Leaf Parcels Recipe
Ingredients
| Streaky bacon | 4 Ounce, smoked | |
| Pork | 1 Pound, minced | |
| Butter | 1 Ounce | |
| Garlic | 1 Clove (5gm), crushed | |
| Chopped onion | 1 Large | |
| 1 egg, lightly beaten | ||
| Soy sauce | 1 Tablespoon | |
| 1 tsp dried oregano, salt and black pepper | ||
| 20 large Chinese lettuce leaves | ||
| Boiling water | 1/4 Pint | |
Directions
GETTING READY
1. Set the oven to 350°F/180°C/Gas 4
MAKING
2. In a skillet, heat butter and oil and cook the garlic in it for a minute; add onion to it and cook till soft, similarly, cook the bacon
3. Add it to an electric mixer along with cookied rice, minced meat, egg, soy sauce and oregaro, add seasonings and mix well until well blended
4. In a large bowl, add boiling water and Chinese leaves in a couple of batches; leave it in for a minute till soft, remove, plunge in cold water, drain and pat dry on paper towels
5. Spread the leaves out and cut the thick spine in V shape of each of them; discard it
6. On the centre of each leaf, place a tablespoonful of the meat filling; roll it up and trim the end of the leaf over the filling. tuck the sides in to secure and repeat the same with others
7. Pack these rolls in a roasting tin, pour the stock over it and bake without lid for twenty five minutes; Tip the juices off
SERVING
8. Goes well with tomato sauce
TIP
9. Use Savoy Cabbage in case Chinese leaves are not available
1. Set the oven to 350°F/180°C/Gas 4
MAKING
2. In a skillet, heat butter and oil and cook the garlic in it for a minute; add onion to it and cook till soft, similarly, cook the bacon
3. Add it to an electric mixer along with cookied rice, minced meat, egg, soy sauce and oregaro, add seasonings and mix well until well blended
4. In a large bowl, add boiling water and Chinese leaves in a couple of batches; leave it in for a minute till soft, remove, plunge in cold water, drain and pat dry on paper towels
5. Spread the leaves out and cut the thick spine in V shape of each of them; discard it
6. On the centre of each leaf, place a tablespoonful of the meat filling; roll it up and trim the end of the leaf over the filling. tuck the sides in to secure and repeat the same with others
7. Pack these rolls in a roasting tin, pour the stock over it and bake without lid for twenty five minutes; Tip the juices off
SERVING
8. Goes well with tomato sauce
TIP
9. Use Savoy Cabbage in case Chinese leaves are not available
Chef
