Chocolate, cinnamon, orange and chilli nachos
Nadiya’s genius sweet nachos are coated in cinnamon sugar and topped with sweet oranges, vanilla cream, chocolate, pecans and chilli (if you dare!).
Ingredients
- vegetable oil, for deep-frying
- 2 oranges, zested and cut into segments
- 150²µ/5½´Ç³ú caster sugar
- 175ml/6fl oz double cream
- 1 tsp vanilla paste
- 35²µ/1¼´Ç³ú icing sugar
- 1½ tsp ground cinnamon
- 2 star anise, crushed
- 100²µ/3½´Ç³ú dark chocolate, broken into pieces
- 4 medium flour tortillas, each cut into 3 strips, then into triangles
- 75²µ/2½´Ç³ú pecans, roughly chopped
- 2 red chillies, thinly sliced, seeds in or out depending on how hot they are, or a pinch dried chilli flakes, to taste (optional)
Method
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Lay the orange segments in a baking tray and sprinkle with 50g/1¾oz of the sugar. Either use a blowtorch to char the segments or place them under a hot grill until charred.
Whisk the cream in a bowl with the vanilla and icing sugar to soft peaks. Leave to keep cool in the fridge.
Mix the remaining caster sugar with the cinnamon and star anise in a bowl and set aside.
Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the water touch the bowl. Alternatively, melt it in short bursts using the microwave. Keep warm.
Deep-fry the tortilla triangles in batches for 2–3 minutes, until golden-brown and crisp, then drain on kitchen paper. Scatter over the cinnamon sugar mixture until evenly coated.
Pile the nachos onto a serving platter. Drain the oranges if needed and scatter those over the nachos, then dollop the cream on top and drizzle the melted chocolate over. Finish with the pecans and chillies (or chilli flakes), if using. Serve any extras alongside in separate bowls.
