PANIC no more as the Tameside Correspondent has teamed up with someone who knows a thing or two about producing mouthwatering meals – chef Simon Wood.
A regular sight in the area, he showed his skills in the kitchen by winning TV’s Masterchef in 2015.
Since then, he has established himself as a restauranteur by setting up Manchester’s Wood, as well as Woodkraft in Cheltenham.
Now he is passing on some of what makes his products so spectacular
Go on, admit it, January can be awkward in the kitchen. Any drive, inspiration and dedication was pretty much entirely soaked up last month, not to mention everyone’s ability to deal with stress.
But while the temperatures outdoors may not offer much comfort, you can easily and cheaply rustle up a dish that will warm you up.
Nachos are a great way to use up ingredients – you can add pretty much anything on to them.
However, what really makes them is the sauce that goes on top and top chef Simon Wood has once again teamed up with Saddleworth Independent to share his ideal nacho sauce.
Quick, easy, warming – it is perfect for this time of year.
INGREDIENTS
350ml/12fl oz whole milk
25g/1oz unsalted butter
25g/1oz plain flour
150g/5½oz Red Leicester cheese, grated
1 teaspoon cayenne pepper
4 shakes of Tabasco sauce
METHOD
Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.
Stir the flour into the melted butter and cook for three to four minutes.
Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.
Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.
Cook the sauce for a further four minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for two minutes.
Season the sauce with the cayenne, Tabasco and a little white pepper to taste.