Dolmadakia (stuffed vine leaves) - Recipe and reflections

Here is a totally back-to-roots recipe that we got inspired by those gorgeous organic Marianna's vine leaves (guess what, you can find them here).

The recipe came from several sources such as internet, mum's phone advice and our in house M&G chef. And then, while cooking memories came in from yaya's kitchen such as wrap loosely, place tidily and circularly the dolmadakia in the pan, cover with a plate.
While following the above recipe map step by step, I realised that preparing doladakia is a pleasantly slowing down activity that didn't allow checking phone/ M&G inbox but actually gave space to focus and mindfully chop/ smell/ wrap.
And yes there were reflections on women spending most of their time wrapping in different types of  leaves rice, minced meat (husband's?) and their lives at the end, but some times it really doesn't hurt to slow down and just wrap- it is messy and it is fun. 

Here is the recipe: 

  • 250g vine leaves
  • 2 bunch spring onions, finely chopped
  • 1 onions, grated
  • 250g short grain white rice
  • 1/2 bunch parsley, finely chopped
  • 1 bunch dill, finely choppe
  • 1/2 mint or basil, finely chopped
  • 1 cup extra virgin olive oil
  • 1 1/4cup boiling water
  • juice of 1 1/2 lemons 
  • zest of the lemons
  • salt, pepper

We wash and drain the vine leaves.
We set a large pan over medium heat and add 1/4 of the olive oil. Once hot, we add the onion and cook, stirring occasionally until softened for 8-10 minutes.

We add the rice and cook, stirring constantly, for 4 minutes. We add 1 cup water and cook for 5 minutes. We add the spring onions, dill, parsley, and mint and  remove from the heat and season with salt, pepper and lemon zest. We set aside until fully cooled.

We place 2-3 vine leaves on the bottom of a large pot and the used lemons to avoid burning of the dolmadakia and to add extra lemony flavour.

We place one vine leave at a time on a plate (bottom-side up with the glossy side facing the plate). We place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling and last the tip of the leaf. We place the roll, seam side down, in the lined pot in a circular manner. We continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

We place the pot on the stove and add 1 13 cups boiling water, the lemon juice, and the remaining ½ cup of oil. We bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; we cook until the rice is tender and the leaves are very tender, about 40 minutes.

We serve the dolmadakia with a topping of slices of lemon, capers, spring onions and dill , with pieces of smoked eel or with Greek strained yogurt.



They look wonderful on a Sunday family table and paired beautifully with Mylonas Malagouzia.

p.s. Many thanks to Miranda for saving the day and bringing in the onions..

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Greek Feast at The Cleveland Arms | Saturday 21st October

We found the most beautiful pub in London and we are throwing a Greek food and wine celebration.

This Saturday, 21st of October we are teaming up with Cleveland Arms in Paddington for a Greek feast, as the first of a series of events at the pub.
The recently renovated pub is stunning, so the atmosphere of the venue is a tick.
And then there are our products (food, wine- tick) in a menu that we and chef Finlay Logans have been working on for a while and we are sure it will be executed with virtuosity and a twist, paired with a wine selection curated by us (tick).
Here is the menu:
It starts at 7:30 and is £35 for a three course meal.
You can book for the event directly here:
Hope to see you all there!
xx
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London Greek Wine Festival 2017 is upon us | 13th & 14th October

For the 3rd year The Greek Larder organises a celebration of Greek wine and food, where we get together at West Handyside Canopy in Kings Cross, taste and discuss wines and understand everything from origins, indigenous grapes and their characteristics, terroir and the stories behind each winery.
All the above are happening in a jubilant atmosphere with Greek food, music and dance in the background!

So, if you are the curious, the professional, the discerning or just the casual visitor who enjoys being close to Greek wine, this festival is for you.

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Autumn Calling Trade Wine Events.

We are just back from summer break (looking at the loaded grey sky, we are not quite sure why..) but trying to make things easier and landing to reality smoother, here is our plan: we decided to participate in the (subjectively) most exiting trade wine events in town.

