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This week, Nicola takes us on a trip to the Med’ and finds a use for all that mint.

Inlatespring henourindoorgrapeisrampingup Iliketomake the most of the spra ling vine leaves to make dolmades. ach time I make them they are a little different. Sometimes I use quinoa in place of rice other times I make them ithout mince and add chopped alnuts instead a out cup . ne thing that is a constant in my dolmade making is the addition of a large handful of mint. tilising the mint that gro s rampantly under our citrus trees throughout spring. s much as I try to contain this andering her it has a plan of its o n. If you are ever planting mint I highly recommend restraining it in a pot if only a previous o ner had had the forethought.

Nicola Galloway of Homegrown Kitchen is an award-winning food writer, cookbook author and culinary tutor. www.homegrown-kitchen.co.nz

Dolmades with lamb & mint

I on t lie making dolmades from scratch is la orious. o ever it is an en oya le kitchen pro ect and I like to make a fe atches each year hile the grape leaves are young. It is important to select smaller leaves that feel soft to the touch measuring a out cm ide. If you haven t got access to a grapevine

check ith your neigh ours or local community garden ars of pickled grape leaves can e purchased at specialty food stores.

PREP TIME 40 MINUTES // COOK TIME 1 HOUR 20 MINUTES MAKES ABOUT 25-30 SMALL DOLMADES

DOLMADE FILLING:

2 tablespoons olive oil

1 small onion, finely chopped

250g lamb mince – use walnuts for a meat-free variation

1 cup (250ml) chicken or vegetable stock

⁄ cup (120g) long-grain white rice

⁄ cup (50g) currants

Large bunch of mint, finely chopped, about ¼ cup packed

2 tablespoons fresh oregano, chopped, or 2 teaspoons dried ½ teaspoon cinnamon

½ teaspoon salt

Approx. 30 young grape leaves (or use a jar of pickled grape leaves) Juice of 1 lemon, about 3-4 tablespoons

2 tablespoons olive oil

½ teaspoon salt

1 cup boiling water

1. Preheat the oven to 160C (fan bake 140C).

2. To make the filling, warm the olive oil in a heavy-based frying pan over a low to medium heat.

3. Add the onions and sauté for 5 minutes.

4. Add the mince, breaking up with a wooden spoon until evenly browned. Add the remaining filling ingredients and stir to combine.

5. Cover, and cook for 10 minutes until the rice is plump and stock absorbed – note, the rice won’t be quite cooked at this stage.

6. Prepare the grape leaves while the rice is cooking. Snip off the stalks at the base of the leaf.

7. Pour boiling water into a large shallow saucepan to a depth of 4-5cm. Keep the water at a gentle boil over a moderate heat. Blanch 4-5 grape leaves at a time until they wilt and turn a khaki green colour, about 2-3 minutes. Use tongs to flip and move them around as needed. Transfer the blanched leaves to a bowl of cold water then spread out in overlapping layers on a tea towel.

8. To roll the dolmades, lay 3-4 leaves (smooth side down) in a row on the bench. Place 1 tablespoon of the rice filling at the base of each leaf. Roll one at a time by folding in the sides to cover the filling, then rolling up tightly into a thick cigar shape.

9. Arrange the dolmades seam-side down in a baking dish (about 20cm x

25cm). Pack them snugly so they don’t unroll during cooking. Repeat with the remaining leaves and filling.

10. In a jug combine the lemon juice, extra 2 tablespoons olive oil, salt and boiling water. Evenly pour this over the dolmades.

11. Place a second similar-sized baking dish on top to keep the dolmades submerged as they cook. Slow cook for 1 hour.

12. Remove from the oven and cool in the baking dish until warm. Serve warm or cold as part of a grazing platter, or as a light meal with salad.

13. Store extra dolmades in a container in the fridge with a drizzle of olive oil. Consume within 3 days.

The base of this recipe is inspired by tabouleh salad, using butter beans instead of couscous and with the addition of salty sundried tomatoes. I clearly remember my r step erience of taboulehm ore than years ago at a potluck while visiting a friend in Whistler, Canada. I was told the key was in a balanced ratio of herbs in particular parsley to grain or in this case beans . I have never forgotten that salad and applied this ratio ever since.

*If you would like to make this salad with couscous, use ½ cup dried grain and prepare according to packet instructions.

PREP TIME: 20 MINUTES // SERVES 4 AS A SIDE

1 cup packed parsley, roughly chopped (I prefer to use flat-leafed parsley) Handful of mint and/or dill, finely chopped

2 spring onions, thinly sliced

400g can butter or cannellini beans, drained and rinsed

6-8 sundried tomatoes in oil, thinly sliced

4 tablespoons olive oil

Juice of 1 lemon, about 3-4 tablespoons

Salt and pepper to season

1. In a salad bowl, combine the chopped herbs, spring onions, beans, tomatoes, olive oil and lemon juice.

2. Now taste and adjust, seasoning quite generously with salt and pepper.

3. Add extra lemon juice and/or olive oil until the salad tastes fresh and herbaceous.

4. Serve alongside the dolmades, or any spring-to-summer dinner affair.

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2021-11-27T08:00:00.0000000Z

2021-11-27T08:00:00.0000000Z

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