7 December 2010 by jonoandjules
A mid-week treat that tastes creamy, silky and flavoursome. The kick of lemon in this gives it a light touch too. Plus it is quick to make 🙂
Serve with a glass of Nebbiolo.
Enough to feed 4 people:
- 4 Italian sausages
- olive oil
- 4 slices thick cut pancetta, chopped
- 500g dried linguine
- 4 large egg yolks
- 100ml double cream
- 100g grated Parmesan cheese
- zest of 1 lemon
- sprig of flat-leaf parsley, chopped
- extra-virgin olive oil
1. Slit the sausages and pull out the meat. Roll it into little meatballs with wet hands.
2. Put a big pan of salted water on to boil for your linguine and cook for as long as it says on the packet.
3. Heat a glug of olive oil in a big frying pan and fry your meatballs gently until they are nice and brown. Add the pancetta and cook for another couple of minutes until it’s golden too.
4. Get a big bowl and put the egg yolks, cream, half the Parmesan, lemon zest & parsley in it and stir together.
5. When the pasta is done drain it but keep a little bit of the cooking water. Throw it back in the pot and stir in the creamy mixture right away. Add the sausage mixture and toss together. The sauce should be smooth and silky – if it starts to clag a bit just add some of your reserved pasta cooking water.
6. Sprinkle over the rest of the Parmesan and drizzle with a bit of extra virgin. Add a bit of pepper if you like.
Original recipe from Jamie’s Italy.
Posted in Food, Pasta | Tagged Carbonara, Cream, Italian, Linguine, Pasta, Sausage | 4 Comments »
6 December 2010 by jonoandjules
Celery and blue cheese are the type of things we often have lurking in the back of the fridge. Here’s one of our favourite recipes for using it up.
Enough soup for 4 people:
- Chop a large head of celery, peel and roughly chop an onion and half a head of celeriac.
- Melt a thick slice of butter in a big pot, add your chopped veg and cook for around 20 minutes, until soft.
- Pour in 1 litre chicken stock and add a bay leaf. Bring to the boil, then lower the heat and simmer for half an hour, stirring now and then.
- Blend until smooth and check the seasoning (you probably won’t need much salt as you’ll be adding salty cheese). We like to pass through a sieve too for a smooth, silky consistency.
- Serve with blue cheese crumbled over the top.
You could probably add a swirl of cream too if you’ve some of that.
Original recipe from one of our favourite cookbooks: Nigel Slater’s Tender Volume I.
Posted in Food, Soup | Tagged Blue cheese, Celeriac, Celery, Lunch, Soup | Leave a Comment »
5 December 2010 by jonoandjules
This is the first of three side dishes which we served with a delicious baked ham (scroll down to see the other dishes and final result).
If you are having guests between now and Christmas we highly recommend this tasty menu (much of which can be prepared in advance). We served this up on a Friday night after work, as part of the Irish Foodies Christmas Cookalong, and it was entirely hassle free.
We boiled the ham and roasted the beetroot the night before.
Menu to serve 8:
- Ginger beer & tangerine glazed ham
- Roasted beetroot with watercress & horseradish apple sauce
- Chilli & tangerine braised lentils
- Roasted cauliflower with garlic, bay & lemon
Roasted beetroot with watercress & horseradish apple sauce (to feed 8 as a side dish)
1kg raw unpeeled beetroot
2 apples, peeled and chopped
1 tbsp sugar
2 tbsp cider or red wine vinegar
6 tbsp freshly grated horseradish
4 tbsp soured cream
watercress
- Heat oven to 180C (gas 6). Leave the beetroot whole – wash and pat dry.
- Wrap individually in foil and roast until tender (1-2 hours depending on how big they are). Cool in the foil before peeling.
- Heat a small frying pan and toss in the apples with the sugar and a tbsp of water. Cover and cook until mushy. Remove from the heat, add the vinegar and whizz in a food processor (or use a hand blender).
- Stir the horseradish and sour cream into the sauce and season with salt.
- To serve, cut the beetroot into wedges, put in a bowl and mix with the sauce. Serve on a bed of watercress.
Click here for original recipe from BBC Good Food.
Posted in Healthy, Side dish, Vegetarian | Tagged Beetroot, Healthy, Horseradish, Salad, side dish, Vegetarian, Watercress | Leave a Comment »
5 December 2010 by jonoandjules
Chilli & tangerine braised lentils (to serve 8 as a side dish)
4 tbsp olive oil
1 carrot, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
2 red chillies, deseeded, finely chopped
2 garlic cloves, finely chopped
450g dried Puy lentils, rinsed
1.2 litres hot ham cooking liquor (see recipe below)
zest and juice of 3 tangerine, plus juice of 3 reserved from ham recipe below
2 tbsp creme fraiche
bunch flat-leaf parsley, chopped
- Heat the oil in a big saucepan and add the carrot, onion, celery, chilies and garlic. Cook for 5-10 minutes or until starting to soften.
- Add the rinsed lentils, pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the lentils are tender and most of the liquid is absorbed. Add more liquor if the lentils look dry.
- Remove from the heat and stir in the tangerine zest and remaining juice. Season and allow to cool a bit before stirring in creme fraiche and parsley. Serve warm or at room temperature (we preferred them warm).
Click here for the original recipe from BBC Good Food.
Posted in Side dish | Tagged Chilli, Lentils, side dish, Tangerine | Leave a Comment »
5 December 2010 by jonoandjules
To serve 8 people as a side dish.
2 heads cauliflower, cut into bite-size pieces
1 garlic bulb, split into cloves, unpeeled
6 bay leaves, stalks removed, finely chopped
4 tbsp olive oil
zest and juice of 1 lemon
- Heat oven to 180C (gas 6). Toss the cauliflower, garlic, bay leaves, lemon and olive oil together in a big bowl and season generously.
- Spread between a couple of baking trays and roast for 20 minutes, turning halfway, until al dente and caramelised.
Click here for the original recipe on BBC Good Food.
Posted in Food, Healthy, Side dish, Vegetarian | Tagged Bay leaves, Cauliflower, Garlic, lemon, side dish | Leave a Comment »
5 December 2010 by jonoandjules
Ginger beer & tangerine glazed ham (to serve 8 – we served 6 and had load of leftovers).
If you can get a mild-cured gammon which requires no soaking all the better. If not you will have to start this even earlier as your ham will need to be soaked overnight – ask your butcher’s advice when you’re buying. We used a 3kg mild-cure gammon but if yours is a different size allow 30 mins per 500g, plus an extra 20 mins.
Our advice is to boil the ham the day before and then you only have to do the glaze and bake it before serving.
3kg mild-cure gammon
1 onion, halved
3 tangerines, zest removed (reserve the juice if you want to cook the lentils above!)
4 star anise
2 litres ginger beer
For the glaze: 4 tbsp honey, 2 tbsp wholegrain mustard & a small handful of cloves (we forgot about the cloves and it was delicious anyway).
- Put the gammon, onion, tangerine zest and star anise in a big pot. Pour over the ginger beer but keep back 100ml (make sure the gammon is just covered – top up with some water if you have to). Bring to the boil, skim the fat off the surface, reduce to a simmer, cover and cook for 3-3 1/2 hours. Remove it from the pan (and keep the liquor if you are going to do the lentil recipe). If you do this in advance you need to cool it and then cover and chill – bring back to room temperature before continuing.
- Heat the oven to 200C (gas 7). Cut the skin off the gammon but leave a layer of fat. Lightly score the fat into diamond shapes. Put in a roasting tin lined with foil. Warm the honey, mustard and 100ml ginger beer and boil until it thickens. Spoon this over the fat, then stud each diamond with a clove. Bake for 20-25 minutes (or 30 -35 mins if you prepared it ahead).
- Slice and serve warm or cold and serve with the beetroot, lentil and cauliflower recipes below.
Click here for the original recipe from BBC Good Food.
Posted in Food, Pork | Tagged Christmas, Clove, Gammon, Glaze, Ham, honey, Mustard | 1 Comment »
4 December 2010 by jonoandjules
Off to bed, but this is our ginger beer and tangerine glazed ham, roast beetroot with watercress and horeseradish and apple sauce, chilli and tangerine braised lentils, and roasted cauliflower with garlic, bay leaves and lemon.
We’ll tell you all about it tomorrow.
Night night.
Posted in Food | Tagged Christmas cookalong, Irish Food Bloggers | Leave a Comment »
1 December 2010 by jonoandjules
Stuffed chicken legs with roasted Jerusalem artichokes and Parmesan broccoli
Confession: we didn’t actually bone and stuff the chicken legs. Our lovely butcher Tom, in O’Toole’s (Glasthule), did the hard work for us tonight! But we did make another couple of seasonal side dishes and we plan to make many more in December when there is so much entertaining to be done.
