 FLAVOURS OF CHILE
RECIPE PAGE
The four-part series FAVOURS OF CHILE presented by Charlie Ottley is one of the most popular on the channel and in response to the mass of requests we've had for the recipes featured on the show, here's a selection.
EPISODE 1: The Desert North
Cheese Empanada
1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes, plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)
Preparation
In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the centre of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.
Pisco Sour
3 parts Chilean Pisco
1-1/2 parts lemon or lime juice
1 egg white
1-2 Tablespoons sugar
Ice cubes
Preparation
Shake all ingredients well in a cocktail shaker. Pour into a small, chilled cocktail glass and serve.
Conger Eel Chowder
2Tablespoons olive oil 6 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 jalapeno pepper, seeded and chopped finely
4 tomatoes, peeled and chopped, juices reserved (canned tomatoes are fine)
1 pound large shrimp, peeled and deveined
1 pound eel, skinned, or other fish fillets
1 pound potatoes, diced and cooked til tender in fish stock (optional)
1 cup seafood stock
1 cup heavy cream
Salt and pepper to taste
Garnish: finely chopped parsley
Preparation
Heat the oil in a large pot and stir in garlic, onions, and jalapeno pepper and sauté until soft. Add the tomato pieces and cook down over medium heat, about 8 minutes. Toss in the eel and the shrimp, covering and steaming for about 2 minutes. Remove cover and let stew gently for 5 more minutes until the eel is just done and a little shrunk. Pour in the reserved tomato juice and stock and bring to a boil. Stir in the cooked potatoes, if you decide to use them, and return to a simmer. Stir in cream. When the chowder is simmering, it is ready to serve. Fork the eel off the bone into the soup, discarding the bone. Ladle the soup into bowls and garnish with minced parsley or scallion.
Hass Sour
1 Bottle of Pisco 35 proof
1 cup of Lemon juice
1 cup of syrup
2 chopped lemons with pips taken out
100 grs of mashed avocado
Optional 1 egg white
Preparation
Mix all the ingredients in a juice maker and serve chilled.
Avocado Canapés with Nuts
White bread with crust removed
1 cup of mashed avocado
Lemon juice
Salt and pepper
Half a cup of crushed nuts
2 spoonfuls of mayonnaise
Butter
Preparation
Cut the bread into bits size pieces and add butter. Mix the avocado puree, lemon juice and nuts. Decorate with crushed nuts on top
Hamburger with Avocado and Tomatoes
4 hamburger buns
4 minced beef hamburgers
Mayonnaise
Half kilo of Hass Avocado
2 Tomatoes
Churrasco with Avocado
4 buns
4 steaks
Butter and mayonnaise
Half kilo of Hass avocado
Hot Dog Chileno
4 Hot dog buns
4 frankfurters
3 peeled and chopped Tomatoes
3 semi mashed avocadoes
Mayonnaise
Cebiche (raw fish) with Avocado
1 Seabass fillet
2 Hass avocadoes peeled and chopped with lemon
Lemon juice to cover the mix
Finely chopped parsely,
Finely chopped coriander
Chopped green chilli
Salt, pepper and olive oil
Preparation
Thoroughly clean the fillet making sure that there are no bones left. Cut the fish into small pieces. Add the salt and pepper. Cover in lemon juice and leave for 30 mins. Pour off excess juice. Serve as a starter.
Guacamole
1 Hass large avocado
I spoonful of chopped green chilli
1 Chopped tomato
Half a spoonful of salt, pepper and chopped onion
2 spoonfuls of chopped coriander
Avocado oil
Preparation
Mix all the ingredients and leave to blend to desired consistency.
Smoked Salmon Carpaccio with Avocadoes & Balsamic Sauce
400 gms of smoked salmon
Parmesan cheese
Capers
2 Chopped avocadoes
Balsamic sauce
Half a cup of balsamic vinegar
Half a cup of olive oil
1 spoonful of Dijon mustard
Preparation
Place the salmon inlayers on the plate; decorate with avocado adding the cheese, capers and then covering in the balsamic sauce.
