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Difference between revisions of "Piperki palneni postni (Vegetable stuffed peppers)"
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|ImageComment = Peppers and mushrooms with the rather odd looking, but nice tasting solidified sauce | |ImageComment = Peppers and mushrooms with the rather odd looking, but nice tasting solidified sauce | ||
|Servings = Makes 8 stuffed [[Peppers|peppers]] | |Servings = Makes 8 stuffed [[Peppers|peppers]] | ||
| − | |Difficulty = | + | |Difficulty = 3 |
| − | |TotalTime = | + | |TotalTime = 1 hour 45 minutes |
| − | |PrepTime = | + | |PrepTime = 30 minutes |
| − | |CookTime = | + | |CookTime = 1 hour 15 minutes |
|Image = [[Image:Piperki palneni postni (Vegetable stuffed peppers) recipe.jpg|300px]] | |Image = [[Image:Piperki palneni postni (Vegetable stuffed peppers) recipe.jpg|300px]] | ||
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* ¼ teaspoon [[Black pepper|black pepper]] | * ¼ teaspoon [[Black pepper|black pepper]] | ||
* 1 tablespoon of [[Paprika|paprika]] (Hungarian) | * 1 tablespoon of [[Paprika|paprika]] (Hungarian) | ||
| + | ===[[Mise en place]]=== | ||
| + | Pre-heat the [[Oven|oven]] to 200°C [400°F - gas Mark 6] | ||
===Method=== | ===Method=== | ||
# Heat the [[Oil|oil]] in a large pan to a medium heat and add the [[Onion|onion]], [[Carrots|carrots]], [[Celery|celery]], [[Potato|potato]] and [[Uses::garlic]]. | # Heat the [[Oil|oil]] in a large pan to a medium heat and add the [[Onion|onion]], [[Carrots|carrots]], [[Celery|celery]], [[Potato|potato]] and [[Uses::garlic]]. | ||
| Line 43: | Line 45: | ||
# Add the [[Tomatoes|tomatoes]] and the seasonings, and cook for a further 10 minutes, stirring from time to time. | # Add the [[Tomatoes|tomatoes]] and the seasonings, and cook for a further 10 minutes, stirring from time to time. | ||
# Stir in the [[Parsley|parsley]] and [[Cheese|cheese]], cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little. | # Stir in the [[Parsley|parsley]] and [[Cheese|cheese]], cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little. | ||
| − | |||
# Meanwhile, spoon the mixture into the [[Peppers|peppers]] and replace the tops. | # Meanwhile, spoon the mixture into the [[Peppers|peppers]] and replace the tops. | ||
# Put the [[Peppers|peppers]] into a large [[Casserole dish|casserole dish]], standing upright and pour in the [[stock]] or water. | # Put the [[Peppers|peppers]] into a large [[Casserole dish|casserole dish]], standing upright and pour in the [[stock]] or water. | ||
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I would reduce the [[salt]] if you are using [[halloumi cheese]] or if the stock you are using is already fairly salty. | I would reduce the [[salt]] if you are using [[halloumi cheese]] or if the stock you are using is already fairly salty. | ||
This recipe was a great chance to use lots of Annabelle's lovely dark and nutty olive oil, pressed from here own plantation - ''second pressing''. | This recipe was a great chance to use lots of Annabelle's lovely dark and nutty olive oil, pressed from here own plantation - ''second pressing''. | ||
| − | The sauce turned into a sort of cement tasted really nice but was rather odd! | + | The sauce turned into a sort of cement. It tasted really nice but was rather odd! |
[[Category:Recipes|Piperki palneni postni (vegetable stuffed peppers)]] | [[Category:Recipes|Piperki palneni postni (vegetable stuffed peppers)]] | ||
[[Category:Accompaniments|Piperki palneni postni (vegetable stuffed peppers)]] | [[Category:Accompaniments|Piperki palneni postni (vegetable stuffed peppers)]] | ||
Revision as of 19:19, 20 February 2012
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Piperki palneni postni (Vegetable stuffed peppers) - about this recipe
These Bulgarian stuffed peppers come with a yoghurt sauce.
Servings
Makes 8 stuffed peppers
Ingredients
- 150 ml oil
- 1 large onion, finely chopped
- 3 medium carrots, scraped and finely chopped
- 1 stick of celery, cut into moons
- 1 large potato, peeled and finely chopped
- Uses::Garlic to taste, crushed
- 3 tomatoes, peeled and chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons parsley, finely chopped
- 125 g feta or haloumi, crumbled or grated
- 8 medium-large peppers, top sliced off and seeds and veins removed (reserve the top)
- 150 ml water or vegetable stock
For the sauce
- 150 ml yoghurt
- 2 eggs, beaten
- 1 tablespoon flour
- ¼ teaspoon black pepper
- 1 tablespoon of paprika (Hungarian)
Mise en place
Pre-heat the oven to 200°C [400°F - gas Mark 6]
Method
- Heat the oil in a large pan to a medium heat and add the onion, carrots, celery, potato and Uses::garlic.
- Sauté, stirring often, for about 10 minutes.
- Add the tomatoes and the seasonings, and cook for a further 10 minutes, stirring from time to time.
- Stir in the parsley and cheese, cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little.
- Meanwhile, spoon the mixture into the peppers and replace the tops.
- Put the peppers into a large casserole dish, standing upright and pour in the stock or water.
- Cover the dish and bake for 45 minutes.
- I used an old potato with the base cut flat to support the peppers whilst they cooked.
- While the peppers are cooking, make the sauce by combining all the ingredients in a bowl.
- When the 30 minutes cooking time is up, pour the sauce over the peppers.
- Carry on cooking until the sauce has thickened and turned golden.
- Serve immediately.
Serving suggestions
Serve with salad and potatoes and/or rice.
Variations
You can this mixture to stuff other vegetables, eg 8 medium-large tomatoes, 8 medium courgettes, 10-12 artichoke hearts or even portobello mushrooms.
Chef's notes
Not having any celery, I used a large bunch of leaves from my cutting celery - I also added plenty of fresh basil too. Following Delia's advice of years ago, I used crème fraiche instead of yoghurt because it is far less likely to split when heated. I would reduce the salt if you are using halloumi cheese or if the stock you are using is already fairly salty. This recipe was a great chance to use lots of Annabelle's lovely dark and nutty olive oil, pressed from here own plantation - second pressing. The sauce turned into a sort of cement. It tasted really nice but was rather odd!
