CHILE THE MARINADE
the Pumanquina marinated Rabbit. Pickles
several: onions, quail, fish, pigeons, pejereyes, chickens, Huaiquil, little tongue marinated lamb and Creole.
Pickles or pickle in Vega. July 2009. Anabella
who regularly go shopping at an exhibition in Chile, to La Vega, Lo Valledor slaughterhouse or in Franklin, if you live in Santiago, or at markets and fairs of every Chilean city, find indeed bulk pickles, onions, peppers, pickled cucumber and half a chopped or ground they call "American."
in supermarkets and the few stores that are left, there but they come in sealed bags and call them pickles, word comes from the English and describes the "pickles" old way of preserving food.
between sauerkraut that comes from the Germans and that would be unthinkable not to use as aggregate in the loins and / or steaks or the "complete" (for those who are not here, This is a very tasty variation on the hot dog).
But what's the pickle?, As the SAR is prepared adobo sauce or fried with oil, vinegar or wine, bay leaves and other ingredients; used to conserve and tasty food (fish, meat, especially game, and vegetables).
The variety of vinegars, wine, spices and herbs may be added, as a result get various ways to prepare the marinade. Looking
about their origin, some suggest that it is English, although the Arabic root word is "sikbag" (which sounded pronounced something like "iskebech"), which gradually evolved into marinade. They say the first time the term was written in Castilian, was in the "Book of the stews" of Ruperto de Nola (not ours, Sundays, but that of 1525), this book had an earlier edition which appeared in Catalan "or escabeig escabetx to Peix fregit." As there are Catalan, I can only guess that it would, I suppose, "pickled fish fried?, And someone correct me if not that.
Good as always ... there are several theories. and this is no exception, there are others who relate the marinade with the development of a canned fish, called sardinella or Alech, which joins the Latin prefix ESCA (food) and Alech. And do not think that is all that is said or written on the subject, this technique also include marinating was passed by the Arabs, the Sicilians with schivecc being scabeccio the Sicilian term for the same thing.
A nice paper proposes "archaeological dig through the ruins of our language, commonly called Etymology, to uncover secrets as profound as that was before a stew escabeche, a method of conservation." In http://www.enciclopediadegastronomia.es/escabeches-en-la-historia .
In this search, I also came across a review of the history of Peruvian cuisine, it also assigned as the origin (assukkabag) Arabic, brought to these parts by the English and her maids blackberries. This is described as a way to preserve meat and fish due to the vinegar and sugar that leads.
to Chile of course, also arrived and was adopted this way of preparing and preserving food, the hand of the English conquistadors, who in turn were already influenced by Arabic cuisine.
variants were consistent with local produce and safely consumed "adjusted" to the customs and tastes of those who prepared them.
With the introduction of marinades in our national cuisine was a melting pot, and the result was different in Chile than in Peru, over there with red pepper, sweet potatoes or apichu and meats like duck (ñuñuma) or huallpa (chicken), birds, highly prized in ancient Peru.
Its colonial pickles caught my attention shrimp, accompanied by case.
Marinated in Vega, Santiago 2009. Anabella
In our country, there are references in our historic past of the preparation of "pickled" I confess that I found few in traditional recipes, but I have literature for review. Yet I have certainty that even today are prepared, especially after having been seen a few days ago a delicious marinated rabbit in a rural area Chile.
An honorable lady back in 1938-era Republican, describing the culinary gifts received in Chile on the occasion of his holy, "quoted in Notes for the History of Chilean cuisine," delicious send us details of the social life of yesteryear and the "refined" framework that is developed, leaving the menu record of the aforementioned entertainment: first "the enormous turkey, ham and great ... the prime pork, lamb and a bottle of wine, is quoted after lunch, noting that each dish was delicious and served with great splendor.