Chilled Avocado Soup with Palm Hearts
1 Kg of Hass avocado
1 Lt of chicken stock
1 spoonful of curry powder
Salt and pepper
Juice from 2 lemons
6 spoonfuls of cream
Preparation
Peel the avocadoes and remove the stone. Mix all the ingredients apart from the palm hearts in the liquidiser. In each bowl add I spoonful of palm hearts
Serve very chilled. Decorate with palm hearts and fine herbs.
Avocado Mousse with Coriander & Salsa
1 Kg Hass avocado puree
1 cup of whisked cream
2 spoonfuls of flavourless gelatine
3 spoonfuls of chopped coriander
Salsa
1 avocado puree
2 natural yoghurt
3 spoonfuls of chopped coriander
Preparation
Mix the cream and avocado. Add the gelatine, leave to gel and cover in foil and refrigerate for 2 hours. Mix the ingredients for the sauce to accompany the mousse.
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EPISODE 2: The Central Valley
Charquican
Half a kilo meat
2 ears of corn, very finely ground (pureed frozen corn niblets may be substituted)
Half a kilo assorted vegetables
2 tablespoons lard or oil
2 cups broth or salted water
Oregano
Chilli peppers of your choice, or cayenne pepper
8 potatoes
1 onion
1 egg per serving
Preparation
Generally, charquicán is prepared with left over meat and is better with ground roasted meat. First, fry meat in lard or oil with the onion and corn seasoned with chile peppers or cayenne, salt and oregano.
Humitas for 8 persons
12 ears of sweet corn
1 large onion
2 tablespoons of lard
Basil
2 green chillies
1 cup of milk
1 red chilli
¼ spoon of pepper
¼ spoon salt
Preparation
Carefully remove the leaves of the sweet corn, then cut the actual corn from the cob. Grind the corn and mix with the other ingredients and cook and add the milk. Then, the mixture is placed inside the corn leaves which are then folded and one of the ears is used to tie it together like a bow tie. They are then boiled slowly for an ??
Empanada de Pino
The Pasty
1 kg flour
2 eggs
200 g butter
Salt
2-3 cups cold water
Olive oil
Cornstarch
Preparation
Dissolve salt in water. Mix eggs, flour, butter and 1 cup of water to form a dough. While kneading the dough, gradually add in more water until the dough is soft and stretchy. If the dough becomes sticky, add more flour. Once the dough is the desired consistency, allow to rest for a couple minutes, and then roll it out to a thickness of ~2-3 mm (1/10 inch). Cut the dough into discs roughly 10-15 cm (4 to 6 inches) in diameter.
For a flakier crust, before cutting it into discs, lightly coat the dough with olive oil and dust with corn starch. Fold the dough in half (with the corn starch on the inside) and again coat with oil and corn starch. Fold again and roll out to a thickness of ~2-3 mm (1/10 inch).
The Filling
1 kg ground beef
2 cloves garlic
3 large onion
2 tblsp olive oil
1 tblsp sugar
1 1/2 tsp black pepper
1 1/2 tsp paprika
1 tsp salt
1/2 tsp ground cumin
1 bay leaf
1/2 cup raisins
Black olives
Diced hardboiled egg
Preparation
Dice onion into small pieces and sauté in olive oil in a large frying pan. Mince garlic and add to the onions. Add and brown ground beef. While beef is browning, mix in salt, sugar, spices and bay leaf. Allow to simmer for about 20 mins for flavours to blend. Remove bay leaf, and add olives and raisins.
Place 1-2 tablespoons of empanada filling into the center of one of the dough discs (if Chilean empanadas are being made add one piece of the diced hardboiled egg next to the filling). Wet the outer edge of the tapa with cold water and fold the tapa in half to encase the filling, ensuring there is no air left inside (the wet portion will help the dough stick together, air will burst out when cooked).Holding the empanada in the palm of one hand, with the round edge pointing outwards, pinch and twist over a small (finger-sized) portion of the dough at the top. Continue pinching and twisting around the outer edge until you reach the bottom of the empanada, so that the open edge is sealed shut. (You can also use a fork to smash together the lips of the outer edge, but it is not the traditional way and the filling can burst through). Repeat for the remaining filling and dough.
To cook the empanadas, deep fry them in vegetable oil on a medium heat until golden brown. Alternatively, you can glaze them with butter and cook on a cookie sheet in the oven at 400 °F for 8-10 minutes or until light brown. Allow empanadas to cool and then eat.
