What happens when you leave me at home with a load of leftovers?
Haggis nachos happens. Happen. Enhappenate.
I’m well aware that these are, in more than one way, an abomination. I’m also well aware that there was good eating in them, and I’m not even sorry. So, what’s going on with these? Well, tortilla chips, of course, but then spicy salsa, fresh diced tomato, pickled jalapenos, black olives, haggis, mozzarella and sour cream with a sprinkling of chives to finish.
Don’t you love how I was incapable of centring the picture the same way twice in a row? I think it adds a certain rustic charm.
The trick to good nachos is double layering. Always, always double layer. The second trick is don’t pile on toooooo many wet ingredients like salsa that will reduce your tortilla chips to mush that you need a spoon to eat. You want a good soggy to crispy ratio. The other trick is to pile them with sour cream and guac (not pictured because guac wasn’t included in my leftovers stockpile) once they come out of the oven. Miss J bakes the whole lot, which is pretty excellent, but for me the hot/cold contrast is where it’s at. That said, if you’ve never baked sour cream on to anything, you really should. Also good on pizza. Believe.
This post wasn’t always the plan, you know. The leftovers came from a really fun build-your-own-pizza night at Rock Salt towers, with homemade pizza dough and enough toppings to pile them to the ceiling, if anyone had felt like it. There was sour cream and bacon, there was haggis and brown sauce, olives, pesto, chicken, rocket, peppers, mushrooms… There was such a variety of foods that I ate leftovers for about a week afterwards, and didn’t get bored once.
I didn’t take a single photograph.
It all keys into that ‘living in the moment‘ business, which feels much freer and realler (double plus points for excellent adjective choice there) than taking photos of food when really you want to wash the flour off your hands and pop a beer.
It does leave one’s blog somewhat bereft of photos, though.
Sorry about that.
In other news: hey guess what? I got my first byline this week! You can find it over on Leite’s Culinaria - I’m proud and pleased and also recognisable by my alliteration, which I think is a good thing? Probably. Go ahead and check it out, you can even leave me a comment if you like!