Stuffed chow chow
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Chow chow |
| 1 | Onion; finely chopped | |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | Corn oil |
| 2 | Tomatoes; skinned and chopped | |
| 1 | Green chilli; finely chopped | |
| 3 | tablespoons | Sweetcorn kernels; (fresh, canned or |
| ; frozen) | ||
| ½ | teaspoon | Oregano |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 2 | tablespoons | Fresh breadcrumbs |
| 2 | tablespoons | Grated cheese |
Directions
1. Boil the chow chow for 30-40 minutes until tender.
2. Halve, scoop out the flesh and mash, including the seeds. Reserve the skins and pulp.
3. Fry the onion and garlic in the oil until soft and golden; add the remaining ingredients except for the breadcrumbs and cheese. Combine with the chow chow pulp and fill the shells with the mixture. Top with the breadcrumbs and cheese, brown under a hot grill and serve.
Converted by MC_Buster.
NOTES : A tasty accompaniment for a spicy meal, serve with Naan Bread.
Converted by MM_Buster v2.0l.