El Asado Chileno

For homecomings, birthdays, holidays…or any other excuse to enjoy good weather, family, and long weekends, Chileans celebrate with a barbecue. The two most popular ways to prepare the barbecue in Chile areel asado al disco (bbq on a disk) and el asado al palo (bbq on a stick). The Pinaud family here at Ruka Pucon Hostel prefers to prepare the al disco version once a week with our guests to celebrate the summer season. Here’s the Pinaud recipe for a fun night with friends, family and food.

How to make a Chilean Asado al disco:

Step 1. Invite friends and family

Step 2. Buy food and drinks

Grocery list:

Meat: Chicken wings (ala de pollo), pork (cerdo), beef (vacuno), sausage (chorizo)

Vegetables: Zucchini (zapallo italiano), tomatoes (tomates), mushrooms (champiñones), onions (cebollas), bell pepper (morrones)

Fresh bread (pan)

Drinks: Beer (cerveza), red wine (vino tinto) and whatever you would like to drink

Step 3.  Prepare the food

Chop the meat into bite sized portions

Slice the vegetables

Step 4. Start a fire in your barbecue

Step 5. Grill the meat on the disk

Step 6. Put the finished meat in a pot to keep it warm

Step 7. Grill the vegetables on the disc and season them with salt, soy sauce and a bit of red wine

Step 8. When finished mix the meat with the vegetables on the disk (be sure to keep all the sauce!)

Step 9. Call your family and friends to the table ….and buen provecho!

Come and visit us to try the real thing!

Saludos,

Your Resident Internationals

Max and Natalie

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Mandelschnitten

Dough

Pronounciation: mahn dul shnit en

Direct from Germany (thank you Mrs. Radtke!!), this is a very easy cookie recipe that is sure to be a crowd pleaser.  Max and I attempted the recipe last week and they turned out to be a complete success at our Christmas feast. Good luck saving enough to share!

Ingredients

Base Cookie

  • 250g all-purpose flour
  • 100g sugar
  • 125g soft butter (unsalted)
  • 1/2 tsp vanilla
  • 1 egg

Topping

  • 150g melted butter (unsalted)
  • 120g honey
  • 200g sugar
  • 200g chopped almonds
  • 3-4 tbs milk

Directions

  1. Preheat oven to 170° C
  2. Mix base ingredients (first use the beater for the mix sans flour, and then once you’ve added the flour bit by bit, mix with your hands)
  3. Roll cookie dough onto a buttered cooking sheet. Shape it into a square (about 1cm or less thick)
  4.  Bake for 10 minutes
  5. While the base cookie is in the oven: mix the ingredients of the topping together
  6. Take the base out of the oven and let cool for 10 minutes. Once cooled, cover the base with the topping mix.
  7. Bake the entire cookie for another 10 minutes (note: the topping will melt and spread over the edges of the dough unless the dough is fit to the edges of the pan)
  8. Let the cookie cool overnight.
  9. Cut the completely cooled cookie into squares to serve.
  10. They are delicious, so try not to eat all of them in one sitting.

Welcome to Our Kitchen!

As a part of our Christmas gift to the Pinaud family, Max and I created a “Worldly Recipe Book” in which we listed a few of our favorite home recipes. Utilizing this blog, we’d love to share the wealth of these recipes with you as well as create a forum to help the Pinaud family expand their recipe collection.

That said, feel free to email us your favorite recipes (and don’t forget to list your name and home country!) to philipe@rukapuconhostel.com

We’ll also use this blog to share some traditional Chilean dishes so that hopefully you’ll be able to recreate the greatness of your adventura chilena no matter where your travels take you…Enjoy!

[check out the “Food” category for recipes!]