Method
Step 1
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Step 2
To make the nachos, in a large bowl, stir together the flour, sunflower oil, salt, sugar and water to make a rough dough. Transfer to a work surface and knead until smooth and flexible.
Step 3
Cover with a damp tea towel and leave to rest for 5 minutes.
Step 4
Roll the dough out to a large rectangle. It should be very thin, approximately the same thickness as a birthday card.
Step 5
Transfer the dough to a baking sheet lined with parchment paper, then cut into strips, roughly 5cm wide. They don’t have to be perfect, as you’ll then cut these into triangles.
Step 6
Cut diagonally across the strips to create large diamonds.
Step 7
Cut diagonally in the other direction so each diamond becomes 2 triangles. You should now have nacho shaped pieces of dough.
Step 8
Spray with olive oil spray, then cover with a sheet of parchment paper.
Step 9
Place another baking sheet directly on top of the nachos to stop them from puffing up too much in the oven, and bake for approximately 10 minutes, until the nachos are light golden brown and crisp to the touch.
Step 10
Once baked, remove from the oven and allow to cool.
Step 11
Make the popcorn sugar, in a mini food processor or mini chopper, blitz together the popcorn, sugar and salt until very fine. Set aside.
Step 12
To make the lime ermine ‘guacamole’, put the sugar, flour and salt into a small saucepan and whisk together to get rid of any lumps. Add the milk and whisk together to create a smooth paste.
Step 13
Heat the mixture over a medium high heat, whisking continuously until the mixture is thick and coming away from the sides of the pan.
Step 14
Pour into a shallow tray to cool completely.
Step 15
Add the butter to the bowl of a stand mixer fitted with a whisk attachment, and start to mix on a medium-high speed. Slowly add a spoonful of the cooled flour mix, whisking continuously, until all the flour mix has been added and the mixture is smooth and thick.
Step 16
Add enough food colouring to create a guacamole colour and mix.
Step 17
Fold through the lime curd and place in a piping bag without a nozzle, then set aside until needed.
Step 18
To make the white chocolate ‘cheese’ sauce, put the white chocolate in a heat proof bowl and leave to one side.
Step 19
In a saucepan, heat the double cream and vanilla extract until the mixture is just below boiling point. Pour the warm cream over the white chocolate and allow to sit for a minute until the white chocolate melts, then stir together to make a smooth, silky sauce.
Step 20
Add enough orange food colouring to make a pale orange ‘cheese’ colour.
Step 21
To make the strawberry salsa, finely chop the strawberries and mint. Stir together, then set aside until needed.
Step 22
To construct the nachos, sprinkle popcorn sugar all over the nachos, then transfer to a serving bowl.
Step 23
Spoon strawberry ‘salsa’ over the nachos, then pipe blobs of the lime ermine ‘guacamole’ and spoon over the white chocolate ‘cheese’ sauce.
