Keshi YenáStuffed Edam Cheese

Name: Keshi Yená (Stuffed Edam Cheese)
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 800 g Edam Cheese; 2000 ml Water; 600 g Chicken Thigh (finely chopped); 160 g Onion (finely chopped); 140 g Red Bell Pepper (finely chopped); 12 g Garlic (crushed); 30 ml Vegetable Oil; 220 g Tomato (finely chopped); 35 g Tomato Paste; 160 ml Tomato Sauce; 70 g Green Olive (sliced); 20 g Capers; 45 g Raisin; 15 g Mustard; 15 ml Worcestershire Sauce; 4 g Paprika; 2 g Black Pepper; 8 g Salt; 2 pcs Egg (beaten)

A celebratory Curaçao casserole in which a whole Edam is softened, hollowed, and baked around a savory chicken filling. Sweet raisins, briny olives and capers, and a rich tomato base give the dish its classic sweet-salty balance.

Prep

45m

Cook

50m

Serves

Estimated

Nutrition

Per serving

837kcal

Calories

64g

Protein

57g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Cheese Shell

800g
Edam Cheese
2l
Water

Filling

600g
Chicken Thigh (finely chopped)
160g
Onion (finely chopped)
140g
Red Bell Pepper (finely chopped)
12g
Garlic (crushed)
30ml
Vegetable Oil
220g
Tomato (finely chopped)
35g
Tomato Paste
160ml
Tomato Sauce
70g
Green Olive (sliced)
20g
Capers
45g
Raisin
15g
Mustard
15ml
Worcestershire Sauce
4g
Paprika
2g
Black Pepper
8g
Salt
2pcs
Egg (beaten)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Bring the water almost to a boil, lower the heat, and set the whole edam cheese in the hot water just until the rind softens slightly.
02
Lift out the edam cheese, let it cool enough to handle, then carefully slice off the top and scoop out the center, leaving a sturdy shell and lid.
03
Preheat the oven to 180°C (356°F).
04
Heat the vegetable oil in a wide pan over medium heat. Cook the onion, red bell pepper, and garlic until softened and fragrant.
05
Add the chicken thigh and cook, stirring, until browned and it reaches 74°C (165°F).
06
Stir in the tomato, tomato paste, tomato sauce, mustard, Worcestershire sauce, paprika, black pepper, and salt. Cook until the mixture is thick and no longer watery.
07
Cool the filling slightly, then fold in the green olive, capers, raisins, and eggs until evenly combined.
08
Spoon the filling into the cheese shell, set the lid back on top, and place it in a baking dish.
09
Bake until the edam cheese is soft, the center of the filling reaches 74°C (165°F), and the top is lightly browned. Rest briefly before slicing.

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