About this recipe: Big fat chunky chips. You don't have to microwave these if you like cheese just slightly melted. Serve with beans or creamy coleslaw.
I recently tried this dish at high-end golf club. The menu was fairly inaccessible - lots of fine dining dishes which I hadn't tried before. Some friends recommended this and, although apprehensive my first impressions were extremely positive. The dish came out of the kitchen almost immediately - surprising considering the lengthy and intricate steps detailed in this recipe. I can only assume the chefs shared each element of the dish between themselves. When it came to eating, the flavours and textures balanced eachother out perfectly. There were little surprises as each layer revealed itself - like a lactose/protein/carbohydrate pass the parcel. Sometimes the cheese wasn't even cooked at all adding luke-warm contrast - wow! Anyway, now I've got the recipe and know how to make it I'm starting to wonder whether there may be a gap in the restaurant market for this dish - any thoughts? Note: I did jazz this up a bit - don't try this if it pushes you outside of your comfort zone - I added a bit of salt and had a ketchup ramekin on the side. I personally like the flexibility of deciding how much sauce I want on each mouthful. You may want to distribute it evenly over the dish. - 19 Aug 2013