7
Method:
1 Place the chopped onion in a small saucepan with the lemon juice
and simmer for 3-4 minutes, stirring until softened. Remove from
the heat and stir in the mint sauce, cooked white rice, ground
cumin and plenty of seasoning. Bind together with egg yolk.
2 Prepare 25 vine leaves as directed on the packet. Drain well and dry
using absorbent kitchen paper.
3 Lay each vine leaf, vein side up, on a board. Place a spoonful of
rice in the middle. Fold in two parallel sides of the leaf and roll up
the leaf to encase the stuffing completely.
4 Place in the bottom tier and cook for 10 minutes until hot. Drain and
serve warm with the lemon wedges and pickled chillies, if wished.
Ingredients:
• 4 sweet (long) red peppers, tops
removed
• 1 med red onion, finely chopped
• 2tbsp lemon juice
• 1tsp mint sauce unsweetened
• 227g cooked white rice
• 1tsp cumin, ground
• 1 medium egg yolk
• 25 vine Leaves
• Salt and freshly ground black
pepper
To Serve:
• Lemon wedges
• Pickled chillies, to serve
(optional)
Dolmades
Serves 25
Method:
1 Place the fish in the bottom tier of the steamer, sprinkle with lemon
rind, juice and black pepper. Add the bay leaves, cover and steam
for 7-8 minutes until cooked through.
2 Meanwhile blend the cornflour with a little of the milk to form the
paste. Pour into a saucepan with the rest of the milk and the stock.
Bring to the boil, stirring, and cook gently for 1 minute until thick-
ened.
3 Remove from the heat and cool for 5 minutes. Stir in the fromage
frais and parsley. Season to taste and return to heat. Heat through
over a low heat until hot. Do not allow to boil.
4 Drain the fish and discard the bay leaves. Place on warmed plates
and spoon over the sauce.
Serve with fresh vegetables.
Ingredients:
• 4x170g cod fillets
• 1tsp Lemon rind, finely grated
• 8 bay leaves
• 2tsp cornflour
• 142ml skimmed milk
• 142m fish or vegetable stock
• 113g low fat natural fromage frais
• 4tbsp parsley, chopped
• Juice of 1 small lemon
• Salt and freshly ground black
pepper
To Serve:
• Freshly steamed vegetables
Cod in parsley sauce
Serves 4
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