THE VINE-WRAPPED SILK
(Our Play on Greek Dolmades)
Ingredients: 30 Grape leaves (preserved in brine), 200g Short-grain rice (uncooked), 2 Red onions (pureed), Handful of fresh Dill, Handful of fresh Mint, 1 tsp Black pepper, 0.5 tsp Allspice, 1 tsp Salt, 100ml Lemon juice, 150ml Extra virgin olive oil...
Ingredients
- 30 Grape leaves (preserved in brine)
- 200g Short-grain rice (uncooked)
- 2 Red onions (pureed)
- Handful of fresh Dill
- Handful of fresh Mint
- 1 tsp Black pepper
- 0.5 tsp Allspice
- 1 tsp Salt
- 100ml Lemon juice
- 150ml Extra virgin olive oil
Cooking Method
- The Architect Fry onion puree in half the oil until sweet; stir in the rice.
- The Bloom Add spices and herbs with a 30ml splash of lemon juice; the steam will release the piquant oils.
- The Build Place a spoonful of the rice-silk into each leaf; roll tightly like a cigar.
- The Swell Layer in a pot; add remaining oil, lemon juice, and 200ml water. Simmer covered for 40 minutes.
- The Final Flourish Serve cold with a drizzle of raw olive oil and extra lemon zest.
