AS Argentina take on Germany in tomorrow's World Cup final, there has never been a better time to sample some more exotic dishes from further afield. Homegrown ingredients need not be forgotten either, as our recipe selection shows how to combine the trusty Welsh lamb with either an Argentine or German twist. From chorizo to steak, meat features heavily in Argentine cuisine, perfect if you're planning a barbecue, or celebrate the tasty pink lady apple which is native to Argentina. For those after a German twist, try our take on the traditional German sausage by substituting in a bratwurst in our sausage and lentil casserole.

Welsh Lamb leg steak German schnitzels with black cherry relish

Serves: 8

Time required: 10 mins


4-6 thinly cut Welsh lamb leg steaks

30ml (2tbsp) flour seasoned with salt and black pepper

1 egg, lightly beaten

50g (2oz) fresh breadcrumbs

30ml (2tbsp) oil

Black Cherry Relish:

25g (1oz) butter

1 red onion, finely chopped

30ml (2tbsp) red wine vinegar

470g (approx) (270g drained weight) jar or can black cherries in juice, pitted

A little red wine or Kirsch – if you wish

How to cook

1. Make the Relish: Melt the butter and gently soften (without browning) the onion.

2. Add the vinegar and bubble to reduce. Add the pitted cherries and juice (red wine or Kirsch if you are using). Bring to the boil and then lower the heat, reduce the liquid by about half until slightly thickened – about 5-10 minutes.

3. Place a piece of cling film onto a chopping board, onto this lay the lamb steaks and cover with a further piece of cling film. Using a rolling pin lightly bash the steaks to flatten out slightly.

4. Using 3 small plates place seasoned flour on to one, beaten egg and breadcrumbs onto the other two. Take each steak and dip firstly into flour, then egg and finally crumbs.

5. Heat a large frying pan and add the oil. Cook the steaks for 3-4 minutes each side until the crumb is golden and crunchy, and the steak is cooked through but juicy.

6. Serve the schnitzels with a spoonful of sauce and seasonal salad or vegetables.

Argentinian Tomato and Chilli Welsh Lamb Grill Sticks

Serves: 8

Time required: 15 mins


450g (1lb) lean PGI Welsh Lamb mince

2 tomatoes, chopped

15ml (1tbsp) tomato ketchup

1 red chilli, deseeded and finely chopped

Black pepper

1 avocado pear, peeled, stoned and chopped

¼ cucumber, thinly sliced

30ml (2tbsp) fresh mint, chopped

45ml (3tbsp) crème fraiche

How to cook

1. Place lamb, tomatoes, ketchup, chilli and pepper in a bowl.

2. Thoroughly mix together and shape into long thin sausage shapes. Push wooden skewer through each grill stick. Place on grill pan and cook under a preheated grill or BBQ for approximately 12 minutes until thoroughly cooked.

3. Mix the remaining ingredients together, and serve lamb grill sticks with a dollop of the creamy dip in warmed garlic bread baguettes. Serve with a large green crunchy side salad.

Pink Lady Apple & Chorizo Pilaf

Serves: 4

Preparation time: 5-10 minutes

Cooking time: 15-20 minutes


1 tbsp olive oil

1 onion, sliced

250g pack chorizo cooking sausages, sliced

½ red pepper, finely diced

½ green pepper, finely diced

1 garlic clove, crushed

½ tsp smoked paprika

200 g dried basmati rice

½ x 400 g can chopped tomatoes

450ml chicken stock

pinch of saffron threads soaked in 1 tbsp boiling water

1 Pink Lady apple, cored and diced

Lemon wedges and coriander leaves to serve

How to cook

1. Heat the oil in a saucepan and cook the onion and sausage for 3-4 minutes until beginning to colour and soften. Add peppers, garlic and smoked paprika and cook for a further 3 minutes.

2. Add the rice, chopped tomatoes, stock, saffron and soaking liquid and bring to the boil. Cover and cook on a very low heat for 10 minutes, without lifting the lid.

3. Stir in the apple cubes and cover. Take off the heat and leave to stand for 5 minutes. Check seasoning, scatter with coriander and serve with the lemon wedges.

Sausage, Shallot and Lentil Casserole with Ginger and Parsley

Substitute the sausages in this recipe, by, for Bratwurst for a German twist.

Serves: 4

Prep time: 20 minutes

Cooking time: 30 - 40 minutes


Olive oil

8 good quality pork and leek sausages

400g whole small shallots

30g ginger finely chopped

1 carrot finely chopped

1 sprig of fresh thyme

2-3 bay leaves

½ Bottle of Red Wine

1 litre good chicken stock

200g Puy lentils

30g parsley

How to cook:

1. In a large metal casserole dish add a splash of olive oil and seal off the sausages so that they are browned off all over, remove from the pan and place on to a plate until later on when required.

2. Wipe out the pan the sausages were in and add another splash of oil, then add in the whole peeled shallots, finely diced ginger and carrot and cook for a minute.

3. Now add the sprig of thyme, bay leaves and the wine, bring to the boil and reduce the liquid by three quarters.

4. When the liquid has reduced add the stock and bring back to the boil. Once boiled add in the lentils and cook on the top of the stove for 5 minutes.

5. Add the sausages back to the pan and place the whole pan into a hot oven at 180 0c for 20 minutes.

6. After this time remove the pan from the oven and add the chopped parsley.

7. The sauce should be at the right consistency and the lentils cooked through, but if the sauce is too thin simply place back on the stove and reduce slightly until the right consistency has been achieved, it should coat the back of a spoon.

8. Place the lentils and shallots on hot plates then place the sausages on top, pouring over the sauce and finishing with a sprig of parsley.

9. Serve with Tenderstem broccoli and creamy mash potatoes.