Description
Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling. And remove any stalks. Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves...
Instructions
Use pickled vine leaves here, preserved in brine
Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling
And remove any stalks
Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use
Basmati rice with butter and pine nuts is an ideal accompaniment
Couscous is great, too
Serves four
First make the filling
Put all the ingredients, apart from the tomatoes, in a bowl
Cut the tomatoes in half, coarsely grate into the bowl and discard the skins
Add half a teaspoon of salt and some black pepper, and stir
Leave on the side, or in the fridge, for up to a day
Before using, gently squeeze with your hands and drain away any juices that come out
To make the sauce, heat the oil in a medium pan
Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar
Season, and simmer for 20 minutes
While the sauce is bubbling away, prepare the vine leaves
Use any torn or broken leaves to line the base of a wide, heavy saucepan
Trim any leaves from the fennel, cut it vertically into 0
5cm-thick slices and spread over the base of the pan to cover completely
Lay a prepared vine leaf (see intro) on a work surface, veiny side up
Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip
Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape
Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary)
Pour the sauce over the leaves (and, if needed, add water just to cover)
Place a plate on top, to weigh the leaves down, then cover with a lid
Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes
Most of the liquid should evaporate
Remove from the heat, and leave to cool a little - they are best served warm
When serving, bring to the table in the pan - it looks great
Serve a few vine leaves and fennel slices with warm rice
Spoon the braising juices on top and garnish with coriander