Chayote With Christophine Vinaigrette Food

CREAMED CHAYOTE SOUP

Steps:

• Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
• Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
• Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

STUFFED CHRISTOPHINE (CHO CHO/CHAYOTE)

Steps:

• Fill a 3/4 of a medium sized saucepan with water and bring to the boil with 1/2 tsp of pink salt.
• Chop each christophine lengthways then place them in the saucepan of boiling water.
• Boil the christophine until they are fork tender (this should take about 20 minutes).
• Drain off the water and allow to completely cool.
• Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside.
• On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
• Add the okra and bell peppers and cook for 2 minutes.
• Fold in the saltfish so it combines with the okra and bell peppers.
• Add the tomato paste along with the cabbage.
• Stir in the water so the tomato and cabbage are more evenly distributed.
• Cover the frying pan with the lid and steam for 8-10 minutes.
• After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
• Fill each of the shells with the saltfish/vegetable mix.

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.