Start with grape picking and a vineyard tour. Enjoy a vintage lunch with the team, then spend the afternoon doing punch downs and sampling wines. End the day with a refreshing beer or a glass of Skinny with the winemakers.
Nadja’s Dolmades
Recipe Date:
December 17, 2024
Difficulty:
Easy
Measurements:
Imperial (US)
For extra caramelised flavour, Nadja bakes dolmades in the oven and toasts the pine nuts pre adding to the mixture. Can guarantee they are delicious!
Ingredients
- 30 grape vine leaves (younger big leaves... nothing too brittle)
- 1.5 cups medium grain rice
- 1/2 cup olive oil
- 1/4 cup parsley, chopped fine
- 1/4 cup dill, chopped fine
- 1 brown onions, diced
- 2tsp salt
- 1 tsp freshly ground black pepper
- 2tbsp toasted pine nuts
- 2tbsp currants
- 2 tbsp lemon juice
Directions
- Blanch Vine Leaves: Blanch each vine leaf in hot water for 20 seconds, one at a time. Rinse in cold water and place in a bowl for later use.
- Brown Onions: In a pan, brown the onions until they are soft and fragrant.
- Cook Rice: Add rice to the browned onions, then add water and cook until the rice is al dente.
- Cool and Mix: Allow the rice to cool. Then, add parsley, dill, pine nuts, currants, salt, pepper, and lemon juice. Mix well.
- Prepare Pan: Line a heavy-based pan with baking paper.
- Wrap Dolmades: Lay out a vine leaf and place a mound of the rice mixture in the center. Wrap the vine leaf around the rice into a cigar shape, tucking both ends securely.
- Place in Pan: Place the wrapped leaf in the pan.
- Repeat: Repeat the wrapping and placing process until all the rice mixture and leaves are used. Pack the dolmades closely together in the pan.
- Cook: Add a small amount of water and olive oil to the pan. Cover and cook for 40 minutes at 200°C.
- Cool and Serve: Allow the dolmades to cool. Drizzle with lemon juice, salt, and olive oil before serving.