Deconstructed Nachos with avo mousse and red kidney bean emulsion


Measurement / Ingredient

15ml Olive Oil
2 Red Onions
3 Garlic Cloves (chopped)
1 Red Pepper
500g Lean Beef Mince
1 Tin Tomato Puree (400g)
125ml Chutney
60ml Worcestershire Sauce
1 tsp Chilli Powder
15ml Paprika
5ml Cumin
2ml Cayenne Pepper
½ tsp Dried Marjoram
1 tsp Sugar
Coriander (chopped)
410g Red Kidney Beans
Phyllo Pastry Sheets
Melted Butter
125ml Sour Cream
6-8 Ripe Avocadoes
2-4 Tomatoes
Micro Herbs
Plum Tomatoes
Edible Flowers
100g Original Nachos
Lemon Juice
2g Smoked Paprika
20 ml Parmesan


The first time I cooked the dish for the family it made such a good impression on them and the family really enjoyed the dish because it was something different and new. I kept on improving the dish and introducing it to people I know and I received positive compliments and criticism. Nachos have a good balance of tastes that complement one another along with the harmony and cooking methods. This dish has various aspects when it comes to texture where there will be a crunch here and there, a bit of a kick, a tinge of sourness and great flavour.
A dish that has various aspects is something you can be content about.

  1. • Heat olive oil in a pot over medium heat. Add onion, garlic and peppers, stirring fairly frequently until soft and brown.
  2. • Brown the lean beef mince on high heat and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes until all the mince is in uniform, mince-sized lumps and no more pink bits.
  3. • To make the sauce, add the tomato puree, chutney, Worcestershire sauce, paprika, smoked paprika, cumin, chilli powder, cayenne pepper and dried marjoram. Mix well and add salt and pepper. Allow the mixture to simmer on low heat for about 1 hour to release the flavours.
  4. • Bring on the beans. Drain and rinse the can of kidney beans in a sieve and stir them into the chili pot. Bring to boil again, for 1- minutes. Taste the chili and season.
  5. • Lay 4-6 sheets of phyllo pastry next to each other on a clean surface. Lightly brush the sheets with melted butter, layer alternately with parmesan and coriander leaf. Cut each sheet to what you have in mind and stack each layey on top of one another.
  6. • Pre-heat the oven to 200 degrees.
  7. • Mould each pastry so that there is a well in the middle. Bake in the oven for 5-10 minutes or until golden brown.

Pairing: Kleine Zalze Cellar selection Pinotage 2015

Kleine Zalze Cellar selection Pinotage 2015 - This is a very elegant expression of Pinotage. On the bouquet there are notes of ripe, red fruit with floral tones and hints of lavender. The flavours follow through on the palate which also has a firm yet elegant tannin structure that will allow the wine to mature well over the next 5-8 years. This wine is delightful on its own but can be successfully paired with hot curry dishes or wintery stews.

021 880 0717