»LINCHPIN.CLUB FEAT. GRAND CHEFS« Once again, a new fantastic recipe of a great chef: VIRGILIO MARTINEZ. His restaurant CENTRAL in Lima has been one of the best in the world for years. His close affinity to the country and its nature, is also reflected in the titles of his dishes: »Valle entre Andes« – »Valley between the Andean«. Look forward to an exciting meal with avocado, tree tomato, kiwicha and algae.
[BY VIRGILIO MARTINEZ]
AVOCADO & TREE TOMATOES
achiote seeds [annatto – Bixa orellana]
ALGAE CRUNCH & BEETROOT POWDER
cochayuyo [bull kelp, marine seaweed]
Peel and cut the avocado in half, then into medium-sized cubes.
Place the cubes on a plate and season with salt. Cover with olive oil.
Before plating, place in an oven at 190ºC with steam for three minutes.
Cut, peel and clean the tree tomatoes leaving only the pulp.
Place on a plate, cover with a little olive oil and place into the oven at 200°C for [x] minutes.
Process in the Thermomix.
Boil the kiwicha in a pot with water [covered] for 15 minutes. Then drain, set aside and allow to cool.
Pour vegetable oil in a pot and heat to 90°C. Add the achiote seeds and remove
from the heat. Allow to infuse and to cool.
Place the kiwicha in a bowl, season with salt and add a little oft the achiote-infused oil and a dash of olive oil.
WHITE & GREEN ALGAE CRUNCH
Mix in a bowl the milk, flour, egg whites and salt. Divide into two parts and set aside.
Place seaweed (200g) on a plate into the oven at 160°C for 10 minutes.
For the green crunch, process the remaining seaweed [100g] in the Thermomix, then blend with one half of the prepared dough. Spread on a silpat baking mat and bake in the oven at 160°C for 10 minutes.
For the white crunch, spread the remaining dough on a silpat baking mat. Crush the dried seaweed with gloved hands and sprinkle over the dough. Bake at 160°C for 10 minutes.
Process the beetroot in an extractor and save the juice.
Spread on a silpat baking mat and bake in the oven at 140°C until it is half-dried.
Remove from the oven and process in the Thermomix. Once pulverized, place on a silpat baking mat and place again into the oven until completely dried.
»Amaranthus caudatus«, is a species of Amaranth native to South America. In the Andean region its known under the name of Kiwicha. Amaranth is a »Supergrain«. It is rich in cholesterol-lowering dietary fibers, completely gluten-free and contains amounts of high-quality protein. Amaranth can, among other things, be cooked similar to rice or milled to a fine flour.
»Bixa orellana«; Annatto or Achiote is the name for the reddish-yellow seed of the Orleans shrub, used as a spice and as a food color. It is used, inter alia, for the coloring of cheese, such as the French varieties Reblochon, Mimolette, Mamirolle or Fol Epi.
»Durvillea antarctica«; Cochayuyo or »Bull Kelp« is a large kelp species of the brown algae from the subantarctic coastal area.
PLEASE KEEP IN MIND...
TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that are primarily meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.
[BY GREGORY SMITH]
Cabernet Sauvignon [91%], Cabernet Franc [9%]
Don Melchor vineyard is situated at the foot of the Andes Mountains on the northern bank of the Maipo River at 650 meters a.s.l. The vineyard covers 127 hectares, 90% of them planted to Cabernet Sauvignon, 7.1% to Cabernet Franc, 1.9% to Merlot and 1% to Petit Verdot. The vines in the old vineyard currently average 30 years of age. The vines in the old vineyard currently average 30 years of age.
The first 30 cm of soil is loam with a large amount of stones below that. These soils ensure good drainage and low fertility, which helps restrict the plants’ vegetative growth and encourages the accumulation and maturation of phenolic compounds.
Manual from April 17 to May 17, 2013. Vineyard yield is 5 tons/ha.
The fruit from each vineyard block was vinified separately in small-volume stainless steel tanks. Alcoholic fermentation lasted 10 days at 26ºC with 4–6 pumpovers per day. Upon completion the tanks were hermetically sealed for 11 days post-fermentation maceration at 23º–25ºC for greater extraction of smoother tannins. The Don Melchor winemakers and viticulturist determined the duration of the post-fermentation maceration by enological tastings. All of the lots of wines are later tasted and selected to make the final blend, which is then aged in French oak barrels for 15 months. [66% new and 34% second-use]
//quote: Viña Concha y Toro
MENU GRAND CHEFS
[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS | WINTER 2015/16]
We were able to gain 10 international »top stars at the stove« for the idea of a joint menu and now we proudly present 10 artworks of outstanding cookery including recipes.
In addition, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.
Definitely, this will become a delicate milestone in our history…
A good time for everyone out there!
And what will you eat today?