STUFFED VINE LEAVES

Ingredients:

• 1.5 kg pork shoulder
• 1 kg minced beef
• 1 packet of organic free-range smoked bacon
• 2 free-range eggs
• 3 large onions
• Tomato puree (organic)
• Short-grain rice (3 tbsp per 1 kg of meat)
• Chopped fresh parsley
• Salt
• Pepper
• Vine leaves (fresh or preserved in brine)
• Plain organic yoghurt

Process:

1. Dice the pork shoulder and mince it.
2. Mix it with the minced beef.
3. Rinse the rice in cold water, drain and add to the meat.
4. Finely chop the onions and add to the mixture.
5. Add 2 free-range eggs.
6. Add 2-3 tbsp of tomato puree.
7. Add chopped fresh parsley (1-2 bunches)
8. Add salt and pepper to taste.
9. Mix everything together and adjust the salt/pepper/herb content to taste.
10. Remove the vine leaves from the jar (if using leaves preserved in brine) and spread out on a plate.
11. Spread a layer of vine leaves on the bottom of a large sauce pan.
12. Hold a vine leaf in the palm of your hand and place a small quantity of meat on the top end of the leaf. The quantity of meat will depend on the size of the leaf (this should allow it to be rolled without splitting the leaf).
13. Roll the leaf and fold in one of the ends as you roll.
14. When the leaf is fully rolled, tuck in the other end, to prevent the meat from coming out during cooking.
15. Lay the stuffed leaf in the sauce pan and proceed to the next one.
16. When the first layer of stuffed leaves is completed, spread a few pieces of organic free-range smoked bacon on top and then add another layer of stuffed leaves.
17. When you have finished making all of the stuffed leaves, add enough water to the sauce pan to cover them completely and place the pan on the hob.
18. Bring to the boil and cook gently for approximately 1 ½ hours.
19. When cooked, remove from the hob and leave to rest.
20. When serving, add a few spoons of plain organic yogurt on top for extra taste.