Happy Holidays everyone,
As you can see Christmas is my most favourite time of the year, I absolutely love all the time I get to spend with my family especially when it’s in the kitchen.
This year I wanted to do a thread of cookie posts but decided to go savoury instead. How about this gorgeous nachos wreath? Well its vegetarian which is awesome, and I’ve added a South African twist by adding chakalaka which took the entire dish to the next level.
I especially made this for my husband who loves chakalaka and who complains constantly about the lack of dishes I have using it. He approves and has already started asking me to make it again 😁.
Hope you do try this out and tag @thetockablog on your instagram and Facebook posts, I’d love to see your take on this.
Here’s how you can make it:
Chakalaka wreath nachos
150g bag of corn chips
1 pack of short crust pastry, cut into star shapes using a cookie cutter
2 tablespoons of parmesan
Italian herb seasoning
1 tin of chakalaka
6 tablespoons of butter
4 tablespoons of flour
1 cup of cheese
1 teaspoon smoked paprika
Salt and pepper to taste
Short crust stars
Sprinkle on parmesan and Italian herb spice on your star shaped short crust pastry and bake for 15 minutes.
1. Melt the butter in a sauce pan then add in the flour and whisk so no lumps form.
2. Add in the milk and whisk until the sauce thickens. Removed of the stove and add in cheese and whisk till cheese has melted.
3. Season with salt, pepper and paprika.
4. If sauce is too thick add in a splash of milk and reheat.
1. Place the corn chips over each other forming a circle.
2. Place your short crust pastry stars over the corn chips leaving spaces in between.
3. Dollop chakalaka between the pastry stars.
4. Place your halved cherry tomatoes over, sprinkles over sliced jalapenos.
5. Spoon over the cheese sauce. Serve immediately.
You could add chourizio, pancetta or protein of your choice or enjoy as is.
Happy holidays everyone, stay safe.