Leftover potjie nachos
|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|
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.