Choko Recipes Australia Food

CHOKO PICKLES

Steps:

• Peel chokos and remove seeds. Chop chokos, onions and other vegetables into small pieces and place into a bowl.
• Add salt and stir through. Cover with water and leave, covered, overnight.
• Drain vegetables and rinse in cold water.
• Combine white vinegar and brown sugar in a saucepan and stir over medium heat to dissolve sugar. Bring to the boil. Add vegetables and bring back to the boil.
• Mix apple cider vinegar with remaining ingredients to make a paste. Add gradually to saucepan, stirring to combine.
• Simmer mixture for 10 minutes and then transfer to sterilised jars while mixture is hot. Seal and then allow to cool. Store in a cool, dry place.

AUSTRALIAN CHIKO ROLL

Steps:

• Heat a wok until smoking and add the groundnut oil, then add the mutton and stir-fry for a minute simply to warm through - seaon with the soy sauce, the all spice and the five-spice powder - remove from the wok and set aside to cool for 10 minutes.
• Wipe the wok clean with absorbent kitchen paper.
• Put the grated ginger, the celery, the spring onions and the julienned carrots into a bowl as well as the mutton, the cabbage, the rice, the barley and season with the lemon zest, the oyster sauce, the soy sauce, the sugar, the sea salt and ground white pepper to taste and stir well to combine.
• Lay three spring roll wrappers one on top of the other and position so that the corners are pointing upwards, downwards and to the sides.
• Spoon 2 tablespoons of the filling into the centre of the wrapper, brush each corner of the wrapper with the corn flour paste and then bring the 2 opposite corners on the sides together and, keeping your finger on the edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
• Tuck the top edge in and seal it with the Maizena paste - repeat with the rest of the remaining spring roll wrappers and the rest of the filling.
• Heat the wok over a high heat and fill the wok to a quarter of its depth with some groundnut oil and when warm - lower the spring rolls in small batches and fry until golden brown - remove and drain on kitchen paper.
• Serve immediately.

CHOKO PICKLES

Steps:

• Chop chokos and onions into seperate dishes.
• Cover with 2 handfuls of salt then cover with boiling water.
• Leave to stand overnight.
• Drain off water, place in boiler.
• Add sugar and cover with vinegar; boil for half an hour.
• Let it go off the boil and cool for 5-10 minutes.
• Mix flour and spices in a bowl add enough vinegar to make a smooth paste.
• Add to choko and onion mix and stir well; bring back to boil and boil for a few minutes until thick, stirring to avoid lumps.
• Bottle.
• Don't screw lids until cold.