Gratin Christophine (Chayote Gratin)

Ingredients:

3 white cristophines (chayotes)
1 tbsp ground coriander seeds
1 garlic clove, chopped
2 white onions, chopped
1 red bell pepper
100ml milk
100ml coconut milk
100ml of cristophine cooking liquid
20g butter
20g cornflour
1 tsp Creole seasoning
100g of hard goat cheese, grated
Salt and freshly-ground black pepper, to taste
Olive oil

Method:

Cut the chayote in half, remove the seeds, then add to a large pan of lightly-salted water and cook for 30 minutes. Take off the heat and set aside to cool.

Peel and de-seed the bell peppers then cut it into cubes. In a frying, fry the chopped onions in a little olive oil. Add the bell peppers, salt and ground black pepper then bring to a simmer and cook for about 5 minutes, or until soft.

Peel the chayote then dice the flesh before adding to the bell pepper mixture (reserve 100ml of the chayote cooking liquid).

Pre-heat your oven to 150°C.

For the sauce: Make a white roux by melting the butter in a pan then mixing in the cornflour until smooth. Add the liquid gradually, while whisking. Once the mixture is smooth and starting to thicken mix in the grated goat cheese and the Creole spices.

Grease a gratin or baking dish. Spoon in the chayote mixture then pour over the cheese sauce. Transfer the gratin to the centre of your pre-heated oven and bake for about 25 minutes until the dish is piping hot and the cheese is melted, golden and bubbling.

Serve with grilled meat or a meat stew.