The Dirty Dozen | 19th September

 

We are thrilled to be part of the Dirty Dozen, an annual tasting that has made a name for itself as one of the most important trade tastings of the year.
It is a collective of the twelve most exciting independent wine importers in the UK.
The mission is to source authentic wines made by winemakers who have a genuine passion for their product.
The Dirty Dozen specialise in the small, the quirky, the authentic, the personal, but never forget that above all, the wines need to be great quality. 

 

Out The Box | 3rd October

Some of the UK’s most dynamic and exciting wine importers are teaming up once again for the Out The Box tasting.

Taking place in Clerkenwell on 3rd October, Out The Box 2017 brings together wines from like-minded importers who are all keen to showcase the amazing wines they’ve discovered over the past 12 months, plus classics from their portfolios.

These are wines made by small producers who understand and care for their environment; each and every one willing to push the boundaries to produce interesting, eye-opening wines.

This years tasting will be bigger and more extensive than ever, featuring a dynamic line up of:
Maltby&Greek, The Knotted Vine, Red Squirrel Wine, Swig, Modal Wines, Basket Press Wines & Nektar Wines.
Each importer can show up to 40 wines, and there are around 200 wines expected in total, including 40+ new discoveries.
“The extensive number of wines from each importer, the quantity of new producers and the shared philosophy on minimal intervention winemaking are really the main features of Out The Box,” says OTB founder David Knott.

 

 

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London Food Month: Under the Arches Supper Club

To celebrate London Food Month, we have partnered with some of capital’s finest foodies for a one-off supper club at Maltby Street Market.

Scully at Nopi x Maltby&Greek x Farmdrop

present…

Under the Arches Supper Club

On 1st June the timber merchants will leave the yard and guests will be seated under the beautiful arches of Maltby Street Market. One of London’s top chefs, Ramael Scully (Head Chef at Nopi), will be working with some of Farmdrop’s finest local-to-London produce, creating dishes with big flavours and mind-blowing technique. Maltby&Greek will be pairing Scully’s menu with an exclusive selection of artisan Greek wines from indigenous and international varieties, grown under the Mediterranean sun in Santorini, Crete and other places across Greece.

The Maltby Arch where guests will be seated for the supper club. (Credit LASSCO Ropewalk & Styling: Lucy Franks)

The Maltby Arch where guests will be seated for the evening. (Credit LASSCO Ropewalk & Styling: Lucy Franks)

 

The Food 

Chef Ramael Scully is an expert in composition, renowned for pulling together complex ingredients in a thoughtful way, and with big flavours. The menu will be a celebration of British spring-time staples (asparagus, mackerel, lamb, wild garlic and elderflower) but with some of Scully’s favourite ingredients like miso, mint, and tamarind. Guests can expect some food theatre with lots of fermenting, dehydrating, smoking, and powdering.

Dishes from Chef Ramael Scully at Nopi

Supper Club Menu

Greek wine bar on site, curated by Maltby & Greek

Sparkling wine and saffron syrup

Toast by the hosts with Greek Tsipouro

Baretilt Asparagus/Grow-Up Sunflower Seeds/Mint/Stellacello

Torched Line Caught Mackerel/Turnips/Nettle & Lemon Puree

Pasture Fed Lamb Cutlets/Peas/Miso/Gooseberries

Kent Strawberries/Elderflower/Myzithra/Grains of Paradise (Paired with Masticha liquor from Chios Island)

Booking details

Tickets cost £50 per person for the four courses, plus an aperitif, and digestif. You can book tickets for this event by registering your interest either on Eventbrite, or by emailing press@farmdrop.com.

We look forward to seeing you!

Your hosts from L to R: Ben Pugh (Founder at Farmdrop), Elli-Anna and Stef (Maltby & Greek), Ramael Scully (Head Chef at Nopi).

 

 

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