½ head Savoy cabbage (about 12 ounces), finely shredded
2 Village Farms Sweet Bell Peppers, seeded and thinly sliced
2 small or 1 large mango, not too ripe, peeled, pitted, and cut into thin strips
2 large or 4 small scallions, thinly sliced
Juice of 2 limes
2 tablespoons rice wine vinegar
2 tablespoons neutral vegetable oil
1 teaspoon granulated sugar
Kosher salt, to taste
½ cup cilantro leaves, roughly chopped, plus more leaves for garnish
1 serrano or jalapeno chili, seeded and thinly sliced
In a medium serving bowl, toss together the cabbage, peppers, mango and scallions. Season with the lime juice, vinegar, sugar and salt, and toss to combine well. Let sit for 10 to 15 minutes to soften slightly. Add the cilantro and serrano and toss again. Top with more cilantro leaves and serve.
Start off by prepping all of your produce: slice peppers, carrot and cucumbers into thin strips, cut cabbage into small shreds, etc. Set aside.
Assemble your rolls: fill a shallow dish with warm water and dip rice paper into dish, spinning and allowing paper to get completely wet but not for too long (this will cause wraps to get too soft; you want it to be mold-able but still slightly stiff). Remove wrapper from water and set down on counter you are using.
Now, lay your filling ingredients in the middle of your wrapper (in a line going up and down) and then fold the sides of the wrapper over the filling and roll it up!
Repeat until all filling and wrappers are used.
For sauce: simply combine all of the sauce ingredients together in a small mixing bowl. If the consistency is too thick, add in a little more sesame oil and stir up.
2 cups fresh soft herbs (I used parley, dill, mint), finely chopped
100g feta cheese, crumbled
sea salt and black pepper
1 juicy beefsteak® tomato, chopped
½ cup vegetable stock or water
½ tsp salt
1 clove garlic
1 tsp oregano
Preheat oven to 400˚F.
Slice the tops off the tomatoes (making a note of which top belongs to each vegetable, as this will look neater when you bake them) and use a spoon to scoop out the flesh and seeds, reserving any juice.
Finely chop the flesh and add it back to the seeds and juice; set aside. Remove seeds and membrane from the bell peppers, rinse inside and drain.
Heat a large skillet until hot, and then add ¼ cup olive oil and the onion. Reduce the heat to medium low and sauté the onions for 8-10 minutes until they are soft and golden.
Add the garlic and rice to the pan and stir for 4-5 minutes, until the rice is well coated in the oil and starting to turn translucent. Add the chopped tomato flesh, stock/water, sugar, and season with salt and pepper.
Simmer, covered, for another 5-7 minutes until the rice has absorbed most of the liquid but still has a bite (the rice will continue to cook in the oven). When it’s ready, you want the filling to be juicy and not dry at all. If too much moisture has evaporated, add another few splashes of stock or water to loosen up the rice.
Meanwhile, make the puree by adding the tomatoes, stock, salt, garlic and oregano to a blender or food processor; whizz until smooth.
When the rice is ready, fill your tomatoes and peppers with the rice mixture. Fill it about three-quarters full, to allow the rice to expand further. Cover with their corresponding tops and place them into a tray that fits them snugly.
Peel and slice the potatoes into wedges. Season the potatoes with sea salt and black pepper and place the potatoes in and around the tomatoes and peppers (this helps to keep them upright while in the oven).
Carefully pour the tomato puree over everything, followed by ¾ cup of olive oil. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 45 minutes, until the potatoes are fork tender.
Gemista can be enjoyed hot, or at room temperature, and are even better the next day.