Loaded BBQ Nachos
Serves: 1 as a main or 2 as a sharing plate | Cooking Time: Prep time: 10 minutes. Cook time: 20 minutes, plus cooling time for the pickles.
A bowl of nachos stacked with Whitby Wholetail Breaded Scampi, grated cheese, pickled red cabbage & onion slaw, drizzled with soured cream and BBQ sauce.
Method
1. To prepare the pickled slaw; heat the vinegar, sugar, and spices in a small pan for 5 minutes until the sugar dissolves and the spices infuse.
2. Meanwhile, put the cabbage and red onion in a colander, then pour over some boiling water to soften. Allow to cool slightly then squeeze out any excess moisture. Transfer the cabbage and onions to a bowl then pour over the pickling liquor. Leave for 10 minutes for the flavours to infuse. Season with sea salt and ground black pepper, set aside to cool.
3. Cook the Whitby Seafoods Wholetail Breaded Scampi as directed on the pack.
4. To assemble, stack the tortilla chips with a sprinkling of grated cheese, pickled cabbage & onion, and scampi. Finally, drizzle over the soured cream and BBQ sauce and sprinkle over the chopped coriander and spring onions. Garnish with a couple of lime wedges.
Tip: The pickled cabbage & onions will keep in the fridge, covered, for a couple of weeks. As an alternative, try some ready-made pickled vegetables.
Ingredients:
- Nachos:
- 1x 150g portion of Whitby Seafoods Wholetail Breaded Scampi
- 70g tortilla chips, warmed
- 15g grated cheddar cheese
- Pickled Red Cabbage Slaw (makes 10 portions)
- 300ml apple cider vinegar
- 3 tbsp caster sugar
- 8 coriander seeds
- 1 star anise
- 8 black peppercorns
- 150g red cabbage, finely shredded
- 2 medium red onions, peeled, halved, and finely sliced
- Sea salt and black pepper
- Garnish:
- Soured cream, in a squeezy bottle
- Sticky BBQ Sauce, in a squeezy bottle
- 2g fresh coriander, roughly chopped
- ½ spring onion, finely sliced
- 2 lime wedges
