grape leaves
HELEN PEAGRAM
how to use fresh leaves.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vine Leaves in Brine (Jf)
Categories: Preserving
Yield: 4 Servings
Vine leaves
3 c Salt
2 ts Water
These can be used for stuffed vine leaves during winter. Take 3 cups
of salt. Add 1 dessertspoon [2 ts] of water. The salt should now
dissolve - if it doesn't, add more water, drop by drop. As soon as
there are no more salt crystals, pour the brine into a jar closely
packed with layers of vine leaves (the vine leaves should be soaked
in fresh water for an hour before they are used). Seal and keep in a
cool place until needed.
"Backyard Self-Sufficiency" (c) Jackie French, 1992 Typed, but not
tested, by Greg Mayman: Oct 1999
From: Greg Mayman Date: 06 Nov 99
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Vine Leaves: the French Alternative
Categories: Casseroles
Yield: 4 Servings
12 Grapevine leaves
1 c Basmati rice
4 ts Olive oil
2 Strands of saffron or 1
ts Tumeric
sm Packet pine nuts (100g)
1 Onion (chopped)
4 Garlic cloves (peeled and
Chopped)
1/2 c Currants
4 c Water plus
Enough water or stock to
Cover
Stuffed grape leaves in the
Baking dish
Juice of one lemon
1. Stuffing
Add rice and oil to a saucepan and place over low heat until all the
oil has absorbed into the rice.
Stir in saffron or tumeric then add chopped onion and garlic. Stir
for two minutes. Stir through currants and pine nuts.
Add four cups of water (or stock) and simmer until moisture has
evaporated. Note: Keep heat low to prevent rice from burning.
If rice is still nutty, add a little more liquid. Note: Do not stir
again or rice will become mushy. 2. Wrapping
Dip grape leaves in boiling water for about 30 seconds or until the
leaves are limp and manageable.
Lay out each leaf, place about a teaspoon of stuffing in the middle
and wrap, folding the ends over neatly.
Place them closely together in a dish and cover with chicken stock or
water.
Add lemon juice.
Place a saucer on top to hold the stuffed grape leaves in place and
bake for 20 minutes in a moderate oven (350deg.C). Serve hot or
cold.Serves four.
Stuffed vine leaves (grape vine) are a delicious snack or entree
dish. Used fresh from your own grapevine, the leaves can be a little
difficult to manage. On 'Burke's Backyard' Jackie French demonstrated
how to make stuffed grapevine leaves from your own vine and keep them
under control.
Her trick is to put the fresh green leaves into boiling water for
around 30 seconds. This softens the leaves to make them more pliable
so that they can be easily folded around a delicious stuffing.
Vine leaves are also available prepackaged at speciality food shops.
A 200g pack costs around $2.00. From: Karen Stephens
<k...@eisa.Net.Au> MM by Helen Peagram
MMMMM
--
mo...@globalserve.net
"Petra Hildebrandt" <phi...@gmx.net> wrote in message
news:MPG.1318f32cc...@news.online.de...
> Hi friends,
>
> while reading in a favorite cookbook (Jim Fobel's Big Flavors),
> I noticed a passage where he described 'braising' grape leaves with
> orange juice for stuffed grape leaves and mentioned that one
> could substitute grape leaves in brine. Unfortunately,
> the recipe instructions only describe using the prepackaged
> stuff and skips the preparation of fresh leaves.
>
> At the very moment I realized that my mom has a grapevine on
> her veranda and I have a source for fresh grape leaves - wow!
> Although season is not close, could someone provide me with
> a recipe for preserving grape leaves (and how to use them fresh, too)?
>
> Thanks in advance
>
> Petra from Hamburg, Germany
>
> --
> Petra Hildebrandt <phi...@gmx.net>