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https://www.philly.com.au/recipe/smoked-chicken-and-almond-dolmades/
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Smoked Chicken and Almond Dolmades
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Smoked Chicken and Almond Dolmades
20 Mins
Prep time
30 Mins
Cooking time
Serves
8
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What you need
Dipping Sauce
2 teaspoons cornflour
3/4 cup chicken stock
1 egg, separated
juice of 1/2 lemon
salt and pepper, to taste
Filling
2 medium (300g) smoked chicken breasts, chopped
250g PHILADELPHIA Block Cream Cheese, softened
1 tablespoon smoked almonds, roughly chopped
grated rind and juice of 1 lemon
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
24 vine leaves, rinsed, patted dry, any stems removed
How to make it
BLEND cornflour with 2 tablespoons stock then combine with remaining stock in small saucepan. Bring mixture to the boil, stir until thickened, then remove from heat. Whisk egg white in a small bowl until stiff peaks form. Add egg yolk and whisk until combined. Whisk in lemon juice, then stock mixture in a thin stream until combined. Return to heat and stir without boiling, until slightly thickened. Season with salt and pepper. Cool.
COMBINE chicken, PHILLY, almonds, rind, juice and herbs for filling, mix well.
PLACE 1 tablespoon of filling at the base of each vine leaf. Fold sides of leaf into the centre and roll up to enclose filling. Serve with dipping sauce.
Recipe or Meal Type
Entertaining |
Chicken
Cuisines
Mediterranean
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