Chayote is an herbaceous perennial climbing vine, native to Central America. It is easily digestible and has a delicate flavour.
Chayote is a cheap and common fruit in Brazil, often deemed not “important” culinary ingredient. Fortunately there are lots of simple homemade recipes and natural cooking recipes that disprove this culinary prejudice!
I propose to you my mom’s stuffed chayote recipe. It is a very popular homemade recipe, with endless variations. If you can not find chayote I suggest you use the zucchini.
• 1 kg chayote
• ½ kg ground beef
• 2 tablespoons corn oil
• 1 garlic clove
• 1 bay leaf
• 3 tablespoons all purpouse flour (50 g)
• 150 ml milk, approximately
• 1 tablespoon salt (about 10 g) and ground pepper
• 1 egg and breadcrumbs for the coating
- Peel, cut the chayotes in half lengthwise, remove and discard oval seed under cold tap water (chayote exude a sticky liquid when peeled).
- Cook them in a pot of boiling salted water until tender. It takes 15-30 minutes.
- Drain and let “chayote” cool while you prepare the filling.
- Put the oil in the pan, add meat, garlic, bay leaf, salt and pepper. Cook over medium-high heat, stirring constantly with a wooden spoon. When there is no more liquid in the pan add the flour and saute for 1 minute. Then, add the milk stirring constantly until thickened. Allow to cool and remove the bay leaf and the garlic.
- Using a spoon, scoop out a little bit of the pulp from the halved cooked “chayote”. Place chayote flesh in a sieve to remove excess water, mash and add it to the beef filling, mixing well.
- Stuff the chayote halves with the beef filling. Shape the whole fruit in your hand.
- Coat them first with the beaten egg (with a pinch of salt) and then with the breadcrumbs.
- Deep fry in the hot oil until golden brown and crispy. To check the temperature put a toothpick into the oil: if bubbles start to form around the woodand float up, your oil is hot enough. Place them on paper towels to drain excess oil.
- Serve with white rice.
Posted on: 26 September 2014