by Lea Hogg
Chayote [Centinarja] stuffed with fresh Maltese Gbejna. Photography CJ Baldacchino during a live tv show
‘Chayote is versatile because of its delicate flavour and juicy flesh which makes it an ideal vegetable to add to almost any dish. It looks like a lighter coloured avocado pear without the creamy texture. Abundant in the market at this time of the year, it is cultivated locally and is one of my favourite winter vegetables.
‘
For the Chayote filled with Maltese Gbejna, you will need:
2 chayotes 1/2 an onion a clove of garlic a stock pot and enough water to immerse them 100g ricotta 100g fresh gbejna 100g grated hard white cheese (I used parmegian] grated zest of lemon 2 eggs 1 teaspoon chopped fresh herbs and some fresh parsley [I used a mix of fresh thyme and marjoram] 1/4 teaspoon dried herbs [I used marjoram] 2 tablespoons oats Sea salt and freshly ground pepper 1/2 teaspoon olive oil or use pure olive oil spray
Scoop out some of the flesh from the poached chayote and keep aside to add to a vegetable soup. The skin and seeds are edible.This dish is
Method
Preheat oven to 180 C.
Place the chayote halves in a sauce pan filled with water. Add a stock pot, a bay leaf, half an onion and a garlic clove. Bring to boil, and leave to simmer on low heat for 10 minutes.
Drain the water and allow the chayote to cool down so that you can scoop out some of the flesh in the centre. [Use this to make a vegetable soup and I also like to add it to potatoes to make mash.]
Place the chayote halves on an oven dish covered with baking paper prepared with garlic cooking spray. Place the scooped out chayote halves on top. If they are wobbly cut a small sliver from the bottom to steady them.
Place the fresh gbejna, ricotta, oats, half the hard cheese, the beaten eggs and fresh herbs, parsley lemon zest, and dried oregano. Add salt and pepper if desired. Mix together and use a hand blender to bring to a smooth consistency.
Use a piping bag or teaspoon to fill the chayote halves.
Out of the oven and ready to serve, the stuffed chayote can be refridgerated and served cold with a salad the day after
Sprinkle the rest of the grated parmegian cheese on top and bake in a preheated oven for 25 minutes until the tops turn to a light golden colour.
Just before serving them I spray then with some Filippo Berio Extra Virgin Olive Oil
Wow! Another new ingredient – it looks amazing 🙂
You can literally use it with anything Elaine, good weekend to you 🙂
And you x
Reblogged this on Chef Ceaser.
Thank you so much 🙂
Nice follow-up. Splendid.
Pleased you like it, good weekend to you !
Is a chayote the same as an achocha? We’ve grown them but they are quite small.
I had to look up achocha as I have not come across it. You are right as externally they are similar but the flesh and seeds are completely different. The texture looks different too… And it seems the size too … Must try achocha one day 🙂 which country do you live in ?
We are inThe Netherlands over here in Europe. The achocha grows really well.
I have never come across it, interesting 🙂
I have seen chayotes in the market, mainly Asian markets, but don’t believe every ate them. I have to try this recipe to see how they taste.
They have great texture Fae and a very mild taste, nearly similar to what we call winter melon here and I find you can use them with any dish, savory or sweet …
Looks delish. I don’t know that the chayote is available in the US but your post here makes me want to try it.
You must try it, it is a versatile veg /fruit 🙂 !
looks pretty yum, especially for the Thanksgiving. vw
Yes would be a lovely addition to pumpkin 🙂
Keep up the good work. vw
Thank you, enjoy your week 🙂
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