- 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.
- 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.
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.
sea bass fillets "on plate"
- 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
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.
- 4 sea bass fillets
- 6 "san marzano" tomatoes
- 1 bunch of tarragon
- olive oil
- salt, pepper
Cook directly on La Chamba plates : elegantly from the oven to the table. Your plates will keep the dish warm!
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!
- 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
This large casserole makes
for a great family dish!
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!
lemon tajine with olives
- 1 chicken sliced in 8 pieces
- 2 onions
- 3 preserved lemons
- 1 lemon
- green olives
- wheat semolina
The best of the mediterranean cuisine combined with indigenous know-how from Colombia : La Chamba tajine!
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.
Egg en cocotte
in the oven
- One egg per person, make sure the eggs are very fresh
- Thick cream
- Ingredients of your choice : mushrooms, herbs, raw or cooked ham
- Grated cheese
The small La Chamba bowls are perfect for this dish. Elegantly from the oven on to the table: every guest has their own little bowl.
Grease your bowls with some butter or olive oil.
Then, break the egg in a bowl, make sure not to break the yolk.
Season with salt and pepper. Spread some thick fresh cream over each egg.
According to your own taste, or everyone's specific taste, add ingredients such as raw or cooked ham, aromatic herbs or mushrooms. Top off with grated Gruyère cheese. Place the bowls in a shallow oven dish filled with water. Bake for 10 minutes in a preheated oven at 240°C.
You can also choose to bake the dishes without a water bath at a low temperature.
In that case, place the bowls for 15 minutes in a preheated oven at 120°C.
- 1kg carrots
- oven-ready lasagna pasta
- tomato sauce
(or Bolognese for
- frozen creamed spinach
- béchamel sauce
- shredded cheese
- whipping or heavy cream
"My mom's lasagna is, in my opinion, the best…" For a large family or as an individual dish, you will certainly find the size you need in our Chamba dishes.
Peel the carrots, cut them into 5 cm chunks and then into quarter-sized slices.
Cook the carrots in the steamer.
Prepare the lasagna : start by placing the lasagna pasta in the oven dish, and alternate with tomato sauce, béchamel sauce covered with carrots and the creamed spinach.
Make sure the lasagna pasta is completely covered with one different sauce.
Finish off with a layer of lasagna pasta covered with béchamel sauce.
Pour the fresh cream generously on the sides.
Top off with shredded cheese.
Bake in the oven for 40min at 200°C.
Moqueca de Bahia
- 1 kg of firm white fish fillets rinsed in cold water and cut into large portions
- 50 ml of palm oil or olive oil
- 2 onions
- 3 cloves of garlic
- ½ yellow bell pepper, seeded
- ½ red bell pepper, seeded
- ½ kg of tomatoes
juice of ½ lime
- 3 tablespoons
- chopped chives
- 250 ml of coconut milk
- salt, black pepper
- 1 sweet pepper
- 1 bunch of chopped coriander
Moqueca is a traditional Brazilian dish from Bahia with strong African cultural influences.
Marinate the fish with salt, pepper and lime juice for 30min.
Prepare a fish stock, using the head and pieces of the belly. This broth will be the base of the moqueca. You can also use fish stock if you don't have the pieces to make the broth.
Pour about 3 ladles of fish stock into a saucepan. Coarsely chop the onion, peppers, tomatoes, spring onions, garlic and coriander and simmer over low heat for one hour.
Pour the coconut milk and the palm oil (or olive oil). Add sweet pepper, coriander and spring onion. Carefully arrange the fish pieces on top of the vegetables. Season with salt and pepper. Bring the dish to the boil for 5 minutes.
Serve with white rice.