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Arrollado de Huaso (Stuffed Pork Loin)

Posted on by The Olive Oil Hunter

Reminiscent of Italian porchetta, my Chilean version is filled with chorizo and a popular vegetable in Chile—sweet potato, or camote. Forming the chorizo into a rectangle with a rolling pin helps more evenly distribute the meat. If you’d rather not flatten the pork yourself, simply ask your butcher to butterfly it for you.

Ingredients

  • One 2 1/2- to 3-pound pork loin roast
  • 1 pound fresh (raw) chorizo
  • 1 pound sweet potatoes
  • 3 tablespoons chopped mixed fresh herbs, such as sage, rosemary, and thyme, plus extra sprigs for garnish
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil

Directions

Step 1

Butterfly the pork loin: Place the pork loin on a cutting board. Using a long slender knife, create a slab about 3/4 inch thick by cutting horizontally from one side of the pork loin to the other, leaving a “hinge.” Roll open the pork and repeat the horizontal slicing. Continue unrolling and slicing until you have a flat piece of pork about 1/2 inch thick. Use a kitchen mallet to flatten any uneven spots.

Step 2

Place the chorizo between two sheets of parchment paper. Using a rolling pin, shape the chorizo into a rectangle about 1 inch shorter on each side than the pork; place in the freezer for 30 minutes. In the meantime, transfer the pork loin to a rimmed sheet pan. Cover with paper or plastic wrap and refrigerate.

Step 3

Peel the sweet potatoes and cut them into 1/2-inch cubes. Place in a saucepan with enough cold salted water to cover. Bring to a boil over medium-high heat, then reduce the heat and simmer until tender but not soft, 10 to 12 minutes. Drain and set aside.

Step 4

Heat the oven to 375°F. Take out the pork and chorizo and discard the wrap. Position the chorizo over the pork loin. Evenly sprinkle with the herbs and sweet potato cubes, then drizzle the potatoes with olive oil. Roll the pork loin tightly (like a jellyroll), enclosing the filling. Tie at 2-inch intervals with butcher’s string. Generously brush the outside of the pork loin with olive oil. Season with salt and pepper. Place on a rack in a roasting pan.

Step 5

Roast the pork until an instant-read thermometer reaches 150°F, about 1 to 1 1/2 hours.

Step 6

Remove the roast from the oven. Let it rest for 10 minutes. Snip and remove the strings. Carve into 1-inch slices and shingle on a platter for serving. Garnish with fresh herbs.

Serves 6

Cauliflower Fritters

Posted on by The Olive Oil Hunter

This is a popular dish in Chile. Parboiling the cauliflower makes the fritters tender.

Ingredients

  • 1 head cauliflower, about 2 pounds
  • 1 tablespoon sea salt
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup milk
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plus 1 tablespoon extra virgin olive oil, plus more as needed
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 lemon cut into wedges

Directions

Step 1

Trim the stem off the cauliflower and remove the largest leaves. Bring a large pot of water to a rapid boil. Add the 1 tablespoon salt and the whole head of cauliflower, stem end up. Cook for 5 minutes, then carefully remove it from the water and let cool on a cutting board.

Step 2

In a large bowl, whisk the eggs, then add the flour, cheese, milk, salt, pepper, and 1 tablespoon olive oil; set aside.

Step 3

When cool enough to handle, remove any remaining leaves from the cauliflower and cut the head into slices, then cut each slice in half. You can also use any loose florets—coarsely chop them and add to the remaining batter after sautéing the main pieces.

Step 4

Heat a large frying pan over medium-high heat. When hot, add the 1/4 cup olive oil. Dip a piece of cauliflower into the batter, shake off the excess, and place in the pan. Continue until the pan is full, but don’t crowd the fritters. Sauté for 3 minutes on each side, or until golden. Transfer the fritters to a platter and repeat until all the fritters have been cooked, adding more oil to the pan, if needed, between batches. Sprinkle on the parsley, drizzle with olive oil, and serve with the lemons.

Serves 4

Borgoña

Posted on by The Olive Oil Hunter

Far simpler than a sangria, this Chilean drink is just red wine and macerated strawberries—sweet and refreshing at the same time.

Ingredients

  • 1 1/2 cups fresh strawberries
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 bottle Chilean red wine
  • Optional garnishes: lime slices and fresh mint

Directions

Step 1

Rinse, pat dry, and hull the strawberries, then cut them into pieces and place in a bowl. Toss with the olive oil and sugar and let sit for a half-hour.

Step 2

Transfer the berries to a large pitcher and add the bottle of red wine. Chill for two or more hours. Serve over ice, garnished as desired.

Serves 6

Pan-Seared Cilantro Citrus Fish

Posted on by The Olive Oil Hunter

This marinade enhances all types of firm white fish, such as halibut, sole, cod, and hake, which in Chile is called merluza and is extremely popular because of its sweet, mild taste. Fun fact: What’s sold in the US as Chilean sea bass is typically neither Chilean nor bass but rather Patagonian toothfish, rebranded to make it sound more appealing. The sea bass eaten in Chile is actually called corvina. This marinated fish is delicious grilled, but here I’m detailing a stovetop method that turns the marinade into a sauce.

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • Zest and juice (2 tablespoons) of 1 lime
  • Zest and juice (1/2 cup) of 1 orange
  • 1/2 cup finely chopped cilantro, plus a few sprigs for garnish
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds white fish fillet
  • 1 tablespoon cold butter

Directions

Step 1

Mix 2 tablespoons olive oil, both zests and juices, cilantro, salt, and pepper in a deep pie plate, then add the fillet, skin side up. Marinate 1 to 2 hours in the fridge.

Step 2

Heat a large skillet. When hot, add the remaining 2 tablespoons olive oil, the fillet (skin side down), and the marinade. Bring the liquid to a boil, then cover the pan, and turn down the heat to a low simmer. Steam for 15 minutes or until the fish is cooked through (it should reach 145°F on an instant-read thermometer).

Step 3

Transfer the fillet to a platter and raise the heat under the skillet to reduce and thicken the sauce, then whisk in the butter. Cut the fillet into 4 portions, plate, and garnish with the sauce, cilantro, and a drizzle of olive oil.

Serves 4