Recipe: Yemista (greek stuffed tomatoes/red peppers) with wedges on the side and semmel knodel (bread dumplings)

3-3.5hrs to cook + prep time:

ingredients

(yemista)

5 large tomatoes/peppers – red

5tsp olive oil

3-4 potatoes (optional)

193mls uncooked arborio rice

1 large onion (chopped fine)

3 tsp garlic

1 tsp salt

1/2 tsp pepper

5 cups water

1 tbsp tomato paste

1 tsp sugar

Lots of edam and some parmesan

(semmel knodel)

300g bread

1 cup milk

1 medium onion (minced)

2 cloves garlic (minced)

5-6 shiitake mushrooms (chopped fine)

2 tbsp parsley (chopped)

1 egg

salt and pepper to taste

Method

1. Prepare all veges
2. Peel and finely chop the onion and garlic. Finely grate the Parmesan.
3. Heat a frying pan.
4. Boil the jug of water.
5. Put in a large metal bowl 2-3 oxo cubes.
6. Grind the oxo cubes.
7. (optional) add ⅓ wine to the bowl
8. Add boiling water.
9. heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently
10. Turn up the heat, When spitting, season the rice with herbs
11. Then add the rice and sauté for 1min
12. add 1 cup (five total cups) of broth.
13. Turn the heat down to medium, Stir the rice until all gravy is absorbed.
14. Repeat until you’ve added 3 cups. (after 2 add some cheese)
15. Add shredded chicken, more cheese, peas and mushrooms.
16. Stir in another cup.
17. Then again for the last cup.
18. Taste the rice. it should be sticky and soft, but not slimy or chewy.
19. If not soft enough, cook for a further 5mins

20. Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well)
21. Place tomatoes in a casserole dish or tin large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips.
22. Add olive oil, risotto, onion, garlic, cheese, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
23. Stuff the vegetables evenly with this mixture.
24. Replace tops of tomatoes and peppers.
25. Combine 1 cup of water and 5tsp olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
26. Also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and ‘plant’ in the spaces amidst the stuffed tomatoes.
27. Bake in a preheated (15mins @ 180C) oven for approx 45mins-1 hour (tomatoes should pierce easily and be slightly blackened in parts).
28. Turn off oven and leave in for another hour to ‘mellow’ before serving.
29. Add the rest of the risotto to the dish surrounding the tomatoes/peppers.
30. This is best served slightly warm or at room temperature.

Semmel knodel – german bread dumplings

Method continued

1. Roughly break the bread into a large bowl. Bring the milk to a boil and pour over the bread. Cover and let it soak for 2 hours.
2. Heat some olive oil in a pan and cook the onions until soft and lightly browned. Add the garlic and after a couple of minutes, the mushrooms. Cook until the moisture that escapes from the mushrooms evaporates, about 5 minutes. Season with salt and pepper.
3. Add the onion and mushroom mixture and the chopped parsley to the bread. Mix well to form a dough – the dough should be soft and moist but firm enough to form balls. If it’s too dry, add more milk. If it’s too wet, add some breadcrumbs, plain flour or semolina.
4. Wet your hands and roll the dough into balls, slightly bigger than a golf ball.
5. Put a pot of salted water to boil. Once the water comes to a rolling boil, reduce the heat so it simmers. Add the balls into the water with a slotted spoon and cook for 15-20 minutes or until they bob to the surface. Remove and drain.
6. Serve the Yemista and wedges with dumplings on the side.