Magallanes Tapioca Pudding

INGREDIENTS

4 cups milk

3 / 4 cup tapioca

1 / 4 teaspoon salt

1 teaspoon vanilla

1 cup cream or heavy cream

1 cup sugar

4 eggs (separate yolks and whites)

Ground cinnamon for sprinkling

PREPARATION

Boil the milk, salt and vanilla in medium saucepan over low heat while stirring and cook for 20 to 25 minutes.
 
In other medium-sized bowl mix whipping cream with 3 / 4 cup sugar and egg yolks.
 
Stir continuously and add the batter and the tapioca to saucepan containing the milk, salt and vanilla.
 
Stir well and cook until thickened, 8 to 10 minutes.
 
Remove from heat and put in a large bowl.
 
Let it cool at  room temperature.
 
In another bowl beat the egg whites with remaining sugar until they form a firm merengue.
 
Spread the merengue over the cooling batter in the large bowl and sprinkle with cinnamon.
 
Refrigerate until serving.

Baked Hake from Puerto Natales

Species unique and little known but incredibly rich. From our beloved South, watch and enjoy!

In Puerto Natales  one of the most coveted seacreatures is the southern hake. Its white, firm and its flavor has earned it the highest praise. More hake is becoming available in Santiago if you’re lucky enough to find some to purchase. Prepare this recipe in the oven for a tasty experience.

INGREDIENTS

1.5 kg of southern hake

4 or 5 potatoes

2 onions

1 glass of dry white wine

1 lemon

extra virgin olive oil

salt and pepper

Preparation

Pre-heat the oven to 220 ºC.

Put a splash of oil in the baking tray and then place the fillets of hake on the tray.

While the oven warms up, peel and cut the potatoes and some onions into very thin slices.

Place the slices around the hake, throw in a dash of salt and pepper, and pour a thin stream of olive oil over the fish.

Put a slice of lemon on each fillet, so that the hake doesn’t dry out.

Slide the tray into the oven and cook for about 30 minutes.

Begin enjoying the glass of white wine while you wait.

Before removing fish from the over, use a fork to ensure that the fillets are cooked.

Enjoy!

(If you’d like to add something extra, indclude other vegetables on the tray such as peppers, tomatoes and celery.)

Patagonian Crab Lasagna

From the depths of the ocean comes the queen of the seas ... THE CRAB PATAGONIAN.

The Patagonian crab meat is very rich in protein and low in fat and cholesterol. They may weigh more than 4 kilograms and have a generation time of 6 years. They reproduce annually and females can produce between 5,000 and 30,000 eggs.

INGREDIENTS

Fresh egg pasta for lasagna

 

Filling:

500 grams of crab meat

1 large onion, diced

3 diced tomatoes

2 tablespoons chopped basil

500 grams ricotta cheese

2 tablespoons chopped parsley

1 ball of mozzarella shredded julienne

Cream sauce and parmesan:

2 cups whipping cream

1 / 4 cup grated Parmesan cheese

Salt and pepper to taste

Mix all ingredients in a pot on the stove to melt the Parmesan. This sauce will go over the lasagna.

PREPARATION

Dress the crab with a little lemon juice, salt and pepper to taste,  and marinate for 20 minutes.

Fry the onion in a little olive oil. When the onion gets transparent, add tomatoes and basil.

Fry the mixture to simmer until the tomato is cooked to form a sauce (the tomato unwinds)

Turn off and add the crab meat, parsley, salt, pepper and lemon juice to taste. This part must be done in advance because it must be cold before adding it to the lasagna.

Mix ricotta, mozzarella and parsley. If the mixture is thick, add some milk or whipping cream.

The fresh dough takes 10 minutes in the refrigerator to come off easily. Cook the lasagna noodles in boiling salted water for 3 minutes and leave in cold water while the lasagna settles (it is only pre-cooked).

Final assembly of the lasagna:

1. Grease a baking pan, add the layers of precooked lasagna noodles.

2. Layer the crab meat batter over the sheets of dough.

3. Add 2 tablespoons of the mixture of cheeses (ricotta, parsley and mozzarella) evenly distributed over the crab meat batter.

4. Repeat steps 1 through 3 operation: dough, crab and ricotta until the batter is gone.

5. Last add a sheet of lasagna noodles and cover with mixture of cream sauce and Parmesan cheese.

6. Serve hot.

The delicate and exquisite flavor of this lasagna should exceed your guests expectations.  We hope you enjoy!