Président Crispy Bakes Tacos
Preparation time : 20 minutes
Cooking time : 10 minutes
Difficulty :
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Ingredients
- For the Tacos
- 6 Small Corn Tortilla, lightly charred
- 6 President Cheese Crispy Bakes
- Celeriac Remoulade
- 2 Figs, sliced
- 1 Punnet Micro Cress, snipped
- Runny Honey (optional)
- For the Celeriac Remoulade
- 500g Celeriac, peeled, sliced into fine matchsticks
- 1 Lemon, juice
- 6 tbsp Mayonnaise
- 4 tbsp Dijon mustard
- 2 tbsp Creme Fraiche
- Handful Flat Leaf Parsley, roughly chopped
- 1 Small Bunch Chives, finely chopped
- Salt and freshly ground Black Pepper, to taste
Preparation
Step 1
Make the Remoulade
Combine the celeriac with half the lemon juice in a large bowl, stir to combine and set aside.
In another bowl, combine the remaining ingredients and stir to combine. Season with salt and pepper, then fold into the shredded celeriac, mixing well to ensure it is thoroughly coated in the dressing. Cover and set aside while you prepare the rest of the taco elements.
Step 2
Cook the tortilla
Place a griddle or frying pan over high heat. When the pan is very hot, add a tortilla and cook briefly on both sides, allowing them to gain a little colour. Wrap the cooked tortilla in a clean tea towel to keep them warm.
Step 3
Cook the President Cheese Crispy Bakes
Place the President Cheese Crispy Bakes on a baking tray and place in a preheated oven for 6-8 minutes, until crisp and golden.
Step 4
Assemble the tacos
Take a crispy taco shell and fill with a little of the remoulade. Top with a halved Crispy Bake, several slices of fig and a scattering of micro cress. Finish with a drizzle of honey and serve. Alternatively, serve all of the elements on a platter and allow people to help themselves.
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