Food

Have you tried Chilean olive oil?

Have you tried Chilean olive oil?
Olive oil is the keystone of the Mediterranean diet. And with time it has travelled across globe. Recently the capital witnessed the launch and tasting session of extra virgin olive oil by Izaro in association with Aska Beverages Pvt Ltd at Embassy of Chile. The evening saw visual demonstration of extra virgin olive oil making process by Trade Commissioner of Chile in India- Carolina Vasquez, where she also explained that how it is a major source of livelihood for communities in the particular geographical area.

Characterized by intense green aromas and sensations of freshness with notes of green apples, artichokes and fresh herbs, the oil gives a pleasant spicy tang. Made by cold pressing fresh olives, it has multi-varietal composition that gives it a unique and harmonious personality.
The evening also saw some healthy and nutritious delicacies made with extra virgin olive oil. One can try these easy snack recipes that are easy to make and lip-smacking too.

Recipe: Oven-baked Empanadas

The oven-baked empanada is a magnificent symbol of ‘Chilean-ness’ and an important part of many activities. It is an essential element of Independence Day celebrations, the expected appetizer at barbecues, and a traditional part of Sunday dinners and sporting events.

Ingredients:
20 empanadas

FOR THE MUTTON FILLING
2 ¼ mutton roast, finely diced
5 large onions, chopped
4 tablespoons lard
1 teaspoon cumin
2 tablespoons paprika
2 teaspoons hot sauce
Salt and pepper to taste

FOR THE DOUGH
8 cups sifted flour
7 tablespoons lard, melted
Salt to taste
1 teaspoon paprika mixed with 1 tablespoon olive oil

FOR THE EMPANADA
20 black olives rinsed
40 raisins, soaked
4 hard-boiled eggs, cut into wedges

Method:

MUTTON FILLING
-Saute the mutton and onion in lard for 5minutes until the onions are translucent. Add remaining filling ingredients and let cool.
-Refrigerate the mixture to retain the juice so that it will only be released inside the empanada.

THE DOUGH
– Mix ½ quart of hot water with salt. Add remaining ingredients and knead well.
-Divide the dough into small balls and roll out on a floured surface to 1/2-inch thick. Cut into 6-inch rounds.

THE EMPANADA
-In the centre of each round, place 2 tablespoons of meat mixture, 1piece of hard-boiled egg, 1olive, and 2 raisins. Moisten the edges with warm water and fold in half. Fold the edges over and press together firmly.
-Bake in a pre-heated medium-temperature oven for 15minutes or until nicely browned. Remove from oven, cover with a clean kitchen towel, and let rest 10 minutes before serving.

Recipe: Wine Meringue
Serving: 10

Ingredients:
1 cup (250 ml) sugar
1 1/2 cup (375 ml) Red Wine
6 x Egg Whites
A pinch of cream of tartar (tartaric acid)
2 tsp (10 ml) Vanilla Extract
1 cup (250 ml) chopped almonds

Whipped Cream for garnish (optional)

Method:
-Combine the Sugar and wine in a saucepan over moderate heat and bring to a boil, stirring to dissolve the Sugar.
-Simmer uncovered until reduced in volume by about half.
-Meanwhile, beat the egg whites and cream of tartar in a separate bowl until stiff peaks form.
-Place the bowl over (not in) boiling water and slowly stir in the wine mixture and vanilla extract. -Continue stirring until thoroughly combined and the egg whites are cooked, about 5 minutes. -Remove from the heat and allow cooling to room temperature, stirring occasionally.
-Fold in the chopped almonds and spoon into dessert bowls or wine glasses.
-Refrigerate for at least 2 hours and serve chilled, garnished with whipped cream if desired.

[“source-timesofindia”]