Starters & Light meals
Handmade nachos and pickled vegetables
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Wine/Spirit Pairing
Kanu Chenin Blanc 2010
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 3 bay leaves
- 2 chillies
- 1 t mustard seeds
- 6 juniper berries
- 6 cloves garlic
- ¼ cup brown sugar
- 1 cup apple cider vinegar
- 1 small cauliflower, broken into florets
- 3 baby brinjals, halved
- 3 baby marrows, cut into quarters
- 2 carrots, cut into chunks
- 6 wholegrain tortillas
- Sunflower oil, for frying
- Sour cream, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Place the spices, garlic, sugar and vinegar into a pan. Bring to the boil and add the vegetables.
Cook for 5 minutes. Cool and refrigerate until ready to serve.
Cut the tortillas into wedges. Heat the oil over a medium heat and fry the tortillas until golden brown.
Drain on paper towel. To serve, pile up the tortillas and top with the pickled vegetables and sour cream.
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