LAMB CHOPS WITH BOROJÓ AND BEER & TILAPIA by Chef Antonuela Ariza & Eduardo Martínez

LAMB CHOPS WITH BOROJÓ AND BEER & TILAPIA, CASHEW AND TAMARILLO 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 Alliance in Bogotá.

Chef’s

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

TILAPIA, CASHEW AND TAMARILLO CEVICHE

by Chef Antonuela Ariza & Eduardo Martínez

INGREDIENTS 5 Servings Very fresh and high-quality tilapia fillets 500g Small red onion julienned 1 The juice of medium green limes 2 Tamarillo peeled and diced 100g Roasted halved cashew nuts 40g Small beetroot peeled and halved 1 White vinegar Âź cup Small cinnamon stick 1 White sugar 1/3 cup Salt 300g White sugar 300g Fresh coriander leaves or microgreens 2 tbsp Avocado oil 2 tbsp A dash of red chilli powder Salt to taste

Plan de PromociĂłn de Colombia en el Exterior

A WINDOW TO THE FLAVORS OF COLOMBIA

INSTRUCTIONS Cook the beet in a saucepan with 1 ½ cups water, the cinnamon stick, and a pinch of salt until tender.

Set aside the beets and let the water cool. Add in white vinegar and white sugar to the water. Stir well. Please note you will only need the beet water for this recipe; you can use the beets in a salad afterwards.

Mix 300g of salt and 300g of sugar and put half of the mix on a plate.

Cut 250g 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 each side.

Then put the fillets on the plate with the salt/ sugar mix, covering 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 of 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 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 coriander leaves, red fish fillets thinly sliced, diced tamarillo, onions, roasted cashew nuts 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 4 Servings lamb chops 8 Borojó or tamarind pulp 300 g Brown sugar 3 tbsp Allspice ½ tsp Ground nutmeg ¼ tsp Ground cinnamon ¼ tsp Porter beer 200 ml Farofa (roasted, dry ground manioc) 2 tbsp Vegetable oil 4 tbsp Hot water 1 cup Fresh coriander or microgreens Fresh lemon thyme leaves Fried potato wedges to serve Salt and pepper to taste

Plan de Promoción de Colombia en el Exterior

A WINDOW TO THE FLAVORS OF COLOMBIA

INSTRUCTIONS Mix the borojó or tamarind pulp, water, sugar, spices, and a pinch of salt.

In a pan, over a medium heat, put the borojó or tamarind mixture and bring to a boil. Add the porter and let it simmer for 5 minutes.

Taste and put more salt or sugar if required and keep warm.

Put a large skillet over at high heat, add a little oil, then sauté de lamb chops until golden 2-3 minutes each side. Add a dash of salt.

Serve on a tray, sprinkled with the lemon thyme leaves, the farofa and the coriander or microgreens, with 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

CHOCOLATE SOIL, COPOAZÚ CREAM AND FRESH GOLDEN BERRIES

by Chef Antonuela Ariza & Eduardo Martínez

INGREDIENTS For the chocolate soil: 60g cocoa powder 40g flour 100g brown sugar 60g soft butter

INSTRUCTIONS Preheat the oven to 180°C. Mix the ingredients in a bowl with your fingertips until you have crumbs. Put the crumbs on an oven tray or a Silpat and bake for 10-15 min. Let it cool and set aside.

For the cream: 300g whipped cream 300g copoazú sauce (250g copoazú pulp cooked with 70g sugar) 100g fresh golden berries (physalis) Fresh sweet garden herbs (mint, lemon balm, pineapple sage) and edible flowers for garnish.

On a serving plate, place the chocolate soil, carefully arrange some of the cream, golden berries, fresh herbs and flowers.

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