TROUT FROM WATERS OF BIRTH OF THE FONCE RIVER, MACADAMIA SAUCE. MACAMBO, QUINOA, TUCUPÍ AND AVOCADO SALAD & BAKED BANANAS GABON - BANANES AU FOUR CROUSTILLANTES Alejandro Gutiérrez Vélez Chef
A WINDOW TO THE FLAVORS OF COLOMBIA The Plan to Promote Colombia Abroad is the main cultural diplomacy tool of the Colombian Ministry of Foreign Affairs. Through cultural activities on academics and literature, performing arts, visual arts, film, gastronomy and music, the Colombian State has strengthened its bilateral and multilateral relations, while consolidating new ties of friendship and cooperation with multiple partners. Regarding gastronomy, the Colombian embassies organize virtual and face-toface cooking classes and conferences with Colombian chefs who are nationally and internationally recognized. Thanks to them the international audience can learn about the richness of our cuisine, from the ancestral culinary techniques to the most recent developments in the field. The series “A Window to the Flavors of Colombia” presents some of the best recipes of our national gastronomy to the world, hoping that these recipes can easily be replicated. The doors of the Colombian embassies abroad are always open to anyone who seeks to learn about the cultural wealth that distinguish our country.
SALVO PATRIA & EMBASSY OF COLOMBIA IN SOUTH AFRICA COLLABORATION This cookbook seeks to commemorate the 40th anniversary of the establishment of diplomatic relations between the Republic of Colombia and the Gabonese Republic that occurred on July 14, 1981. The idea of the recipe is to deepen the use of products that are contributing to the social transformation of both countries, as elements that provide communities with an option for sustainable development. At the same time, we want to show the immense diversity of the Colombian territory through a geographical tour to make visible the origin of the ingredients that make up the dish. This recipe aims to generate a conversation that allows us to talk about the cultural closeness between Colombia and Gabon, and the challenges we face as leading countries for environment protection.
ALEJANDRO GUTIÉRREZ CHEF He began his career as a cook at the Donostia de Bogotá restaurant in 2004, after having retired almost on the verge of achieving his degree as a Biologist, at the University of Los Andes. In 2006 he decided to travel to New York to work in various kitchens, among which that of Veritas (1 Michellin star) stands out. In 2009 he joined Virgilio Martínez’s team for the opening of Central. After a year in Lima, he decides to return to take over the kitchens of Tabula and Donostia in Bogotá. For 2013, he partners with Juan Manuel Ortiz for the reopening of Salvo Patria in a new and larger space. There he takes a tour of the immense diversity of the Colombian territory, with a menu that constantly changes with seasonal products from sustainable projects throughout the country.
TROUT FROM WATERS OF BIRTH OF THE FONCE RIVER, MACADAMIA SAUCE. MACAMBO, QUINOA, TUCUPÍ AND AVOCADO SALAD & BAKED BANANAS GABON - BANANES AU FOUR CROUSTILLANTES Alejandro Gutiérrez Vélez Chef
INGREDIENTS
(Ingredients for 4 people) FOR THE TROUT whole trout 2 approximately 500/600 g. each) Butter 50 g. Peeled macadamias 250 g. Garlic 2 cloves white onion 30 g. Panela 20 g. Fish or chicken broth 1 cup Salt 5 g. FOR THE SALAD Peeled macambo 50 g. Black tucupí 30 g. Bee honey 15 g. Quinoa 60 g. Avocados hass 2 Juice of lemon 1 Olive oil 3 tablespoons Mix of fresh leaves Salt Pepper FOR THE DESSERT Bananas 4 Juice of lemons 2 Dark rum 1 tablespoon Ground cinnamon ¼ teaspoon Dark brown sugar 1/8 tablespoon Butter 1 tablespoon INGREDIENT REPLACEMENT OPTIONS Trout: salmon or fresh tuna Macadamias: cashews, hazelnuts Tucupí: red miso, soy Panela: brown sugar
DIRECTIONS Remove trout fillets, remove the bones with the help of tweezers. Keep refrigerated. Chop the onion and garlic finely. In a skillet over low heat, fry with half the butter until lightly browned. Meanwhile, toast the macadamias for 10 min. in an oven at 120 C. Add the macadamias to the sauce, cover with 1 cup of broth and cook over low heat for 15 minutes. Process in a blender. If the mixture is very thick, you can add water little by little. Filter in a fine sieve, season and reserve. Cook the quinoa in plenty of salted water for 20 minutes or until cooked, but al dente. Reserve. Prepare the tucupí vinaigrette by mixing the tucupí, honey, lemon juice and olive oil. Cut the avocado into thin slices, mix the quinoa with half the leaves and half the avocado and the vinaigrette. Season with salt. In a large frying pan with butter and a little oil, cook the previously seasoned trout fillets, first on the skin side until toasted and one minute on the meat side. Meanwhile, heat the macadamia sauce.
