Nachos

Vegetarian Nachos

Nachos

Nachos are an easy crowd-pleaser that are super tasty and quick to make.  This version is vegetarian, although delicious when served with pan fried spicy chorizo, shredded roast chicken meat or strips of grilled steak. Perfect for a midweek meal, sporting bash or a DIY family dinner that everyone will love!

Ingredients

  • 1 packet of corn chips or tortilla crisps
  • 2 handfuls of grated tasty cheese
  • 1 jar of mild tomato salsa
  • 250g of McCain Corn Kernels – cooked and cooled
  • 3 medium tomatoes – seeds removed and cubed
  • 1 bunch of coriander – roughly chopped with a few full sprigs reserved for serving
  • 1 medium red onion – finely diced
  • 200g tin of red kidney beans – drained and rinsed
  • Juice of 1 lime
  • Sour Cream and Sweet Chilli Sauce to serve
  • Also, you can serve it with guacamole when avocados return to a reasonable price!

Method

  1. Add McCain Corn Kernels, tomatoes, beans, coriander, red onion and lime juice to a medium mixing bowl, stir well to combine and set aside.
  2. Scatter corn chips or tortilla crisps evenly in a large oven proof dish, top with jar of tomato salsa, sprinkle with tasty cheese and place under a hot grill for 3-5 minutes or until cheese is golden and melted.
  3. Remove chips from grill and top with McCain Corn Kernel salsa.
  4. Serve immediately with sour cream, sweet chilli sauce and garnish with coriander sprigs.

Enjoy!

Tomato and Chilli Chutney

Chutney’s, relish’s and conserve’s are a fantastic way to preserve seasonal fruit and veggies for ongoing use throughout the year, they are also pretty delicious when freshly made!

Living in the country means that I have access to wonderful seasonal produce from neighbors, farmers markets and generous farmers alike. As a firmer subscriber to the waste-not-want-not rule I always like to think of ways to use any leftovers I have; be it making a chutney or scavenger hunt Sunday – where I use up any leftovers in the fridge or cupboard for the week.

This recipe is one of my favorites and it could not be any simpler to make, you dump everything in a saucepan and cook it until it’s thick, rich and delicious. I love to serve this as part of a cheese board or take it on picnics; it is also delicious with fresh bread, on sandwiches or served with roasts.

Ingredients

  • 1 red onion – sliced
  • 1 long red chilli – diced
  • 2 cloves of garlic – minced
  • 400g of fresh tomatoes quatered OR 1 tin of tomatoes
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine vinegar
  • 1/3 cup of raw sugar
  • 1/2 cup of sultanas
  • 1 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 2 tsp of curry powder – I use Clive of India
  • 1 tsp of mixed Mexican spices – I use Stonemill available from Aldi
  • 1 tsp of mustard seeds
  • 1 large red capsicum – sliced

Method

  1. Add everything to a saucepan and allow to simmer for 15-20 minutes or until reduced and thickened.

Note: this will keep in the fridge for approximately 2 weeks or in the freezer, stored in batches for easy use, for 3 months.

Enjoy!