Blackened Grape Leaves with Olive Mint Chutney: Difference between revisions

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== Preparation ==
== Preparation ==
* For the grape leaves
* For the grape leaves
** Step 1- Blanch the leaves.
** Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
*** Bring 8 cups of water to a boil in a large pot, add juice of 1/2 lemon and the salt.
** Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
*** Carefully unroll the leaves (do not separate them). Turn off the heat and place leaves in the hot water for 3 minutes.
** Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.
*** Remove leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander.
 
*** It is not unusual for many of the outer leaves in the jar or can to be damaged, or to tear while using. Set these aside to use later in the recipe.
**Step 2- Prepare the filling
*** Soak the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.)
*** Sauté the onions in 1 tablespoon of olive oil until translucent, not browned.
*** In a bowl, combine the onions, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, and pepper. Mix well by hand.
** Step 3- Filling and rolling the leaves
*** Gently separate one leaf and place it shiny side down on a work surface.
*** Place a pinch (up to a teaspoon) of the filling on the leaf at the point where the stem joined the leaf.
*** Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf.
*** Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
** Step 4- Cook the leaves
*** Put a plate or wooden kabob skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit as closely as possible to the sides.
*** If there are unused leaves, or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers.
*** Place the stuffed grape leaves on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking.
*** Layer them until all are in the pot (2-3 layers is best, but no more than 4 layers). Place several unused leaves over the top.
*** Take another plate and place it upside down on top of the stuffed grape leaves, with something to weight it down (a second plate works well).
*** Add 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining lemon juice, reduce heat to low and simmer for approximately 50-70 minutes.
*** Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again.
*** Cooking time depends both on the type of pot used and the particular stovetop element.


* For the chutney
* For the chutney

Revision as of 20:17, 10 September 2013

Recipe

  • This recipe was found by Ty. At first, it was a standard stuffed grape leaves dish. However, because the recipe did not call for charring the leaves, this has since been changed. The chutney recipe was adapted from two different recipes- one for green olive chutney and another for mint chutney

Ingredients

  • For the grape leaves
    • 6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry
    • 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked)
    • 1/4 cup extra-virgin olive oil, plus more for brushing
    • 2 sprigs fresh rosemary
    • Pinch of red pepper flakes
    • Kosher salt
    • Crusty bread, for serving
  • For the olive-mint chutney
    • 1 lb. cracked green olives; pitted & minced
    • 1/2 cup of mint leaves, Optionally: separated from stems
    • 1/4 cup of coriander leaves (Cilantro), Optionally: separated from stems
    • 4 cloves Garlic; minced
    • 1/2 fresh chile; minced
    • zest of 1 lemon; minced
    • 2 tbsp. capers; rinsed & minced
    • 2 tbsp. olive oil
    • 1 tsp. freshly ground black pepper

Preparation

  • For the grape leaves
    • Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
    • Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
    • Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.


  • For the chutney
    • In a bowl, combine the olives, garlic, chile, lemon zest and capers. Stir in the olive oil and black pepper.
    • Wash the mint and coriander leaves in cold water, give them a rough chop, and add them to the other ingredients.
    • Put into a blender and pulse to desired consistency.
    • Serve on the side or poured over grape leaves.

Photos

Other Links

Stuffed Grape Leaves with Meat and Rice

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