Blackened Grape Leaves with Olive Mint Chutney: Difference between revisions

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== Recipe ==
== Recipe ==
* This recipe differs from the [[Vegetarian Stuffed Grape Leaves]] recipe in that it is made with ground beef (though you could also substitute ground lamb or some other kind of meat). The chutney recipe was adapted from two different recipes- one for [http://lloyd2.home.mindspring.com/ol8.htm green olive chutney] and another for [http://www.wikihow.com/Make-Mint-Chutney mint chutney]
* 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 [http://lloyd2.home.mindspring.com/ol8.htm green olive chutney] and another for [http://www.wikihow.com/Make-Mint-Chutney mint chutney]


== Ingredients ==
== Ingredients ==
* For the grape leaves
* For the grape leaves
** 1 jar of large grape leaves in brine (about 60-75 leaves) or about 180 small leaves
** 6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry
** 8 cups of water
** 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked)
** 2 pounds of lean ground beef
** 1/4 cup extra-virgin olive oil, plus more for brushing
** 1 cup of uncooked short-grain rice
** 2 sprigs fresh rosemary
** 2 medium-large onions, finely chopped
** Pinch of red pepper flakes
** 5 tablespoons of olive oil
** Kosher salt
** 1 bunch of fresh dill, chopped
** Crusty bread, for serving
** 1 tablespoon of fresh mint, chopped
** juice of 3 lemons
** 1/4 teaspoon of pepper
** 1 teaspoon of sea salt
** 2 cups of water


* For the olive-mint chutney
* For the olive-mint chutney
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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
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==Other Links==
==Other Links==
[http://greekfood.about.com/od/appetizerssalads/r/leavesmeatrice.htm Stuffed Grape Leaves with Meat and Rice]
[http://www.foodnetwork.com/recipes/grilled-grape-leaf-wrapped-goat-cheese-recipe/index.html Grilled Grape Leaf-Wrapped Goat Cheese]


[[Category:Canon]][[Category:Items]][[Category:Items In 1.29 - Sisters]][[Category:Food]][[Category:Meat]]
[[Category:Canon]][[Category:Items]][[Category:Items In 1.29 - Sisters]][[Category:Food]][[Category:Vegetarian Main Dishes]]

Latest revision as of 21:21, 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

Grilled Grape Leaf-Wrapped Goat Cheese

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