Koupepia (recipe) - Revision history

Cian: category:recipes

2004-09-07T06:54:08Z

← Older revision		Revision as of 16:54, 7 September 2004
Line 18:		Line 18:
	** 2 tablespoons [[flour]]		** 2 tablespoons [[flour]]
	** 1 1/2 cups [[chicken]] or [[lamb]] [[stock]]		** 1 1/2 cups [[chicken]] or [[lamb]] [[stock]]
	** 2 [[~~eggs~~]]		** 2 [[egg]]s
	** 1-2 tablespoons [[lemon]] juice		** 1-2 tablespoons [[lemon]] juice

Line 44:		Line 44:

	Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls. Care must be taken, as the sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.		Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls. Care must be taken, as the sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.
			[[category:recipes]]

Morgant at 10:25, 25 July 2003

2003-07-25T10:25:09Z

← Older revision		Revision as of 20:25, 25 July 2003
Line 25:		Line 25:
	# Remove to a basin of cold water with slotted spoon, then into a colander to drain.		# Remove to a basin of cold water with slotted spoon, then into a colander to drain.
	# Gently fry onion in oil until soft.		# Gently fry onion in oil until soft.
	# Lightly mix lamb, veal, rice, onion and oil, herbs, salt an pepper until well combined.		# Lightly mix lamb, veal, rice, onion and oil, herbs, salt and pepper until well combined.
	# Place a vine leaf, shiny side down, on a work surface.		# Place a vine leaf, shiny side down, on a work surface.
	# Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary.		# Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary.
Line 43:		Line 43:
	# Drain rolls and arrange on serving dish.		# Drain rolls and arrange on serving dish.

	Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls. Care must be taken as sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.		Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls. Care must be taken, as the sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.

Tobin at 14:11, 24 July 2003

2003-07-24T14:11:07Z

← Older revision		Revision as of 00:11, 25 July 2003
Line 1:		Line 1:
	'''Ingredients'''		'''Ingredients'''
	* 375 g (12 oz) preserved vine leaves or 60 fresh leaves		* 375 g (12 oz) preserved vine leaves or 60 fresh leaves
	* 1 medium onion, finely chopped		* 1 medium [[onion]], finely chopped
	* 2 tablespoon oil		* 2 tablespoon oil
	* 500 g (1 lb) fine ground lamb		* 500 g (1 lb) fine ground [[lamb]]
	* 250 g (8 oz) finely ground veal		* 250 g (8 oz) finely ground [[veal]]
	* 1/2 cup rice		* 1/2 cup rice
	* 2 tablespoons finely chopped parsley		* 2 tablespoons finely chopped [[parsley]]
	* 2 teaspoons finely chopped mint		* 2 teaspoons finely chopped [[mint]]
	* salt		* [[salt]]
	* fresh ground white pepper		* fresh ground white [[pepper]]
	* 1 1/2 teaspoons salt freshly ground black pepper		* 1 1/2 teaspoons [[salt]] freshly ground black [[pepper]]
	* 2 tablespoons lemon juice		* 2 tablespoons [[lemon]] juice
	* 1 tablespoon butter		* 1 tablespoon [[butter]]
	* 2 cups light stock		* 2 cups light [[stock]]
	* '''Sauce:'''		* '''Sauce:'''
	** 2 tablespoons butter		** 2 tablespoons [[butter]]
	** 2 tablespoons flour		** 2 tablespoons [[flour]]
			** 1 1/2 cups [[chicken]] or [[lamb]] [[stock]]
	** 1� cups chicken or lamb stock
	** 2 eggs		** 2 [[eggs]]
	** 1-2 tablespoons lemon juice		** 1-2 tablespoons [[lemon]] juice

	'''Method'''		'''Method'''
			# Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots.
	Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots. Remove to a basin of cold water with slotted spoon, then into a colander to drain. Gently fry onion in oil until soft. Lightly mix lamb, veal, rice, onion and oil, herbs, salt an pepper until well combined. Place a vine leaf, shiny side down, on a work surface. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary. Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers. Sprinkle each layer with a little of the lemon juice. Cover top of rolls with remaining grape vine leaves. Add the butter and stock to pan with any remaining lemon juice. Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1 1/2 hours.
			# Remove to a basin of cold water with slotted spoon, then into a colander to drain.
			# Gently fry onion in oil until soft.
			# Lightly mix lamb, veal, rice, onion and oil, herbs, salt an pepper until well combined.
			# Place a vine leaf, shiny side down, on a work surface.
			# Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary.
			# Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers.
			# Sprinkle each layer with a little of the lemon juice.
			# Cover top of rolls with remaining grape vine leaves.
			# Add the butter and stock to pan with any remaining lemon juice.
			# Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1 1/2 hours.

