I got married last week. In a smart, sky blue suit from the 60’s to an even smarter, beautiful woman I can now call my wife. All the way.
Kid was Maid Of Honour too.
As part of my vows I promised to make everything taste of coriander and lemon. I am nothing if not observant and attendant to the Doctor’s needs and wants.Nachos. Sometimes nachos are a soggy conglomerate of corn chips swimming in a tasty sea of sauce and cheese and sour cream. That’s not always a bad thing though, right kids?
Not at our place friends. We like to keep our cheesy corn chips light, fresh and crispy and serve a bunch of nice toppings to add as you please.
After all, it’s only nacho-ral. Bad pun, great dinner for sharing.Nachos – for about 8 people. We’re using white, lightly salted corn chips layered with a pile of grated cheddar. Bake in a thin layer on baking paper with your oven set to 180*c for about 10 minutes. Now you can shake the chips off the baking paper onto a plate for everyone to share with your other tasty toppings. We used about 200g of cheese to 2 x 200g of corn chips on 2 trays.
Ever wanted to make your own corn chips? Have a look at this old post from Cook and Kid.
Easy Nacho Sauce – 1 tin tomatoes, 1 brown onion, 4 garlic cloves, 5 slices of tinned jalapeno – (no seeds) 1 tsp cumin seeds, 1/2 tsp ground cinnamon, 1/2 teaspoon smoked paprika, 2 tsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp salt.
Sweat everything bar the tomatoes, vinegar and sugar until soft and fragrant. Add vinegar and sugar and reduce by 1/2. Add tomatoes, simmer gently for 15 – 20 mins. Blitz until smooth. Serve it on the side.Sour Cream – This a very Tex-Mex addition to your Mexican food. A good hint for serving is to stir the sour cream really well when you open it, this will make it runny and easy to share around.
Guacamole – 2 large ripe avocados, 1/2 cup coriander sprigs – chopped, 3 spring onions – finely sliced, 1 medium, super-ripe tomato – chopped fine, 2 tbsp fresh lime juice, salt and pepper.Make sure the avos are firm, just ripe. Dice them into 1/2 cm cube and mix everything together with a spoon until the avo is just breaking down, enough to combine the ingredients. Taste it. This recipe is a rough guide. Avos change as do fresh limes and even our own tastes. If it’s a little bland, add extra salt and lime. Too tangy or salty, add a little extra avo.
Sweet Potato and Black Bean Salad – 1 medium sweet potato, 1 tin black beans-drain and rinsed , 1 cup picked coriander leaves, 2 tbsp fresh lime juice, 5-6 tinned jalapeno slices – no seeds.Slice the sweet potato into 5 mm discs. Toss with a little oil and cook on a bbq or griddle pan until just tender. Cool them, slice them. Chop the jalapeno super fine. Combine everything well with a little salt.Sweet Corn and Red Pepper Salsa – 2 ears corn, 1 large red capsicum, 2 large red tomatoes – diced, 1 tbsp fresh lemon juice, 2 spring onions – finely sliced, 1 tbsp olive oil, salt and pepper.
Roast the corn and capsicum on 180*c for 15 minutes. Chill them. Peel and dice the capsicum, shred the kernels off the corn using a sharp knife. Combine all ingredients well. Refrigerate.Lentils and Rice – 1/2 cup brown rice – cooked, 1/2 cup French lentils – cooked, 2 tbsp toasted sesame seeds, 1 pomegranate – juice and seeds, 1 tbsp fresh lime juice, 1/2 cup chopped nuts – we used Brasil, 1 tbsp pomegranate molasses, salt and pepper. Combine all ingredients well.Super Awesome Slaw – 1/2 sugarloaf cabbage, 1 medium carrot, 1 medium zucchini, 4 spring onions, 1/2 cup Viet mint leaves, 2 tbsp lemon juice, 1/2 cup mayonnaise, 1 tsp salt.Shred the vegetables, chop the mint, put it all in a bowl and mix really well. Clean hands are best for this job. The earlier you dress this salad, the softer the vegetables will become. Chefs call this mascerating. Up to you.What Kid Did
Kid can do no wrong lately. After accompanying me down the aisle at the wedding (charming the pants off everyone along the way), helping out wherever possible and this week winning the book writing competition at school, she is allowed to take it easy. A little mixing and plating the salads. A little picking the herbs. A little washing the dishes as we go.A little grating the cheese and arranging the corn chips for the nachos.
If you like a little spice in your life, this recipe here makes a great addition.
All of these dishes are lovely eaten just on their own with a fork or wrapped in a tortilla and scoffed with your hands. But the cheesy corn chips are what brings everyone to the table.
What’s the thing that brings everyone to your table?
Ole and Happy Cooking!