Synopsis
Corn is a big thing in South America, and in Argentina in particular. Award-winning Argentinian chef Natalia Machado shows us some of the many delicious ways to use corn in recipes, starting off with tamales. Adding a sweet tomato, red pepper, and fried onion concoction to corn kernels freshly cut off the cob, Natalia then wraps the mixture with cheese into a corn husk which goes into a steamer. It's a great dish for making and sharing. Next, Natalia puts together Locro, a corn and squash stew with chunks of chorizo. After preparing the ingredients for the stew and putting it on to simmer, Natalia whips up a spiced oil to drizzle on top. Another favourite Argentinian corn dish is Pollo con crema de choclos, or chicken with fresh corn cream. First, Natalia browns chicken in the oven in a nice broth. Then she makes a buttery garlic corn sauce that she spoons over top of the chicken with potatoes. There's even a corn dish for dessert. Mazamorra is creamy corn pudding made with milk and vanilla. It's extra decadent when Natalia drizzles the finished product with honey. And, for the perfect dessert companion, Natalia teaches us all about mate tea.
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