We have about 100 shiraz, merlot and chambourcin vines out the back, as well as 5 vines growing under the verandah eaves around the house. A lot of vines, a lot of vine leaves.
I've thought that I should try and make dolmades for a long time. Today was the day.
About 30 vine leaves
2 finely chopped onions
1/3 cup olive oil
1/4 cup currants
1/4 cup pine nuts
2 tablespoons chopped parsley
1/3 cup basmati rice
salt and pepper
Juice of a lemon
Blanch the vine leaves for one minute in boiling water and leave to drain.
Soften the onions in about half the olive oil over medium heat for 10 minutes. Add the currants, pine nuts, parsley, and rice as season with salt and pepper. Add a cup of water, bring to the boil and simmer covered for about 5 minutes or so or until the water has been absorbed. Leave to cool.
Line the bottom of a large saucepan with a couple of the leaves.
Take a vine leaf,(cut out the thick centre if needed), put two teaspoons of mixture at one end. Fold over the two sides, and roll from one end to make tight little parcels.
Cover the dolmades with a cup of water and the lemon juice. Put a small plate over the dolmades. Simmer for about 45 minutes (I did these in the pressure cooker at low pressure for 7 minutes).
Thanks again to all those who left comments for my 200 posts blogmark. It seems that incognito blogging is quite common, and that the question of how much or how little to reveal on your blog is a dilemma for writers everywhere.