Stuffed Vine Leaves With Cheese Dressing Rsc Recipes

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STUFFED VINE LEAVES



Stuffed vine leaves image

Georgina Savvides' traditional Greek recipe requires a little effort but makes a tasty authentic meal. Stuff vine leaves with a spiced beef filling.

Provided by Good Food team

Categories     Lunch, Snack, Starter

Time 2h20m

Number Of Ingredients 11

40 large vine leaves , in brine (available from delis, souschef.co.uk or amazon.co.uk)
5 tbsp olive oil
2 medium onions , finely chopped
300g lean minced beef
140ml chicken stock
400g can chopped tomatoes
2 tsp tomato purée
250g short-grain rice
3 tbsp ground cinnamon
3 tbsp finely chopped mint
juice 2 lemons

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins, then drain.
  • Put the oil in a medium, non-stick frying pan over a medium heat. Add the onions and cook for 6-7 mins until translucent. Increase the heat and add the beef, frying for about 5 mins or until browned. Add the stock, tomatoes, purée and rice. Stir together, then add the cinnamon, mint, lemon juice and 1 1/2 tsp freshly ground pepper. Check the seasoning, stir to combine, then remove from the heat.
  • To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. At the point where the stem was, add 1 heaped tsp of the mixture. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. Repeat with the remaining filling and leaves.
  • Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. Pour over 140ml water and cover with foil. Cook for 1 hr, until the rice is cooked. You can also freeze the filled vine leaves. Cook these from frozen for 90 mins until piping hot and the rice is thoroughly cooked.

Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

RICE-STUFFED VINE LEAVES



Rice-Stuffed Vine Leaves image

Vine leaves stuffed with rice, mushrooms, garlic, spring onions, ham, feta and oregano: a flavoursome addition to a packed lunch or as part of a picnic hamper. Or serve them with lemon wedges, salad leaves and crusty bread for a complete meal. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 40m

Yield 8 vine leaf parcels, 4 serving(s)

Number Of Ingredients 11

150 g mixed long grain and wild rice blend
4 garlic cloves, crushed
100 g button mushrooms
6 spring onions
100 g ham, shaved
3 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
1 teaspoon dried oregano
100 g feta cheese
8 grape leaves

Steps:

  • Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
  • While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
  • Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
  • Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
  • Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
  • Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
  • The vine leaves may be served hot or at room temperature.
  • Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.

Nutrition Facts : Calories 214.1, Fat 17.2, SaturatedFat 5.7, Cholesterol 35.2, Sodium 891.5, Carbohydrate 5.3, Fiber 0.9, Sugar 1.9, Protein 10.7

STUFFED VINE LEAVES



Stuffed Vine Leaves image

Provided by James Beard

Categories     Lamb     Nut     Pork     Rice     Cocktail Party     Lunch     Currant     Raisin     Pine Nut     Fall     Simmer     House & Garden     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4 as Luncheon dish, 6 as first course or accompaniment

Number Of Ingredients 11

24-28 vine leaves
1 1/2 cups cooked rice
1/2 pound raw ground pork or lamb
1/2 cup pine nuts
1/2 cup currants or sultana raisins
Salt to taste
1 teaspoon freshly ground black pepper
1 egg, beaten
1/3-1/2 cup olive oil
Lemon juice
Thyme, chopped parsley for garnish

Steps:

  • Vine leaves in jars are available at many specialty shops. As they are packed in brine, be certain to wash them well before using. Remove the stem. If you use fresh vine leaves, soak them in olive oil to cover for 24 hours. Blanch for 2 minutes in boiling water.
  • Combine the cooked rice, raw meat, nuts, raisins and salt and pepper. Bind with the egg. Form into tiny balls and place one on each vine leaf. Fold and roll so that the stuffing is firmly enveloped. (If you place the ball in the center, and fold in the side points and then roll, the envelope will stay intact.)
  • Place the stuffed leaves in a skillet with olive oil, a little lemon juice and water to half cover. Cook gently for 15-20 minutes, turning carefully two or three times during the cooking. Remove to a rack covered with absorbent paper, or cool in the pan.
  • Serve cold with a little of the cooking liquid and a dusting of thyme, or serve with yoghurt and a sprinkling of thyme and parsley.

STUFFED VINE LEAVES WITH CHEESE DRESSING #RSC



Stuffed Vine Leaves With Cheese Dressing #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. My slightly dressed up take on an old Mediterranean classic. Great as an appetizer or a side, but my wife and I eat these as a main course as well. The timing of the rice is less critical than in many other rice dishes unless you absolutely have to have your food with that al-dente texture. Jarred grape leaves can be finicky to say the least. It doesn't take a large tear to make one unusable for stuffing. We always buy more than we'll need and use the leftovers in soup or chopped into mashed potatoes or kneidlach. We find jarred grape leaves at a local specialty store, but I think some supermarkets carry them too.

