Читать книгу Kevin Woodford’s 60 Best Holiday Recipes: Recreate the dishes you loved eating on holiday From Ready, Steady, Cook’s popular chef - Kevin Woodford - Страница 15
ОглавлениеDolmathákia Latherá
This vegetarian version of one of the best-known Greek recipes is quite delightful. Feel free to vary the quantity of herbs to suit your taste. The stuffed vine leaves are further enhanced if you serve them with a simple sauce of Greek yoghurt with snipped chives and lemon juice stirred in.
preparation time 30 minutes, plus 30 minutes’ soaking
cooking time 1 hour
serves 6
Ingredients
150 g (5 oz) long grain rice
250 g (8 oz) pack of preserved vine leaves
300 g (10 oz) onions, finely diced
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh fennel herb
2 tablespoons chopped fresh parsley
juice of 1 lemon
150 ml (5 fl oz) extra virgin olive oil
300 ml (10 fl oz) boiling water
salt and freshly ground black pepper
1 Soak the rice in cold water to cover for 30 minutes.
2 Preheat the oven to 190°C, 375°F, gas mark 5.
3 Rinse the vine leaves in cold water and then place them in a bowl of hot water for 5 minutes. Carefully strain off the water, rinse the leaves with cold water again and then spread them over a large plate.
4 Drain the rice and mix it with the onions, herbs, half the lemon juice and half the olive oil. Season with salt and pepper.
5 Select any torn vine leaves and spread them over the base of a shallow ovenproof dish.
6 Put about a tablespoon of the filling on each remaining vine leaf, fold the bottom of the leaf over the filling, then fold in the sides and roll up to form a tight cylinder. Put them in the dish, making sure that they are packed tightly together.
7 Mix together the remaining oil and lemon juice, season with salt and pepper and pour on top of the stuffed vine leaves. Pour over the boiling water and cover with a lid.
8 Bake for 1 hour and then serve either hot or cold.
Kevin’s Tip
If you decide to serve this dish cold, then be sure to use a good-quality olive oil. If you are using canned or bottled vine leaves, allow for a 350 g (12 oz) jar to yield about 50 leaves and do remember to allow for a little wastage due to torn leaves.