Pickled Chicken
Chicken pieces
Olive oil
Sliced onion
Finely chopped parsley
Chopped carrot
Red peeled peppers
Half a cup of white wine
Oregano, Cumin, salt and pepper
Chicken stock
Preparation
Heat the olive oil in the casserole dish; add the onion, carrot and parsley. Add the chicken seasoned with the salt, pepper and oregano and cumin. Add the wine, and stock. Leave on a warm stove for 30 mins.
Turkey Arvejado with peas
4 pieces of turkey
1 spoonful of olive oil
1/4 chopped onions
1/ 2 chopped carrots
1/ 2 chopped peppers
1 tomato
Salt, pepper, cumin and cumin
Preparation
Brown the turkey in oil with the onion, carrot and peppers Add the stock and tomato. Leave to cook for 10 mins. Add the peas.
Pastel de Choclo
500 grms of ground beef
3 large onions
Salt and pepper
Raisins and olives
2 Hard boiled eggs each divided into 4
Oil
6 corn on the cobs
Basil
Sugar
6 chicken legs
Preparation
Peel and chop the onion and garlic Fry the onion and chopped garlic in oil. Add the beef and chicken and mix together and cook slowly lightly stirring. Add the salt and cumin. This mix is known as the ‘Pino’.
Mash the sweet corn and add the basil. Cook the corn for a few minutes, this is know as the ‘Pasta de Choclo’ The choclo has to be quite thick and sweet so add the sugar. The Pino is then put in the bottom of a oven dish and the choclo on top and placed in the oven until it is hot and the top is golden.
Pebre
1/ 3 cups of minced onion
1/ 2 cups od finely chopped coriander
4 chopped tomatoes
2 table spoons aji chilli
1 table spoon of white vinegar
1 table spoon of lime juice
2 cloves of garlic
Salt to taste
Preparation
All the ingredients are mixed together and served with many Chilean dishes
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EPISODE 3: The Wine Country & Lake District
Porotos Granados
1 kg beans
3 cloves of garlic (chopped)
2 spoons olive oil
2 spoons sunflower oil
5 corns
1 onion (chopped)
1 small carrot
1 bell pepper (chopped)
250 grs pumpkin
2 ltrs chicken soup
2 tablespoons paprika
2 tablespoons lard
Salt
Pepper
Basil
Preparation
In a large pot, fry the onions, pepper and chopped garlic; add the chicken soup and the beans. Bring to a boil for half an hour. At this point, add pumpkin and grated corn. Stir constantly. Then, reduce heat and let simmer for another half an hour. After, add salt and pepper to your liking. When serving: add chopped basil and the melted lard with the paprika.
Strawberry Chicken
Sauce Ingredients:
4 tablespoon catsup
½ cup soy sauce
¼ cup vinegar
1 cup smashed strawberries
1/2 teaspoon chili powder
Grind coriander seeds
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EPISODE 4: Chilean Patagonia
Flambeed salmon with salad
1 Loin of Chilean salmon
Soya and honey marinade
Sesame seeds
Salad
Chilean hazelnut oil (Avellana Chilena)
Diced hot chile pepper
Sesame seeds
Chopped lettuce
Preparation
Apply the marinade to the loin of salmon and add sesame seeds. Cook the salmon with torch as with brulee so that it remains raw inside. This lightly flambéed salmon known as Tataki is then sliced and served with salad
Salmon with grated potato and bacon
1 salmon steak
4 Chilean potatoes
Chopped bacon
Starch from potatoes
Preparation
Lightly fry the salmon on both sides until it is sealed. Put salmon in oven, after 20 mins, add the grated potatoes and bacon, which with the starch stick to the salmon, and lightly fry.
Chilean Smoked Salmon Salad
6 slices of Chilean smoked salmon
1 Jumbo garlic
4 Chilean potatoes sliced
1 spoonful of wild murta berries
1 spoonful of Quinoa from the north of Chile
1 handful of Lake District snow peas
Preparation
Slice the garlic and potatoes and sautee. Add the sliced smoked salmon and fry for a couple of minutes with the berries, quinoa and snow peas. Dress with Chilean hazelnut oil.
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