Stuffed Vine Leaves ( with mince)
Ingredients:
2 pkts Vine leaves
1 green pepper
Meat stuffing, made with 1 kg mince
1 large tablespoon tomato paste
60g butter
2 egg yolks
Juice of 1 lemon
2 teaspoons corn flour
Method:
Remove the vine leaves from packet and place in a pot of boiling water.
Boil gently for about 5-10 minutes to remove some of the salt and make them more tender.
Drain and set aside.
In either the pressure cooker or a large heavy based saucepan, place some of the vine leaves to form a base in the pan.
Start placing some of the meat stuffing inside each vine leaf and tightly roll up like a little sausage-like parcel.
Wash the pepper. Partially slit the top of the pepper, to form a lid and scoop out all of the seeds and discard.
Fill the pepper with meat stuffing.
Place the pepper in the middle of the pan and arrange the stuffed vine leaves around the pepper. Keep them tightly close together.
Arrange another layer on top.
Put enough water in the pan to cover the vine leaves and pepper.
Spread the tomato paste on top and dot with butter.
Place a plate on top to hold the vine leaves together, whilst cooking.
Put the lid on the pressure cooker, or saucepan.
Gently bring to the boil and simmer for about 15 minutes in the pressure, about 30–45 minutes in the saucepan, or until the rice and meat are cooked.
Remove from stove and allow to cool. Remove plate.
To finish off with the egg and lemon sauce. Beat the egg yolks with a little water and a bit of the pan juices.
Gradually add this mixture to the vine leaves.
Alternate with the lemon juice. When it has all been added, mix in well by shaking the pan around.
Mix the cornflour with some water and add to the vine leaves.
Boil gently for a few minutes until it thickens.
Meat Stuffing:
Ingredients:
1 kg best beef mince steak
1 large onion, grated
40g fresh mint, finely chopped
½ cup long grain rice
1 tablespoon salt
½ teaspoon freshly ground pepper
125g melted butter
375 tomato juice
1 tablespoon tomato paste (mix with tomato juice)
Method:
Mix all of the ingredients together.
The mixture should be quite soft.
