Koordinater 133

Uploadet 21. juni 2014

Optaget juni 2014

67 m
18 m
7,9 km

Vist 435 gange, downloadet 0 gange

tæt på La Junta, Aisén (Chile)

The essence of a place is often experienced through its traditional flavors and recipes, as is definitely the case with this recipe for Cazuela de Cordero con Luche (Lamb and Seaweed Stew). It’s a favorite in this part of Aysén, where many settlers have the sea in their heritage and ranching as their life’s work. Learn more with this great recipe!

Palena River

You can fish from a boat or from shore in several sections of this river, given the large number of tributaries and changing conditions it presents. There are sections suitable for the use of dry flies and nymphs, especially in the muddy areas and shallows. You will also encounter several sections with downed trees and roots; the use of streamers here will attract the fish that await in the pools these obstructions create.

The recipe: Cazuela de cordero con luche for 6 people

The recipe: Cazuela de cordero con luche for 6 people Ingredients 6 Cups Water. 6 vertebrae of lamb. 50 Grams of luche, rehydrated. 3 cloves of garlic. 1 medium onion. ½ teaspoon oregano. 2 Carrots or a ¼ of a pumpkin, sliced in cubes. 6 Potatoes, sliced in cubes. ½ Cup white rice. ¼ Cup vegetable oil. Salt, chopped cilantro, shallots or green onions,to taste (served at the table as garnishes): Preparation The first thing you need to do is soak the luche overnight to rehydrate. After at least 12 hours in the water, it is time to wash the leaves in running water, to remove sand and little pebbles. Set aside and begin to work with the assembly of your dish in a large stew pot. Sauté the onion, garlic and carrot in the vegetable oil with a little oregano and salt. Divide the lamb vertebrae, and add to the pot. Cover with 6 cups of water, then, incorporate the luche and salt to taste, and simmer over a low heat. Enjoy the aromas, which willbe beginning to release! After 45 minutes, it is time to add the potatoes and carrots, or squash. Wait another 15 minutes and incorporate the rice. Let your Cazuela simmer until the rice is ready, and remove the pot from the heat. We know that you and your friends are probably starving by now, but let your cazuela sit for about 10 minutes, so that the flavors blend to perfection. Serve in big bowls, taking care to put a portion of each ingredient in each. Everyone can garnish their own, with a bit of chopped cilantro, shallots, or green onions, according to taste. Enjoy!


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