Stuffed vine leaves
Hi, I’m Chloe, and here’s my recipe for delicious stuffed vine leaves:
- 50 fresh vine leaves, stalks cut off and blanched in boiling water for 1 minute. (or prepacked ones, washed to get rid of that packaged flavour)
- long grain white rice
- 400ml olive oil
- 2 lemons, rind grated and then juiced
- 1 bag of flaked almonds
- big bunch of mint
- 5 shallots, finely chopped
- 3 spring onions, thinly sliced
- 3 cloves crushed garlic
- salt and pepper
- 2 ripe tomatoes, pips removed, sliced into thick (3cm) chunks
- 4 garlic cloves, halved
Combine 200ml of the olive oil and all the other ingredients (except the lemon juice, tomatoes, and halved garlic) in a bowl and mix well.
Lie a vine leaf on a flat surface and spoon some stuffing onto just above where it was attached to the stalk. Fold over the bottom once, then fold in the sides, and then roll up into a tight little parcel. Repeat until you have 4 leaves left.
Line the bottom of a pan with the left over leaves then pack in the stuffed leaves chopped tomato and halved garlic. Once all the vine leaves are in pour over the remaining 200ml olive oil and half the lemon juice and some veg stock til the stuffed leaves are nearly all covered. Weigh down with a plate and cover with a lid and cook on a low heat for 45 mins.
Eat straight away warm (my favourite) or leave to cool and eat later.
You can create a dressing to pour over them with more oil and the remaining lemon juice if you think they need it…enjoy.
Tom Yam Goong
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