Leaf‑wrapped comfort, Greek‑inspired flavour. Justine Schofield’s Silverbeet Rolls in Broth are gently poached in our Massel Liquid Chicken Stock, filling every bite with fragrant herbs, lemon zest and cosy goodness. Save this for your next chilly night, just roll, simmer and let the broth do the magic.
Ingredients:
1L Massel Liquid Chicken Stock
12 large silverbeet leaves (stalks trimmed)
500g beef mince
1 egg
3 garlic cloves, finely chopped
½ tsp clove
½ tsp allspice
Handful each of chopped parsley & dill
Zest of 1 lemon + lemon slices
1 tbsp raisins (soaked & drained)
½ cup (95g) risotto rice
Salt & pepper
1 tbsp olive oil
Feta, to serve
Method:
1. Blanch silverbeet leaves for 3-4 mins, drain and pat dry. Trim the thick stem with a V-cut.
2. In a bowl, mix beef, egg, garlic, spices, herbs, lemon zest, raisins, rice, salt and pepper. Shape into 12 logs and wrap each in a silverbeet leaf.
3. Arrange rolls snugly in a pan. Pour over stock to cover and add lemon slices. Weigh down with a plate and cover with a lid. Simmer for 40–45 mins until tender.
4. Serve warm with crumbled feta on top.
Dining and Cooking