Hellenika’s silverbeet and veal dolmades with tzatziki
While a little fiddly, these dolmades are well worth the effort.
Yield
6
Time
1 hour 35 minutes
Ingredients
125 ml extra-virgin olive oil, plus extra for drizzling
2 onions, finely chopped
75 gm speck, rind removed, finely chopped
150 gm medium grain white rice
1.2 litres chicken stock
100 ml lemon juice
2 tbsp each finely chopped flat leaf parsley and dill
3 tsp smoked paprika
1 kg veal mince
3 bunches silverbeet, leaves picked, stalks removed, plus extra leaves for lining the pan (about 38 leaves)
Tzatziki, to serve
Instructions
Step 1
Place a large heavy-based saucepan with 80ml oil over medium-high heat. Add onions and speck and cook, stirring occasionally until onion has softened and has no colour (4-5 minutes). Add rice and stir until coated in oil (1-2 minute). Stir in 200ml stock and 50ml lemon juice and cook stirring until liquid is absorbed (6-8 minutes) the rice will be par-cooked at this point. Stir in herbs and transfer to a large oven tray and spread out; refrigerate to cool completely.
Step 2
Meanwhile, bring a saucepan three-quarters full of water to the boil. Blanch silverbeet leaves, in 3 batches, until just wilted (30 seconds); refresh in iced water, then drain and pat dry. Cut out centre white stalk from each leaf leaving only green leaf.
Step 3
To roll dolmades, remove rice mixture from fridge and transfer to a large bowl. Add paprika, 2 tsp sea salt flakes and 1 tsp cracked black pepper along with raw mince; mix until combined. Roll mixture into 40gm balls and place on lined oven trays. Makes 38 balls. Working with one silverbeet leaf at a time, place a leaf on a work surface then place a ball in the centre; fold in sides and roll firmly to enclose. Repeat.
Step 4
To cook dolmades, line base of a large saucepan (40cm-diameter) with extra leaves and tightly pack dolmades into saucepan in a single layer; add remaining stock, lemon juice and oil then weight down with a heatproof plate. Bring to the boil, then simmer over low heat until rice is cooked (40-45 minutes). Transfer dolmades to a shallow dish, drizzle with extra olive oil and cool slightly.
Step 5
To serve, transfer dolmades onto a platter, drizzle with extra oil and serve with tzatziki on the side.
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