IDP#30 Chile and cooked custard dessert

Sunday, 19th August 2012

No photo of Ryan with his meal this week, he wasn’t in the mood, a little tired, and a little bit playing the fool, and I didn’t push it, should have just snapped him while he was in his element grabbing the fries.
Plus I got the flu and was a little bit under the weather still, hence the one-week hiatus from cooking a dinner.

I think Chile (Chee-lay) is the first country Ryan hasn’t kept forgetting the name of once he’s chosen it. Ryan again was good in helping with the preparation of the food, but left when I brought out the onions because he doesn’t like them making him cry – which is fair enough!

I decided to stick with the popular bread portion of our menu this weekend as well, (We could just call this blog breads of the world, almost!), they are a hit with the kids each time, so it helps ease them into the more different-type meals. But it puts them in a good food-mood to start with.

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Entree:
Pebre ( A fresh tomato/onion dip, condiment)
Pan Amasado (meaning literally Homemade Bread)
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This bread was a little different to most the other breads we’ve made so far, it called for the magic ingredient that makes bread lighter and fluffier – shortening. Not all that healthy, but in the interests of authenticity I actually had some vegetable shortening (suet) left over from our very early on in the project England Dinner, so it was good to be able to finish that off. And yes the bread was light and fluffy. The buns turned out great – and as expected were a hit with the boys.
The Pebre is a recommended accompaniment for the bread, was really simple to make, and has a really great fresh, zingy taste (I had it in sandwiches for the next few days because I’d made a little more than we needed.) It’s simply finely chopped tomatoes, onions, vinegar, lemon juice and olive oil. And we were to find out on the main course goes great with meat – but the Chileans already know that.

Ryan’s Rating: 10/10

Chorrillana and PebreEnsalada Chilena

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Mains:
Pebre ( A fresh tomato/onion dip, condiment)
Chorrillana (Fries, Onions, Scrambled Eggs and Sautéed Beef)
Enslada Chilena (Chilean Salad)
——-——————————

Chorrillana, described as a bit of typical Chilean pub-type food, the only thing difficult in the making of this was the timing, getting the four different ingredients cooked and hot all at the same time! Both boys were pretty keen on this main course, Sam loves eggs (scrambled, omelette, runny it doesn’t matter!) Both of them love french fries, and they’re pretty comfortable with meat too, so this one went down a treat, Ryan’s not big on putting sauce on anything (even tomato sauce on fries) so they stayed away from the Pebre, but polished off their helpings pretty quickly. I found it a little bland without the pebre, and I can tell you the pebre is the goods! Once it soaks through the layers and start getting absorbed into those fries and the meat it’s magic, just gives it that kick it needed, plus the salad, which is a variation on one of my favourite salads which is simply a salted tomato spring onion (green onion) salad. This one was a little different, instead of green (spring) onions, it had standard brown onions chopped and soaked in boiling water to mitigate the sharpness. and then a good helping of chopped cilantro (coriander) seasoned with salt and pepper – very fresh and very tasty, the kids did have a try, but following their mother’s lead – they’re not too hot on tomatoes…. but they are eating them in larger quantities as they get older.

CHORRILLANA
Ryan and Sam’s rating: 10/10

ENSALADA CHILENA
Ryan and Sam’s rating: 5/10

Leche Asada

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Dessert:
Leche Asada ( Baked Chilean custard)
——-——————————

This dish caught my eye because it looked a little different to anything else we’d made previously, and hopefully it might tickle the boys fancy. Eggs, milk, sugar, vanilla,cinnamon and lemon rind all made this a subtly sweet custard dessert. And never having made anything like this from scratch (I’ve made custard from custard powder before) but this was with liquid milk, and I was a little worried it wouldn’t set. But all was well and it did exactly as it should.
I let the boys have it with ice-cream as I think that might have made it easier to eat for them. It took a few bites for Sam to get the hang of the texture, but after that he finished it off and had some the next night as well. Ryan did try his, but he was getting tired and the soft creamy texture was just not to his liking, so it was icecream only for him – but good on him he did try it.

Ryan’s Rating: 3/10
Sam’s Rating: 7/10

It was all good!

Thanks Chile – I’ll be making Pebre again – and chorrillana! And maybe the Leche Asada for a special occasion.

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One thought on “IDP#30 Chile and cooked custard dessert

  1. Pingback: International Dinner #33 The tastes of South Africa! | The International Dinner Project

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