Babies And Adult Gaviscon

Haiti fingers

By Pilar Portero

Haitian Potato to offer Arola, explained in his own handwriting

Does anyone remember that last year there was an earthquake in Haiti? A a handful of brilliant English chefs full of Michelin stars, which include Sergi Arola, Dani García, Rubén Alberto Rejes Lash or not they have been forgotten. Haitians are still less because despite the international support they have received, this "is not channeled well and they live in a political system far from the democracy that makes them have a sense that its immediate future is very precarious" as warned Juan Manuel Eguiagaray , president of the International Solidarity and former Industry Minister Felipe Gonzalez, the NGO organizers 'High CocinaXHaiti'. The solution, act instead of complain. So
on Monday 14, 11 chefs will prepare brunch, lunch and dinner at Hotel High Tech President of the Marqués de Villamagna. Surprising dishes and spectacularly rich at a good price the bruch -15 euros and 30 euros lunch or dinner for anyone to enjoy and work with Haiti. For you to see them, Sergi Arola and Carlos Rejes have given us these two recipes. With Arola sketches included.

the Haitian Potato Sergi Arola

Sergi Arola drawing the sketch of the recipe in my notebook

Roast potatoes and filled with shrimp, corn, cilantro, tomato, chile and eggplant cooked in advance. Prepare rum sauce shrimp juice, rum and cook until vegetables reduced. Place the stuffed potatoes over sauce and garnish with coriander sauce.

Eguiagaray with chefs who work in high CocinaXHaiti

Cocktail with mint crisp tripe Carles dehydrated Rejes (for to eat with your hands)
Ingredients for 4: Beef Tripe

Morros 500 gr 250 gr veal sausage
150 gr ham
ibérico150 gr und

onion 2 tomatoes red peppers 500 gr 250 gr


Clavo 10 und 2 cloves garlic ½ unit
Chillies 1 bunch mint

brick Pasta 1 bag of 10 units
150 ml olive oil
400 ml sunflower oil 150 gr flour



Salt to taste Preparation:
is given to first boil the tripe and the Moors, when it starts to boil, change the water. Put back to boil, cover with water, this time with a ham bone, chopped cured ham, sausage, whole onion, cloves and mint. Once

corns are soft, two to three hours, a sauce made with olive oil garlic, chopped onions, chopped peppers and chillies. When these ingredients are cooked add the tomato was peeled, chopped and seeded. Boil it a few minutes and add flour, with the remaining roasted vegetables and broth is adding calluses gradually until a thick sauce.
tripe are left with the sauce for fifteen minutes and then separating the calli of the sauce. Once separated

corns brunoise shredded in with the chorizo \u200b\u200band ham, placed on a plate with a weight on top for pressing and cooled in the chamber overnight. Corns are

made a compact sheet, cut into rectangles and are wrapped in filo pastry, making a few rolls of about fifteen centimeters. Then heat the sunflower oil and fry the mint leaves until they lose all the water and get a bright color and crisp texture.

To finish the dish is baked rolls until brown calluses filo pastry and presented in cocktail glass filled with tripe broth half the roll into the cup and dried mint leaf.