Name: Leftover potjie nachos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Braai
Ingredients: 250 ml sour cream; small handful fresh chives chopped; 1 lemon zested and juiced; salt and black pepper; 1 bag corn chips; leftover potjie warmed up; 200 g gouda cheese grated; 200 g mozzarella cheese grated; 3-4 pickled jalapeños sliced

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Ingredients (9)

250 ml	sour cream
small handful	fresh chives — chopped
1	lemon — zested and juiced
	salt and black pepper
1 bag	corn chips
	leftover potjie — warmed up
200 g	gouda cheese — grated
200 g	mozzarella cheese — grated
3-4	pickled jalapeños — sliced

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Method:

Mix the sour cream, chives, lemon zest and juice in a small bowl and season to taste.

Bang your corn chips into a large cast-iron pan and spread the warmed leftover potjie evenly over the chips. Mix the two cheeses and sprinkle them over the potjie. Top with pickled jalapeños for kick, then season with salt and pepper and pop the pan under the grill until the cheese has melted. Serve with dollops of the sour cream mixture.

Beer Pairing: lager – if you wanna get fancy with the pairing here, it’s all about what was in the potjie. That said, chances are it’s full of fat, flavour and next-day deliciousness – so reach for a well-balanced beer with good carbonation and a clean finish.

Recipe extract from Beer Country’s Pots, Pans & Potjies by Karl Tassendorf and Greg Gilowey. Published by Penguin Random House South Africa.