Shiso leaves stuffed with rice and pinenuts.

  • 10 large shiso leaves
  • 25g butter
  • 1 onion – very finely chopped
  • 3 tbls chives or lovage – chopped
  • 125g cooled, cooked rice
  • 1 beaten egg
  • seasoning
  • 40g pine nuts

Method:

  • Dip each leaf into boiling water and lay out flat to cool.
  • Fry the onion in butter until very soft but not brown.
  • Stir in the rest of the ingredients and mix gently, season to taste.
  • Place a teaspoon of the mixture into the centre of each leaf and roll up like a cigar, tucking in the ends as you go.
  • Arrange on a pretty serving dish and chill until required.
  • Serve garnished with chopped shiso leaves, or flowers if available, and a vinaigrette dressing.