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Grandpa Pencil

discovers the joy of cooking

choko


The choko

So long is the line of people trying to give them away that, when the choko is in season, it is wise to have a few different recipes up your sleeve.
They look a bit funny and can sometimes be a little bland but this is all rectified in the cooking.
The choko can be boiled or steamed as a perfect addition to a meat, fish or bird meal or, covered with lashings of butter or margarine, salt and pepper, as a delightful little snack.

The boiled or steamed Choco is also delightful in a white sauce and cheese

Boiled choko

Preparing your choko to boil: Cut the choko into quarters longways, pop out the seed and peel.

To Boil

Place prepared choko into a saucepan
Add salt and cover with boiling water
Boil gently, with lid on, for 20 to 30 minutes (test with a fork from time to time and remove from heat when desired texture is achieved)
Drain and serve

choko Dessert
for four

In a frying pan add 1/4 cup of sugar and 1 teaspoon of vanilla to 1 cup of water
Bring to the boil and stir until the sugar is dissolved
Add four small chokoes cut into quarters with the seed left in
Cover and simmer until tender
Serve with grated orange rind and whipped cream

Aussie Fries

Why worry about french fries when you can have the real Aussie ones.

Cut and peel the chokoes
Pop out the seeds
This will leave you with wedge shapes
Pan fry or deep fry until crispy on the outside
Serve with Salt and pepper to taste

 

     

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