“One of my earliest memories? Mum picking me up from preschool, telling me bolognese was for dinner,” writes Bec Vrana Dickinson in her new cookbook Happy Hour Snacks. “Memorable because this only happened about three times a year; the simmer time and commitment to excellence was too crucial for my mum to throw it together on a whim. Respect.”
“In contrast, this version has been made with all iterations of ragu, from home-simmered to the hyper-convenient supermarket tub. All can be thrown together on a whim. Respect.”
This nachos recipe from Vrana Dickinson’s new cookbook is like an Italian-ish take on the Tex-Mex classic. And, like all the other recipes in Happy Hour Snacks, it’s designed to be eaten with drinks shared with friends – whether booze-based, like the chianti recommended as a match for this recipe, or even a soft drink.
Along with these nachos the book covers kimchi garlic bread, ham- and cheese-topped croissant “chips”, and “late-night noods” tossed with wasabi peas, seaweed snacks, cashews and seaweed rice crackers.
Vrana Dickinson promises this recipe is a “quickie” and offers ingredient substitutions below the method.
Bec Vrana Dickinson
Makes 2–4 snacks
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
230g corn chips
200g block parmesan
425g bolognese sauce
60g rocket
Drizzle of balsamic vinegar
Drizzle of extra-virgin olive oil
250g fresh mozzarella
Basil leaves, to serve
Method
Preheat the oven to 220°C.
Spread the corn chips in a baking dish. Grate the parmesan on top, then bake until the cheese is golden and melted, 8–10 minutes.
Meanwhile, heat the bolognese in the microwave or a saucepan, whichever is the easiest.
Toss the rocket in the balsamic vinegar and oil. Season.
Spoon the bolognese over the baked corn chips. Tear the mozzarella over the bolognese and top with the rocket and basil. That’s it.
Ingredient substitutions
Parmesan: cheddar; any good melting cheese
Balsamic vinegar: white-wine vinegar; sherry vinegar
Mozzarella: bocconcini; burrata
This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen.
