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 Hosted By
Sally & Steve |
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1 jar 250 gr of vine leaves |
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1 cup of short grain rice |
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1 bunch of herbs (dill, parsley, mint) |
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zest and juice of 1 lemon |
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AVGOLEMONO SAUCE:
In a medium-sized bowl mix the corn flour with a couple of tbsp of water to form a smooth paste. Whisk this paste together with the eggs and gradually add the lemon juice. Continue whisking and very carefully, with the help of a ladle, add the hot liquids from the courgettes.
Return the egg and lemon mix to the saucepan and simmer for a couple of minutes, whisking continuously to prevent the sauce from seizing. If the sauce is too thick, thin it with some hot water.
STUFFED VINE LEAVES:
Choose 30 medium sized leaves that have fine veins, otherwise they will be tough. Place the rest at the bottom of the cooking pot.
Rinse the vine leaves under running water, place them in a large pot of simmering water for 5 minutes, drain, pat dry, then trim the stems.
Sauté the onion in 2 tbsp olive oil, then add the rice. Stir a few time and add garlic, lemon zest and herbs. Pour 1 glass of water and let the rice simmer for 10 minutes until almost dry. Remove from heat.
Place a vine leaf on a plate, veined side up. Put one spoonful of the rice mixture in lower centre. Fold up from bottom to cover the rice.
Neatly fold in the edges of both sides (but not too tight), and then complete by wrapping up into a cigar shape. Repeat with the remaining grape leaves and filling.
Place the vine leaves tightly in the pot, seam side down.
Pour 1 glass of hot water and the lemon juice in the pot together with 100ml of olive oil. Lay one or two plates as weights on top of the stuffed vine leaves and simmer for 1 hour, until there is no more water left.
Serve hot or cold.
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