#JackieCameronWorldWonderDishes

The next stop on our flavour fiesta is Mèxico, a nation that knows a thing or two about fun family dining. Who wouldn’t love tucking into a mountain of melted cheese, topped with fresh, zingy salsa cascading over homemade nachos? Easy to prepare with bags of flavour, this dish is a must for a festive dinner party. Don’t forget the margaritas ;)

Serves 2-4

Ingredients:

●      500g stoneground cake flour

●      18g fine salt

●      12g white sugar

●      150g butter, salted

●      150ml full cream milk

●      50ml warm water

●      Extra stoneground cake flour

●      1 whole egg, beaten with a little bit of water

All the Toppings:

●      Guacamole

●      Chillies

●      Tomato, red onion and coriander salsa

●      Burnt corn

●      Grated cheese

●      Cream cheese

●      Sour cream

Method:

Place all the dry ingredients in a bowl. Melt the butter and add to the wet ingredients. Add the wet ingredients to the dry ingredients and mix to form a smooth dough. Turn onto a lightly floured surface and knead well for about 8-10 minutes until the dough is a little elastic and smooth. Wrap in cling wrap and allow the dough to rest for about 1 hour in your Defy fridge.

Remove from the fridge and roll out very thinly (about 3 mm in thickness). Best to divide the dough in smaller batches when rolling out. Preheat the Defy Cooker to 180˚C. Cut into triangles, using a knife or pastry wheel. Using a fork, prick the nachos and paint with egg wash. Carefully transfer to a baking sheet lined with baking paper and cook in the Defy Cooker for about 10 minutes or until golden brown and crispy.

On serving:

Layer the homemade nachos with toppings as you please with lots of cheese, sour cream and cream cheese. Place in the Defy Cooker at 200˚C to melt everything together until hot and then serve.