
Joseph
from
Galley Slaves
Joseph and Georgios give us their twist on traditional Greek, with sensational Stuffed Vine Leaves in a lip-smacking lemon sauce
Joseph and Georgios give us their twist on traditional Greek, with sensational Stuffed Vine Leaves in a lip-smacking lemon sauce
Stuffed vine leaves
Method
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 from the vine leaves from the pan and keep warm. Reserve the cooking liquid fro 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.
Prep:
10 min
Cook: 1 hr 5 min
Cook: 1 hr 5 min
Ingredients
Main:
3 Onions, finely chopped400g minced beef
200g long grain rice
1 tsp dried mint, or to taste
50ml Olive oil
salt and fresh ground black pepper
16 vine leaves
For the sauce:
juice of 2 Lemons2 egg yolks
1 tbsp cornflour
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