66 | T H E B A R O SSA MA G
RECIPE BY CLAIRE WOOD
CARÊME PASTRY
STUFFED VINE LEAVES
(WARAK ARISH)
This is a delicious snack that can be prepared a day
prior and is best enjoyed with an accompanying dip
for added flavour and texture. There’s something
exciting, exotic and mysterious about this dish and
it really is a snapshot of typical Lebanese cuisine.
Savour the long flavour and love every mouthful.
RECIPE BY
AMIRA HAMZY
NURIOOTPA
CHICKEN CENTRE
FRESH BERRY &
MASCARPONE CREAM TART
INGREDIENTS
375g packet Carême butter puff
pastry, defrosted
1 egg, beaten
250g mascarpone cheese
600ml thickened cream
1/4 cup icing sugar
2 tsp vanilla bean paste
1 punnet each, strawberries,
blueberries, raspberries
1 handful fresh mint
INGREDIENTS 1 cup of fresh mint, finely chopped
200g fresh vine leaves 3 fresh diced tomatoes
2 generous bunches of parsley,
washed and finely chopped 3/4 cup good quality olive oil
2 large brown onions, finely diced
1.5 cups of rice
- washed and drained
2 lemons, squeezed
Pinch of pepper
1 tbsp salt
SERVES 10 (APPROXIMATELY)
METHOD
1. Preheat oven to 200°C.
2. Line a large baking tray with baking paper. Unroll the pastry and lay
it on the baking tray. Using a small knife to score a 2cm border around
the edge of the pastry. Brush the scored edge with the beaten egg
and bake for 20 minutes or until the edges are golden and puffed.
3. Remove from the oven and within the scored edge gently press
the pastry down. Set aside to cool completely.
4. To make the mascarpone cream, beat the mascarpone and icing
sugar in a bowl until well combined and smooth. In a separate bowl,
beat together the thickened cream and vanilla bean paste until stiff
peaks form and then gently fold the cream mixture through the
mascarpone mixture until just combined.
5. Top the pastry with the mascarpone cream and then top that
with the berries and mint leaves. Serve immediately.
Indulge your senses on a discovery
of lively flavour from the
TAKEAWAY | DINE IN | CATERING
Share our passion for flavour...
Why not try our hand-made Mediterranean Cuisine?
We take an enormous amount of pride in preparing Fattoush,
Hummus, Falafel and Beef Kafta for your enjoyment
8562 3110 | 57 Murray Street, Nuriootpa
www.nuriootpachickencentre.com.au
Fully Licensed Venue
Please note, the store will be closed from
December 25, 2019 and reopened on New Years Day
METHOD
1. Blanch the fresh vine leaves in hot water, set aside to cool
2. Mix all other ingredients in a large bowl
3. Place a full teaspoon of the mixture in the centre of the leave, ensuring the
soft side of the leave is facing down. Roll the leave to resemble a spring roll
4. Neatly layer the finished product in a wide saucepan
ensuring there are no gaps between each one.
5. Using the remaining juice from the mixture, place in a pan
with 1/2 cup of fresh water.
6. Cook on medium heat for approximately 15 minutes
or when the water has completely evaporated.
7. Cool in the pan.
8. Suggested to serve chilled with fresh yoghurt, cucumber, mint and garlic dip.