Over the weekend the sun decided to shine...perfect for barbeques and lazy days. This is what summer is all about!!! With the sun blazing down I found myself day dreaming again of azure seas and white washed houses. I for one would rather be on a Greek island somewhere drinking in the ambiance. The recipe below I can't recall where I found...but I savoured each and every mouthful with a glass of Citron.The Citron fruit was known in antiquity as the Median Apple and is said to have been introduced to the Mediterranean area by Alexander the Great. It looks like a very aromatic large lemon with a very thick skin. It is very acidic and is used in Arabic countries as a replacement for vinegar. Up until the Christian era it was the only citrus fruit cultivated in Europe.
In Greece the fruit is preserved and made into spoon-sweets and candies. The leaves are distilled into raki and Citron liquor. The orchards are protected from the wind by kalamia (reeds) twice our height.
We visited the Vallindras Distillery when we were on Naxos which was established near Halki in 1896. They have been producing their Citron in the traditional way since then and their brand can be found all over the world. The original factory is a museum where we saw how the product is made and sampled some for ourselves.
I am daydreaming again..back to the appetizer. These are incredible!!!!!!!!!!!! I used some of our local Carmeli's goat cheese. Some people didn't care to have the grape leaf and spread the warmed, spicy goat cheese on their bruschetta bread. Me....I could live on bowls and bowls of dolmades, so, therefore devoured the grape leaf with gusto!!!
**Barbequed Marinated Goat's Cheese in Vine Leaf Parcels**
8 large or 16 smaller vine leaves
4 - 100g/4oz individual goats' cheeses
4 T olive oil
2 red finger chillies, seeded and finely chopped
2 tsp chopped fresh oregano
12 fresh basil leaves, finely shredded
1 garlic clove, finely chopped
½ tsp black peppercorns, coarsley crushed
coarse sea salt
Bruschetta-style bread to serve
cocktail sticks soaked in cold water for 30 minutes
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If you are using fresh vine leaves, which are available this time of the year remove the tough part of the stem, drop them into a pan of lightly salted water and cook for about 4 minutes. Drain and refresh under cold water. If you are using preserved vine leaves, soak them in hot water, rinse in cold water and drain.
Cut the goats' cheeses in half horizontally into 2 smaller discs. Mix the olive oil with the chopped chili, oregano, basil, garlic, crushed pepper and a little sea salt. Place a vine leaf on a plate (overlap if they're quite small) and a little of the marinade into the centre. Place a disc of goats' cheese on top and then spoon over a bit more of the marinade, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times.
Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour.
Brush the outside of the vine leaf parcels with a little more olive oil if necessary and barbecue on medium for about 2-½ minutes on each side. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves.
Serve with some Bruschetta-style bread.
Serves 4 as a appetizer
