Madrid Fusión runs from January 23rd – 25th 2017 with Tenerife as one of the invited destinations with the chance to show off the island’s gastronomic values and local produce.
Asisa Madridfusión 2017, the international Gastronomy Congress, opened its doors January 23 2017 with plenty to celebrate. The first is that it has now reached its 15th edition, having grown.
Adeje’s councillor for economic development, Manuel Luis Méndez Martín, is in Madrid this week at ‘Madrid Fusión’, an international gastronomy event celebrated every year in the Spanish capital with professionals from all over the world in attendance.
The Adeje councillor says he has three main objectives during his visit: “Attend the talks to make sure Adeje’s ideas are part of the mix; be there for the professionals from our borough who have travelled to demonstrate their skills, creativity and ability, such as Pablo Pastor, Braulio Simancas or Juan Carlos Clemente; establish contacts in the world of gastronomy that may help the borough in the future.
Culinary schools
Méndez Martín has meet with Rosario Barrios Cono during his stay. She is the Spanish director of ‘Le Cordon Bleu’ the main culinary school dedicated to this branch of cooking in Europe. The school is located in the Universidad Francisco de Vitoria, in Madrid, and following the meeting with the Adeje councillor, Barrios Cono confirmed she will visit Adeje in the coming months to get to know the borough’s installations ahead of agreeing a series of training projects here.
RECIPE OF THE DAY
LOIN OF WAHOO, MARINE FISH STOCK, BLACK POTATOES WITH FALSE SAFFRON MOJO FROM THE CANARY ISLAND AND BURGADOS (CANARY ISLAND SHELLFISH).
False saffron mojo from the Canary Island
AUTHOR Braulio Simancas
INGREDIENTS (serves four persons)
False saffron mojo from the Canary Island:
3 cloves of garlic
6 large table spoons of safflower or false saffron
salt
cumin
black pepper
2 large table spoons of vinegar
½ l. of mild olive oil
Marine fish stock:
¼ l. of oil
½ an onion
½ a green pepper
½ a red pepper
1 a tomato
safflower (false saffron),
2 large table spoons of mojo
white wine
3 large table spoons of vinegar
1 and ½ l. of marine fish stock
8 black potatoes
½ bunch of coriander
burgados (shellfish from the Canary Island)
salt
pepper
PREPARATION
False saffron mojo from the Canary Islands:
Put all the solid ingredients (except for the vinegar and the oil) inside a mortar and grind well; once the mixture is ground, add the vinegar and blend; pour the oil and bind.
Marine fish stock:
Brown the onion, peppers and tomatoes together with the safflower and a small quantity of mojo. Soak the mixture in white wine and vinegar. Allow to reduce and cover with the marine fish stock and add the black potatoes. Keep on the boil until the potatoes are medium cooked. Once ready, add the chopped coriander, burgados (shellfish), salt and pepper and cover; allow to stand for 20 min.
Loin of wahoo:
Cut the loin of wahoo into even portions. Heat gently on a frying pan, and leave it almost raw.
TO SERVE
Pour a little marine fish stock over a steep sided plate. Place the loin of wahoo in the stock and surround with black potatoes. Season with the false saffron mojo.
Courtesy of English Time Adeje
