eCook Meal
Venison Knife & Fork Nachos
with spicy pumpkin, crème fraîche & corn
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!
Serving guide
Choose your portion size.
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
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
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
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 - 800g
NOMU Spanish Rub - 40ml
Kale - 200g
Crème Fraîche - 250ml
Fresh Chives - 15g
Lemons - 2
Free-range Venison Goulash - 600g
Kidney Beans - 240g
Corn - 200g
Grated Mozzarella - 200g
Pickled Jalapeños - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.63
for 4 servings · R52.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
-
Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Pickled Jalapeños needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
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Crème Fraîche needs 250 mlSour Cream 250 ml 250 ml at R38.99 · 100% of packR38.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
-
Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 25% of packR37.50
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Free-range Venison Goulash
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Venison Knife & Fork Nachos?
The preparation time for Venison Knife & Fork Nachos with spicy pumpkin, crème fraîche & corn is between 20 and 35 minutes.
What is the total time required to make Venison Knife & Fork Nachos with spicy pumpkin, crème fraîche & corn?
The total time required to make Venison Knife & Fork Nachos with spicy pumpkin, crème fraîche & corn is between 35 and 55 minutes.
How many servings does Venison Knife & Fork Nachos provide?
4 servings
What are the main ingredients in Venison Knife & Fork Nachos?
Corn, Creme Fraiche, Free-range Venison Goulash, Fresh Chives, Kale, Kidney Beans, Lemon, Mozzarella, NOMU Spanish Rub, Pickled Jalapeño, Pumpkin Chunks
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. 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. 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. 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. 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?
Corn, Creme Fraiche, Free-range Venison Goulash, Fresh Chives, Kale, Kidney Beans, Lemon, Mozzarella, NOMU Spanish Rub, Pickled Jalapeño, Pumpkin Chunks
How many calories does Venison Knife & Fork Nachos have?
906 calories
How much fat content does Venison Knife & Fork Nachos have?
grams