| For the Avocado Cream | |
|---|---|
| 76 % | avocados (Hass) |
| 2 % | lemon juice |
| 5 % | walnut oil |
| 17 % | California walnuts (chopped and roasted) |
| salt | |
| pepper | |
| For the Soft Tacos | |
| 46 % | semolina |
| 32 % | flour |
| 10 % | California walnuts (finely chopped) |
| 6 % | buckwheat flour |
| 5 % | walnut oil |
| 1 % | salt |
| For the Bell Pepper | |
| 84 % | sweet red pointed pepper |
| 1 % | garlic |
| 6 % | white wine vinegar |
| 9 % | olive oil |
| 1/2 | lemon (zest) |
| salt | |
| tabasco | |
Description
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
Application
Ideal as chilled convenience product. Additionally, the walnut cream can be offered as frozen food and the soft tacos for self-filling and regeneration.
Avocado Cream
Halve the avocados, remove the skin and seed, add to a blender and blend until smooth. Season the mixture with lemon juice, walnut oil, salt and pepper. Fold in walnuts and seal in an air-tight container until needed.
Soft Tacos
As with noodle dough, combine and knead all ingredients for approx. 10 min. Let the dough stand for 30 minutes. Roll it out to a thickness of approx. 2-3 mm and brown lightly from both sides in a hot pan. Allow to cool and cut out with a cutter to desired size.
Bell Pepper
Wash bell pepper and roast in the oven as a whole at very high heat until skin is almost black. Allow bell pepper to cool and peel with the back of a knife (the skin should come off very easily), dice and season with remaining ingredients.