Liam Charles’s recipe for candy nachos with a popcorn sugar and lime dip

Liam Charles’s recipe for candy nachos with a popcorn sugar and lime dip
 Liam Charles’s recipe for dessert nachos with popcorn sugar and lime dip. Food styling: Emily Kydd, Prop styling: Jennifer Kay, Food Assistant: Katy Gilhooly

Slather salty-candy tortilla chips in creamy lime dip and chocolate sauce for a subsequent-level treat

The best cinema snack is constantly up for debate. Popcorn and nachos are genuinely my favourites. But you can’t have each, due to the fact you’ll be stuffed, and dinner after may be a no-go. So right here’s a compromise: tortilla chips tossed in cinnamon popcorn sugar with a strawberry salsa and a lime-soured cream dip – and, of course, chocolate sauce. Nacho normal tortilla chips.

Nachos with popcorn sugar and lime dip

You will need a deep-fats fryer or food thermometer.

Prep 10 min
Cook dinner 30 min
Serves four

Three litres vegetable oil, for frying

For the chocolate sauce
100g dark chocolate (70% cocoa solids), broken into chunks
50g unsalted butter
250ml double cream
2 tbsp caster sugar
1 tsp vanilla extract

For the tortilla chips
100g salted popcorn
100g caster sugar
½ tsp ground cinnamon
8 corn tortillas, every reduce into 8 triangles

For the lime cream cheese dip
150g soured cream
150g full-fats cream cheese
2 tbsp runny honey
Zest of two limes, juice of one
A few small mint leaves

To finish
1 punnet strawberries, washed, sliced and diced

Start by way of making the chocolate sauce. Soften the chocolate chunks in a heatproof bowl set over a saucepan of just-simmering water. Stir on occasion till absolutely melted. Tip all the different sauce components into every other saucepan and positioned over a gentle warmth. Stir until the butter has melted and the sugar has dissolved, then stir into the melted chocolate. Eliminate from the warmth and depart to at least one facet to cool.

Now get began at the tortilla chips. Blitz the popcorn in a meals processor till it resembles pleasant breadcrumbs. Put the sugar and cinnamon in a bowl, then tip within the popcorn crumbs, and blend properly.

Pour the oil into a deep-fat fryer or a large saucepan and, the use of a meals thermometer, warmness to 180C/350F. Fry the tortilla triangles until golden, crisp and brown. Drain on kitchen paper, then toss within the popcorn-sugar mix.

To make the dip, mix the soured cream, cream cheese, honey and the zest and juice of one lime in a bowl, then switch to a small serving bowl. End by means of sprinkling with the zest of the alternative lime and some small mint leaves.

Set up the tortilla chips in a large serving bowl and put the bowl of dip in the center. Scatter the strawberries over the pinnacle of the chips, flick and drizzle over the chocolate sauce generously, and serve.

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