Vegetarian Tacos
Ingredients
For 4-6 tacos
• 500g polenta
• a few strands of saffron,
soaked in 100 ml water
• 1 egg cup olive oil
• Salt
• Pepper
For the blood orange hollandaise sauce:
• 2 egg yolks
• 2 tablespoons blood orange juice
• 150 g butter, melted
For the taco filling:
• 1 bunch of green asparagus,
ends cut off,
peeled and cut into equal
moderate lengths
cut
• 300 g blue cheese
(e.g. Saint Agur)
• 1 avocado, from the
Shell removed, cut into pieces
cut, with
Drizzled with lemon juice
• fresh pressed
Blood orange juice for
Extinguish
• 1 tomato, diced
• some olive oil
preparation
Knead the polenta and saffron water into a dough. Don't worry if the dough seems a little dry, the oil will make it smoother. Depending on the grain of the polenta, you may actually need a little more water to make a dough that can be kneaded and formed into balls. Let the balls rest for 15 - 30 minutes. Then place between baking paper and roll out. Leave in the paper until you are ready to use them.
Don't panic about the blood orange hollandaise sauce: it's worth the effort, and once you've mastered it, you'll be able to whip it up impressively at the next opportunity! Place an ovenproof dish on the hot plancha, add the egg yolk and blood orange juice, stirring continuously until the mixture begins to cook (i.e. thickens slightly, as you would expect from a water bath). Remove the bowl from the plancha, otherwise it will get too hot. Now slowly stir in the melted butter until it has a mayonnaise-like consistency. Season the emulsion with salt. Set aside or keep warm for later use.
Carefully place the rolled out flatbreads on the hot plancha using the baking paper. Cook on both sides, turning them just as carefully.
Roast the asparagus with a little olive oil. Keep moving. When cooked but still crunchy, add the avocado pieces and then the cheese for a little more seasoning. Mix the three ingredients carefully but well and deglaze generously with blood orange juice.
Now spread some blood orange hollandaise sauce on the tacos and spread the filling evenly. Add the diced tomatoes and drizzle with a little orange juice.
Serve and enjoy this delicious snack that offers plenty of flavor as well as decadent texture.
Chris Sandford: "'Vegetarian' is simply a word for the challenge that arises when you have to prepare a dish that is demanding to chew without meat and fish, that is to say, that satisfies our tactile palate. This recipe is one of those with textures, smells and tastes of decadence. But don't worry if it seems a little complicated, that's where the challenge lies. In addition, ingredients can always be omitted, added or replaced, depending on your own taste palette. Either way, this is a good opportunity to convert the time factor into 'creating' and 'eating' a 'somewhat different' plancha dish."
FIRE&FOOD Issue 4-2018