There
displayed: chicken casserole in a large silver dish, roast chicken, eggs and potatoes fried in butter, fresh bread and butter, pickled fish ... I was getting there ... another character, a French traveler about the same time describing a picnic in Yumbel mentions that left a roast duck (according to him, as homage to the French culinary habit), then was followed by a "charquikan" (sic), saying that is the dish most beloved by the Chileans and consistent in their description in the flesh dried, lightly cooked, mixed with potatoes and escorted by huge pickle pickled onions.
Best
so we set aside history and we go once a Chilean recipes marinades. Not that both are prepared today at urban, rural as the preparation of pickles with chickens, rabbits and fish is common.
so we set aside history and we go once a Chilean recipes marinades. Not that both are prepared today at urban, rural as the preparation of pickles with chickens, rabbits and fish is common.
http://www.chile.com/images/lugares/4889/conejo.jpg
Rabbit home for dinner. Santiago.
Marinated Rabbit
Pumanquina to Ana Galaz Pumanque
1 st Region VI contest-Prodemu traditional Chilean food.
1 rabbit 2 medium onions 1 carrot
paprika 1 ½ lt.
white wine Salt, pepper, bold.
Soak the rabbit in brine for about three hours (the recipe suggests, but it is recommended to clean it before continuing with the preparation).
Cut into 4 servings, place them in a pan, then add the onions, carrots and paprika all cut into chunks, add salt, pepper and bold (this should be the mark of a full dressing) to taste more white wine simmer over low heat for half an hour or until rabbit is tender.
pickled onions, La Vega Santigo 2009. Anabella
Tradition dictates peeling onions hopefully use some not very great, wash them, dry them and make a cross cut up not too deep. Then you put them for several days in a bottle of red wine vinegar.
Pickled Partridge
La Cocina Casera Practice
five partridges and Introduce Clean in a pan, add 5 onions, 3 cloves of garlic, salt, peppercorns, three bay leaves, two cups vinegar and oil, cover your pan and put over low heat until they soften the birds. Serve with lemon wedges.
Pickled Fish
Miguel Subercaseaux
Chilean Kitchen
Practice updated 1998 edition
6 prey fish (hake, dogfish and conger)
1 tablespoon flour ½ cup vinegar 1 ½ cup
oil 3 hard boiled eggs, basil, oregano, rosemary, peppercorns and salt
.
Clean fish and pat dry. Sprinkle a little flour and fry in hot oil being careful not to dismantle the dams. Remove from heat, allow to distill a time and place on a deep dish.
In a saucepan boil vinegar, basil, oregano, rosemary, pepper and salt. Then add one cup of oil and boil a few moments. Pour the sauce over the fried fish passing through a sieve and let stand until the next day. The fish absorbs the dressing and is very tasty.
pickled Palomos
La Cocina Casera Practice
In a saucepan, add two oil wells and two of vinegar, garlic, whole green onions, salt and pepper get six whole green onions , salt and pepper, put six or eight raw pigeons are left simmering and if it is dry add hot water. This recipe listen
pure praise, the paternal grandmother of my children was recommended by a lot, saying that she looked a thousand times, thanks to her is that she came into my hands books and recipes of old data. Creole Marinade
La Cocina Casera Practice
Affixed to fire until everything is cooked, three oil wells, two of vinegar, a chopped onion, two cloves of garlic, a tomato, chilli, two carrots, parsley, peppercorns, bay leaf, a sprig of rosemary and lemon half into slices. After you add partridges.
I venture to add that one could add another type of bird, and even venture to fish, or other language.
pickled Pejerreyes
Kitchen Homemade Practice
spine is removed to a mackerel, it is cut into pieces and fry in oil, then wrap it in flour. Apart heats a cup of oil, and you add a few cloves of garlic, onion, pepper, salt, pepper, oregano, bay leaf and enough paprika, and all fried, made the vinegar, the sauce will go through the pieces of silverside and removed.
