Dolmades Recipe

THESE STUFFED VINE LEAVES ARE NOT DIFFICULT

To make, but rolling them does take time, particularly as I usually  double the recipe to feed a crowd.  I try to make it a family affair and enlist the kids help – the best way to persuade them that something is really good to eat. If you are cooking the rice from scratch, you’ll need about 200g uncooked weight.

SERVES 4

• 200g Packet vine leaves in brine
• 2 Tbsp olive oil, plus extra to drizzle
• 1 Large onion, peeled and finely chopped
• 2 Garlic cloves, peeled and finely chopped
• 400g Cooked white rice, preferably long-grain
• 100g Pine nuts, toasted
• 100g Sultanas
• 1/4 Tsp ground allspice
• ½ Tsp ground cinnamon
• Pinch of caster sugar
• 2 Ripe tomatoes, skinned, deseeded and chopped
• Small handful of flat – leaf parsley , chopped
• Small handful of mint, chopped
• Sea salt and black pepper
• About 300ml vegetable stock
• juice of ½ lemon, plus extra to drizzle
• Extra virgin olive oil, to drizzle

Preparation:

To remove excess salt from the vine leaves, put them into a large bowl and pour on boiling water to cover. Leave to soak for a few minutes, then carefully drain off the liquid.
Rinse under cold water and drain again.

Heat the olive oil in a pan and gently fry the onion and garlic for a few minutes, stirring occasionally, until softened. Tip into a bowl and add the cooked rice, pine nuts, sultanas, allspice, cinnamon, sugar, tomatoes, herbs and seasoning. Taste and adjust the seasoning (as the dolmates will be served cold, you need to season generously).

Now stuff the vine leaves with the rice filling. following my guide (on the preceding pages).
Drape a clean, wet tea towel in a wide pan to lie flat on the base, with the sides overhanging the edge of the pan. pack the vine leaves on top in tight, neat layers.
Add the stock, lemon juice and a drizzle of olive oil.

Cover the dolmades with a piece  of baking parchment, and then place a small heatproof plate that just fits inside the pan on top. ( this will prevent the dolmades from unwrapping during cooking.) Cover the pan with a lid and simmer gently for an hour.

Remove the plate and then carefully take the dolmades out of the pan by lifting the tea towel. Transfer to  a tray and leave to cool. Chill for a few hours, or overnight if ahead. Take the dolmades out of the fridge 10 minutes before serving. Drizzle with a little extra virgin olive oil and lemon juice to serve.

MIDDLE EASTERN

A GOLDEN POTATO – TOPPED FISH PIE

Is always a winner, especially during the colder months. I generally add a couple of egg yolks to the mash as they help to set the potato topping and give it a lovely shine.

Ingredients

•  1 onion, peeled and quartered
• 3-4 cloves
• 1 bay leaf
• 250ml double cream
• 250ml whole milk
• 400g firm white fish fillets
• 400g smoked haddock fillets
• 30g butter
• 2 leeks, trimmed, well washed and thinly sliced
• 30g plain flour
• sea salt and black pepper
• handful of flat-leat parsley, leaves chopped
• 300g peeled raw prawns

Topping:

• 750g Desirée potatoes, peeled
• 75g butter, cubed
• 50ml hot milk
• 2 large egg yolks
• 75-100g medium Cheddar, grated

Preparation:

Stud the onion with the cloves. Put into a wide pan along with the bay leaf, cream and milk and bring to a simmer.

Lower the White and smoked fish fillets into the pan and poach for 3-4 minutes: it won’t matter if the fish is slightly underdone at this stage. Lift it out of the pan onto a plate.

Pass the cooking liqour through a fine sieve into a jug and reserve.

Melt the butter in a saucepan, add the leeks and sweat for 4-6 minutes until soft. Stir in the flour and cook, stirring, for another couple of minutes. Gradually stir in the reserved fish cooking liquor and let simmer for 10-15 minutes, stirring from time to time, until thickened to a sauce consistency. Season well with salt and pepper to taste and stir in the chopped parsley.

For the topping, cut the potatoes into chunks and add to a pan of salted water. Bring to the boil, lower the heat and cook for 15-20 minutes until tender when pierced with a knife. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in  the egg yolks. Season well.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Flake the fish into bite-sized pieces and add to the leek sauce with the prawns. Stir until evenly combined. Transfer to a 1.75-2 litre ovenproof baking dish and spoon the mash on top, spreading it evenly. For a traditional finish, mark the surface with the tines of a fork. Scatter over a generous layer of grated cheese. Bake in the oven for 25-30 minutes until the pie is bubbling and golden brown on top. Let stand for a few minutes, then serve with peas or green beans.