Ingredients
- Base for both:
- 2-3 cloves garlic finely cut (Terracotta Plants)
- 1 red chilli (Kakanui Produce)
- 1-2 tsp fresh grated ginger
- 2-3 Tbsp oil (Dunford Grove)
- 2 Tbsp soy sauce
- 1 grated carrot (Ettrick Gardens)
- Handful of washed beetroot leaves -cut. (Oamaru Organics)
- Rock salt & ground black pepper
- Filling one:
- 500gms chicken mince (Dunedin Poultry)
- 2-3 Tbsp sweet chilli sauce
- ¼ cup chicken stock
- 2 spring onions finely cut.
- Filling two:
- 1 cup of cooked brown rice
- ½ cup vegan grated cheddar
- Dipping Sauce:
- 1 tsp chili flake oil
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- Mix, I use a glass jar (you can make bigger amounts as it keeps well).
Vendors
Tags
Sauces-marinades
Poultry
Beet Leaf Rolls -2 Ways
Method
- Cook the base ingredients in a heavy fry pan, add oil heat then and garlic, red chilli and ginger, sauté then add carrot cook further 3-4 minutes
- Spilt the mix in two, by pouring half to a bowl with the ingredients for filling two and mix to combine
- Leave the rest of the base in a pan to cook off the chicken
- Fry the chicken mince, add ¼ chicken stock and chilli sauce, reduce liquid to ¼ season add spring onion and then let cool
- Beet Leaves: Cut a V shape at the end of the beets to remove some of the hard stalk
- Use a large flat dish and spread out the leaves as flat as you can, pour boiling water over them to cover
- Seal the dish and leave for 5 minutes or until they have wilted enough for easy rolling
- I use a clean tea towel to dry them as I go and fit 4 at a time
- Place a heaped tbsp of mix into the middle of the leaf, roll over one long side then the top ends and then roll with the last long side
- Place in the fridge to chill
- Eat cold or fry in a pan and eat with dipping sauce
Comments
Recipe by: Amy Dougherty
