Smoked Chicken and Almond Dolmades

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

• 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.