Gratin Chouchou / Chouchou farcie

Chayote Gratin (4 persons)

2 large Chayotes/ chouchou

5 'triangles' of 'Vache qui rit' Light

1 large red onion

30ml (or 3 teaspoons) of sunflower oil

Salt and pepper as per your taste

1 clove of garlic

60ml semi-skimmed milk

50g grated Parmesan cheese

40g bread crumbs

Procedure

Step 1: Cut your Chayotes in half and add to boiling water

Step 2: When you can easily insert a toothpick in the flesh, your Chayotes are cooked !

Step 3: Allow them to cool completely and then remove the skin by peeling them off

Step 4: Cut your Chayote flesh into thin pieces.

Step 5: Thinly chop your onion and garlic and add to your pan with your oil (allow to cook for about 2 minutes on medium heat) .

Step 6: When your onion becomes soft and starts to become brown, add your Chayote flesh pieces obtained from step 4 together with 2 full pinches of salt and pepper (or as per your preference) and stir fry on medium heat.

Step 7: After 3 minutes, add your milk and 'Vache qui rit' light to your Chayote. Stir well and when all the cheese has melted and the mixture is well uniformed, remove from heat and place in small individual aluminium pans or one large gratin dish.

Step 8: Spread some grated Parmesan cheese and bread crumbs on the top and put in a pre-heated oven for 20 minutes at 175 degrees Celsius on the top 'Grilled' function.

Bon Appetit !

Catriona

Stuffed Chayote (2 persons)

1 large Chayote

1 large tomato

1 large red onion

20ml (or 2 teaspoons) of sunflower oil

1 full pinch of salt

1 clove of garlic

100g of chicken breast

4 full teaspoons of 'Nandos' pepper sauce

30g grated Parmesan cheese

Procedure

Step 1: Cut your Chayotes in half and add to boiling water

Step 2: When you can easily insert a toothpick in the flesh, your Chayotes are cooked !

Step 3: Allow them to cool completely and then remove the skin by peeling them off

Step 4: Using a spoon or your knife, remove the center of your Chayote half

Step 5: Thinly chop your onion, garlic and tomato and add to your pan with your oil together with 1 full pinch of salt and stir fry on medium-high heat.

Step 6: When your tomato becomes soft, add your chopped chicken breast together with your 'Nandos' pepper sauce and stir continuously until your chicken pieces is cooked (become opaque white).

Note: Only 1 pinch of salt and no pepper is added in Step 5 because the Nandos Pepper Sauce already contains Salt and obviously Pepper !

Step 7: When your chicken is cooked transfer your mixture on each of your Chayote halves and spread some grated Parmesan cheese on their tops

Step 8: Put them in a pre-heated oven for 20 minutes at 175 degrees Celsius on the top 'Grilled' function.

Bon Appetit !

Catriona