Ingredients:
6 tomatoes
6 peppers
1 onion, chopped
4 cloves minced garlic
1 chopped leek
olive oil
1 tablespoon sugar
300 grams arborio rice
1 chicken stock cube
50grams white wine
500 grams ground beef
400 grams water (in which to dissolve the chicken stock cube: can also just omit the cube and use 400 grams prepared chicken stock)
S and P to taste
1 1/4 cup fresh chopped dill
1 1/4 cup fresh chopped parsley
1/2 cup fresh chopped mint
500 grams potatoes
1 tablespoon butter
100 grams water (to pour into the baking dish)
** serve with feta on the side, drizzled with olive oil and a sprinkling of fresh or dry oregano
bake covered at 350 for one hour, then uncover and bake an additional 30 minutes
hey everyone welcome back to death house with Thomas gun and today we’re going to be making a Greek dish called yam Mista which literally means stuffed and it’s because we will be stuffing peppers and tomatoes so as you can see we’ve got Peppers that have been cleaned out keep the Caps same as for the tomatoes I’m uh not going to go through the actual amounts but I’ll go through the ingredient list really quickly for the amounts just uh click on the box below in the subscription box and uh you’ll see the amounts so we need ground beef water onions fairly finely chopped potatoes arboreal rice leaks pine nuts which we’ve just roasted on the oven uh well on the stove top actually in a pan just a dry pan uh a mixture of fresh chopped Dill parsley and mint Tomatoes salt pepper some butter some olive oil uh currants that have been soaked in water uh chicken stock you could also use vegetable stock fresh garlic and a bit of wine and obviously the uh peppers and the tomato tomatoes so there we go that’s it for the ingredient list and uh let’s get this recipe started the first step is to get yourself a good size pot medium to large size pot get it on some heat on your stove top and we’re going to add a little bit of olive oil there you go that’s enough to cover the bottom I’d say that’s a good 1/4 cup to that now we’re going to add the chopped onions and now the chopped leaks and this we are going to now cook until they soften and become translucent so put your meat down to a medium heat and then we’re going to cook these until they’re translucent so they’re good they’re softened now we’re going to add in the arboreal rice which is the same rice you would use if you’re making a now I’m not going to be able to think of the word aoto yes that’s what it is so and just like with the risoto now we’re going to add in the wine we’re using the white wine and just like a with with a rizoto what you want to do now is cook the wine down to almost nothing want your rice to soak up the wine because that’s really going to help with the flavoring but it really shouldn’t take long again we have have the temperature at a medium high and uh while that’s cooking away I just wanted to tell you that these tomatoes that we’re going to be using the crushed tomatoes that’s only the tomatoes that we’ve gotten from uh hollowing out coring out these tomatoes so you don’t need to buy separate crushed tomatoes or anything it’s the inside of these Tomatoes seeds and all that you will be using in the recipe and also for the herbs so the written recipe says half a bunch but that really varies so I’ve measured what I’m using I’m using three cups of herbs not packed just you know measured in a cup and uh like I said it’s parsley dill and mint so for the parsley and Dill I use equal amounts but for the mint I would use a lot less I would not make it equal amounts uh I would not divide this into third so I would say the mint is probably about a sixth 6th to an eighth the amount of the other two herbs so mostly dill and parsley as you can see here our currents are draining they’ve been soaking for Good 2 hours so here we go as you can see there’s nothing on the bottom of the pot the wine is all been cooked out so at this point we are going to add in our chicken stock so while this is just on a low heat staying warm in a separate pan again a bit of olive oil just to coat the bottom and in this Olive now oil now we’re going to Brown the minced meat you could technically do this one step less before adding the stock to your rice and veggies you could add the meat and brown the meat with that mixture but we will do it the old school way and brown the meat separately so you’re going to Brown this meat and you want it to caramelize a bit which means give it a bit of color and in order to help that along once this gets up to heat we’re going to add the sugar and at this stage once you’ve added the sugar and you get it nice and caramelized you could probably also salt and pepper it a bit which you should be doing anyway as you go along but just keep in mind that the stock is you know has the salt content so don’t overs salt at this stage wait until just before we’re going to stuff the peppers and tomatoes and you’re going to taste the stuffing at that point and adjust your seasoning so here we go the meat’s almost brown and as a quick little tip I like to use a potato masher but one like this not the CU there’s also the other ones that have the small holes that doesn’t work as well but these work really well for breaking up the meat so there we go to this now we’re going to add the sugar which just helps with the caramelization of the meat I’ve got the pan on a fairly high heat you just want to get this caramelized and then it’s going to be put into our rice mixture which is just keeping warm the meat’s been Browning for a few minutes by a few minutes I mean less than five so we’re now going to put the meat into our rice mixture if you had done it the other way as I explained before if you had browned your meat with the onions and the leaks at this point you would be pouring in the uh wine and the rice and cooking it out until the wine is gone so but here we are we’re adding in the meat and to be fair I actually drained some of the liquid out of the meat while it was cooking because it had released a lot of