Let’s All Go Brazil Nuts!

For one whole month it’s quite possible that work at Bariatric Cookery may come to something of a standstill – because yes (whisper it) there’s a football tournament going on!  Many of you will know we are keen fans and will be watching with much interest all teams (but especially England).

 

Now I know oceans of beer will be consumed, tons of crisps/chips will be ripped open and a shed-load of other fast-food snacks will be eaten during the games. We won’t spoil the party but will have our own take on this…

 

First up tonight for the opening game we shall be having our version of a kind of nacho that has some leanings towards Brazil. I know what you’re thinking – nachos – has she finally gone mad? Well this is just a kind of play around with my bariatric-friendly pizza recipe which you can see here. Basically a corn tortilla topped with some scrummy ingredients that reflect something of Brazil’s national dish (a kind of pork stew with black beans).

 

I’m not suggesting for one moment that you make this stew from scratch but simply buy some pulled pork instead. Many supermarkets now stock it in their deli sections and just a little goes a long way in this dish.

 

 

Feijoda Nachos

 

I’m not giving a hard and specific recipe for this dish because the fun is in assembling just what you want and what you can tolerate but choose from the following:

* pulled pork

* sliced chorizo

* drained canned black beans

* grated low-fat cheese (such as Mozzarella)

* tomato salsa

* chopped spring onion/scallion

* chopped fresh coriander/cilantro

* sliced radishes

 

You will of course need some tortillas (choose corn, wholewheat or your favourite low-carb brand) and low-fat cooking spray.

 

To assemble and cook:  Preheat the oven to 200 C/400F/gas mark 6. Lightly spray both sides of the corn tortillas with low-fat cooking spray and bake for about 6-8 minutes until golden and crispy. Remove from the oven and top with your chosen toppings (except for the coriander/cilantro and radishes). Return to the oven and cook for a further 3-5 minutes until the cheese has melted. Scatter with the coriander/cilantro and radish slices before serving if used. Break into large pieces to serve while still warm and crisp.

 

Enjoy!