
   
3. Incorporate your butter and knead for 5 minutes before letting it rest in the fridge for 30 minutes.
   
4. While the dough is resting, cut your onions and start caramelizing them in a pan on medium heat with some salt
   
5. Cut your speck and potatoes. 
   
6. When the onions are halfway caramelized – roughly 15 minutes – add your speck and fry until onions are fully caramelized.
   
7. Add it to your cut potatoes together with grated raclette cheese and mix.
   
8. When the dough has rested, roll out and fill your empanadas with your filling, and close them with a fork – or if you’re feeling artsy, knead the dough closed.
   
9. Brush your empanadas with some whole milk and bake them in the oven for 30 minutes at 180°C. 
   
10. When the empanadas are baking, make your chimichurri by cutting everything and mixing it with red wine vinegar, salt and olive oil.
    
11. Serve your empanadas with chimichurri and enjoy!
    

Neighbouring cuisines cross borders for today’s fusion. France’s potato champion, Pommes Anna, meets Spain’s Catalonian classic, Pa amb tomàquet. Build a formation of sliced butter-fried potato, topped with tomàquet, Jamón Ibérico, comte cheese and chives. Now pull out your pan and cook up this winner of a dish.

Ingredients

8-10 pieces 

Pommes Anna

• 3-4 Big potatoes 
• 100g Lurpak® Slightly Salted Butter 
• 4 sprigs thyme
• 3 cloves garlic
• 20g potato starch

Tomato base

• Tomato base
•  3 tomatoes
• 2 cloves garlic
• 1 tsp salt
• 2 tbsp olive oil 

Topping

• 80g Jamon iberico
• 20g Comte cheese
• 10g chives

Method

1. Peel your potatoes and slice with a mandolin.
2. Melt and infuse your Lurpak® with garlic and thyme.
3. Pour the butter over the potatoes, add salt and mix well.
4. Layer your potato in a pan, with some potato flour in between every other layer.
5. Bake for 1.5 hours at 150°C with a weight on top, then set aside until completely cool.
6. While cooling, grate your tomatoes and garlic and mix with olive oil and salt.
7. When the potato is cooled, cut out rounds with a cutter, and pan fry at 170°C until golden brown.
8. Assemble by topping your fried potato with the tomato base and pieces of Jamón Ibérico.
9. Finish with grated Comté cheese and garnish with finely cut chives. 

For today’s champion of a dish, we’re giving an English classic, Beef Wellington, an Argentinian take. Where beef is swapped for chorizo sausages; and the duxelles gets a Chimichurri twist. All are wrapped in puff pastry and served with brown ale onion marmalade and Madeira wine sauce. A footie feast is coming home.

Ingredients

4 persons

• 4 Argentinian chorizo sausages (Roughly 3-400g)
• 275g puff pastry
• 1 beaten egg

Chimichurri duxelles

• 300g mushrooms
• 3 cloves garlic
• 5 sprigs thyme
• 50g Lurpak® Slightly Salted Butter 
• 1 big handful parsley
• ½ shallot
• 1 tsp dried oregano
• ½ red chili
• 2 tbsp red wine vinegar
• salt 

Onion marmelade

• 5 small onion
• 150g English brown ale
• 1 tbsp brown sugar
• salt

Madeira wine sauce

• 120g madeira
• ½ shallot
• 2 sprigs thyme
• 1 sprig rosemary
• 220g reduced beef stock
• 75g Lurpak® Slightly Salted Butter
• 2 tsp sherry vinegar
• salt

Method

1. Start by cutting your onions and saute them in a pan with your brown ale and some salt under a cartouche.
2. Simmer for 30-40 minutes on medium heat, stirring occasionally.
3. When almost finished, add your brown sugar, until fully caramelised. Set aside to cool.
4. While your onions are frying, cut your mushroom, garlic, and thyme, and saute in butter.
5. Cut your shallot and chili and add it to the pan, together with the dried oregano.
6. Saute until the mushrooms begin to caramelise and all the water is gone.
7. Deglaze with red wine vinegar, until evaporated and add your cut parsley and stir through in the end. Set aside to cool.
8. While the onions and duxelles are frying, take the skin off your chorizo and mix the meat until it becomes sticky.
9. Form it into a log on cling film and roll tight, then freeze for 10 minutes.
10. Sear the sausage in a pan in Lurpak® to seal the sausage, and brush with some mustard.
11. When everything is cooled off, spread your duxelles and onion on your puff pastry on cling film.
12. Lay your chorizo on top, and use the cling film to roll the Wellington tightly. Put in the freezer to set for 20 minutes. 
13. Preheat your oven to 180°C, brush your chorizo Wellington with a beaten egg, and put it in the oven for 30-40 minutes until golden brown and cooked through. Let rest for 30 minutes.
14. While the Wellington is in the oven, make your sauce.
15. Reduce your madeira with aromats until roughly 1-2 tbsp are left. 
16. Add your stock and let simmer for 5 minutes.
17. Strain off the aromats, and when ready to serve, emulsify your butter into the sauce and adjust the consistency with a corn flour slurry.
18. Season to taste with sherry vinegar and salt. 
19. When ready to serve, slice your Wellington, serve it on your sauce, garnish with chives and enjoy.