juices so and I don’t want this mixture to be too wet at this stage so now to this the the meat is in we’re adding all those Tomatoes going to give this a stir and then we’re going to let this cook for approximately 10 minutes on medium to medium low heat you want the rice to stay alente which is uh parboiled so you don’t want it cooked all the way if you you’re going to taste the rice you still want it to have a bit of crunch because it’s going to continue cooking in the oven and incidentally you can already preheat your oven to 350° I’ve placed everything in a hrex as you can see so and I just wanted to show show you if your peppers aren’t standing up you know on the bottom of your pepper you have oh somebody didn’t take off the paper so on the bottom of your peppers you have those uh usually three or four sometimes bumps so you can just shave those off slightly with a knife to give it a flat surface and then it’ll stand up nicely the tomatoes obviously well I suppose you could do that but there’s really no need so that’s the dish we’re using it fits everything perfectly so we’re just going to let this cook down until it’s uh nice and alente like I said about 10 minutes don’t worry if it looks wet you don’t want it dried out because it’s going to keep cooking in the oven so here we go this has not been cooking for 10 minutes I would say this has been cooking for maybe 5 minutes as you can see there’s still liquid that’s come up to the top but if you stir it it’s fairly dry okay but you need this liquid because it’s going to keep cooking in the oven so to this now you can turn off your heat and to this now we’re going to add all the herbs that’s going to give a big punch of flavor stir all that through and just before I came back I did taste the broth that’s in the pot and I adjusted my seasoning so I added more salt and I added more pepper but that’s a very personal thing so you taste it and adjust it to your preference all right that’s all in to this now we’re going to add the soap currants and they go and The Toasted pine nuts so these like I said I just toasted them until they had just a hint of color but stay by your cook top while you’re doing this because Pine nups they go quickly so you don’t want them to burn because quite frankly they cost as much as gold nowadays so we’re going to pour that in and give all this a stir you could taste one more time if you like at this stage but I’m pretty confident with the seasoning and there we go so that’s done so now we’re going to get to the stuffing portion so what you want to do here is drizzle all this with a little bit of olive oil and lightly salt and pepper let me just get this stuff out of the way go ahead so just a very light drizzle there we go very light light sprinkle with salt let’s good and a light sprinkle of I’m using freshly ground pepper but use what you have on hand a light sprinkling of that and now you’re going to stuff um yeah you’re going to stuff each pepper and tomato and you’re going to stuff it pretty much to the burn because we’ve parboiled the rice it’s not going to expand that much anymore this goes in put the lid on top and we’re going to keep doing that until they’ve all been stuffed so here we go I’m just halfway through stuffing but at the same time actually I heated up the pan that we fried the meat in you can leave the drippings it’ll add flavor to this you’re going to add your potatoes and to that then then you’re going to add a little bit of butter and you just want to cook these until they have a little bit of color it’s this is the purpose of this is not to cook them it’s just to give them some color you can sprinkle them with a little bit of salt and pepper oh there we go cuz these will be nestled in amongst the peppers and they’re going to go into to the oven in the dish so you’re just going to let this sit here give the pan a shake and then don’t move them for a while and let them Brown on one side it’ll go quick so there we go I’ve stuffed everything and you know put a little extra in cuz it’ll settle as it Cooks in the bakes in the oven and if you have extra stuffing just do what I did here put them in a little Pyrex you can put this in the oven along with with your stuffed peppers and either people can have extra stuffing or it’s a great meal lunch for the next day so move that aside potatoes have gotten a bit of color and now you’re just going to Nestle it inside the baking dish so these were those small baby potatoes I don’t know what they’re called whereever you might be watching this from um and I’ve cut cut them in half doesn’t have to be these potatoes it can be regular larger potatoes uh that’s that’s what you’re using just cut them into wedges and then you can stand the wedges up in between the peppers and along the side wherever the potato will be touching the actual baking dish that you’re using they will get more color as it bakes so once this is done this will go into a 350° oven for 1 hour okay so once we’ve added this we’re going to add some water and then after we’ve added the water we are going to cover this with foil and the water that’s inside the dish will act like a steam bath right at that point and it’ll also leave you some gravy once it comes out of the oven and incidentally you don’t want to serve this piping hot give yourselves a good half hour to let this come to room temperature and that’s how it’s usually served so we’re just going to continue nestling that in add the water again for quantities just go to the subscription box description box below I’m sorry not Subs subscription the description box below all the measurements will be there all right doesn’t that look beautiful though so colorful so like I said 350 middle rack we’re going to add the water to this cover it with foil and we’ll see you in an hour I forgot to mention one thing so yes it’s going to go into the oven for an hour covered but after the hour you’re going to uncover it and let it cook for another half hour and after that I’ll be back and we’ll have a final look