Jerusalem artichokes are bang in season at the moment and if you roast them with their skins on you will get lovely creamy insides with a chewy exterior that really tastes like nothing else on earth. Give your artichokes a good scrub, cut in half lengthways and toss in some olive oil and a little salt and pepper. Stick them in a tin and roast at 170C (gas 5) for 40-50 minutes until very tender and looking lovely.
To perk up your broccoli, cook it in some salted water until tender, then drain. Melt a slice of butter in a big frying pan and add the broccoli when the butter sizzles. Season with salt and pepper and sprinkle in some Parmesan. Stir to cover the broccoli in the butter and cheese and serve with a bit more grated Parmesan over the top.
Enjoy.
Posted in Food, Side dish | Tagged Broccoli, Festive, Jerusalem artichokes, Parmesan, side dish | Leave a Comment »
1 December 2010 by jonoandjules
Boat Shed Nebbiolo Rosé, Adelaide Hills 2010
As recommended by Tony, we tried this Aussie Rosé and thoroughly enjoyed it!
Made from nebbiolo, which is more famous in Barolo from Italy and very rare anywhere else. There is, however, an outpost in the Adelaide Hills in Australia with a handful of producers really working hard to produce good wine. Most of these, and the Barolo’s are expensive (and also red). This is €14.99 from O’Briens, and a Rosé.
The biggest thing about the Boat Shed Nebbiolo Rosé is that it has a very easy drinking cherry and strawberry fruit flavour with hints of rose petals. Very approachable and, dare I say it, gluggable. The other thing is that it has a texture to the palate, and this helps with food: anyone who wants to drink rosé with turkey this Christmas … go for this!
Posted in Australia, Nebbiolo, Rosé, Wine, Wine of the Week | Tagged Adelaide Hills, Australia, Boat Shed, Longview, Nebbiolo, Rosé, Wine of the Week | Leave a Comment »
30 November 2010 by jonoandjules
After a long day … made even longer by cold weather and snow delays … a simple and tasty soup that is all about freshness and flavour.
Quick prawn noodle soup (for one)
- Boil 85g thick rice noodles for about 6 minutes or until al dente, then drain.
- Put 500ml hot chicken or vegetable stock in a pan with a tsp of fish sauce, the juice of 1/2 a lime, a star anise & a pinch of sugar.
- Bring to the boil and add the noodles and a handful of small raw prawns.
- Warm through, then pour into a bowl and top with a handful of mint and coriander leave and some chopped red chilli.
(We don’t like talking about calories too much but this is only about 250 calories a bowl and has no saturated fat – we felt very good (and full) after eating it).
Click here for original recipe on BBC Good Food.
Jono & Julie
Posted in Food, Healthy, Shellfish, Soup | Tagged Chilli, Coriander, Healthy, Mint, Noodles, prawns, Soup, Star Anise | 2 Comments »
29 November 2010 by jonoandjules
I’ve had Georgio Locatelli’s Made in Italy for yonks now but had yet to try any of the recipes until tonight. We had some duck breasts and were looking for a tasty recipe without too many ingredients. This fitted the bill perfectly except one of the ingredients proved very difficult to find – if you live in Dublin you can get farro or spelt in Fallon & Byrne but we had to go twice to find it!
After all this faffing about looking for farro you can’t even see it in our picture. I promise that is there though (under the duck breast).
This was absolutely fabulous and quite straight forward though I recommend you get organised with all the pans and stuff before you start.
Duck breast with brocoli (for 4 people)
4 duck breasts
4 tablespoons farro (spelt)
145ml extra-virgin olive oil
2 heads of broccoli, separated into florets
2 tablespoons Worcestershire sauce
2 garlic cloves, sliced
1 red chilli, deseeded and sliced
salt and pepper
- Take the duck breasts out of the fridge about an hour before you start.
- Soak the farro in cold water for 20 minutes, then drain.
- Preheat oven to 220C (gas 7).
- Bring a pan of unsalted water to the boil and cook the farro for 15 minutes (salted water will make it go hard). Drain and tip onto a tray or big plate. Sprinkle 2 tablespoons of the olive oil over and toss to coat the grains and keep them separate. Give them a jiggle every few minutes so they don’t stick together.
- Blanch the broccoli in boiling salted water for a minute or two to just soften it. Drain and set aside.