PRESENTATION Arrange the trout fillet in a semi-deep plate with the skin facing up. Arrange the quinoa aside. Spread the macambo, the rest of the leaves and the avocado over the quinoa. Finish with the macadamia sauce. For dessert:
Glossary Macambo (Theobroma bicolor): Nut extracted from the fruit of a plant belonging to the cacao family. Native to the tropical jungles of northern South America. It is high in omegas and protein. Its flavor has notes of white chocolate, pistachio and capers. Tucupí: Preparation obtained from the fermentation of the Amazonian cassava juice. To obtain the black tucupí, the juice is cooked over a wood stove until obtaining a thick paste with an intense flavor. Each Amazon community has a different way of preparing it, as well as the use of different ingredients to give it flavor and medicinal properties.
UNA VENTANA A LOS SABORES DE COLOMBIA El Plan de Promoción de Colombia en el Exterior es la principal herramienta de diplomacia cultural del Ministerio de Relaciones Exteriores de Colombia. Mediante la realización de actividades en academia y literatura, artes escénicas, artes visuales, cine y audiovisuales, gastronomía y música, el Estado colombiano ha fortalecido las relaciones bilaterales y multilaterales y ha consolidado nuevos vínculos de amistad y cooperación con diversos socios. En el área de gastronomía, las embajadas de Colombia organizan clases de cocina y conferencias presenciales y virtuales, de la mano de chefs que cuentan con amplio reconocimiento a nivel nacional e internacional, en las que se muestra al público extranjero la riqueza de la despensa colombiana, con propuestas que abarcan desde las tradiciones culinarias ancestrales hasta los desarrollos más recientes de la nueva cocina colombiana. Para facilitar este acercamiento, la serie Una ventana a los sabores de Colombia presenta al mundo algunas de las mejores recetas de la gastronomía nacional, con el ánimo de que puedan ser replicadas. Las puertas de las embajadas de Colombia están siempre abiertas para todo aquel que quiera saber un poco más sobre la riqueza cultural que caracteriza a nuestro país.
COLABORACIÓN SALVO PATRIA – EMBAJADA DE COLOMBIA EN SUDÁFRICA Este recetario busca conmemorar los 40 años del establecimiento de relaciones diplomáticas entre la República de Colombia y la República Gabonesa ocurrido el 14 de julio de 1981. La idea de la receta es profundizar en el uso de productos que están aportando a la transformación social de ambos países, como elementos que le brindan a las comunidades una opción para el desarrollo sostenible. Al mismo tiempo queremos mostrar la inmensa diversidad del territorio colombiano a través de un recorrido geográfico para visibilizar el origen de los ingredientes que componen el plato. Esta receta pretende generar una conversación que permita hablar de la cercanía cultural entre Colombia y Gabón, y los retos que tenemos como países reconocidos por su compromiso en la protección del medio ambiente.
CHEF ALEJANDRO GUTIÉRREZ Comenzó su carrera como cocinero en el restaurante Donostia de Bogotá en el año 2004, después de haberse retirado casi a punto de alcanzar su título como Biólogo, en la Universidad de Los Andes. Para el año 2006 decide viajar a Nueva York para trabajar en varias cocinas, entre la que destaca la de Veritas (1 estrella Michellin). En 2009 se une al equipo de Virgilio Martínez para la apertura de Central. Después de un año en Lima, decide regresar para hacerse cargo de las cocinas de Tabula y Donostia en Bogotá. Para 2013, se asocia con Juan Manuel Ortiz para la reapertura de Salvo Patria en un nuevo y más amplio espacio. Allí realiza un recorrido por la inmensa diversidad del territorio Colombiano, con un menú que cambia constantemente con productos de temporada provenientes de proyectos sostenibles en todo el país.
