The perfect cinema snack is always up for debate. Popcorn and nachos are definitely my favourites. But you can’t have both, because you’ll be stuffed, and dinner after will be a no-go. So here’s a compromise: tortilla chips tossed in cinnamon popcorn sugar with a strawberry salsa and a lime-soured cream dip – and, of course, chocolate sauce. Nacho ordinary tortilla chips.
Nachos with popcorn sugar and lime dip
You will need a deep-fat fryer or food thermometer.
Prep 10 min
Cook 30 min
Serves 4
3 litres vegetable oil, for frying
For the chocolate sauce
100g dark chocolate (70% cocoa solids), broken into chunks
50g unsalted butter
250ml double cream
2 tbsp caster sugar
1 tsp vanilla extract
For the tortilla chips
100g salted popcorn
100g caster sugar
½ tsp ground cinnamon
8 corn tortillas, each cut into 8 triangles
For the lime cream cheese dip
150g soured cream
150g full-fat cream cheese
2 tbsp runny honey
Zest of 2 limes, juice of 1
A few small mint leaves
To finish
1 punnet strawberries, washed, sliced and diced
Start by making the chocolate sauce. Melt the chocolate chunks in a heatproof bowl set over a saucepan of just-simmering water. Stir occasionally until completely melted. Tip all the other sauce ingredients into another saucepan and put over a gentle heat. Stir until the butter has melted and the sugar has dissolved, then stir into the melted chocolate. Remove from the heat and leave to one side to cool.
Now get started on the tortilla chips. Blitz the popcorn in a food processor until it resembles fine breadcrumbs. Put the sugar and cinnamon in a bowl, then tip in the popcorn crumbs, and mix well.
Pour the oil into a deep-fat fryer or a large saucepan and, using a food thermometer, heat to 180C/350F. Fry the tortilla triangles until golden, crisp and brown. Drain on kitchen paper, then toss in the popcorn-sugar mix.
To make the dip, mix the soured cream, cream cheese, honey and the zest and juice of one lime in a bowl, then transfer to a small serving bowl. Finish by sprinkling with the zest of the other lime and a few small mint leaves.
Arrange the tortilla chips in a large serving bowl and put the bowl of dip in the middle. Scatter the strawberries over the top of the chips, flick and drizzle over the chocolate sauce generously, and serve.
•Recipe from Cheeky Treats by Liam Charles (Hodder & Stoughton)
