CHONTADURO CEVICHE by Chef Antonuela Ariza & Eduardo Martínez
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
A WINDOW TO THE FLAVORS OF COLOMBIA The Plan to Promote Colombia Abroad is the main tool for cultural diplomacy of the Colombian Ministry of Foreign Affairs. Through activities focused on academics and literature, scenic arts, visual arts, film and audiovisuals, gastronomy and music, the Colombian State has strengthened its bilateral and multilateral relations, consolidating new ties of friendship and cooperation with a diverse range of partners. In the gastronomic focus, Colombian Embassies work with nationally and internationally renowned chefs to organize both virtual and face-to-face cooking classes and conferences, designed to show the richness of our local pantry to an international audience. Their work encompasses traditional and ancestral culinary techniques, the most recent developments in Colombian cooking, and everything in between. To fortify this approach, the series A Window to a Taste of Colombia presents the world with some of the best recipes in our national gastronomy, hoping that they can be easily replicated. The doors to the Colombian Embassies abroad are always open to everyone who seeks to learn about the cultural wealth that characterizes our country.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
CHEF ANTONUELA ARIZA Fine Art studies. 2000. Empiric cook Joined Mini- Mál project in 2002: ““a gastronomic research-creative exercise”, designing many of the dishes for their menu and as catering and special events coordinator. She and other 4 partners created Selva Nevada – Snowy Jungle “our jungle in a scoop” in 2006. She has taken part in various Colombian Food Festivals in different countries since 2010. Member of Slow Food since 2006, Slow Food convivium leader in Bogotá and Colombia´s coordinator for the Slow Food Latin America recipe book since 2013. Leader of Slow Food’s Chef’s Alliance in Bogotá. Member of Cocineros a Punto, a collective of chefs that work to promote and support local producers, farmers, and fishermen.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
EDUARDO MARTÍNEZ CHEF Agronomist Chef and cuisine researcher since 1999. Director of several projects which aimed to the promotion and revaluation of Colombian Cuisine. Founder and executive chef of Mini-Mal “Surprisingly Colombian Cooking”. Known as one of the pioneers and promoters of contemporary Colombian cuisine, as well as a supporter of the revaluation of Colombian local cuisine, its ingredients, and traditions. He has worked for more than 20 years directing projects for sustainable development with various traditional cultures of the country starting from the rescue, acknowledgement, valuation and appropriation of culture and its values. He has researched on traditional productive systems on the Rainforest in the Pacific and Amazon regions, on the development of studies and methodologies for rural land use planning and the analysis of domestic peasant economy in different areas of the country and also in urban landscapes such as farmer’s markets. Member of Slow Food since 2006. He has taken part in various Colombian Food Festivals in different countries since 2010. On 2009 He was acknowledged by La Barra Magazine as one of the 10 People of the Year due to his work on social responsibility with the communities he supports at his restaurant. Member of Cocineros a Punto, a collective of chefs that work to promote and support local producers, farmers, and fishermen.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
CHONTADURO CEVICHE by Chef Antonuela Ariza & Eduardo Martínez
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INGREDIENTS 5 servings Pound very fresh (high-quality white fish fillets) 1 Small red onion (cut in thin juliennes) 1 Peach palm fruit 150 g (seeded, peeled, and cut in wedges) The juice of 2 medium green limes Small beetroot (peeled and halved) 1 White vinegar Âź cup Small cinnamon stick 1 White sugar 1/3 cup Salt 300 g White sugar 300 g Fresh cilantro leaves or microgreens 2 tbsp Avocado oil 2 tbsp A dash of red chilli powder Salt to taste
INSTRUCTIONS Cook the beet with 1 ½ cups water, the cinnamon stick, and a bit of salt until tender. Let it cool in the water. Add the white vinegar and the white sugar. Mix well (you will only need the beet water for this recipe, but you can use the beets for a salad). Mix 300 g salt and 300 g sugar and put half of the mix on a plate. Cut 250 g of the fish fillets in halves lengthwise. Put the beet water on a small tray and place the fillets on the purple water for 1 minute for each side. Then put the fillets on the plate with the salt/sugar mix and cover with the rest of the mix and refrigerate for ½ hour. Shake the excess of salt/sugar off the fillets and pat dry with a damp cloth. Cut in thin slices. Refrigerate while you prepare the rest of the ingredients. Cut the rest of the fish into small cubes, place in a bowl, add ¼ tsp salt and mix. Cover and refrigerate while you prepare the onions. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in ice cold water. Place the cubes of fish, half of the sliced onions, palm peach wedges and chilli powder in a bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. Mix well and refrigerate 5 minutes. Serve the ceviche and garnish with fresh cilantro leaves, red fish fillets, onions, and avocado oil.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
LAMB CHOPS WITH BOROJÓ AND BEER by Chef Antonuela Ariza & Eduardo Martínez
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INGREDIENTS
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
4 Servings Lamb chops 8 Borojó pulp 300 g Brown sugar 3 tbsp Allspice ½ tsp Ground nutmeg ¼ tsp Ground cinnamon ¼ tsp Porter (Not Stout) 200 ml Farofa 2 tbsp (roasted, dry ground manioc) Vegetable oil 4 tbsp Hot water 1 cup Salt and pepper to taste Fresh cilantro microgreens Fresh lemon thyme leaves Fried potato wedges to serve
INSTRUCTIONS Mix the borojó pulp, water, sugar, spices, and a pinch of salt. In a pan, over a medium heat, put the borojó mixture and bring to a boil. Add the beer and let simmer for 5 minutes. Taste and put more salt or sugar if needed and keep warm. Put a large skillet over a high heat, add a little oil, then sauté de Lamb chops until Golden 2-3 minutes per side. Add a dash of salt. To serve, put your chops on a tray, sprinkle the lemon thyme leaves, the farofa and the cilantro microgreens. Put the sauce on the side. Serve with the fried potato wedges.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
GUÁIMARO/COFFEE SOIL, COPOAZÚ CREAM AND FRESH GOLDEN BERRIES by Chef Antonuela Ariza & Eduardo Martínez
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INGREDIENTS For the soil: Guáimaro flour Flour Brown sugar Soft butter Instant coffee
60 40 g 100 g 60 g ½ tsp
INSTRUCTIONS Preheat your oven to 180°C. Mix your ingredients in a bowl with your fingertips until you have crumbs. Put your crumbs on an oven tray or a Silpat and bake for 10-15 min. Let it cool and mix with the instant coffee. Set aside. For the cream: Whipped cream 300 g Copoazú sauce 300 g (250 g copoazú Pulp cooked with 70 g sugar) Fresh Golden berries 100 g Fresh sweet garden herbs (mint, Melissa, pineapple sage) and edible flowers for garnish. On a serving plate, put the guáimaro soil, carefully accommodate some of the cream, golden berries and fresh herbs.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA