ANTONUELA ARIZA & EDUARDO MARTร NEZ
Plan de Promociรณn 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.
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 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
IYICO SMOKED FISH IN AMAZONIAN SPICY BROTH
INGREDIENTS 4 servings Smoked white fish fillets 400g cut in 100 g portions Amazonian black chilli paste 30 g A dash of smoked red chilli powder lemon ants 8 slices of Amazonian pickled 8 sweet chilli Roasted macambo nuts 2 Manioc, peeled and finely grated 200g Scallion, chopped 1 Saw tooth coriander or 4 Thai coriander leaves, chopped Lemongrass stalk, chopped 1 Water 1 lt. Salt Dry mushrooms, chopped 1 tbsp.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INSTRUCTIONS
Knead a dough with the manioc making light pressure to strain the water and excess starch. Add dash of salt, then make small balls of 1.5 cm diameter, pressing them well. On a medium pot, over high heat, put water 1 tsp salt, scallions, coriander leaves, mushrooms, black chilli paste, chilli powder and lemongrass stalk. Bring to a boil, lower the heat and simmer for 10 minutes. Strain the broth. In a large pan, bring the broth back to a boil, lower the heat, add the smoked fish portions, and the manioc balls, cover and simmer until the fish is warm. In a pasta plate, serve the fish, broth, manioc balls. Garnish with the ants, macambo nuts and pickled chilli slices.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
IYICO SAVUSTETTUA KALAA AMAZONILAISESSA MAUSTELIEMESSÄ
AINEKSET 4 annosta Vaalealihaista kalaa savustettuna 400 g Paloina 100g Mustaa Amazonin tupucí-chiliä 30g Hyppysellinen savustettua chilipulveria Muurahaista (hormigas limoneras) 8 Viipaletta säilöttyä Amazonin makeaa chiliä 8 Paahdettua macambo-pähkinää 2 Maniokkia hyvin ohueksi raastettuna 200 g Vihersipulia tai kevätsipulia ohueksi leikattuna 1 Salaattipiikkiputkea tai tuoretta korianteria ohueksi pilkottuina 4 Sitruunaruohon varsi pilkottuna 1 Vettä 1 l Kuivattuja sieniä pilkottuna 1 rkl Suola
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
VALMISTUS Valmista taikina maniokista. Pane maniokkiraaste ritilään ja puristele ja painele pois ylimääräinen vesi ja tärkkelys. Lisää himan suolaa ja pyörittele massasta noin halkaisijaltaan noin 1,5cm kokoisia palloja. Lämmitä kattilassa korkealla lämmöllä vesi, tupucí-chili, 0,5 tl suolaa, vihersipuli, salaattipiikkiputki, kuivatut sienet, chilipulveri ja sitruunaruoho. Anna kiehahtaa ja keitä sitten pienellä lämmöllä 10 minuuttia. Siivilöi liemi isolle pannulle. Anna kiehahtaa. Lisää maniokkipallot varovasti liemeen ja anna kiehua pienellä lämmöllä kannen alla n. 5 minuuttia. Lisää savustetut kalapalat. Anna kiehua hiljalleen, kunnes kalapalat ovat lämminneet.
ANNOKSEN KOKOAMINEN Kokoa annos pastalautaselle. Asettele ensin kala, liemi ja maniokkipallot. Koristele sitruunamuurahaisilla, macambolla ja säilötyillä chiliviipaleilla.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
IYICO - RØKT FISK MED KRYDRET AMAZONASBULJONG
INGREDIENSER for 4 porsjoner
Røkt fiskefileter i 100 g porsjoner 400 g Tucupí (sort pepper fra Amazonas) 30 g En klype røkt chilipulver Sitronmyrer 8 Skiver syltet paprika 8 Ristede macambo nøtter 2 «Yuca», skrelt og revet på rivjernets fine side 200 g Grønn løk, kuttet veldig tynn diagonalt 1 Blader av cimarrón koriander finhakket 4 Stilk hakket sitrongress 1 Vann 1 lt. Tørket sopp, hakket 1 ss Salt
BRUKSANVISNING Lag en deig med yuca, trykk litt for å tømme overflødig vann og stivelse. Tilsett litt salt og lag tette kuler, 1,5 cm. I en middels gryte, tilsett vann, Amazonas svart pepper, 1/2 ts salt, gressløk, koriander, sopp, chilipulver og sitrongress på høy varme. Når det koker, senk varmen og la den surre i 10 minutter. Sil av buljongen og konserver. Kok buljongen i en stor stekepanne, når den koker senk varmen til et minimum, ordne Yuca-kulene, dekk til og kok i 5 minutter, legg filetene i buljongen for å varme dem opp. I en dyp tallerken danderer du fisken, buljongen, Yucakulene og pynter med maur, macambo-nøtter og skiver syltet paprika og gressløk.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
