8 oz (225 g) packet vine leaves, drained and rinsed
1 tbsp (15 ml) corn or olive oil
1 onion, skinned and grated
8 oz (225 g) minced lean lamb
2 oz (50 g) fresh wholemeal breadcrumbs
2 oz (50 g) canned or bottled chestnuts, drained and finely chopped
grated rind and juice of 1 orange
2 tsp (10 ml) chopped fresh mint or 1 tsp (5 ml) dried
pepper, to taste
7 fl oz (200 ml) vegetable stock
orange slices, to garnish
1 tbsp (15 ml) corn or olive oil
1 onion, skinned and grated
8 oz (225 g) minced lean lamb
2 oz (50 g) fresh wholemeal breadcrumbs
2 oz (50 g) canned or bottled chestnuts, drained and finely chopped
grated rind and juice of 1 orange
2 tsp (10 ml) chopped fresh mint or 1 tsp (5 ml) dried
pepper, to taste
7 fl oz (200 ml) vegetable stock
orange slices, to garnish
method
1. Separate the vine leaves, put into a mixing bowl and pour boiling water over. Set aside until ready to use
2. Heat the oil in a saucepan and cook the onion for 2 minutes or until transparent, then add the lamb and cook quickly, stirring, for a further 3 minutes or until browned.
3. Remove from the heat, drain off any fat and mix in the breadcrumbs, chestnuts, orange rind and juice, mint and pepper. Mix together.
4. Drain the vine leaves and remove the stems. Put each leaf shiny side down on a flat board and spoon about 1 dessertspoon of the lamb mixture into the centre.
5. Fold the leaf over to encase the filling completely, forming a neat parcel.
6. With the smaller leaves, overlap 2 or 3 of the leaves together before adding the stuffing and folding.
7. Put the stuffed leaves close together in a shallow 1.1 litre (2 pint) ovenproof dish, pour the stock over, cover and cook at 190°C (375°F) mark 5 for 35-40 minutes or until the filling is cooked through.
9. Serve hot, garnished with orange slices.
2. Heat the oil in a saucepan and cook the onion for 2 minutes or until transparent, then add the lamb and cook quickly, stirring, for a further 3 minutes or until browned.
3. Remove from the heat, drain off any fat and mix in the breadcrumbs, chestnuts, orange rind and juice, mint and pepper. Mix together.
4. Drain the vine leaves and remove the stems. Put each leaf shiny side down on a flat board and spoon about 1 dessertspoon of the lamb mixture into the centre.
5. Fold the leaf over to encase the filling completely, forming a neat parcel.
6. With the smaller leaves, overlap 2 or 3 of the leaves together before adding the stuffing and folding.
7. Put the stuffed leaves close together in a shallow 1.1 litre (2 pint) ovenproof dish, pour the stock over, cover and cook at 190°C (375°F) mark 5 for 35-40 minutes or until the filling is cooked through.
9. Serve hot, garnished with orange slices.
serving amount
serves 4
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