Stuffed Vine Leaves
JOSEPH and Georgios give us their twist on traditional Greek, with sensational Stuffed Vine Leaves in a lip-smacking lemon sauce. Serves 4.
INGREDIENTS
3 onions, finely chopped
400g minced beef
200g long grain rice
1 teaspoon dried mint, or to taste
50ml olive oil
Salt and fresh ground black pepper
16 vine leaves
For the sauce:
Juice of 2 Lemons
2 egg yolks
1 tablespoon cornflour
METHOD
1) Place the onion, minced beef, rice and mint into a large bowl and mix thoroughly. Add the olive oil and season with salt and freshly ground black pepper.
2) Put two vine leaves together, place a generous tablespoon of the mixture into the centre and roll up tightly. Repeat to make 8 parcels.
3) Pack all the stuffed vines leaves into a pan and cover with a lid smaller than the pan, to secure the vines leaves. Pour in enough water to cover the lid and place a weight on top of the lid to keep it in place.
4) Bring the water to the boil and then simmer for one hour until the leaves are tender and the stuffing is cooked. Remove the vine leaves from the pan and keep warm. Reserve the cooking liquid from the vine leaves for the lemon sauce.
5) To make the sauce, blend the lemon juice, egg yolks and cornflour together in a small saucepan.
6) Slowly stir in the water from the cooked vine leaves and mix thoroughly, taking care that the eggs do not curdle. Cook over a gentle heat for 2-3 minutes until the sauce is thickened. Serve immediately with the cooked vine leaves.