Chokos

Press, Volume XCIX, Issue 29189, 27 April 1960, Page 3

Chokos

One of the vegetables of growing popularity in New Zealand is the choko. To prepare, peel then halve and place a small piece of butter in each hollow. Dust with salt and pepper and bake till tender. Chokos may, however, be cooked in any other way suitable for pumpkin or marrow. Because of their delicacy and attractive shape, they are the ideal base cups to hold a savoury stuffing.

Stuffed Chokos Ingredients:— 1 onion 1 cup breadcrumbs 4oz minced cooked meat 2oz minced bacon 1 egg 1 tablespoon chopped parsley % teaspoon mixed herbs Salt and pepper Chokos. Method: Chop onion and boil in salted water until tender. Mix meat, crumbs, seasonings and onion. Add egg and sufficient of the onion liquid to moisten. Peel chokos, halve and remove the seeds. Pack the cavities with the stuffing. Top with a small piece of bacon. Dot round the dish with bacon fat or a little dripping and bake until the vegetable is tender. Choko Fickle Ingredients:— 31b chokos 31b onions 11b sugar 1 tablespoon curfy powder 1 tablespoon turmeric 2’2 tablespoons mustard 6 cups vinegar 2 tablespoons golden syrup 1 cup flour 11/zl l /z cups salt. Method: Make a brine with 8 pints of water and 1% cups salt. Cut up onions and chokos, place in the brine and stand for 24 hours. Drain well. Heat vinegar to boiling. Stir in spices mixed with a little oL the vinegar. Am vegetables *and cook "until tdnder. Add sugar and golden syrup, then stir in flour mixed with turmeric and vinegar. Stir well as the thickening cooks. Fried Pumpkin.— Remove shell and seeds and cut pumpkin into small dice. Drop into deep fat and cook till soft —about 15 to 20 minutes. An alternative method is to partly cook the pumpkin in boiling salted water, drain well then dip in boiling fat. Fried pumpkin is delicious with sausages. Garnished With Cheese.— Next time you roast pumpkin, sprinkle a little grated cheese over it before the last few minutes of browning. The colour effect and flavour are most attractive.