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Dolmades (serves 25)
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.
2Prepare 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.
Preparation time and cooking time Aprrox 40
minutes.
Ingredients
1 medium red oninon, finely
chopped
2 tablespoons lemon juice
1 teaspoon unsweetened mint
sauce
227g/8oz cooked white rice
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 medium egg yolk 25 vine leaves.
Lemon wedges and pickled
chillies, to serve (optional)
Cod in Parsley Sauce (serves 4)
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
thickened.
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.
Accompany with fresh vegetables.
Preparation time and cooking time 20 minutes
Ingrediants
4x170g/6oz skinless thick cod fillets
or cod loin
1 teaspoon finely grated lemon rind
Juice of 1 small lemon
Salt and freshly ground black pepper
8 bay leaves
2 level teaspoons cornflour
142ml/1/4 pint skimmed milk
142ml/1/4 pint fish or vegetable stock
113g/4oz very low fat natural fromage
frais
4 tablespoons freshly chopped
parsely,
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