Did you know that grape vine leaves are delicious? They have a green earthy flavour that is imparted to the ingredients that they are cooked with. The most commonly known dish is Dolmades (Dolmas) – vine leaves stuffed with a rice or burghul mixture which are slowly steamed.
However, vine leaves can be used to wrap food, line pies and, shredded, added to batters. It can be used as a flavouring by drying the leaves and grinding them to a powder.
Enjoy these recipes, they will expand the way that you use vine leaves.
How to Use Grape Vine Leaves
Stuffed Vine Leaves
Vine Leaves Used as a Wrap
Peppered Figs in Vine Leaves with Goat’s Cheese
Use vine leaves from Spring Time either home-frozen or in a jar. If using fresh ones, which might be a bit tougher than early season ones, prepare your young grape leaves by blanching in boiling water for 5 – 10 mins, then cutting off the stem and any tough V-section vein. Dry them after blanching.
Using your fingers, smear a little olive oil over the outer side of the leaf.
Take your end-of-season juicy figs and cut in half. Sprinkle with a little sea salt and a little more black pepper (according to taste). Smear with a little goat’s cheese. Wrap each half in a vine leaf – place the halved fig near the bottom of the inside of the leaf, fold the two parts of the bottom of the leaf over the fig, fold in the sides, the fold over the top. Turn the parcel over and sit it on a plate.
Heat your grill until hot. Carefully lift each parcel so that it doesn’t unroll, and place on the grill. Cook for a couple of minutes until grill marks appear, then turn over and cook for another couple of minutes.
Remove from the grill pan, and serve with more goat’s cheese or marscapone. Beautiful as a snack, to start or finish a meal or as part of a cheese and fruit board.
Rather than grilling on a pan, they can be cooked under a griller or even steamed.
Vine Leaf Pies
Vine Leaves Used as a Cooking Wrapper
As a Spice
Preserving Vine Leaves