Stuffed Papaya
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 papaya
- 1 shallot (s), alternatively onions
- 1 clove garlic, can be more
- 200 g minced pork
- 1 can tomato (s), peeled and finely chopped
- 250 ml chicken stock, also out the bag
- 100 ml cream
- 2 tablespoon oregano or marjoram
- 2 tablespoon olive oil
- 4 slices cheese (Edam or Gouda, definitely mild)
- salt and pepper
- Chili powder or cayenne pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and halve the papaya, remove the seeds. Chop the onion and garlic and fry them in oil until translucent (I use a deep pan or a wok).
- Add the minced meat and stir vigorously so that there are no lumps. Then add oregano or marjoram and stir again vigorously until the meat is no longer red. Add tomatoes and simmer gently until the mixture is no longer too thin. Carefully season with pepper, salt and chilli or cayenne pepper and fill the papaya. Cheese on and off in the oven (oil the roaster a little). Baked at 180 degrees for about 30 minutes.
- Fill the rest of the minced meat with chicken broth for a sauce and let it reduce a little. Add the cream and season. A little sugar works wonders.
- Basmati rice goes well with this.
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