MICHELIN Green Star Chefs are sharing sustainable recipes & tips for the next week on Instagram. Gary Yin (3 MICHELIN Star at King's Joy, Beijing, China) gives you a taste of what is waiting for you! The Taiwanese chef honed his skills at his grandparents’ restaurant of the same name. Try his recipe for culinary highlights!
Herb-Butter Artichoke Tacos (10-12 Servings)
Ingredients:Corn Bread Tacos:
- 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
- Gruyère Cheese
- Dill, Small Spring Onions
- Black Pepper, Tabasco
- 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.
- Heat a non-stick pan until medium-hot and scoop batter into pan to cook thin corn breads.
- Pre-heat oven to 180 degrees Celsius.
- Let cool and cut with circular cutter (recommended size 10cm in diameter for bite-size tacos)
- 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.
- Roughly dice red onion, bell peppers, champignons, garlic and artichoke hearts and set aside for use.
- 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.
- Add chopped dill and continue until champignons are golden yellow in color, off heat and set aside.
- Add maze oil to pan and heat for 10 seconds and then add onions and garlic to sauté.
- Add both bell peppers and continue to sauté evenly.
- Add the herb-butter champignons back into pan with artichokes to sauté altogether.
- Add the seasonings into pan, turn to low heat and let simmer, reduce while mixing thoroughly for approximately 90 seconds.
- Fill the tacos with readied herb-butter artichoke fillings.
- Top with sprinkled gruyère cheese, broil with top-heat for 5-7 minutes (depending on size and oven.
- Crack fresh black pepper and/or a few drops of Tabasco for more pop! (Optional)
- Sprinkle chopped spring onions and place a sprig of dill on each taco. Plate to serve.
*Serves roughly three to four pax*