Dolmade mix with lettuce

Introduce

Chef :

Gary Waite

Dolmade mix with lettuce

Dolmades are of Greek Cuisine as I just learn't on a Cookery Programme on Netflix,they cook Vine leaves,probably blanch them in boiling hot water first of all and then put a mix inside,quite a few rolls could be fitted into a baking tray and as I just briefly learn't on the Internet - it takes about One hour too bake,have not made them before,I have only made the Italian Spaghetti Bolognese Sauce - I made it,for the first time recently.The Greeks are more likely too use Lamb rather than Beef.The whole Lettuce leaves don't need cooking.If you have a nut allergy,then don't use the nuts.

Ingredient

Cooking time :

30 to 45m

75 g

thick-cut streaky bacon

onion

50 g

butter

225 g

minced beef

2 tablespoons

tomato puree

125 ml

dry white wine

200 ml

beef stock

leaves

fresh basil

Cooking instructions

* Step 1

Add 3 cups of cold water too a saucepan - boil the water on the hob's Cooker,meanwhile,add a cup of Long Grain White Rice too a Rice Sieve and run under the cold water tap,giving it a little tap and then rinsing it again - add rice too hot water in saucepan and then leave to gently simmer,the rice should be cooked once the rice has absorbed the hot water.

* Step 2

Melt butter in large frying pan with lid and snip with a pair of scissors the bacon into small bits into the melted butter - fry for 3 minutes and then add the chopped onion and fry for a further 5 minutes,after 5 minutes add the beef mince and fry for 3 minutes.

* Step 3

Add the 2 tablespoons or 4 dessert spoons of tomato puree to the frying pan,season with salt and pepper,and then add the white wine and beef stock.Bring to the boil and then simmer with the lid on for 20 minutes

* Step 4

Add a appropriate amount of cooked white rice,you don't have too use it all,you can keep the left over cooked rice in the fridge for another day.Also add some currants,chopped nuts and finely chopped fresh basil.