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

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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Top Asked Questions

How do you cook stuffed vine leaves?
Place the stuffed vine leaves seam side down and side by side in a 9-inch round saucepan. You may have more than 1 row. Cover with the remaining leaves and cover with a plate. With the rack in the middle position, preheat the oven to 180°C (350°F). In a saucepan, bring all the ingredients to a boil. Season with salt and pepper.
How to cook with fresh vine leaves for Christmas dinner?
If you use fresh vine leaves, you will have to wash them and then blanch them in boiling water for 1 minute. Drain them and let them cool so that you can handle them. In the meantime, prepare the stuffing. In a bowl put the minced meat, rice, parsley, dill, onion, and the white of the one egg.
What is Greek stuffed vine leaves?
Greek Stuffed Vine Leaves is one of the highlights of Greek cuisine. A unique dish, with a very distinctive flavor. Vine leaves (grape leaves) are stuffed with rice, fresh herbs, and pine nut filling. Sometimes vine leaves are stuffed with ground meat also like lamb or beef. In Greek, we call them Dolmadakia. Dolmadakia we name the small Dolmades.
How do you fill a vine leaf with filling?
Drain the vine leaves and pat them dry. On a flat work surface, lay 1 undamaged leaf veined side up. Place about 22.5 ml (1 1/2 tablespoons) of filling in the middle of the leaf. Fold the stem end of the leaf over the filling. Fold up the sides to hold in the filling and roll up tightly. Repeat for the remaining filling and leaves.

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