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Chilean Spring Dinner Party

By September 14, 2015 dinner party, recipe series, recipes, savoury, sweet

Chilean Spring Dinner Party Anisa Sabet The Macadames-6

With Spring I’d like to launch my new DINNER PARTY series where twice every season, I will be sharing a dinner party menu that will be your one stop shop when entertaining. I will provide all appetizer, entree, main, dessert & drinks recipes – taking the work out of entertaining friends.

Why Chilean? Well… I ate a lot of Chilean food as a child because my mum’s best friend (and beloved babysitter) was from Chile and we shared many evenings in their family home enjoying the best of her authentic cooking. My favourites included Gambas al Pil Pil (shrimps in garlic), Chorillana (French fries, spicy sausage + fried eggs) and my all-time favourite, the Completo (Chilean hot dogs). When travelling Chile on my gap year, I ate at least one a day. They are basically street food, the grimier the van, the tastier the Completo.

So… I based my first dinner party menu off my favourite Chilean food and here are the recipes to create a Chilean Spring Dinner Party at home. Hope you enjoy it as much as my guests and I did!

~ Entree: Porotos Granados ~

Porotos Granados | Chilean Spring Dinner Party | Anisa Sabet | The Macadames-4

For entree we have a light summer soup, Porotos Granados (vegetable and bean soup). It’s packed full of vegetables, beans and fresh herbs – making it a healthy and delicious way to start a decadent meal.

~ Main: Completo ~

Chilean Hot Dog | Chilean Spring Dinner Party | Anisa Sabet | The Macadames-8

For main we have a traditional Chilean hot dog (also known as the “Completo”), topped with Palta (avocado salsa), sauerkraut and fresh egg mayonnaise. It’s a comforting and delicious meal that will almost definitely force you to have seconds. But who’s judging?

~ Dessert: Cream Flan ~

Cream Flan | Chilean Spring Dinner Party | Anisa Sabet | The Macadames-14

For dessert we have a cream flan, being one of the most popular desserts in the Latin world. Using only a few basic ingredients, it’s super simple, quick, cheap and delicious.

~ Drinks ~

Pisco Sour | Chilean Spring Dinner Party | Anisa Sabet | The Macadames-4

Pisco Sours

Pisco sours are one of my favourite drinks. Made well and with good quality limes, it can take you straight to the streets of Santiago. You can make in bulk ahead and simply shake and pour to serve.

Borgoña (Chilean Style Sangria)

Drunk in Chile when the temperature starts to ruse, this refreshing mix of wine and fruit is best when the fruit is in season. You can serve in a pitcher or in individual wine glasses.

Wine Suggestions

Red: Valdivieso Reserva Syrah 2011Finca Flichman Expresiones Malbec/Cab Sauv 2011Rutini Cabernet Sauvignon 2010

White: Santa Rita Reserva Late Harvest Gew/Mosc 2012Oropendola Verdejo 2011 RuedaDe Martino Single Vineyard “Quebrada Seca” Chardonnay 2010

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

For the Porotos Granados

  • Medium saucepan

For the Completo

  • Medium saucepan
  • Baking tray lined with baking paper or foil
  • 2 x small bowls

For the Cream Flans

  • Small saucepan
  • 6 x oven proof dishes/ramekins
  • Medium saucepan
  • Deep set roasting pan
  • Damp tea-towel

For the drinks

  • 1 x lime juicer
  • 1 x cocktail shaker
  • 1 x small bowl for strawberries

Ingredients:

For the Porotos Granados (serves 6)

  • Good lug of olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tins canned tomatoes (or use fresh if you like)
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ butternut pumpkin, peeled and diced (about
  • 3 cups vegetable stock
  • 2 cups cooked pinto, cranberry or red beans
  • Kernels from 2 corn cobs
  • For serving: crusty bread and butter

For the Completo (makes 6)

  • 6 good quality hot dog buns
  • 6 good quality hot dogs
  • 2 tomatoes, diced
  • 2 Hass avocadoes, mashed
  • Juice from 1/2 lemon
  • Sauerkraut
  • Egg mayonnaise

For the Cream Flan (makes 6)

  • 3/4 cup white sugar
  • 1/3 cup of water or 1 tablespoon butter
  • 3 cups milk or cream
  • 3 eggs, beaten
  • 3 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar

For the Pisco Sours (makes 2)

  • 180ml pisco
  • 60ml fresh-squeezed lime juice
  • 40ml sugar syrup (see note)
  • 2 fresh egg whites
  • 2 dashes Angostura or Amargo bitters

For the Borgoña (makes 6 glasses)

  • 1 cup strawberries, halved or quartered
  • 1 tablespoon sugar
  • 1 bottle of cheap white wine

Method:

To make the Porotos Granados

  1. In the saucepan, sautee the onions in the olive oil until they begin to turn translucent. Add the garlic and cook for another minute or two.
  2. Stir through the tomatoes and spices and cook for 5-10 minutes.
  3. Stir in cubed pumpkin and stock. Bring to the boil, then reduce and simmer uncovered for 30 minutes until the pumpkin is tender. 5 minutes before taking off the heat, stir through the beans, corn, salt & pepper to taste.
  4. Serve immediately with crusty bread and butter.

To make the Completo

  1. Cook the hot dogs as per instructions.
  2. Heat the buns in the oven for a few minutes and meanwhile chop your tomatoes and mash the avocadoes. Mix the lemon juice into the mashed avocado.
  3. Cut the buns and layer in this order: hot dogs, sauerkraut, tomato, avocado spread & a thin layer of mayonnaise. Add salt & pepper to taste.

To make the Cream Flan

  1. Preheat oven to 175°C.
  2. In the saucepan, heat the sugar and water or butter on medium heat until melted. It will take around 10 minutes and it should be runny and golden. Be careful not to burn.
  3. Pour hot sugar into the ramekins evenly. Tilt the cups to coat the bottom evenly.
  4. In the other saucepan, bring the milk/cream to the boil on a medium heat.
  5. Slowly add the milk/cream mixture to the beaten eggs and egg yolks until well combined. Stir through the sugar until fully melted. Add the vanilla extract.
  6. Pour milk/cream mixture into the ramekins.
  7. Line the roasting pan with a damp tea towel. Place ramekins on the towel inside the pan and fill the roasting pan with boiling water until it reaches half way up the ramekins.
  8. Put the pan into the oven and bake for 40 minutes until set. Allow to cool then invert and serve.

To make the Pisco Sours

  1. Combine the ingredients (except bitters)  in a cocktail shaker without ice and seal. Shake vigorously until egg white is foamy (10 seconds should do it). Add ice to shaker and shake again very hard until well-chilled, another 10 seconds. Strain into chilled cocktail glass; dash bitters atop the egg-white foam.
  2. To make the sugar syrup: In a jar, combine 1 cup water with 1 cup superfine sugar. Seal jar and shake until sugar is completely dissolved. Keep remainder refrigerated to use for future cocktails.

To make the Borgoña

  1. Rinse the strawberries, cut and dry.
  2. Mix the strawberries in a bowl with the sugar and allow to infuse for 30 minutes.
  3. Spoon a few tablespoons of strawberries into each wine glass and top with chilled white wine.

Buen apetito!

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Anisa – The Macadames. xx

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2 Comments

  • Reply Liz Posmyk (Good Things) October 20, 2015 at 3:30 pm

    What a wonderful menu for a dinner party. I particularly love the sound of the flan. Lovely to meet you at EDB. Stay in touch xx

    • Reply Anisa October 20, 2015 at 4:56 pm

      Thank you. I’m working on the next one now. It’s Country Farmhouse themed! Nice to have met you too 😀

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