Christmas 2021 Recipe Wrap – Sophie Zalokar

Ingredients

• 30 preserved vine leaves
• 1 lrg onion, finely chopped
• 2 tbsp + extra olive oil
• 1 tsp salt
• 3 tsp ground allspice
• 150 g medium or long grain rice
• 2 cups water
• 4 tbsp toasted pine nuts
• 50 g dried sour cherries, roughly chopped or currants
• 2 tbsp lemon zest, finely grated
• 2 tbsp lemon juice
• 2 tbsp + a little extra fresh dill, roughly chopped
• ¼ cup parsley, finely chopped
• ¼ tsp black pepper, freshly ground
• lemon wedges, to serve
• 1 tsp toasted sesame seeds, to garnish
• 10 – 12 garlic cloves, peeled
• full cream milk
• 20 sml canned anchovy fillets in oil, drained
• 300 g best-quality unsalted butter, softened
• 200 ml extra virgin olive oil
• 100 ml pouring cream
• 1 cup walnuts
• 6 cloves garlic
• extra virgin olive oil
• 4 x 300 g marron (purged)
• ¼ cup salt
• 400 ml verjuice
• 80 ml walnut oil