Red pep­per, vine leaf and goat’s cheese dolma cake

The Observer Food Monthly - - Contents - Sarit Packer and Ita­mar Srulovich

7 Red pep­per, vine leaf and goat’s cheese dolma cake Sarit Packer and Ita­mar Srulovich Serves 8-10 or 6 as a main ro­mano red pep­pers 6 large vine leaves 100g, drained

For the fill­ing

cur­rants 40g pine nuts 40g, roasted feta 200g, crum­bled goat’s cheese 200g, crum­bled gar­lic clove 1, peeled and minced fresh mint 10g chopped (leaves from ½ small bunch) fresh pars­ley 10g chopped (leaves from ½ small bunch) dill 10g chopped (fronds from 1 small bunch) fresh thyme leaves 1 tbsp chopped, or 1 tsp dried oregano freshly ground black pep­per a pinch corn­flour 2 tbsp

For the dress­ing

vine leaves 2, very finely chopped pine nuts 2 tbsp, roasted lime 1, zested and then seg­ment and cut into small dice olive oil 3 tbsp

 Direc­tions

Set your grill at max­i­mum heat and place the pep­pers un­der it for 10 min­utes or until black­ened on one side. Turn the pep­pers, us­ing tongs, and grill for an­other 6-8 min­utes till black­ened all over. If you are us­ing a gas burner, sim­ply ro­tate the pep­pers over the flame until they are charred all over.

Trans­fer to a large bowl or tray and cover with cling film, so they steam a lit­tle and cool.

While you are wait­ing for the pep­pers to cool, mix the fill­ing in­gre­di­ents to­gether, but don’t over­work the mix­ture. You can also mix the dress­ing in­gre­di­ents to­gether and set aside.

Once the pep­pers are cool enough to han­dle, peel off the skin and slit each one so that you can spread it out like a con­i­cal sheet of red cloth. Brush the seeds off but don’t worry if a cou­ple stick around, and don’t wash the pep­pers as you will lose so much of the great flavour.

Line a 23cm round bak­ing tin with a sheet of bak­ing pa­per, then line with the opened pep­pers, al­low­ing lots of over­hang. The best way is to place the tip of the pep­per in the cen­tre of the tin, and line the next one up with it, until you have cov­ered the en­tire tin. Then re­peat with the vine leaves. Put the fill­ing in the tin, then fold the over­hang back in to en­close it.

You can make up to this stage in ad­vance.

When you are ready to serve, heat your oven to 200C/gas mark 6 and bake for 25 min­utes. While you are wait­ing, mix all the dress­ing in­gre­di­ents to­gether, if you haven’t al­ready done so.

Re­move the cake from the oven and flip onto a serv­ing plat­ter. Top with the dress­ing and serve im­me­di­ately with some crusty sour­dough bread.

Red pep­per, vine leaf and goat’s cheese dolma cake

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