TRUCHA DE AGUAS DE NACIMIENTO DEL RÍO FONCE,SALSA DE MACADAMIAS. ENSALADA DE MACAMBO, QUINUA, TUCUPÍ Y AGUACATE Y POSTRE BANANO EN HARINA CROCANTE Chef Alejandro Gutiérrez Vélez
INGREDIENTES
(Ingredientes para 4 personas) PARA LA TRUCHA Truchas enteras 2 Aproximadamente 500/600 g c/u) Mantequilla 50 g. Macadamias peladas 250 g. Dientes de ajo 2 Cebolla blanca 30 g. Panela 20 g. Caldo de pescado o pollo 1 taza Sal 5 g. PARA LA ENSALADA Macambo pelado 50 g. Tucupí negro 30 g. Miel de abejas 15 g. Quinua 60 g. Aguacates has 2 Zumo de limón 1 Aceite de oliva 3 cucharadas Micro mézclum (mix de hojas frescas) Sal Pimienta PARA EL POSTRE Aceite vegetal ½ taza Pan rallado fresco 3½ oz Bananos 4 Huevo 1 Jugo de naranja (recién exprimido) 2 cucharadas Azúcar morena 4 cucharadas Crema agria 4 cucharadas OPCIONES PARA REEMPLAZAR LOS INGREDIENTES Trucha: salmón o atún fresco Macadamias: marañones, avellanas Tucupí: miso rojo, soja Panela: azúcar morena
PROCEDIMIENTO Retirarlos filetes de trucha, sacar las espinas con ayuda de una pinza. Reservar en refrigeración. Cortar la cebolla y el ajo finamente. En una sartén a fuego bajo, sofreír con la mitad de la mantequilla hasta que estén ligeramente dorados. Mientras tanto, tostar las macadamias por 10 min. en un horno a 120 C. Agregar las macadamias al sofrito, cubrir con 1 taza de caldo y cocinar a fuego suave por 15 minutos. Procesar en una licuadora. Si la mezcla está muy espesa, se puede agregar agua de a pocos. Filtrar en un colador fino, sazonar y reservar. Cocinar la quinua en abundante agua con sal por 20 minutos o hasta que esté cocida, pero al dente. Reservar. Preparar la vinagreta de tucupí mezclando tucupí, miel, el zumo de limón y el aceite de oliva. Cortar el aguacate en laminas delgadas, mezclar la quinua con la mitad de las hojas y la mitad del aguacate y la vinagreta. Sazonar con sal. En una sartén amplia con mantequilla y un poco de aceite, cocinar los filetes de trucha previamente sazonados, primero por el lado de la piel hasta que esté tostada y un minuto por el lado de la carne. Mientras tanto, calentar la salsa de macadamia.
PRESENTACIÓN Disponer el filete de trucha en un plato semi hondo con la piel hacia arriba. Acomodar la quinua a un lado. Esparcir el macambo, el resto de las hojas y el aguacate sobre la quinua. Terminar con la salsa de macadamias.
Para postre
Precalentar el horno a 325 ° F (170 ° C). Verter el aceite en una sartén a fuego medio-alto. Colocar el pan rallado en un plato poco profundo. Pelar cada banano, córtelo por la mitad a lo ancho y luego por la mitad a lo largo. Batir el huevo junto con el jugo de naranja en un bol mediano. Sumergir cada cuarto de plátano en esta mezcla y luego enrolle el pan rallado. Freír durante 2 minutos aproximadamente por cada lado, hasta que el pan rallado se dore. Retirar del aceite y escurrir sobre unas toallas de papel. Transferir los bananos fritos a una bandeja para hornear y hornee en el horno durante 5 minutos. Retirar del horno, espolvorear con la azúcar morena. Servir inmediatamente con crema agria.
GLOSARIO Macambo (Theobroma bicolor): Nuez extraída del fruto de una planta perteneciente a la familia del cacao. Originario de las selvas tropicales del norte de Suramérica. Tiene un alto contenido de omegas y proteína. Su sabor tiene notas a chocolate blanco, pistacho y alcaparras. Tucupí: Preparación obtenida de la fermentación del zumo de la yuca brava amazónica. Para obtener el tucupí negro, el zumo se cocina sobre fogón de leña hasta obtener una pasta espesa de sabor intenso. Cada comunidad amazónica tiene ́ una forma de diferente de prepararlo, así como el uso de diferentes ingredientes para conferirle sabor y propiedades medicinales.
