Hi everybody, I'm Buddy and today we're going to be making some delicious nachos.
Did you know nachos originated from Mexico? Yeah of course I know. Come on! So nachos used to be really
simple and they were made of tortilla chips, cheese and sliced up pickles but this is my recipe so I'm
going to add in a few more things. So first thing we need to do is char a few of the vegetables.
So what you're going to need for the first few steps is a long red pepper,
3 tomatoes, and 6 spring onions. I've just turned on my pan to a medium heat
and we're not gonna use oil for this. We're just charring it. I'm just gonna prick my pepper a few
times with my knife just so it doesn't explode in my pan and I'll just place it in here.
There we go. So I just cut the tip off my spring onions and now I'm gonna put them in my pan. And
now we're just gonna prepare our tomatoes. All we have to do is take the vine off the tomatoes.
And we're just going to place our tomatoes in there. We're just going to wait for these to chop.
So this is a charred spring onion and you can just look at that. Char means to slightly burn. Yes I
know. Buddy you need a little bit longer and you will do it. And it kind of looks like a colourful
party in here. So I'm just going to keep my eye on the pan and make sure it doesn't burn.
And then I'll just start on my tortilla chips. So I've got my four wholemeal tortillas here which
I'm going to chop up and make into tortilla chips. I'm going to have to get these into eights and
for those of you that need a little bit of help with their math, This is half, this is quarters
and then this is eights. So how many have I got now...
loads. Can I eat one? So these are going to go into the oven for 50 minutes at 180 degrees until
golden brown. So these have finished charring and look great we're just gonna get this little bowl
here. And we're just gonna put the pepper in here and we're gonna let it steam so we can take the
skin off. This is kind of like a hack. And just put this other bowl over it and we're going to take
this, just a little steam. And now we're going to make our salsa. So we're just going to get our
spring onions and tomatoes. Just put them here and we're just going to chop these up for our salsa.
So... these are hot so you've got to be careful. You just have to roughly chop it. So this is quite a
nice thing to practice chopping on because you don't have to be very delicate. Okay so now we're
going to move on to our spring onions. Just going to do the same like the tomatoes, roughly chop it.
And then we can just cross chop them. And now we're just going to bring our bowl here. We're
just going to scoop this into our bowl. Oh, just step on a tomato! Just gonna put our sweet corn in.
We've gotta be a bit more careful with this because it will cook a bit easier than our other
vegetables. Don't stir it too much because then it won't have to be able to char.
But just do it every once in a while. So we're just gonna get some coriander. So you can leave
out coriander if you don't like it but it's just something that I like to put in my salsas.
And then we're just gonna pick up that coriander and just sprinkle it in there.
That's all we need and now we're gonna add in our lime.
It got away from me. Just squeeze that into our salsa.
A tiny bit of extra virgin olive oil. So my sweet corns all charred and now I'm
just going to add it into my salsa. So I've just got my pepper here. Remember that I did when I
steamed it. I'm just going to take it out here. The skin should just peel off easily.
So let's see if that hack worked. Aha! And as you see the skin is just easily coming off there. This
hack does get the buddy stamp of approval. Definitely works. Great hack Buddy. Yeah buddy have lots of
great hacks. Check out his other videos, you'll love it. And we're going to cut it in half
and de-seed it. Get all those seeds out. So now we're just going to roughly chop this.
Back in there, there we go. So it looks very colourful and vibrant. I bet it's going to be
amazing. So we're just going to have a little clear up and then we're going to get on with our beans.
So I've changed my beans and now i'm just going to put these in my heated pan.
I'm going to get a spoon, another spoon. I can mix these around so now I'm gonna make my sort of
wacky avocado concoction. For all you avo lovers out there, we're gonna do a little hack that I'm
just trying out now. Now what we're gonna do, we're gonna cut this in half using the
bridge method and just going around the avocado and the hack is to get the stone out. You can do
use this. Wow! Well that worked. That's Buddy approved. What I did was I put my fingers in here
and then pushed on the sides and the stone just basically popped out. So what we're going to do now
is, we're just going to get a spoon and we're just going to kind of go around the edges of
here. There you go. We're kind of just going to slice our avocado. Very easy to cut through.
Just get this in there... a handful of that. I'm just going to finish off our avocado with some lime.
I'll stop it going brown so we're just going to mix that around. The beans are nice and crispy now.
i've turned this off. I'm just going to wipe my board down and then ready to serve. These have
come out of the oven... they're nice and crispy. Yeah, just to show you. And now we're going to plate up.
Now just going to get our salsa. I'm gonna put some avocado on it. Get some coriander
and just punch it into a bowl and then rip it
and sprinkle it around. And then I'm just gonna get some feta cheese. If you're vegan you don't
have to add the cheese really. It's tasty with or without. And now I'm gonna have a taste.
That's good. That is really good. I give that the Buddy stamp of approval. So there you go guys, those
are my nachos. In the comments below tell me what you put on your nachos and don't forget,
post your videos to #cookingbuddies Now I'm going to take them to my family. Bye