Chokos with bacon and cheese
By 9Honey | Kitchen
Ingredients Method
- 2-3 unpeeled chokos, quartered, cored
- 150g short bacon rashers, cut into thin strips
- 6 green onions, thinly sliced diagonally
- 1⁄2 teaspoon dried herb leaves (sage, tarragon)
- 1⁄2 cup cream
- 1⁄2 cup freshly grated parmesan, plus extra to garnish
Preheat oven to 200°C/180°C fan forced. Boil or steam the chokos for 8-10 minutes until just tender when pierced. Drain well; arrange snugly in a buttered baking dish.
Cook the bacon in a frying pan over moderate heat until golden; drain on paper towels. Sprinkle over chokos with onion and herbs.
Bring cream to the boil in a small saucepan. Reduce heat; simmer for 2 minutes until it begins to thicken. Stir through cheese; season to taste with salt and black pepper. Pour over chokos; sprinkle with extra parmesan. Bake for 15-20 minutes until golden and bubbly.
