Sustainable Gastronomy Day: recipes & tips!

Herb-Butter Artichoke Tacos (10-12 Servings)

Ingredients:

• 40g All-Purpose Flour
• 100g Corn Starch
• 2g Salt
• 175g Spring Water
• 30g Cream
• 1 Whole Eg

Herb Artichoke Filling:

• 40g Corn Oil (Mazola/Maze Oil) Alternatives: Flaxseed Oil / Toasted Walnut Oil
• 20g Unsalted Butter
• 3g / 3 Sprigs Dill
• 120g / 4 Large Champignons
• 45g / Half Red Onion
• 50g / 12 Cloves Peeled Garlic
• 60g / Half Yellow Bell Peppers
• 60g / Half Red Bell Peppers
• 200g / 5-6 Pieces Peeled Artichoke Hearts Alternative: Canned Artichoke, drained & diced
• 30g Honey
• 10g Konbu Soya (Kelp Soy Sauce)
• 8g Light Salt Soy Sauce
• 10g Crystal Sugar or Rock Sugar
• 2g Sesame Oil

Garnish:

• Gruyère Cheese
  
• Dill, Small Spring Onions
• Black Pepper, Tabasco

Step-by-step:

1. Sift flour and corn starch into bowl and add spring water, cream and whole egg, whisking to a nice smooth batter. Strain and set aside for use.
2. Heat a non-stick pan until medium-hot and scoop batter into pan to cook thin corn breads.
3. Pre-heat oven to 180 degrees Celsius.
4. Let cool and cut with circular cutter (recommended size 10cm in diameter for bite-size tacos)
5. Place onto stainless steel cylindrical tubes on baking rack and into oven to bake for 10-12 minutes at 180 degrees Celsius until shape holds.
6. Roughly dice red onion, bell peppers, champignons, garlic and artichoke hearts and set aside for use.
7. Heat pan to medium-hot and place butter into pan to melt, add diced champignons and sauté on medium heat until juice is in pan.
8. Add chopped dill and continue until champignons are golden yellow in color, off heat and set aside.
9. Add maze oil to pan and heat for 10 seconds and then add onions and garlic to sauté.
10. Add both bell peppers and continue to sauté evenly.
11. Add the herb-butter champignons back into pan with artichokes to sauté altogether.
12. Add the seasonings into pan, turn to low heat and let simmer, reduce while mixing thoroughly for approximately 90 seconds.
13. Fill the tacos with readied herb-butter artichoke fillings.
    
14. Top with sprinkled gruyère cheese, broil with top-heat for 5-7 minutes (depending on size and oven.
    
15. Crack fresh black pepper and/or a few drops of Tabasco for more pop! (Optional)
16. Sprinkle chopped spring onions and place a sprig of dill on each taco. Plate to serve.
    
    *Serves roughly three to four pax*

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