This manic moment of pruning (well, butchering) revealed many but tiny bunches of green grapes below. This made me think how clever people are and that there is a marvellously clever symbiosis of using grape leaves as wraps for food when there is a surplus of leaves once you cut back the branches to allow sunlight to ripen the grapes underneath. which then get made into wine (in places like Greece where they actually have sunshine - I just get dark red bullets).
Quorn/ beef dolma
Ingredients
- Dolmades
- 2 cups short grain rice, washed
- 3 cloves garlic, crushed
- 2 tbsp pine nuts, toasted
- 1 onion, finely chopped
- 1 small red capsicum, char grilled, skin removed and finely chopped
- 1 small aubergine, sliced and grilled then diced
- 50g currants
- 3-4 eggs
- Fresh black pepper to taste
- 1 tbsp dried oregano
- 3 lemons, (1 cut into slices and 2 made into juice)
- 3-4 tbsp olive oil
- 3 tbsp chopped fresh dill
- 200g vine leaves, approximately depending on the size of the vine leaves, approximately 70-80
- Lemon, garlic dipping sauce:
- Juice and zest of 1 lemon
- 1 clove of garlic finely minced
- 125g low fat natural yoghurt
Method
For the dolmades: wash the rice well and drain well. Bring to boil 3 cups of water and add rice and stir until boiling, reduce heat to very low and place lid on. Cook for 15 minutes then turn off the heat and let the pot stand for 10 minutes. Do not lift the lid.Tip the rice out into a bowl and add the minced garlic, onion, red capsicum, eggplant, currants, pine nuts, oregano, and dill and combine gently, add 1 egg at a time and gently combine keep adding eggs until the rice hold together when you squeeze it into a ball, season with pepper.
Wash the vine leaves well if using packaged ones, leave soaking in clean cold water while you use them.
Take 1 vine leaf and place it on a board, shiny side down and add teaspoon of mix and roll into a small cigar shape folding in the sides as you go. Place then in a steamer, seam side down and pack them tightly together and steam them until cooked about 20-30 minutes, once cooked place them in a flat bottomed container with a lid and add sliced lemons and lemon juice and pour over olive oil, let marinate.
For the lemon garlic dipping sauce: Mix ingredients together in a bowl.
To serve: Remove dolmades from marinade, serve cold with dipping sauce.
Nutritional Analysis (average per 135g)
| Energy | 863kJ, |
| Protein | 5.6g |
| Fat | 8.0g |
| Saturated fat | 1.2g |
| Carbohydrate | 26.7g |
| Sugars | 4.7g |
| Dietary fibre | 2.5g |
| Sodium | 320mg |
Unfortunately I cut off the growing tips of a few Jerusalem artichokes in my over-enthusiasm of cutting. Luckily , it turns out that was the right thing to do - as was ignoring watering them! (though I still worry that the grape vines created a situation of extreme drought).This is the advice from RHS:
When stems are around 30cm (12in) tall, draw soil around them to a depth of 30cm 15cm (6in) to help stabilise plants as they grow. Cut back stems (including flowerheads) to around 1.5m (5ft) in midsummer so plants won’t be rocked by the wind, thus avoiding the need for staking. Only water in cases of severe drought. When foliage starts to turn yellow in autumn, prune to leave 8cm (3in) stumps above ground level. Place the prunings over plants to keep the soil warm and aid lifting of tubers in frosty weather.
Now I just have to pick up all the debris, turn the compost, plant the potatoes, sow the broad beans and beetroot. Easy.
