with Sticky Nacho Cheese Sauce
Method
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Spread the Baked Cheese Bites on a baking tray and warm in the oven while you prepare the other ingredients.
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Remove the wrapper from the Gluten Free Bury Black Pudding and slice into 1cm thick discs. Grill for 3-4 minutes on each side until crisp on the outside but lovely and soft in the middle. Cut the slices into 1cm sixed cubes.
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Peel the avocado, remove the stone and dice into 1cm cubes.
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De-seed the peppers and dice (you can lightly grill the pepper of leave them raw for more crunch).
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Cut the olives in half.
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Cut the chives into small pieces with a pair of scissors.
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For the nacho cheese sauce, warm the processed cheese slices in a bowl in the microwave for 10-20 seconds until soft. Add a splash of milk and a pinch of paprika and whisk blend together with a fork. Warm for a further 10-20 seconds until the sauce is glossy and runny.
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Remove the warm Baked Cheese Bites from the oven and arrange on a plate. Scatter the peppers, olives, avocado and Gluten Free Bury Black Pudding over the top.
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Finish by drizzling the nacho cheese sauce over the top and sprinkling with the chives.
Ingredients
1 x 220g Roll Gluten Free Bury Black Pudding
1 x Bag Mrs. Crimble's Original Baked Cheese Bites
1 Avocado
Red & green peppers
12 Pitted black olives
A bunch of chives
4 Processed cheese slices
Milk
Paprika (Check the label to ensure that it has been processed in a gluten free environment)
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