IYICO – RÖKT FISK I EN STARK BULJONG FRÅN AMAZONAS INNEHÅLLANDE KASSAVASÅS (TUCUPI) OCH MACAMBONÖTTER
INGREDIENSER for 4 porsjoner
400 gram av rökta fiskfiléer (vit fisk) skurna i portionsbitar á 100 g. 30 gram svart chilipasta från Amazonas 1 nypa rökt chilipulver 8 citronmyror 8 skivor picklad paprika från Amazonas 2 rostade macambonötter 200 gram kassava (maniok), skalad och finriven 1 piplök (liknande purjolök eller en större gräslök), hackad 4 korianderblad (av mexikansk eller thailändsk sort), hackade 1 citrongrässtjälk, hackad 1 liter vatten Salt 1 matsked torkad svamp, hackad
INSTRUKTIONER Knåda en deg med kassava med lätt tryck för att sila ut vattnet och överflödig stärkelse. Tillsätt en nypa salt och gör sedan små bollar av degen, ca 1,5 centimeter i diameter stora. Pressa ihop bollarna väl. Sätt på en medelstor kastrull med vatten på hög värme och tillsätt en tesked salt, piplök, koriander, svamp, svart chilipasta, chilipulver och citrongrässtjälk. När det kokat upp, sänk värmen och låt sjuda i 10 minuter. Sila sedan av buljongen. Koka upp buljongen en gång till i en stor kastrull. Sänk värmen och tillsätt fisken och kassavabollarna. Sätt på locket och låt sjuda till fisken är varm. Servera fisken tillsammans med buljong och kassavabollar i en djup tallrik. Garnera med citronmyror, macambonötter och picklade paprikaskivor.
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
DESSERT AMAZON FOREST, CLOUD FOREST
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
INGREDIENTS 4 servings Camucamu ice cream Whipped cream Small meringues Hibiscus flowers in syrup Red plums, seeded and cut in halves or quarts Wild blackberries, washed and dried Pink pepper, crushed Asaí powder
4 scoops 200 g 4 4 2 tbs 1 tbsp ½ tsp 20 g
INSTRUCTIONS On a serving plate, carefully accommodate meringue pieces, whipped cream, fruits, hibiscus, ice cream and crushed pink pepper.
JÄLKIRUOKA (POSTRE) AMAZONIA – PILVIMETSÄ.
AINEKSET 4 annosta Palloa camucamujäätelöä 4 Kermavaahtoa 200g Pientä marenkia 4 Agraz-marjoja tai mustikoita 2 rkl Punaista luumua ilman siemeniä, leikattuina puoliksi tai neljännesosiin 2 Karhunvatukkaa, pestyinä ja kokonaisina 8 aAcai-jauhetta 20 g Rosepippuria 0,5 tl Säilöttyä hibiskuksen kukkaa 4
ANNOKSEN KOKOAMINEN Kokoa annos varovasti tarjoilulautaselle.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
AMAZON REGNSKOG, TÅKESKOG
INGREDIENSER 4 kuler med camucamu-is Pisket krem Små marengs Røde plommer, uten frø, kuttet i halvdeler eller kvart Bjørnebær, vasket, hele Friske blåbær Grovmalt rosa pepper Acai-pulver
200 g 4 2 8 2 ss ½ ts 20 g
BRUKSANVISNING I en stor tallerken danderer du marengsbiter, pisket krem, fruktbiter, bær, is og rosa pepper.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
EFTERRÄTT AMAZONSKOG, MOLNSKOG
INGREDIENSER 4 portioner 4 camucamuglasskulor 200 gram vispgrädde, vispad 4 små maränger 4 hibiskusblommor i sirap 2 matskedar röda plommon, utan kärna och skuren i halvor eller kvartar 1 matsked björnbär, sköljs och torkas ½ tesked rosépeppar, malen 20 gram acaipulver
INSTRUKTIONER Placera marängbitarna, vispad grädde, frukt, hibiskusblommor, glass och rosépeppar i en tallrik.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
MANDIOC AREPA (OREJA DE PERRO) WITH TAMARILLO PULLED PORK INGREDIENTS 4 servings as a first course or snack Fresh manioc, peeled and cooked al dente 200 g Roasted or cooked pulled pork (lightly seasoned) 200 g Fresh cilantro leaves or microgreens 1 tbsp Fresh tamarillo finely chopped 100 g Tamarillo coulis mixed with a pinch of chilli powder 100 g Sour cream 50 g 1 pickled green chilli (sweet or hot)
