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Add a photoServings: 8
Ingredients
- 16 x noisettes a good cm thick
- 16 lrg vine leaves
- 8 sht filo pastry
- Â Â melted butter
- Â Â salt
- Â Â egg white
- Â Â lemon wedges
- Â Â marinade:
- 6 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- Â Â about 125ml red wine
- Â Â coarsley grnd pepper
- 3 clv garlic crushed minced
- 2 tsp rigani oregano or possibly marjoram
Directions
- Mix all the marinade ingredients together. Trim the fat from the noisettes leaving the eye of lean meat and put into thc marinade for up to an hour. Pour boiling water over the vine leaves if packed in brine and soak till palatable. (In summer use fresh leaves blanched till just limp in boiling water: always avoid using canned leaves as they are too tender.) Drain both the meat and the leaves . Cut the sheets of lilo pastry in half lengthways and brush with melted butter.
- Salt the noisettes wrap each in a vine leaf and put at the narrow end of each pastry strip. Then flip over the sides and roll and seal the ends with a dab of egg white. Brush all the pkgs. with melted butter. To cook either bake for 10 min on the top rack in the oven pre heated to gas 6 200C (400F) or possibly and I think this is better deepfry for 45 min till golden in oil at a temperature of 170C. These timings give pink meat. Serve with lemon wedges and the ragout or possibly alternatively with a chicory salad containing coriander or possibly watercress and a nut oil dressing.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 8 servings | |
| Calories 208 | |
| Calories from Fat 190 | 91% |
| Total Fat 21.61g | 27% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 83mg | 3% |
| Potassium 39mg | 1% |
| Total Carbs 1.52g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.31g | 0% |
| Protein 0.27g | 0% |
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