Silverbeet Rolls in Broth

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

12 large silverbeet leaves, stalks trimmed

500g beef mince

1 egg

3 garlic cloves, finely chopped 

½ tsp clove 

½ tsp allspice

1 handful of flat-leaf parsley leaves, finely chopped

1 handful of dill, finely chopped

Zest of 1 lemon, and the lemon sliced into rounds 

1 tbsp raisins, soaked in warm water for 15 minutes to soften, drained

95g (½ cup) risotto rice

Salt and pepper

1 tbsp extra virgin olive oil 

1L chicken stock

Fetta, to serve

Method

Bring a large pot of salted water to the boil. Add the silverbeet leaves and cook for 3–4 minutes to soften. Drain and pat dry with a clean tea towel. Working with one leaf at a time, lay flat and cut the white rib from the centre of the silverbeet in a V-shape.

In a large bowl, combine the mince, egg, garlic, spices, parsley, dill, lemon, raisins and rice. Season generously with salt and pepper and then combine with your hands.

Divide the meat and rice mixture into 12 portions and shape into logs. Place each log in the centre of a silverbeet leaf, leaving a small border. Fold in the sides and roll into a thick sausage-like shape. Repeat the process.

Arrange wrapped leaves in a large sauté pan side by side so they fit snuggly. Pour over stock to completely cover them and arrange lemon slices in and around the rolls. Place a plate on top to submerge, followed by a lid. 

Cook for 40-45 minutes. Remove the plate and serve topped with a handful of crumbled fetta.