This Greek take on San Choy Bow is one of the signature dishes at new Sydney CBD Greek restaurant, 1821.
- 6 large ox heart tomatoes
- 6 medium size green capsicums
- 2 cups medium grain rice
- 1 bunch shallots, chopped medium fine
- 1 bunch parsley, roughly chopped
- 1 bunch mint, roughly chopped
- 1 bunch dill, roughly chopped
- 2 brown onions, diced
- 1 dessert spoon ground nutmeg
- 4 cloves garlic, crushed
- 1 dessert spoon vegetable stock powder
- 1 dessert spoon smokey paprika
- 6 medium potatoes, peeled
- 1 dessert spoon tomato paste
- 1 cup Greek yoghurt
- Extra virgin olive oil
- 2 litre vegetable stock
- Salt and pepper
Preheat oven to 180°C.
Core the tops of tomato and green capsicum and slice the tops off to act as a lid. Hollow out the centres of the tomato and save the seeds and flesh of tomato and capsicum. Roughly chop and set aside for later.
Heat a large frying pan with some extra virgin olive oil over medium heat and fry onions, shallots, garlic, tomato paste, tomato and capsicum off cut pulp and rice until well mixed. Add spices and season. Fold through all the herbs.
Stuff the hollowed out tomato and capsicum until stuffed fully. Place lids on top and pack into a baking dish that they sit low in and are packed in cosily. Arrange potato wedges and, if you have any stuffing left, around the vegetables. Pour over half the stock over vegetables so they absorb some liquid but don’t stress if it pours down the sides. Place in oven uncovered. The rest of the stock is used during the baking process to keep the veg and rice moist.
Check vegies after half an hour to check on liquid levels and dryness. Occasionally add some stock over the veg to refresh and continue to bake and refresh until both the capsicum and tomato has cooked and is soft and the rice is flaky and cooked just past al dente.
Serve with pan juices and goes well with fresh yoghurt and grated cheese. You can add beef or lamb mince to the mixture by adding that in the beginning sauté process. Add ½ to the amount of rice.
To complete this dish, place the cooked vegetables into a mixing bowl. Use kitchen scissors to roughly cut them up and add a tablespoon of the smashed mixture into freshly rinsed iceberg lettuce cup. Add a teaspoon of fresh Greek yoghurt, then dust with smokey paprika powder, fresh dill tips and a drizzle of olive oil.