Meals from Med in mint condition

Nicola Galloway shares an enjoyable kitchen project with a use for all that mint.

In late spring, when our indoor grape is ramping up, I like to make the most of the sprawling vine leaves to make dolmades. Each time I make them they are a little different. Sometimes I use quinoa in place of rice, other times I make them without mince and add chopped walnuts instead (about 3⁄4 cup).

One thing that is a constant in my dolmade making is the addition of a large handful of mint. Utilising the mint that grows rampantly under our citrus trees throughout spring. As much as I try to contain this wandering herb, it has a plan of its own. If you are ever planting mint I highly recommend restraining it in a pot – if only a previous owner had had the forethought.

Dolmades with lamb and mint

I won’t lie, making dolmades from scratch is laborious. However, it is an enjoyable kitchen project and I like to make a few batches each year while the grape leaves are young. It is important to select smaller leaves that feel soft to the touch, measuring about 15-18cm wide. If you haven’t got access to a grapevine – check with your neighbours or local community garden – jars of pickled grape leaves can be purchased at specialty food stores.

Preparation 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 vege stock 2⁄3 cup (120g) long-grain white rice

1⁄3 cup (50g) currants

Large bunch of mint, finely chopped, about 1⁄4 cup packed

2 tablespoons fresh oregano, chopped, or

2 teaspoons dried

1⁄2 teaspoon cinnamon

1⁄2 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

1⁄2 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 saute 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 three days.

Herb, bean and sundried tomato salad

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 first experience of tabouleh (more than 20 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 1⁄2 cup dried grain and prepare according to packet instructions.

Preparation 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.