we've just picked loads of dock leaves that are growing all over our land and sold them at the market.
people here use them like vine leaves, stuffing them with rice, or a meat and rice mixture. like for stuffed peppers or whatever.
i had no idea they were edible. i always thought they were just what you rub on when you get stung by nettles, which you can also eat ( i knew about that one ).
has anyone eaten dock leaves before?
i havent yet but im going to make some.
anyone got any good recipes for stuffed dock leaves?
dock leaves
- demi
- A selfsufficientish Regular
- Posts: 1124
- Joined: Wed May 11, 2011 6:03 pm
- latitude: 41° 50' N
- longitude: 22° 00' E
- Location: Prilep, Macedonia
dock leaves
Tim Minchin - The Good Book
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
- demi
- A selfsufficientish Regular
- Posts: 1124
- Joined: Wed May 11, 2011 6:03 pm
- latitude: 41° 50' N
- longitude: 22° 00' E
- Location: Prilep, Macedonia
Re: dock leaves
iv just been having a look online and it seems the leaves can be bitter.
apparently picking the leaves after it has rained when its cloudy and the ground it wet makes for less bitter leaves.
also boiling the leaves first for 10 minuets before you use them is supposed to help.
apparently picking the leaves after it has rained when its cloudy and the ground it wet makes for less bitter leaves.
also boiling the leaves first for 10 minuets before you use them is supposed to help.
Tim Minchin - The Good Book
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
- chickenchargrill
- Living the good life
- Posts: 463
- Joined: Sun Apr 24, 2011 8:32 pm
- Location: derby
Re: dock leaves
What variety are they? Some dock, especially broad leaf, just too bitter for me. I've heard curly dock is supposed to be quite nice when the leaves are young.
- demi
- A selfsufficientish Regular
- Posts: 1124
- Joined: Wed May 11, 2011 6:03 pm
- latitude: 41° 50' N
- longitude: 22° 00' E
- Location: Prilep, Macedonia
Re: dock leaves
not sure but they just look like the common ones, broad leaf.
Tim Minchin - The Good Book
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
- demi
- A selfsufficientish Regular
- Posts: 1124
- Joined: Wed May 11, 2011 6:03 pm
- latitude: 41° 50' N
- longitude: 22° 00' E
- Location: Prilep, Macedonia
Re: dock leaves
i picked some dock leaves today and made 'sarma' or stuffed dock leaves and it was delicious.
the leaves themselves didnt have much of a flavour but the were not in any way bitter.
its been cloudy and raining the past week or so and the ground is still damp which iv read is when your supposed to pick them so they're not bitter. i also blanches them for 15 min which is also supposed to reduce the bitterness and soften them so you can roll them up.
i made a mixture of dry rice, spring onions, garlic, finely chopped cooked chicken breast, finely chopped kulen ( kind of spicy smoked pepperoni ), a few glugs of pasatta just to coat everything, some crumbled feta-like cheese, oregano, parsley and lots of pepper.
i washed the leaves and trimmed off the central vein on each one and then blanched them for 15 min.
i then laied out the leaves with the side i trimmed facing up, and put a spoonful for the rice mixture onto the leaf at the widest part of the leaf. i then wrappedthe end round the rice and tucked in the ends then rolled it up to the other end, tucking the sides in.
i put all the sarmi into an oiled oven proof pan with a lid. covered them in chicken stock, pepper, oregano, parsley and a couple of broken up bay leaves. put the lid on and cooked in the oven at 200 degrees for about 40 min until the water was gone and the rice was cooked.
served with thick greek yoghurt and fresh crusty bread. yummm!
you should be able to see pictures here:
http://www.facebook.com/media/set/?set= ... =1&theater
the leaves themselves didnt have much of a flavour but the were not in any way bitter.
its been cloudy and raining the past week or so and the ground is still damp which iv read is when your supposed to pick them so they're not bitter. i also blanches them for 15 min which is also supposed to reduce the bitterness and soften them so you can roll them up.
i made a mixture of dry rice, spring onions, garlic, finely chopped cooked chicken breast, finely chopped kulen ( kind of spicy smoked pepperoni ), a few glugs of pasatta just to coat everything, some crumbled feta-like cheese, oregano, parsley and lots of pepper.
i washed the leaves and trimmed off the central vein on each one and then blanched them for 15 min.
i then laied out the leaves with the side i trimmed facing up, and put a spoonful for the rice mixture onto the leaf at the widest part of the leaf. i then wrappedthe end round the rice and tucked in the ends then rolled it up to the other end, tucking the sides in.
i put all the sarmi into an oiled oven proof pan with a lid. covered them in chicken stock, pepper, oregano, parsley and a couple of broken up bay leaves. put the lid on and cooked in the oven at 200 degrees for about 40 min until the water was gone and the rice was cooked.
served with thick greek yoghurt and fresh crusty bread. yummm!
you should be able to see pictures here:
http://www.facebook.com/media/set/?set= ... =1&theater
Tim Minchin - The Good Book
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
http://www.youtube.com/watch?v=kr1I3mBojc0
'If you just close your eyes and block your ears, to the acumulated knowlage of the last 2000 years,
then morally guess what your off the hook, and thank Christ you only have to read one book'
- Zech
- Site Admin
- Posts: 857
- Joined: Wed Dec 15, 2010 3:05 pm
- latitude: 52.36
- longitude: -3.84
- Location: Mid Wales
- Contact:
Re: dock leaves
Sounds delicious
I'm going to have to try that, though possibly with a simpler recipe for the filling - I'm just a simple soul
I'm going to have to try that, though possibly with a simpler recipe for the filling - I'm just a simple soul
---
Rachel
Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.
My blog: http://growingthingsandmakingthings.blogspot.com/
Rachel
Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.
My blog: http://growingthingsandmakingthings.blogspot.com/
Re: dock leaves
sounds great. I may pinch your recipe and add alittle basil. The kids are hooked on it at the moment!