domingo, 7 de febrero de 2010


Satisfecha / Ensalada a la chilena (Tomate, cebolla y cilantro)

Pailas vacías de pastel de choclo :)

El jueves partimos a la Costa y pasamos a almorzar a Pomaire. Un pequeño poblado turístico por su artesanía, alfarería específicamente, y comida típica.
Desgraciadamente las fotos las tomamos después de habernos comido todo.

2 comentarios:

  1. Oh Maria, little darling Ines will be here soon. What is in a corn pie?

    Serves 12.
    This is a popular Chilean recipe.

    6 large ears of corn, grate the kernels
    8 leaves of fresh basil, finely chopped
    1 tsp. salt
    3 tbsp. butter
    1/2-1 cup milk
    4 large onions, chopped
    3 tbsps. oil
    1 lb. (1/2 kg) finely ground lean beef
    Salt and pepper to taste
    1 tsp. ground cumin
    4 hard-boiled eggs, sliced
    1 cup black olives
    1 cup raisins
    12 pieces of chicken, browned in hot oil, seasoned with salt,
    pepper and cumin
    2 tbsps. confectioners' sugar

    Heat the grated corn, chopped basil, salt and butter in a large pot. Add
    the milk little by little, stirring constantly until the mixture thickens.
    Cook over low heat for 5 minutes. Leave to one side while you prepare the
    meat filling. Fry the onions in oil until transparent, add the ground meat
    and stir to brown. Season with salt, pepper and ground cumin. To prepare
    the pie use an oven-proof dish that you can take to the table. Spread over
    the bottom of the dish the onion-ground meat mixture. Arrange over this
    the hard boiled egg slices, olives and raisins. Put the chicken pieces on
    top, bone the chicken if you like. Cover the filling with the corn
    mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot
    oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
    brown. Serve at once. In Chile more sugar is served to sprinkle over the
    "pastel" as it is eaten. Serve with "Ensalada Chilena".


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