If you’re looking to make significant improvements to your barbecue game this summer, then look no further than Ana Ortiz for inspiration.
Born in the Galápagos Islands, Ana comes from a family obsessed with food - namely, food cooked over fire (Asado).
Now living in Somerset, Ana has brought Asado cooking with her; catering for celebrities, cooking at events and festivals, and even co-founding Fire Made with her partner Tom; a company making premium fire-cooking equipment for chefs, restaurants and consumers worldwide.
We were lucky enough to catch-up with Ana for the latest instalment of In The Kitchen With…
We spoke about Ana’s journey in food, the beginnings of Fire Made and the benefits of cooking over fire. She also gives us a recipe for a delicious burnt green chilli sauce - an additional flavoursome dish for the whole family to share.
TOG: Can you remember when you first fell in love with food?
During my childhood, I used to spend time at my grandparents' farmhouse. My grandfather had the most beautiful fire kitchen and, while he cooked over fire, my grandmother would always make delicious treats for us. For breakfast she loved to cook my favourite snack: the best tortillas de verde, also empanadas and even homemade toffees and the most delicious dulce de leche, and jams etc. The smell of that kitchen was unreal.
As a kid I always used to pretend that I was a street food vendor grilling food - my family is not surprised at all to see what I do now for a living!
TOG: How would you describe your style of cooking?
Authentic fire cooking with flavours from my culture. We prioritise flavour over anything else. Style is obviously important, but flavour wins!
TOG: Who are the people you most love to prepare food for?
Everyone! I love to feed people! It is something that I enjoy the most. To share flavours from my heritage and new techniques that we have developed over the years. It is so rewarding to know people are enjoying your food, especially when it’s something they may not have tried before. People always ask for seconds... It's a Latina’s dream!
TOG: Where is the most memorable place you've prepared food?
There are so many. But one of the best was in Portugal, in a place called Melides Art. It is a beautiful house in the middle of a sand and pine forest surrounded by art in the forest. Beautiful.
TOG: What is one thing you can't live without in the kitchen?
My tortilla press. I use this for my empanadas de morocho, white maize crispy empanadas and crispy tortilla in general. It’s essential for creating really thin tortillas and empanadas.
TOG: What is a piece of advice you'd give a home cook?
Host more often! It gives you a chance to showcase your food (which doesn't have to be difficult) and is about sharing. In my culture this is so important; socialising while cooking and even trying to let everyone get involved and help you with preparation in a super relaxed environment. It’s the best way to socialise.
TOG: Can you tell us a little about Fire Made and where that journey started?
It started when we all moved to England; myself, Tom and my daughter Isabella.
We used to love hosting parrilladas (bbqs) with friends and family at home and would always use grills we could find, or Tom would build something. It was when we wanted to do a Cordero Asado (a spanish-style roast lamb) that we decided to make something more permanent.
That’s when we met Tim Lloyd, who makes the grills alongside Tom - and decided to start Fire Made.
Due to the volume of work coming in, Tom had to quit his job to concentrate on the business in 2018. We never really planned to have this business so we are so grateful that it was established out of passion, in a super organic way.
TOG: What would you say the benefits of cooking over fire are?
Cooking over fire is super versatile. You can develop levels of flavour that you just can’t get in the kitchen. For me the social aspect of cooking over fire is what we love the most. You can’t really do this around a gas grill!
TOG: What, in your mind, makes the Fire Made Portico Grills and Asado apparatus superior to the everyday barbecue?
The simplicity of the designs; there’s no unnecessary extra weight.
They can also be packed flat and taken anywhere. The frame system also allows you to use all the areas of heat from the fire.
TOG: In addition to Fire Made’s brilliant products, you also offer event catering and experience days. Can you tell us what the TOG family is missing out on?
Yes, we do private and corporate events and experience days where we cook on fire. Every single component of the menu has a fire element, even canapés and desserts!
Twice a month we run fire cooking courses where you will try all the different fire cooking techniques - using all of our Portico grills.
TOG: What events can our customers catch you at this summer?
I am always doing guest appearances with some of our amazing friends and chefs.
I have demos coming up at a few festivals - Rock Oyster Festival, Meatopia and Chefs on Fire in Portugal is next.
I’m also starting to do more pop ups in our studio kitchen at Westcombe, Somerset. Plus there’s our experience days. We have added dates for next year and have few spaces left!
TOG: Finally, you prepared a beautiful green Aji Quemado sauce (pictured above right) for us to enjoy with our steak. Can you provide us with the recipe and perhaps let us know where we should be buying our meat?
Of course!
Firstly, the steak is an ex-dairy sirloin from Meat Matters Ltd, based in Wales. We couldn’t recommend them enough.
The Ají Quemado - usually a burnt red chilli sauce - is an essential condiment in Ecuador. You have it to share in the middle of the table, and it’s perfect for families as an additional spicy and flavoursome dish. You can help yourselves and have as much or as little you want! Recipe below:
Serves 6
4 large vine tomatoes
5 green chilies
2 large garlic cloves
1 lime
1 tbsp rapeseed oil
Salt
1. To make the ‘ají’ chilli sauce - place the tomatoes, chillies and garlic directly into the hot coals or in a really hot heavy frying pan.
2. Leave it until they are charred (a really quick process as you just want the colour so 3-5 mins maximum for the chilli and garlic clove and 8-10 mins for the tomatoes).
3. Once these ingredients are nicely charred, pop them on a chopping board and chop over repeatedly to create a thick juice sauce.
4. Then add the lime juice and the salt.
5. Pour it all into a bowl and serve it in the middle of the table with your bbq banquet . The sauce is now ready to enjoy.
TOG: Delicious. Thanks, Ana!
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Ana uses the TOG Santoku and TOG Sujihiki.
Follow Ana and Fire Made on Instagram.
Photography by Ed Schofield.