PREPARATION For the arepas: Finely grate the cooked manioc, add some salt to taste and knead a soft dough, then make balls of 20 g each. Press each ball between two boards until it is very thin and round. Do the same with all the dough. To serve: Warm your pulled pork and have your tamarillo coulis and your garnishes ready. On a hot skillet warm your arepas on both sides until they are lightly golden. Put on top some coulis, pulled pork and garnish with diced tamarillo, fresh cilantro leaves, pickled chilli, and sour cream.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
MANIOKKIAREPA JA TAMARILLONYHTÖPOSSUA AINEKSET 4 annosta alkupalaksi tai naposteluun Tuoretta maniokkia raastettuna ja al denteksi keitettynä 200g Paahdettua tai keitettyä nyhtöpossua 200 g (kevyesti maustettua) Tuoreita korianterinlehtiä tai miniversoja 1 rkl Tuoretta tamarilloa pieneksi kuutioituna 100g Tamarillo coulissia chilijauheella maustettuna 100g Hapankermaa 50g 1 säilötty vihreä chili (makea tai tulinen)
OHJEET AREPAN VALMISTUKSEEN Raasta keitetty maniokki hienoksi raasteeksi ja lisää suolaa maun mukaan. Vaivaa massasta pehmeä taikina. Pyörittele taikinasta 20g painoisia palloja. Purista yksitellen palloista ohuita ja pyöreitä taikinalevyjä kahden leikkuulaudan välissä.
ANNOKSEN KOKOAMINEN Lämmitä nyhtöpossu. Katso, että tamarillo-kastike ja koristeet ovat käsillä. Paista kuumalla paistinpannulla arepat kummaltakin puolelta kauniin kultaisiksi. Lisää kastiketta, nyhtöpossua ja koristele annos tamarillo-kuutioilla, korianterin lehdillä, säilötyllä chilillä sekä hapankermalla.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
LÅNGKOKT FLÄSK MED STARK TAMARILLOSÅS PÅ EN TUNN AREPA GJORD PÅ KASSAVA INGREDIENSER 4 portioner som huvudrätt eller mellanmål Färskkassava (maniok), skalad och tillagad al dente 200 gram Grillat eller långkokt fläsk, strimlat (lättkryddat) 200 gram Matsked färska korianderblad eller krasse 1 Färsk tamarillo, finhackad 100 gram Tamarillocoulis blandad med ett kryddmått chilipulver 100 gram Picklad grön chili (söt eller starkt) 1 Gräddfil 50 gram
INSTRUKTIONER För arepas: Riv den kokta kassavan (maniok) fint, smaka av med lite salt och knåda till en mjuk deg. Forma till små bollar på ca 20 gram vardera. Pressa varje boll mellan två brädor tills den är mycket tunn och rund. Gör detsamma med hela degen.
ATT SERVERA
Värm upp det strimlade fläsket och förbered tamarillocoulisen och garneringarna så att du har dem till hand. I en het stekpanna, värm varje arepa på båda sidor tills de är lätt bruna. Servera varje arepa genom att lägga lite coulis och strimlat fläskkött ovanpå och garnera med tärnad tamarillo, färska korianderblad, picklad grön chili och gräddfil.
Plan de Promoción de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
SMOKED TROUT AND POTATO SALAD INGREDIENTS Serves 4 Heirloom coloured potatoes cut in wedges 300 g Salted lemon mayonnaise 4 tsp Greek yogurt 4 tsp Small nasturtium capers 1 tbsp 200 hot smoked trout cut in pieces Pickled tubers 1 tbsp Fresh mint 1 tbsp Guatila (green pumpkin) juliennes 100 g Fresh guava juliennes 100 g The juice of lime 1 Avocado oil Salt to taste Microgreens to garnish
PREPARATION Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Fry half of the potato wedges dry the oil and set aside. Mix the yogurt and mayonnaise, then season with a bit of lemon juice and a pinch of salt. Mix guatila and guava with salt to taste and a bit of lemon juice. Set aside. On a serving plate, carefully place some potato wedges, fried and cooked, put some mayonnaise mixture and trout pieces. Garnish with guatila, guava pickled tubers, nasturtium capers, fresh mint, and microgreens.
Plan de Promociรณn de Colombia en el Exterior
A WINDOW TO THE FLAVORS OF COLOMBIA
Plan de Promociรณn de Colombia en el Exterior
UNA VENTANA A LOS SABORES DE COLOMBIA