			'''To make sauce'''
	To make sauce, melt butter in a small saucepan and stir in flour. Cook 2 minutes without browning and stir in stock. Stir constantly until sauce thickens and bubbles. Beat eggs in a bowl until frothy and beat in 1 tablespoon lemon juice. Pour the hot sauce into the eggs gradually, beating constantly. Return sauce to pan and stir over a gentle heat for 2 minutes to cook the egg. Care must be taken as sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk. Drain rolls and arrange on serving dish. Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls.
			# Melt butter in a small saucepan and stir in flour.
			# Cook 2 minutes without browning and stir in stock.
			# Stir constantly until sauce thickens and bubbles.
			# Beat eggs in a bowl until frothy and beat in 1 tablespoon lemon juice.
			# Pour the hot sauce into the eggs gradually, beating constantly.
			# Return sauce to pan and stir over a gentle heat for 2 minutes to cook the egg.
			# Drain rolls and arrange on serving dish.

			Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls. Care must be taken as sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.

Tobin: wikifying another new recipe

2003-07-24T13:45:29Z

wikifying another new recipe

@@ Line 1: / Line 1: @@
-g (12 oz) preserved vine leaves or 60 fresh leaves
+* 375 g (12 oz) preserved vine leaves or 60 fresh leaves
-medium onion, finely chopped
+* 1 medium onion, finely chopped
-g (8 oz) finely ground veal
+* 2 teaspoons finely chopped mint
-tablespoons finely chopped parsley
+* 2 tablespoons lemon juice
-Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots. Remove to a basin of cold water with slotted spoon, then into a colander to drain. Gently fry onion in oil until soft. Lightly mix lamb, veal, rice, onion and oil, herbs, salt an pepper until well combined. Place a vine leaf, shiny side down, on a work surface. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary. Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers. Sprinkle each layer with a little of the lemon juice. Cover top of rolls with remaining grape vine leaves. Add the butter and stock to pan with any remaining lemon juice. Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1
+Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots. Remove to a basin of cold water with slotted spoon, then into a colander to drain. Gently fry onion in oil until soft. Lightly mix lamb, veal, rice, onion and oil, herbs, salt an pepper until well combined. Place a vine leaf, shiny side down, on a work surface. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary. Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers. Sprinkle each layer with a little of the lemon juice. Cover top of rolls with remaining grape vine leaves. Add the butter and stock to pan with any remaining lemon juice. Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1 1/2 hours.
 To make sauce, melt butter in a small saucepan and stir in flour. Cook 2 minutes without browning and stir in stock. Stir constantly until sauce thickens and bubbles. Beat eggs in a bowl until frothy and beat in 1 tablespoon lemon juice. Pour the hot sauce into the eggs gradually, beating constantly. Return sauce to pan and stir over a gentle heat for 2 minutes to cook the egg. Care must be taken as sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk. Drain rolls and arrange on serving dish. Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls.

131.217.6.2 at 13:41, 24 July 2003

2003-07-24T13:41:20Z

New page

375 g (12 oz) preserved vine leaves or 60 fresh leaves

1 medium onion, finely chopped

2 tablespoon oil

500 g (1 lb) fine ground lamb

250 g (8 oz) finely ground veal

� cup rice

2 tablespoons finely chopped parsley

2 teaspoons finely chopped mint

salt

fresh ground white pepper

1� teaspoons salt freshly ground black pepper

2 tablespoons lemon juice

1 tablespoon butter

2 cups light stock

Sauce:

2 tablespoons butter

2 tablespoons flour

1� cups chicken or lamb stock

2 eggs

1-2 tablespoons lemon juice

Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots. Remove to a basin of cold water with slotted spoon, then into a colander to drain. Gently fry onion in oil until soft. Lightly mix lamb, veal, rice, onion and oil, herbs, salt an pepper until well combined. Place a vine leaf, shiny side down, on a work surface. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary. Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers. Sprinkle each layer with a little of the lemon juice. Cover top of rolls with remaining grape vine leaves. Add the butter and stock to pan with any remaining lemon juice. Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1� hours.

To make sauce, melt butter in a small saucepan and stir in flour. Cook 2 minutes without browning and stir in stock. Stir constantly until sauce thickens and bubbles. Beat eggs in a bowl until frothy and beat in 1 tablespoon lemon juice. Pour the hot sauce into the eggs gradually, beating constantly. Return sauce to pan and stir over a gentle heat for 2 minutes to cook the egg. Care must be taken as sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk. Drain rolls and arrange on serving dish. Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls.