What are the main ingredients in Venison Knife & Fork Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Venison Knife & Fork Nachos?

Calories: 906, Carbs: 53 grams, Fat: grams, Protein: 69.3 grams, Sugar: 17.4 grams, Salt: 44 grams

How do I prepare Venison Knife & Fork Nachos?

A LITTLE PREP: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the crème fraîche in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving. BROWNED VENISON: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the venison for 1-2 minutes per side until browned. Remove from the heat on completion. LOOKING GOOD…: When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans, the browned goulash, and corn. Evenly sprinkle with the remaining rub and the mozzarella. Return to the oven and bake for 6-8 minutes until the cheese is melted and golden. DINE LIKE A KING!: Plate up the loaded pumpkin “nachos” and cover in dollops of chive-infused crème fraîche. Finish off with scatterings of the chopped jalapeños and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef! CRISPY KALE: When the pumpkin reaches the halfway mark, remove the dish from the oven and spread the slices further out over the base and up the sides of the dish. Scatter over the kale and return to the oven for 7-8 minutes until crispy. NA-CHO ORDINARY NACHOS!: Preheat the oven to 200°C. Spread out the pumpkin slices in a roasting dish. Coat in oil, ½ of the rub, and a little seasoning to taste. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.

What should be prepared from my kitchen to make Venison Knife & Fork Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Venison Knife & Fork Nachos

Name: Venison Knife & Fork Nachos
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

These ‘nachos’ are in fact golden roasted pumpkin, loaded flaky kale, piles of plump beans, sweet corn, melty mozzarella, and a chive-loaded crème fraîche. A bite of jalapeño seals the deal. Grab your knives and forks, it’s nacho average nacho night!

Venison Knife & Fork Nachos

with spicy pumpkin, crème fraîche & corn

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Corn
Creme Fraiche
Free-range Venison Goulash
Fresh Chives
Grated Mozzarella
Kale
Kidney Beans
Lemon
Lemons
NOMU Spanish Rub
Pickled Jalapeños
Pumpkin Chunks

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the pumpkin slices in a roasting dish. Coat in oil, ½ of the rub, and a little seasoning to taste. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the crème fraîche in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the pumpkin reaches the halfway mark, remove the dish from the oven and spread the slices further out over the base and up the sides of the dish. Scatter over the kale and return to the oven for 7-8 minutes until crispy.
BROWNED VENISON
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the venison for 1-2 minutes per side until browned. Remove from the heat on completion.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans, the browned goulash, and corn. Evenly sprinkle with the remaining rub and the mozzarella. Return to the oven and bake for 4-6 minutes until the cheese is melted and golden.
DINE LIKE A KING!
Plate up the loaded pumpkin “nachos” and cover in dollops of chive-infused crème fraîche. Finish off with scatterings of the chopped jalapeños and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!

Pumpkin Chunks - 200g
NOMU Spanish Rub - 10ml
Kale - 50g
Crème Fraîche - 65ml
Fresh Chives - 4g
Lemon - 1
Free-range Venison Goulash - 150g
Kidney Beans - 60g
Corn - 50g
Grated Mozzarella - 50g
Pickled Jalapeños - 20g

Download the Recipe

Serves 2

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the pumpkin slices in a roasting dish. Coat in oil, ½ of the rub, and a little seasoning to taste. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the crème fraîche in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the pumpkin reaches the halfway mark, remove the dish from the oven and spread the slices further out over the base and up the sides of the dish. Scatter over the kale and return to the oven for 7-8 minutes until crispy.
BROWNED VENISON
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the venison for 1-2 minutes per side until browned. Remove from the heat on completion.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans, the browned goulash, and corn. Evenly sprinkle with the remaining rub and the mozzarella. Return to the oven and bake for 6-8 minutes until the cheese is melted and golden.
DINE LIKE A KING!
Plate up the loaded pumpkin “nachos” and cover in dollops of chive-infused crème fraîche. Finish off with scatterings of the chopped jalapeños and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!

Pumpkin Chunks - 400g
NOMU Spanish Rub - 20ml
Kale - 100g
Crème Fraîche - 125ml
Fresh Chives - 8g
Lemon - 1
Free-range Venison Goulash - 300g
Kidney Beans - 120g
Corn - 100g
Grated Mozzarella - 100g
Pickled Jalapeños - 40g

Download the Recipe

Serves 3

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the pumpkin slices in a roasting dish – use two dishes if necessary. Coat in oil, ½ of the rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the crème fraîche in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the pumpkin reaches the halfway mark, remove the dish from the oven and spread the slices further out over the base and up the sides of the dish. Scatter over the kale and return to the oven for 8-10 minutes until crispy.
BROWNED VENISON
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the venison for 1-2 minutes per side until browned. Remove from the heat on completion.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans, the browned goulash, and corn. Evenly sprinkle with the remaining rub and the mozzarella. Return to the oven and bake for 7-10 minutes until the cheese is melted and golden.
DINE LIKE A KING!
Plate up the loaded pumpkin “nachos” and cover in dollops of chive-infused crème fraîche. Finish off with scatterings of the chopped jalapeños and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!

Pumpkin Chunks - 600g
NOMU Spanish Rub - 30ml
Kale - 150g
Crème Fraîche - 170ml
Fresh Chives - 12g
Lemons - 2
Free-range Venison Goulash - 450g
Kidney Beans - 180g
Corn - 150g
Grated Mozzarella - 150g
Pickled Jalapeños - 60g

Download the Recipe

Serves 4

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the pumpkin slices in a roasting dish – use two dishes if necessary. Coat in oil, ½ of the rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the crème fraîche in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the pumpkin reaches the halfway mark, remove the dish from the oven and spread the slices further out over the base and up the sides of the dish. Scatter over the kale and return to the oven for 8-10 minutes until crispy.
BROWNED VENISON
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the venison for 1-2 minutes per side until browned. Remove from the heat on completion.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans, the browned goulash, and corn. Evenly sprinkle with the remaining rub and the mozzarella. Return to the oven and bake for 7-10 minutes until the cheese is melted and golden.
DINE LIKE A KING!
Plate up the loaded pumpkin “nachos” and cover in dollops of chive-infused crème fraîche. Finish off with scatterings of the chopped jalapeños and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!