Provided by philcohen89

Categories     White Rice

Time 1h19m

Yield 20-30 Stuffed Leaves, 4 serving(s)

Number Of Ingredients 27

Reynolds Wrap Foil
1 tablespoon olive oil
1 small yellow onion, finely diced
1 garlic clove, finely diced
1/2 lb white mushroom, finely diced
1/2 red bell pepper, finely diced
3/4 cup long-grain white rice
boiling water
1/2 tablespoon finely grated lemon zest
2 tablespoons tomato paste
1/2 tablespoon turmeric
1 teaspoon cinnamon
1/2 tablespoon ground cayenne pepper (or to taste)
1 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup dry white wine, plus
2 tablespoons dry white wine
1/4 cup chopped roughly cream cheese
1/4 cup grated roughly monterey jack cheese
1/2 cup extra-virgin olive oil (any will do really, but try an all kalamata Spanish variety if you can find it)
1/2 teaspoon pepper (or to taste)
1/4 teaspoon salt (or to taste)
1 (8 ounce) jar grape leaves
water, for steaming
2 -3 cups dry white wine, for steaming

Steps:

  • Heat 1 tablespoon olive oil in a medium saucepan over medium heat until just hot. Add onions and garlic and cook, stirring occasionally, until just softened, about 2 minutes. Add bell pepper and mushrooms and cook, stirring occasionally, until mushrooms brown, about 3 minutes. Add rice and enough boiling water to cover by about 1/2 inch. Turn heat to low and cook, covered, until rice is half done, about 15 minutes.
  • In the meantime, remove grape leaves from jar. Carefully separate leaves and rinse under luke-warm water. Set each into colander to drain as you go. It's okay if the leaves overlap, even in several layers.
  • When rice is half cooked, take off heat and drain through a sieve to remove excess water. Place mixture back in pot and mix in the rest of the ingredients under Stuffing (Lemon Zest through Salt). Set aside to cool.
  • When rice is cool enough to be handled, place mixture a spoonful or two at time at the bottom of a grape leaf. Fold sides of leaf in and roll up like a tiny burrito. Fold in any section of leaf that are sticking out as you roll. The amount of rice each leaf can hold depends on how large the leaf is. In the jars I buy, the size of leaves can vary wildly. The small leaves may take only a 1/2 tablespoon and the large leaves may take up to 2 tablespoons. When in doubt, use less so you don't tear the leaves or have stuffed leaves unrolling on you.
  • Tear off a sheet of tin-foil about an inch wider than your steamer basket. Use a sharp knife to slash a few holes across the middle. The holes should be thin, fairly short, and number no more than 6 or 7. Place the stuffed leaves in single row in the middle of the foil lined up along the long sides. Picture a layer in a box of matches, except with stuffed grape leaves. Leave about 2 inches clear on each side of the row. Fold the sides of the foil over the stuffed leaves on either side. Fold the bottom up over the leaves. Now fold the top over as well. If there is still excess foil, carefully fold it over again. The goal is to a have a pouch that's almost fully sealed except for the holes you cut. Place the pouch in your steamer basket and repeat with more foil and the remaining grape leaves until you've got them all wrapped up. It's okay if the foil pouches rest on top of each other in the basket so long as steam can get through the holes in the bottom of each.
  • Fill the bottom of the steamer with enough water to come within about 1/2 inch of the bottom of the basket. Add 2 or 3 cups of white wine to the water. Bring to a boil, turn down to a simmer, cover and steam for 45 minutes.
  • About 15 minutes before the stuffed leaves are done, start making the dressing.
  • Melt the butter in a small sauce pan over medium-low heat. Add 1/2 cup white wine and heavy cream and mix well. Bring to a low simmer and cook for about 5 minutes, stirring often. Do not let the mixture boil! Add cheese and stir until melted and mixed throughly. Add 2 tablespoons white wine, salt, and pepper. Remove from heat and stir in olive oil. Set aside.
  • When stuffed leaves are done, remove carefully from foil pouches and divide evenly among 4 wide, shallow bowls. Reheat dressing if it cooled too much for your liking and drizzle over leaves. Serve immediately.

Nutrition Facts : Calories 831.5, Fat 56.1, SaturatedFat 19.2, Cholesterol 78.3, Sodium 2241.3, Carbohydrate 48.2, Fiber 3, Sugar 5.7, Protein 11.1

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