Dock Leaves – The Ideal Ingredient For Stuffing!
Who’d have thought we could make such a delicious dish from dock leaves? Me for one!
However, I’ve since discovered that the dock’s strong texture makes them an ideal ingredient for stuffing. Not only that…but they taste delicious! And this is the perfect recipe to give them a go for the first time.
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Ingredients
Ingredients
- 8 dock leaves washed well
- 2 tbsp walnut oil
- 250 mince (lamb or beef)
- 1/2 onion finely chopped
- 1 lemon juice only
- 50 g bulgur wheat
- 1 large tomato
- 1/2 tsp mixed spices
- 200 ml cold water
- 1 tbsp tomato purée
- 4 tsp grated Parmesan
Instructions
Preparation Method
- Preheat the oven to 180C/350F/Gas 4.
- Boil the dock leaves in water for a couple of minutes and repeat. Drain and pat dry with kitchen paper.
- Meanwhile, mix one tablespoon of the walnut oil with the mince, onion, lemon juice, bulgur wheat, tomato and mixed spice until well combined. Add a little of the water to loosen the mixture if necessary.
- Roll 8 equal-sized balls from the mixture and wrap one in each boiled dock leaf. Place the stuffed dock leaves into a large cast-iron casserole (or saucepan).
- Mix the remaining tablespoon of oil with the tomato purée and water and pour the mixture into the casserole.
- Put the casserole onto the hob over a medium heat and gently bring to the liquid to the boil. Remove the casserole from the heat and transfer to the oven. Cook for 30 minutes, then remove from the oven and set aside to cool slightly before serving.
- Grate Parmesan over dish before serving
Notes
Recipe can be found here: http://www.theotherandyhamilton.com/2012/08/24/dock-the-lunchbreak-forager/
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