This Thursday, April 15, we will once again celebrate the «Chilean Cuisine Day», a date that seeks to recognize the gastronomic heritage of our country and rescue the culinary heritage as part of our traditions.
With its long and narrow strip of land, Chile offers an infinity of flavors, colors and spices that give life to Creole cuisine, a mixture of our indigenous gastronomy and the cuisine brought by immigrants.
Joel Solorzadirector of the School of Gastronomy of the University of the Americasexplain what «Cooking has that magical ritual aspect that in circumstances such as the pandemic we are experiencing increases, since, through a plate of food, we generate that rich instance of feeling accompanied.»
To commemorate this day, «El Carnicero» proposes recipes to prepare a tasty baked platter or a poultry casserole, two delicious and cheap dishes that will remind us of the best family lunches, “To make the task easier, all our stores have the best prices to buy both meats. This is how the kilo of silver plate will be this day at $3,998 and the kilo of three quarter chicken at only $998. It is also important to point out that we have our «Carnimóvil» service, a dispatch system available in the Metropolitan, Valparaíso and O’Higgins regions, especially for acquiring top quality products during this confinement.«, Explain catherine escobarcommercial manager of El Carnicero.
baked silver
baked silver
To make this “classic” of the national cuisine we need:
Baked Plateada INGREDIENTS
- 2 kilos of silver
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 3 tablespoons of vinegar
- 4 sprigs fresh thyme or oregano
- 1 tablespoon of merquen
- 4 tablespoons of oil
- 1 finely chopped onion
- 1 glass of water.
Preparation
Its preparation begins by mixing ground garlic, oil, vinegar, salt, pepper and thyme. Then you must add the meat and rub it with the seasonings, covering it with kitchen plastic and refrigerating it for 3 hours.
After that time, heat the oven to 150°C and remove the meat, reserving the marinade.
Later, in a large pot, heat 4 tablespoons of oil over medium heat and brown the meat for 5 to 8 minutes per side.
Then add the onion, the marinade juice and the water; cook over low heat for 10 minutes and finish by baking the silver plate for 2 hours 30 minutes or 3 hours.
Let the meat rest for 20 minutes covered before cutting and enjoy!
poultry casserole
Poultry Casserole
First of all, let’s go with the list of ingredients for this dish that is based on one of the richest and cheapest proteins.
Ingredients of the Poultry Casserole
- 4 pieces of quarter chicken trout
- 1 onion, diced
- 3 carrots (grated or chopped)
- 4 pieces of corn with coronta
- 1/2 kilo of pumpkin, equal pieces
- 4 medium peeled potatoes
- a sprig of parsley
- one of oregano
- 3 garlic cloves
- 1 teaspoon of cumin.
- Optionally we can add 2 handfuls of peas and 1/4 cup of washed rice.
Preparation
In a large pot, heat 1 tablespoon of oil over medium heat, season the chicken with salt and cumin, then brown for 3 minutes per side.
After that remove the prey and put them on a plate.
In the same pot add onion and carrot, stirring until the onion begins to brown. Add garlic and rice, and cook for a minute.
Then you must reincorporate the chicken and add the potatoes, pumpkin, bunch of herbs, corn and carrot, covering everything with 2 liters of boiling water.
Wait for it to boil and cook over low heat for 15 to 20 minutes.
Five minutes before serving, add the peas and voila, we already have an ideal dish for cold days.