- Score the skin and season the duck; this helps the fat to render. Heat an oven-proof saute pan to medium-hot, then put in the duck, skin-side down, and cook until it turns golden (about 6 minutes). Turn over and cook for 1 minute, then turn down the heat. Take the duck out and keep warm.
- Drain the fat off the pan, add the Worcestershire sauce and 3 tablespoons of the remaining oil. Stir to emulsify and turn off the heat.
- Heat a saute pan, add the remaining oil, followed by the garlic and chilli, and cook without colouring for a few minutes.Add the broccoli and saute without allowing to colour, until just soft. Season.
- In a separate pan, fry the farro without any extra oil until slightly crisp (drain off excess oil as you go). Season.
- Put the duck into a roasting tray and put in the oven for 2-3 minutes (or more if you like it more done).
- Spoon the farro into the middle of the plates, and arrange the broccoli around it with the oil.
- Slice the duck and put on top of the farro and finish with the sauce.
This was so tasty Jono wanted a second helping even though he was stuffed!
We served this with a glass of red 2005 Saint Joseph ‘Les Pierres Leches’ from Yves Cuilleron. Nice medium weight so it doesn’t overwhelm the food but a really tasty and flavoursome Syrah at the same time. Highly recommended.
Julie
Posted in Duck, Food, Rhône, Syrah, Wine | Tagged Broccoli, Chilli, Duck, Farro, Garlic, red wine, Rhone, Spelt, St-Joseph, Syrah | Leave a Comment »
25 November 2010 by jonoandjules
This is our new “Wine of the Week” feature where we recommend a good value (under €15) wine we’ve liked.
It’s always good to have your drinking choices confirmed by a respected member of the wine trade; and it has happened with our house white wine this year!
We’ve been drinking the Domaine de Pellehaut, Harmonie de Gascogne blanc 2009 for the past four or five months and enjoying it most thoroughly. It is uncomplicated, fresh and flavoursome and a perfect medium weight. The flavours are a bit lemony and appley with a light, stoney mineral twist and it drinks well on its own and with food. Being a blend of grapes it takes a little of the best of each to make an interesting wine, without being too full-on – this makes it a perfect week night wine and a great one to entertain a group of friends.
Stephen Spurrier, Decanter magazine’s Consultant Editor, concurs in an admission in his December edition column. His house wine too!
We get ours from Mitchell’s Wine Merchants in Glasthule or the CHQ Building, IFSC for €9.95 which is a great price for such a versatile wine.
Jono 🙂
Posted in Gascogny, Wine, Wine of the Week | Tagged Decanter Magazine, house wine, Mitchell & Son, party wine, Pellehaut, Stephen Spurrier, Wine of the Week | Leave a Comment »
24 November 2010 by jonoandjules
We actually make soup almost every week but rarely put them on our blog… not sure why but perhaps we’ll stick them up more often.
Here’s what we’ll be eating for lunch for the rest of the week:
Honeyed Carrot Soup (makes a big pot full)
- Melt 2 tbsp butter in a big saucepan.
- Add a big sliced leek and cook for a few minutes until starting to soften.
- Add 800g of roughly chopped carrots, 2 tsp clear honey, a pinch of chilli flakes and a bay leaf and cook for another couple of minutes.
- Pour in 2.5 litres of vegetable stock, bring to the boil, and simmer for half an hour.
- Whizz the soup until smoothish and season.
Find the original recipe here: http://www.bbcgoodfood.com/recipes/4852/honeyed-carrot-soup
Julie
Posted in Food, Healthy, Soup, Vegetarian | Tagged Carrots, Healthy, honey, Soup, Vegetarian | 1 Comment »
24 November 2010 by jonoandjules
We were up in Belfast for the weekend which always means over-indulgence and I then flew to Birmingham for a conference and ate very boring and fatty food – what a waste!
This was a much needed healthy dinner and yet again I had succumbed to M&S reduced tuna steaks (I just can’t help myself when it comes to food bargains!).
This reads fairly dull but actually it was really tasty. I’m not a big fan of red onions (like I usually poke them out of a salad) but the way these are macerated with the lemon juice really takes the sting and sharpness out of them.
Highly recommended for when you feel like something healthy and tasty (or if you have to use them cheapo tuna fillets you bought).
I found this recipe in another of my old BBC Good Food magazines.
Hot mustard tuna with herby couscous (serves 4 though we halved it very successfully)
- Put a finely sliced red onion in a little bowl with the zest and juice of a lemon and some seasoning – leave to soak for about 5 minutes to soften the onion a bit.
