Planning for a wonderful world of Chilean food

So, now it’s up to menu planning.

With thanks to the good folk at All recipes for their inspiration, we are going to sample the following at our Chilean lunch on Sunday:

  • Chapaleles
  • Pork empanadas
  • Avocado shrimp ceviche-estillo sarita
  • Gambas pil pil
  • Spanish rice
  • Leche asada
  • Torta de hojas
  • Pisco sour (lots of)
The bottle of pisco poses in front of the lemon tree
Pisco, flags and a lemon tree

I had been told by a work colleague (hello, Martin) that Pisco Sour is one of the best drinks on the planet, so we did a trial run yesterday. Oh my goodness. Martin has not set us wrong! The first mouthful made my face screw up (which, in all honesty, could be considered an improvement), but it was soooo refreshing. Especially on a hot summer evening. Who’d have thought that some pisco, lemon juice, sugar and ice could be so delicious?

Ingredients were not that hard to source. We got pisco from Uncle Dan’s (aka Dan Murphy). Hasa marina caused me some angst, but a visit to USA Foods in Moorabbin kind of fixed that – will harina de maiz be OK for the empanadas? Let’s hope so. Chicharrones also caused some angst until a chance visit to a local Chinese grocer  found fried pork rinds.

Cooking will begin in earnest on Saturday.

Joy made place-mats for lunch in Chile
Joy’s place-mat for lunch in Chile

And table decorations. Master Eight and Miss Four have made Chile flag picks, and I have designed place mats. Now to finish off the factsheet for the quiz, with the disclaimer that I am only going to pull facts off the internet as I find them – I am not going to verify any of them. Especially the quirky ones.

A closer inspection of the pisco label reveals that it is 40.5% proof. Holy moly. No wonder we loved it!

And now I’m off to prepare another Pisco Sour.

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