SALVO PATRIA & EMBASSY OF COLOMBIA IN SOUTH AFRICA COLLABORATION This cookbook seeks to commemorate the 40th anniversary of the establishment of diplomatic relations between the Republic of Colombia and the Gabonese Republic that occurred on July 14, 1981. The idea of the recipe is to deepen the use of products that are contributing to the social transformation of both countries, as elements that provide communities with an option for sustainable development. At the same time, we want to show the immense diversity of the Colombian territory through a geographical tour to make visible the origin of the ingredients that make up the dish. This recipe aims to generate a conversation that allows us to talk about the cultural closeness between Colombia and Gabon, and the challenges we face as leading countries for environment protection.
TROUT FROM WATERS OF BIRTH OF THE FONCE RIVER. MACADAMIA SAUCE. MACAMBO, QUINOA, TUCUPÍ AND AVOCADO SALAD. BAKED BANANAS TRADITIONAL GABON DESSERT LOCALLY KNOWN AS BANANES AU FOUR CROUSTILLANTES. Chef Alejandro Gutiérrez Vélez
INGREDIENTS
(Ingredients for 4 people) FOR THE TROUT Whole trout 2 (approximately 500 to 600 g each) Butter 50 g. Peeled macadamias 250 g. Cloves of garlic 2 White onion 30 g. Panela 20 g. Fish or chicken broth 1 cup Salt 5 g. FOR THE SALAD Peeled macambo 50 g. Black tucupí 30 g. Bee honey 15 g. Quinoa 60 g. Avocados ha 2 Juice of lemon 1 Olive oil 3 tablespoons Mix of fresh leaves Salt Pepper FOR THE DESSERT Vegetable oil ½ cup Fresh breadcrumbs 3½ oz Bananas 4 Egg 1 Orange juice (Freshly squeezed) 2 tablespoons Soft brown sugar 4 tablespoons Sour cream 4 tablespoons INGREDIENT REPLACEMENT OPTIONS Trout: salmon or fresh tuna Macadamias: cashews, hazelnuts Tucupí: red miso, soy Panela: brown sugar
PROCEDURE For main and salad
Remove trout fillets, remove the bones with the help of a tweezers. Reserve in refrigeration. Chop the onion and garlic finely. In a skillet over low heat, fry with half the butter until lightly browned. Meanwhile, toast the macadamias for 10 min. in an oven at 120 C. Add the macadamias to the sauce, cover with 1 cup of broth and cook over low heat for 15 minutes. Process in a blender. If the mixture is very thick, you can add water little by little. Filter in a fine sieve, season and reserve. Cook the quinoa in plenty of salted water for 20 minutes or until cooked, but al dente. Reserve. Prepare the tucupí vinaigrette by mixing the tucupí, honey, lemon juice and olive oil. Cut the avocado into thin slices, mix the quinoa with half the leaves and half the avocado and the vinaigrette. Season with salt. In a large frying pan with butter and a little oil, cook the previously seasoned trout fillets, first on the skin side until toasted and one minute on the meat side. Meanwhile, heat the macadamia sauce.
PRESENTATION
Arrange the trout fillet in a semi-deep plate with the skin facing up. Arrange the quinoa aside. Spread the macambo, the rest of the leaves and the avocado over the quinoa. Finish with the macadamia sauce.
For dessert
Preheat oven to 325°F (170°C). Pour the oil into a skillet over a medium-high heat. Place the breadcrumbs into a shallow dish. Peel each banana, cut in half widthways, then in half again, lengthways. Beat the egg together with the orange juice in a mediumsized bowl. Dip each banana quarter into this mixture, and then roll in the breadcrumbs. Fry for 2 minutes or so on each side, until the breadcrumbs have become golden. Remove from the oil and drain on some paper towels. Transfer the fried bananas to a baking sheet and bake in the oven for 5 minutes. Remove from the oven, sprinkle with the brown sugar. Serve immediately with sour cream.
Glossary Macambo (Theobroma bicolor): Nut extracted from the fruit of a plant belonging to the cacao family. Native to the tropical jungles of northern South America. It is high in omegas and protein. Its flavor has notes of white chocolate, pistachio and capers. Tucupí: Preparation obtained from the fermentation of the Amazonian cassava juice. To obtain the black tucupí, the juice is cooked over a wood stove until obtaining a thick paste with an intense flavor. Each Amazon community has a different way of preparing it, as well as the use of different ingredients to give it flavor and medicinal properties.