Silverbeet Rolls in Broth
(Serves: Time: 1hr 45min - Serves: 4)
Ingredients
- 1L Massel Chicken Style Liquid Stock
- 12 large silverbeet leaves, stalks trimmed
- 500g beef mince
- 1 egg
- 3 garlic cloves, finely chopped
- ½ tsp clove
- ½ tsp allspice
- 1 handful of flat-leaf parsley leaves, finely chopped
- 1 handful of dill, finely chopped
- Zest of 1 lemon, and the lemon sliced into rounds
- 1 tbsp raisins, soaked in warm water for 15 minutes to soften, drained
- 95g (½ cup) risotto rice
- Salt and pepper
- 1 tbsp extra virgin olive oil
- Fetta, to serve
Method
Bring a large pot of salted water to the boil. Add the silverbeet leaves and cook for 3–4 minutes to soften. Drain and pat dry with a clean tea towel. Working with one leaf at a time, lay flat and cut the white rib from the centre of the silverbeet in a V-shape.
In a large bowl, combine the mince, egg, garlic, spices, parsley, dill, lemon, raisins and rice. Season generously with salt and pepper and then combine with your hands.
Divide the meat and rice mixture into 12 portions and shape into logs. Place each log in the centre of a silverbeet leaf, leaving a small border. Fold in the sides and roll into a thick sausage-like shape. Repeat the process.
Arrange wrapped leaves in a large sauté pan side by side so they fit snuggly. Pour over stock to completely cover them and arrange lemon slices in and around the rolls. Place a plate on top to submerge, followed by a lid.
Cook for 40-45 minutes. Remove the plate and serve topped with a handful of crumbled fetta.
Massel products used in this recipe:
