Narco Nachos

13/09 NARCO NACHOS

Apologies for my absence. This is generally the feeling after August leaves us be. The Leo season is over. Parties have all but ceased. The chance for recuperation. As the main perpetrator of the hangover, I must also apologise.

This recipe is a culinary token of my gratitude to those who held me up and kept me going through the month. Week after week and weekend after weekend. It's hard to remember details, but then all come floating back like the embers of a fire returning to earth. These punchy nachos will help you through recovery and kick you back into life.

Ingredients (all approximate) - 

1 Packet Nachos (chilli flavour)
1 Jar Salsa (spiciness to taste)
200ml Sour Cream
1/2 Onion
4 Tomatos (diced)
1 buffalo Mozzarella


What I did - Oven preheated to 200 OR grill on high

While Nachos theoretically are a 1-2-3 kind of recipe. This steps it up a level, but nothing too strenuous. Firstly empty the packet of corn-chips (i find that mildly flavoured ones boost the excitement) into a wide raised dish so that they sit about 3-4cm thick.

Empty the jar of salsa on top of the chips, spread around but leave a ridge of chips around the rim. On top of this scatter the diced tomatoes over the whole dish. On top of this grate the gooey mozzarella into the peak of this corn chip mountain.

Grill or bake the dish until the mozzarella is blistered and the visible chips are on the verge or charred. Mix the finely dived onion with the sour cream and dollop as the cooling summit of this spicy hot volcano. Eat with your fingers and a cold beer. Recovery. Your brain will catch up soon.

JG

Leo Catch

13/08 LEO CATCH

Hear us roar. Or Purr. The Leo’s are out for the kill. In this case a very boujie hunt at an over-priced but fabulous food store. This recipe is old-time fabulous and decadent to the extreme. Exactly how the Pride of Leo’s take on the world. We are fabulous and decadent to the extreme, and in our season there is nothing that will hold us back. 

This recipe is this Leos favorite, raw meat, a slathering of flavours makes it irresistible. This version is vaguely Japanese inspired, half sashimi half steak tartare. The heady mix of Japanese oils and prices plays perfectly with the tang of the Tabasco and Worcestershire sauce. Breaking the perfect yolk through the raw meat is one of life’s most satisfying pleasures – causing a squeamish reaction from half of you only heightens the thrill. This is so very delicious, with a dry stiff drink, a perfect way to toast the leo Pride.

Ingredients (all approximate) - 

250g Steak (lean)
1 Egg
1/4 tsp Wasabi
1 tsp Sesame Oil
1/2 tsp Black Sesame Seeds
1/2 tsp Japanese Chilli Powder (a sprinkle more to finish)
1/4 tsp Worcestershire sauce
1/2 tsp Tabasco
1/2 tsp minced onion
Salt + Pepper

Crisps & Martini to serve


What I did - 

This is an assembly recipe, no heat required. Take the steak and give it a good beating. Once it's tender, but not beaten to death finely dice into small quarter centimetre cubes. In a small mixing bowl mince in the onion. Add the wasabi, sesame oil, seeds, chilli, tabasco and Worcestershire sauce. Stir through thoroughly until all the meat is slicked in the mix. Taste and season with salt & pepper (hold back a bit to add when finishing).

Press the mix into a small bowl and cling film in the fridge for half an hour or so to set and macerate.
In the meantime sedate yourself with a martini.

Take the bowl out of the fridge and leave to warm up for about 5 minutes. scatter some green on a plate and then turn out the tartare. Using a fork, press out and make a small depression in the centre. Separate the egg yolk and gently rest on the meat. Season with the chilli powder, salt and pepper. This takes it from looking like cat-food to something deliciously savage.

Perfect as is. Better with plain crisps on the side. Best with a second Martini. It's the leo season, allow the inner savage out.

JG