Synopsis
Patagonia, in southern Argentina, is a unique and rugged land with mountains and lakes and wilderness. Chef Natalia Machado knows that land well, and she's making recipes that come from Patagonia. First up is Patagonia-style empanadas, which have a lamb filling. Lamb is big business in Patagonia, and this filling makes the most of that flavour with honey and smoked paprika. After Natalia fills her empanada dough, she teaches us the secrets to finishing off the edges in traditional styles, before deep-frying these pockets of deliciousness. Next up is Patagonia King Crab Pie. Chunks of egg bread mix with milk and white wine and other ingredients before succulent crab meat is added. Natalia puts the mixture in ramekins before topping with parmesan cheese that will create a golden crust on these little pies. Trucha a la sal is next: fish covered in a thick salt coating. Natalia makes herb-flavoured butter, and puts coins of it into the belly of the fish. Then, she teaches us the trick to making a salt coating, and covers the fish top to bottom. Once it's covered and cooked in the oven, Natalia cracks the salt crust off, revealing a fish steaming with the scent of the herb butter. As a goodbye to our brief culinary visit to Patagonia, Natalia makes Torta Galese, or Patagonian fruit cake. Natalia tells us what Patagonia means to her as she whips up the recipe using dried fruit, nuts and a rich dough.
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