Who said a nacho platter must be regular? Regular – such a regular word. To me, it implies mundane, and ignites a feeling of claustrophobia to me and I believe following rules to be equivalent of stuffing your head into a bag. Regular may be the eventual death of me…
The sale of tortilla chips now overtake that of all-American potato chips in the US – a fact that indicates this is now as regular as coffee.
So, in an attempt to quash the ‘regular-ness’ of a nacho platter, this dish is all about upping the game – it’s about the WOW factor.
I say gourmet, because really, is Camembert anything but? There is slow cooked caramelised onions and the addition of the fancy thyme and crunchy honey pecans – which balances against the spicy Peri Peri flavour perfectly.
And I refuse to call this a platter – it is a plate – preferably served on bone china.
Buy AL Chipino: here
Photo Credits: The Kitchen Trail
The Recipe
Serves 2
Ingredients
- 1 packet AL Chipino Peri Peri
- 1 wheel camembert cheese
- 2-3 sprigs thyme
- 1/2 cup caramelised onions
- few honey roasted pecans
Instructions
- Arrange the chips on a baking tray.
- Add the caramelised onions on top with the thyme.
- In the center, place the camembert cheese. With a knife, gently score a criss-cross pattern on top, without cutting all the way through. Add the pecans on top
- Bake in a preheated oven at 200C, for 15-20 minutes.
- Serve immediately.
