Foodie Thursday - Haggis Nachos
Simon is joined by resident chef Nigel Barden for a yummy Foodie Thursday to feast your ears with! Plus sports news with Matt, money with Rebecca, and the latest travel updates from Sally Traffic. There's also another hilarious listener confession - but will the gang forgive?
Macsween Haggis Nachos
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by Jo Macsween from Macsweens of Edinburgh
Prep time: less than 10 mins
225g Macsween traditional haggis (Nigel used half meat, half veggie)
Large bag of tortilla chips
Guacamole & Salsa (see recipes below, or use jars)
Heat some Macsween Haggis in the microwave.
Empty a large bag of tortilla chips onto a large plate.
Dollop generous spoonfuls of guacamole & salsa over the chips & add a few jalapeño peppers if desired.
Once the haggis is piping hot, dot spoonfuls onto the top of the nachos, adding a few spoonfuls of sour cream &/or grated cheddar & roughly chopped coriander to finish.
Guacamole & Fresh Tomato Salsa
by Thomasina Miers of Wahaca from Mexican Food at Home (Hodder & Stoughton)
Prep time: 20 mins
1-2 green chillies, finely chopped (opt for a milder chilli if you prefer)
½ red onion, very finely chopped
1 small garlic clove (optional)
1-2 tsp sea salt
3 ripe Hass avocados
juice of 1-2 limes
small handful of coriander, chopped
1 very ripe tomato, deseeded & diced
freshly ground black pepper
Check the heat of the chillies by nibbling the tip of one, the part furthest from the stem. If they are very hot, think about using less, or leaving out some of the seeds.
Put quarter of the onion, the garlic (if using), half the chilli & salt in a mortar & mash to a rough paste.
Cut open the avocados, remove the stones & scoop the flesh into the mortar (or into a large bowl if your mortar is too small).
Roughly mash with a fork, adding half the lime juice as you go.
When you have a rough guacamole, stir in the rest of the lime juice, chillies & onion with the coriander & tomato.
Season with plenty of black pepper. If it doesn’t taste delicious by this stage you can add more salt, lime juice or coriander.
Fresh Tomato Salsa
Makes 2 bowls
Prep time 15 mins + 20 mins marinating
5-6 very ripe plum tomatoes
small handful coriander leaves, roughly chopped
1 small red onion, very finely diced
2 jalapeno/mild chillies, very finely chopped
1 tbsp extra virgin olive oil, or sunflower oil
juice of 1-2 limes
1 tbsp sea salt & freshly ground black pepper
1 tsp soft brown or demerara sugar
Cut the tomatoes into quarters & scoop out the seeds (these will make the salsa watery, so keep them to make a tomato sauce).
Dice the flesh & combine in a bowl with the coriander leaves, onion, chillies, oil, half the lime juice, the seasoning & sugar.
Check the flavour & add more salt, pepper or lime juice if you think the salsa needs it.
Leave to marinate for at least 20 mins before serving.
Nigel's Top Tips
- You can check the heat of the chillies by nibbling the tip of one, the part furthest from the stem. If they are very hot, think about using less, or leaving out some of the seeds.
- For the jalapeño garnish, I opted for pre-sliced ones from a jar, which are beautifully moist, smokey & yet sweet. Perfect here, as I'm not looking to add extra heat.
- Grated cheddar will work just as well with this dish.
- Substitute Haggis with chargrilled steak or chicken, or black beans.