Serves ~4
Ingredients:
- 2-3 cups of cashew bechamel sauce pre-made
- 1 large choko
- 500g chicken mince
- 1/2 leek, finely chopped
- 1 clove garlic, crushed
- 2 stalks of shallot, thinly sliced
- 1/4 cup chopped parsley
- salt to taste
- 1 cup bamboo shoots, chopped
- rice bran oil for cooking
Method:
- Preheat the Oven to 180 degrees Celsius.
- In a fry pan cook the chicken mince in some oil for about 5 minutes
- Add in the leek, shallot and garlic and continue to cooking until the meat is cooked through
- Stir through the salt, parsley and bamboo shoots to combine
- Meanwhile, peel the choko, quarter it to remove the seed and thinly slice each quarter. These will be placed between the layers
- Steam or microwave the choko until just soft
To assemble
- Place half the chicken mixture in the bottom of the cooking dish
- Place a third of the cashew bechamel sauce over this chicken layer
- Place half of the choko on top of that
- Repeat:- chicken, cashew bechamel, choko
- Spread the remaining cashew bechamel on the top layer
- Cover loosely with foil and bake for 35 minutes
- Take off the foil and bake a further 10 minutes to brown the topping
To Serve:
Serve with vegetables of your choice.
This is suitable to freeze