- Put 250g of couscous into a large bowl and pour over 400ml of hot vegetable stock, cover with cling film and leave for 10 minutes.
- Season 4 tuna steaks, brush with 1 tbsp olive oil, then pat 2 tsps of English mustard powder over them.
- When the couscous is ready, add a bunch of roughly chopped flat parsley and 2 tbsp of capers to the onions – give it a good stir before mixing into the couscous with a fork.
- Heat a griddle pan and sear the tuna steaks for a minute on each side (more if you don’t like it rareish).
- Serve with lemon wedges.
Julie
Original recipe can be found here: http://www.bbcgoodfood.com/recipes/4839/hot-mustard-tuna-with-herby-couscous
Posted in Fish, Food, Healthy | Tagged Couscous, Fish, Healthy, Mustard, Parsley, Red onion, Tuna | Leave a Comment »
22 November 2010 by jonoandjules
Inspired by Nigel Slater … and because leeks are in season and we love leeks!
We made this last night for Julie’s parents, and after a weekend up in Belfast; a success as it was creamy and flavoursome and had a great freshness from the peppercorns.
So if you’d like to try for yourself:
- Turn on oven to 150°C
- Trim 650g leeks, wash and slice into 2cm slices. Warm 40g butter in a large, heavy based casserole dish. Add leeks and cook, covered for 10 to 15 minutes until tender. Lift out leeks and set aside.
- Heat up pan again until hot and then add 500g cubed pork. Colour lightly on all sides and then remove and add to leeks.
- Halve or quarter 500g mushrooms and add to the same casserole dish and fry until golden – add a little extra butter if you need as we did.
- Return leeks and pork to the casserole and scatter 1 tablespoon plain flour and cook for a minute or two.
- Slowly add 500ml hot stock (we used chicken) and then stir in 2 bay leaves and season generously with salt & pepper.
- Bring slowly to the boil, cover and transfer to oven. Cook until tender for about 60 minutes.
- Chop a small bunch of parsley and stir into casserole with 4 teaspoons of green peppercorns in brine (rinsed) and 140ml double cream.
- return to oven for a further 5 minutes.
- Serve with unbuttered potatoes and a little veg and enjoy 🙂
Posted in Food, Pork | Tagged Leeks, Nigel Slater, Peppercorns, Pork | 1 Comment »
13 November 2010 by jonoandjules
Dublin’s now officially cold and Wintery, so we thought we’d cook some soup for the week ahead 🙂
Winter cannellini bean soup
- Heat 1 tbsp olive oil in a big saucepan and tip in 4 finely chopped shallots, 2 finely chopped cloves of garlic, a finely chopped carrot, 2 finely chopped celery sticks, 2 finely chopped leeks and 140g finely chopped streaky bacon.
- Cook over a medium heat for about 5 minutes, until softened but not browned.
- Pour in 1.4 litres of vegetable or chicken stock (we use Marigold), then add 2 bay leaves and 1/2 tsp dried oregano or marjoram.
- Season and bring to the boil, then cover and simmer gently for 15 minutes.
- Add 2 tins of drained and rinsed cannellini beans and simmer for another 5 minutes.
Credit to BBC Good Food:
http://www.bbcgoodfood.com/recipes/1148/winter-cannellini-bean-soup
Jono
Posted in Food, Soup | Tagged Cannellini Beans, Celery, Herbs, Leeks, Lunch, Soup, Winter Warmer | Leave a Comment »
12 November 2010 by jonoandjules
Because we had pancetta, chestnuts and parsley that needed to be used in the fridge we thought we’d try out our first festive side of the season.
The result … yum!
- Cook 500g of brussels sprouts in boiling water for around 5 minute or until cooked.
- Meanwhile cook 125g pancetta in a little bit of vegetable oil until bronzed and crisp.
- Add a large knob of butter and 100g cookedchestnuts – squashing the chestnuts to break them up a bit.
- Add 25ml Marsala and reduce to a syrup.
- Add the drained Brussel Sprouts, toss and add some parsley and lots of black pepper.
- Enjoy.
Credit to Nigella – recipe from Feast.
