Try this delicious recipe from Peter Conistis, head chef at Alpha restaurant!
Heat 100mls of the oil in saucepan. Add the eshallots and shallots. Cook until soft but do not allow to colour.
Add the rice and dried mint and saute a further 2 minutes. Add the herbs, currants, almonds, sesame seeds and lemon juice whilst stirring. Season to taste. Pour in the hot water. Cover and simmer 5minutes. Remove from heat and allow to cool.
Place each leaf, rib side up on a board and add 2 treaspoons of the filling. Roll up, turn sides in as you roll. As you roll each parcel, place it join side down in a saucepan. Make sure the pan isnt too large as the dolmades will unravel. Place a plate on top of dolmades to keep them firmly pressed down. Pour over remaining olive oil and just cover with additional water. Season to taste. Bring to boil then turn down heat to a simmer and put the lid on saucepan. Cook 20-25minutes. Allow to cool slightly and seve with avgolemono.
Preserved Lemon Avgolemono:
Place egg yolks, garlic, lemon juice, salt and pepper in food processor or blender. With motor running, gradually add the oil (as though making a mayonnaise) until it is all incorporated. Then slowly add the stock. Fold through preserved lemon and serve with dolmades.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Alpha Restaurant is located at 238 Castlereagh Street, Sydney 2000. Phone (02) 9098 1111
Trending This Week