Lowbrow's Nacho-Fried McClure’s Pickle Chips
NACHO CHEESE SAUCE
200g Cheddar cheese (grated on large holes of a grater)
1 Tbsp corn flour
1 can of evaporated milk
2 Tbsp Huffman's original "not too hot" sauce
Add cheese and corn flour to bowl. Toss them together to combine. Transfer to medium saucepan.
To the saucepan, add 1 cup evaporated milk and the Huffman's hot sauce. Cook over low heat, stirring constantly with a whisk until melted, bubbly and thickened (about five minutes).
The mixture will look thin and grainy at first, but will thicken and emulsify after heating. Thin to desired consistency with additional evaporated milk.
50g Cheese Flavoured Corn Chips
100g Tempura Flour (any good supermarket will have this).
200g Soda/sparkling water
Vegetable oil and vessel for deep frying.
You'll want to use this straight away – the longer it's left to sit the more the corn chips hydrate and thicken the batter.
In a mortar and pestle (or food processor), crush the corn chips into pieces no larger than 3mm. In a medium bowl, mix the tempura flour and the corn chip pieces, whisk in the water. This should have a loose pancake batter consistency. If it's too thick, add a little more water. If it's too runny, add a touch more tempura flour.
Heat oil to 180 Celsius for frying – either in a deep fryer or, a pot on the stove. If using a pot, have a candy or frying thermometer handy to check and maintain the heat.
Drain the pickle slices and pat them dry, place the slices into the batter. Using a small set of tongs, individually pick them out of the batter, making sure they're fully covered and gently place them into the oil – hold each slice in the oil for a few seconds so they don't stick to the bottom of your fryer.
Fry in batches for 2-3 minutes until crisp, place onto a paper towel-lined tray and season lightly with salt. Serve with the nacho cheese sauce.
Photography: Babiche Martens
Hand Model: Nick Brown!