Jono
Posted in Food, Side dish | Tagged Brussels sprouts, chestnuts, Christmas, pancetta, side dish | Leave a Comment »
12 November 2010 by jonoandjules
When you a you’ve had a long week and Thursday night needs some easy comfort food – fish fingers, peas and home-made chips (or little potato things). Serve with tartare sauce and a glass of white wine 😉
Posted in Fish, Food | Tagged chips, Fish fingers, lemon, peas, tartare sauce | Leave a Comment »
7 November 2010 by jonoandjules
This was so easy and super tasty. All the prep can be done before your friends arrive and then it just simmers away and makes the house smell lovely. Serve with steamed potatoes.
Warning: The meat is supposed to be marinated for 24-48 hours – I only realised this on Saturday afternoon so mine was marinated for about 5 hours – still was fab.
Moshari stifado (Veal Stifado but we used beef) – Serves 6
- Make a marinade from: 120ml olive oil, 250ml dry red wine, 2 tablespoons red wine vinegar, 3 bay leaves, 20 black peppercorns, 10 allspice berries, 4 garlic cloves.
- Add 1kg stewing beef pieces, turn to coat, cover and let marinate in the refrigerator, turning occasionally, for 1 to 2 days.
- Blanch 2kg small pearl onions or shallots in boiling water for 1 minute, drain and peel.
- Heat 250ml olive oil in a large heavy pan over a medium heat. Add onions in batches and cook each batch for 8 – 10 minutes until lightly browned all over. Remove each batch with a slotted spoon.
- Remove meat from marinade and strain liquid into bowl – reserve the flavourings
- Add meat to pan used to cook the onion and cook for about 8 minutes until lightly browned all over.
- Pour in reserved marinade and season with salt & pepper. Add 2 of the bay leaves, 6 of the peppercorns and 6 of the allspice berries.
- Add 750ml puréed fresh or canned tomatoes (we used pasatta). Cover, bring to boil then reduce heat and simmer for about 30 minutes.
- Add the onions and 3 of the reserved garlic cloves. Recover and simmer for 1.5 hours until meat and onions are tender and the sauce is very thick.
- If the sauce has not reduced enough, remove meat and onions with a slotted spoon and then boil the sauce rapidly. Stir meat and onions back in before serving.
Julie
Posted in Beef, Food, Greek | Tagged Beef, Greek, Main, Onions, Stew, Stifado, Tomato | 3 Comments »
7 November 2010 by jonoandjules
Our friends are just home from their honeymoon in Greece and as we are still new-fangled with Vefa’s Kitchen so we invited them over for a Greek Feast on Saturday night.
These vine leaves were a labour of love (they took me hours) but were well worth it and our friends reckoned they were better than any they had in Greece – though maybe they were just being nice. Perfect party food and can be made well in advance.
Dolmadakia gialantzi (Rice-stuffed Vine Leaves) – Serves lots of people!
- Rinse 500g vine leaves and trim off the stems.
- Add the leaves, a few at a time, to a pan of boiling water and blanch briefly, then drain, and leave to cool.
- Cover the bottom of a large, wide, heavy pan with some of the leaves.
- Put 175g finely chopped scallions and 2 large chopped onions into a colander, sprinkle with a little salt, and rub with your fingers. Rinse and drain, then squeeze out as much water as possible.
- Combine 500g medium-grain rice (we used basmati), the onions, 25g chopped parsley, 15g chopped dill, 225ml olive oil, 4 tablespoons pine nuts and 4 tablespoons currants in a bowl and season with salt and pepper.
- Lay a leaf out flat, shiny side down. Put about 1 tablespoon of the mixture at the stem end in the middle, fold the sides over the filling, and loosely roll up into a parcel.
- Arrange the stuffed leaves in the lined pan, seam side down – you will have more than one layer.
- Pour over 225ml olive oil, 600ml boiling water, and 5 tablespoons of lemon juice.
- Invert a heavy plate on top of the parcels to stop them from opening while cooking.
- Cover the pan, bring to a boil, then reduce the heat, and simmer until all the water has been absorbed (the recipe suggests 35-45 minutes but ours took much longer than this!).
- Remove from the heat, put a cotton cloth between the pan and the lid to absorb the steam, and allow to cool.
- Transfer to a serving platter and serve with Tzatziki or plain yoghurt.
Julie
These tasted great the day after too – best vine leaves ever! – Jono 🙂
Posted in Greek, Vegetarian | Tagged Party Food, rice, Starter, Vine leaves | Leave a Comment »
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A mid-week treat that tastes creamy, silky and flavoursome. The kick of lemon in this gives it a light touch too. Plus it is quick to make 🙂
Jono & Jules do food & wine 
