Pigs Lost Amongst The Vines.

I'm turning over a new leaf (pun intended) on dolmades with a Mediterranean twist of pigs in a blanket. 

Pork and Fennel dolmades! 

It was only recently that I discovered vine leaves at my local grocery store. This gourmet leaf is a convenience food preserved and cooked so they're ready to roll out with whatever fillings you desire.

 Inspired by a recent recipe I did on a food shoot for a lamb shoulder filling, that included pork and rice, I decided to tweak and create something that could instead to be rolled up in my newly purchased vine leaves. 

Dolmades are traditionally vego, but I love the combinations of pork and fennel seeds together. The idea of the two wrapped up in a earthy leaf, so they're bite size and ready to devour, well I just had to give it a go! 

In making the recipe i added some prunes and caramelised balsamic for sweetness, pine nuts for a different texture, and balanced it all with lemon juice and fresh tomato. The result was irresistible and well worth the effort! I even managed to get two thumbs up from a friends mum, who is Lebanese and a crazy good cook!  

So if you can find these vine leaves amongst the huge array of new products hitting the shelves of our supermarkets give these bad boys a go! They'll be the best pigs in a blanket you've ever had! 

Recipe for Pork and Fennel Dolmades.
1 cup cooked rice
500g pork mince
1 onion small dice
2 tsp fennel seeds
80g pine nuts
1 tomato diced
1/2 a bunch of parsley chopped finely
50g prunes chopped
2 tsp caremelised balsamic vinegar
Vine leaves
1 lemon juiced
200ml water
1tbs veg oil
Method:
1. Cook of your onion with fennel seeds and pine nuts.
2. Add the pork mince and brown off.
3. Add your chopped prunes, diced fresh tomato, parsley and rice.
4. Season to taste then add your caramelised balsamic. Sett the mix aside to cool.
To assemble. 
1. Place a vine leaf down flat on a chopping board, then layer on another vine leaf for extra surface area.
2. Pile a small amount at the base of the leaf then bring the sides together, and roll your dolmade into a tight cylinder.
3. Place rolled dolmades into a heatproof terrine mould or tray then pour over with lemon juice and water, so that the liquid can just be seen from above.
4. Cook in a 180 degree oven for 20 mins.
Serve hot

One bite and you too will be lost in the vines with the pigs!