Today, we’re combining the star signings of France’s vol-au-vent and England’s steak and ale pie. In this formation, tender slow-cooked beef is supported by a silky brown ale velouté – all playing on a pitch of perfectly puff pastry. So, strap on your apron. There will be no runners up in your home; only winners!

Ingredients

6 portions

• 800g braising cut of beef
• 2 sticks celery
• 8 carrots, half for stock and half for serving
• 2 onions
• 250g button mushrooms
• 1 big tbsp tomato paste
• 400ml English dark ale
• 300ml concentrated beef stock
• 3 sprigs thyme
• 2 sprigs rosemary
• 1 sprig sage (optional)
• 30g flour
• 30g Lurpak® Slightly Salted Butter + extra for frying/sauteing
• 600g puff pastry
• 1 egg, whisked

Method

1. Start by slicing, salting and browning off your beef and set aside.
2. Meanwhile, dice your carrots, celery and onion, and sauté for 5-7 min in the same pan with some salt and scrape off the fond.
3. Add your tomato paste and fry for an additional 2 minutes before deglazing with your ale.
4. While simmering, add your beef, cover with beef stock, and add your herbs in a bouquet garni. Cover with a cartouche and a lid and put in the oven at 140°C for 3 hours.
5. When the beef is finished, take out the oven, and rest.
6. Cut out your puff pastry and stack your vol-au-vent with egg wash in between layers. Put them in a 180°C oven for 20-25 minutes until golden brown.
7. Meanwhile, cut your carrots and mushrooms and sauté for 10-12 minutes with salt until they start to caramelise, then set aside.
8. To make your velouté, make a roux with flour and butter, and fry off for 5 minutes.
9. Take your beef out the braising liquid, strain off the aromats, and skim off the fat.
10. Ladle your braising liquid into the roux while whisking to thicken your sauce.
11. Shred your beef into bite-sized pieces and add it to your steak and ale veloute together with mushrooms and carrots and mix well.
12. Serve by pushing down the middle of your puff pastry and ladle in your steak and ale veloute and garnish with finely cut sage. Enjoy.

For our final fusion, two titans combine for what will be a dessert of champions: Argentina’s alfajor, alongside Spain’s Basque cheesecake. Strap on your apron and build your team of silky dulce de leche cream cheese, soft, crumbly cookie, and zesty orange compote. A dusting of gold completes this trophy-worthy dish – and our glorious series. Who won? Good Food.

Ingredients

24cm spring form cake tin

Browned butter dulce de leche

• 1 can condensed milk
• 50g Lurpak® Slightly Salted Butter, browned

Dulce de leche Basque cheesecake

• 6 eggs
• 1 vanilla pod
• 150g sugar
• 150g browned butter dulce de leche
• 800g cream cheese
• 420g cream
• 40g flour
• 1/2 tsp salt
• Olive oil
• Gold dust powder to top off if you are fancy 

Alfajor

• 100g Lurpak® Slightly Salted Butter, softened 
• 150g icing sugar
• 2 egg yolks
• 150g corn flour
• 100g flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 75g browned butter dulce de leche - for assembly

Orange Compote

• 6 oranges
• 1 big lemon, juice and zest
• 100g jam sugar 

Method

1. Start by boiling your can of condensed milk for 3 hours, to make dulce de leche.
2. Add browned butter dulce to the de leche, whisk in and add salt to taste.
3. Half your vanilla pod and scrape out the seeds.
4. Make your Basque cheesecake by whisking some of your dulce de leche together with sugar, vanilla and eggs. 
5. And your cream, salt and cream cheese, sift your flour in, and whisk until there are no lumps.
6. Strain your batter into a spring form cake tin, lined with crushed up baking paper.
7. Tap it against the counter a few times to release any air bubbles, and put in the oven on 230°C for 20-30 minutes, depending on the size of your form.
8. For a best results, take out the cake when the internal temperature hits 68°C
9. Let sit for 2 hours at room temperature until completely cooled.
10. While baking, cut the peel off your oranges, and take out the segments.
11. Chop the segments up and add to a pot with sugar and lemon juice. Simmer for 10-12 minutes until thickened and let it cool completely.
12. For your Alfajores, whisk sugar and butter together, then add your egg yolks and whisk again.
13. Sift in your dry ingredients and mix together. When the dough starts coming together, empty out onto your work surface.
14. Fold the dough until it becomes cohesive and roll it out in a 24-26cm circle on baking paper and put in the oven on 180°C for 10-12 minutes.
15. While still warm cut a 24cm diameter circle using the bottom of your spring form cake tin.
16. When everything is cooled, put a layer for your browned butter dulce de leche on your alfajor and slide your Basque cheesecake onto an oiled surface.
17. Slide the cheesecake onto the alfajor, and you are ready to serve. 
18. Slice your pieces, serve on your orange compote and top it with olive oil and optionally some gold dust powder for extra luck. Enjoy.