Marinated Chicken
Miguel Subercaseaux
Chilean Kitchen
Practice updated 1998 edition
1
up chicken 1 / 3 cup oil 2 onions chopped
1 tablespoon shields.
minced parsley 2 carrots, peeled and cut into strips
¾ cup white wine,
oregano, cumin, salt
5 to 6 whole peppercorns
2 tablets
chicken broth 2 tablespoons cornstarch or potato flour Heat
oil in a saucepan and cover in depth with onion, parsley and carrot over dams have chicken seasoned with salt and add pepper.
Sprinkle with oregano, cumin, salt and pepper. Add wine, broth and add ½ cup hot water. Simmer covered over low heat for about 30 minutes.
To thicken the sauce, add cornstarch dissolved in a little cold water and cook 2 to 3 minutes more. Serve with rice, fries or mashed potatoes.
and takes a look at this article. www.chile.com/.../ver.tpl?cod_articulo=102657
Araucanía, flavors ancestral Guillermo Rodriguez speaks in the Mapuche food and also shares a recipe that I copy below:
of www.chile . Com
Huaiquil Marinating so Pebre ber of Mote Fresh
Guillermo Rodríguez
This recipe doubly aroused my curiosity because I feel respected as the rescue and distribution of Chilean cuisine of this popular character and ...
Huaiquil what will?. What I found was a description of a fish, big eyes elongated unique in the world that inhabits the Lake Budi in the IX Region of Araucanía. You do not stop learning ... come to the recipe.
huaquil 250 gr steak
40 cc of lemon juice 40 cc
white wine 10 gr
chopped parsley 100 gr onion in fine feather
100 g Carrot julienne
½ clove garlic
chopped 1 bay leaf
5 g ground coriander seeds
Pepper Salt and pepper in olive granoAceite
Huaiquil Cut into 3 cm. about and put into baked pie pan. Season with salt, pepper, lemon juice and white wine to marinate. Apart
heat olive oil in a skillet and saute garlic and onion, then add the carrots, bay leaf and saute it all off with white wine and cook until vegetables are al dente. Then remove from heat, pour over fish and bake in hot oven for about 10 minutes.
Remove from oven and cool and then sprinkle with chopped parsley and set aside.
Ingredients for Fresh Mote Pebre
360 gr fresh Mote
3 tomatoes, peeled, seeded and cut into brunoise
5 g of finely chopped chives
5 g of green pepper, seeded and ribs
brunoise chopped 5 g fresh coriander leaves finely chopped 15 gr
brunoise red onion ½ clove
ajo5 ml olive oil 30 gr
mayonnaise Salt to taste
Mote Wash with cool water cool by removing all impurities. Drain and dry on absorbent paper. Book.
In a bowl, mix the nickname with the rest of the ingredients and bind with mayonnaise and oliva.Condimentar oil with salt and serve.
Place dish on the side of the mote pebre helping with a cast of 3 cm in diameter on the other side to put the marinade in a small glass compotera
Place a bouquet of salad on the side of the moteRociar around the plate with herb oil.
And another "I recommend Chile"
little tongue Marinated Lamb Manza Vinegar na
Cold Snack, Salado. Alvaro Barrientos language
½ kilo of lamb whole
1 onion 1 green pepper
1 red bell pepper 1 carrot
2
bay leaves 2 cloves garlic
2 tablespoons parsley leaves
200 cc of apple cider vinegar
200 cc of olive oil
salt, whole black pepper and red pepper to taste. Cooking
from the little tongue of cold water with bay leaf, carrot and julienne pimentón.Cortar, paprika, onions, carrots and set aside. While parsley leaves are removed and set aside.
chop garlic in brunoise (small squares) and set aside.
For the marinade, sweating at very low temperature in olive oil, paprika, onions and carrots. Add bay leaf, garlic, salt and pepper. Shutdown with apple vinegar and baking finish off dente.Al vegetables, add the parsley leaves and booking fríoLaminar over lamb s tongue. Serve
little tongue on a plate on the marinade and arrange them finish with freshly ground black pepper and paprika powder.
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