N°01
ajiaco
bogotano

- 1 whole chicken
- 3 onions
- 5 spring onions
- 1 kg Bintje potatoes
- 750 g Ratte potatoes
- 500 g Vitelotte potatoes

- 2 bay leaves
- 2 celery stalks*

- 3 cobs of corn
- 3 avocados
- 1 dl of thick cream
- 2 limes
- 1 pot of capers with stem

- 1 bunch of coriander

- salt, pepper

The Ajiaco Bogotano is a typical dish from Colombia, traditionally prepared and served in the cooking pot «olla con tapa » ; which is at the origin of the pottery of La Chamba.

Cut the potatoes and onions into thick slices. Brown the onions and chicken in the pot of La Chamba. Add the bay leaves, coriander, potatoes and cover the ingredients with water. Cook for 30min over medium heat. Take out the chicken and hold it aside. Add the celery stalks to the broth and cook for 30min. Add salt & pepper to taste. Stir and serve your pot at the table.

Arrange small bowls of La Chamba with the minced chicken, avocado, limes, the cream, chopped coriander, corn cobs and capers.

N°02
potted
bread
N°03
forgotten vegetables

-500g our
- 350 ml spring water
- 1 spoon of Guérande sea salt

- 15 g of fresh yeast

La Chamba black pottery is made with 100% natural clay. The material will absorb the water and diffuse fluids all throughout the cooking process, creating a tender crumb with a beautiful crust.

- 2 parsnips
- 1 sweet potato
- 3 carrots
- 3 yellow carrots

- 3 purple carrots

- 1 kohlrabi
- 1 rutabaga
- 3 turnips

- 3 new potatoes
- 4 garlic cloves
- 3 thyme sprigs
- 6 sage leaves

- 2 rosemary branches
- 1 bay leaf
- olive oil
- salt, pepper

Dissolve the yeast in the water at room temperature. Combine the our and salt in a bowl and add the water and the yeast using a wooden spoon. Knead the dough by hand until you obtain a smooth and even ball.
Roll it in our and place your dough in your La Chamba cocotte. Cover the pot with a moist tea towel and let it rise for 2 hours.

Shape the dough and place the cocotte in the oven covered with the lid for 45min at 240°C (without pre-heating). To ensure a golden crust, remove the lid a er 30min and allow the bread to bake for a further 15min.

Cooking with La Chamba black pottery creates a natural caramelization of the vegetables without adding fluids ; the ingredients maintain all of their flavors.

Heat the oven at 190°C. Cut the vegetables in small pieces. Mix all the vegetables in your La Chamba oven dish and add the unpeeled garlic, bay leaf, sage, thyme, rosemary & olive oil. Add salt & pepper to taste. Place the dish in the oven for 1 hour until the vegetables are soft. Stir occasionally to ensure uniform cooking.

 

These flavors marry perfectly with poultry, veal roast or slow-cooked pork tenderloin served with a tamari sauce, olive oil & juniper berries.

N°04
sea bass fillets "on plate"
N°05
stuffed cabbage
N°06
lemon tajine with olives

For the stuffing

- 4 sea bass fillets

- 6 "san marzano" tomatoes

- 1 bunch of tarragon

- olive oil

- salt, pepper

- 600g minced pork and veal

- 2 eggs

- bread crumbs

- 1 onion

- bunch of parsley

- bunch of chives

- 1 green cabbage

- 2 leeks

- 3 carrots

- 6 potatoes

- salt, pepper

- 1 chicken sliced in 8 pieces

- 2 onions

- 3 preserved lemons

- 1 lemon

- spices

- green olives

- wheat semolina

Cook directly on La Chamba plates : elegantly from the oven to the table. Your plates will keep the dish warm!

This large casserole makes for a great family dish!

The best of the mediterranean cuisine combined with indigenous know-how from Colombia :
We present to you... La Chamba tajine!

Preheat the oven to 190°C.


Drizzle the oil on every La Chamba plate and place the sea bass fillets on top. Cut the tomatoes into small cubes and place on top until the fillets are covered. Top off with a dozen tarragon leaves, some salt, pepper & olive oil.

 

Put the plates in the oven for 10min and serve directly to the table.

This dish pairs perfectly with either dauphinois gratis or grenaille potatoes and a glass of fresh Chablis!

Bring water to boil and add cabbage during 10min. Prepare the stuffing in a large bowl : break the eggs and mix them with sliced onion, bread crumbs and herbs. Place the cabbage on a cutting board and spread the leaves away from the centre. Place a small batch of stuffing in the middle and close the first 3 leaves. Slide the stuffing between each leaf. Once the stuffing is placed between the leaves, fold the leaves back in their original shape and tie a string around the cabbage.

 

In a large La Chamba casserole, arrange leeks, carrots sliced lengthwise and peeled potatoes around the cabbage. Add broth to the bottom and season to taste.

 

Cook over low heat on the stove or in the oven for 1 1/2 hours. Serve with mustard.
Opt for an extra large cabbage because you'll want leftovers!

 

Cut the onion into strips, drizzle some oil and cook until golden. Pepper the chicken and cook for 5 to 1àmin while turning a few times. Add the lemon juice & preserved lemon cut into small pieces. Cover the tajine and cook over low heat for 1 hour. 

Add the olives 15minutes before serving.

This dish pairs perfectly with semolina.

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