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Dolcecos Baby Cos Recipes
Dolcecos Baby Cos Recipes

Nasi Goreng

Nasi Goreng

Ingredients (serves 6)

1/4 cup grapeseed oil
350g basmati Rice
3 large shallots
3 rashes bacon
3 eggs
250gms frozen peas
1 handful of fried shallots
1/2 Dolcecos lettuce shredded finely
2 tablespoons ketjap manis
Salt & fried shallots to season

Method

Steam rice until cooked. When cooked, lay out onto a tray lined with baking paper and allow to dry out for at least an hour. Prepare other ingredients for rice. Chop shallots finely, cut bacon into thin strips & allow frozen peas to thaw out in a bowl.

Place grapeseed oil into a medium sized wok and allow to heat through on high heat. Add shallots and bacon and toss quickly to combine and cook through. When the shallots have become transparent throw in peas and combine. Place all ingredients to one side of the wok and reduce heat slightly. Crack eggs into side of wok closest to you and stir allow eggs to sit for a minute or two before using a wooden spoon to toss around. The egg will begin to cook. As the eggs begin to cook through, use the wooden spoon to cut through them to create scrambled eggs.

When most of the eggs have cooked through, toss ingredients left to one side through, keeping heat at medium. At this point season to taste & add kecap manis. For intense flavour you can also add some soy sauce or just more of the kecap manis.

To finish, turn off heat and sprinkle rice with fried shallots and shredded Dolcecos lettuce. Serve.

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Grilled Dolcecos with Prosciutto and Pesto

Grilled Dolcecos with Prosciutto and Pesto

Ingredients (serves 4)

1 Dolcecos halved
3 thinly sliced rashes of prosciutto

Pesto
1 handful rocket leaves
1 handful basil leaves
2 cloves garlic
1/2 cup walnuts
1/2 cup grated parmesan cheese
3/4 cup olive oil
1/2 tablespoon salt

Method

Place proscuito on a an oven tray lined with baking paper and place in a low oven (120°c) for 15 min until crisp. Shred into strips and set aside.

Cut Dolcecos into halves and wash. Dry with paper towel and set aside. Place garlic and walnuts into a food processor. Blitz until fine and combined. Add rocket and basil leaves with parmesan cheese salt and 1/2 cup of the olive oil. Close lid of blender and blitz until leaves come off the sides of the container and ingredients begins to combine. With the motor still running pour the remaining oil into the blender in a thin steady stream. This pesto should be of a runny consistency for dressing the
Dolcecos with.

Brush Dolcecos halves with olive oil and place on a hot skillet or bbq face up to warm and slightly brown. Turn over after a couple of minutes to cook insides.

To plate up, season Dolcecos with salt, place onto a platter side by side and sprinkle crispy prosciutto over them. Finish up by generously drissling pesto dressing over the Dolcecos. Serve immediately.

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Tuna Dip with Dolcecos Leaves

Tuna Dip with Dolcecos Leaves

Ingredients

250g philadelphia light cream spread
185g tin tuna in oil
Small handful parsley
1 teaspoon sumac
Olive oil to dress
Dolcecos Leaves

Method

Place Philadelphia cream cheese, tuna that has been drained and parsley into a food prosessor. Blend until combined. Scrape down sides of bowl and blend until smooth. Place into a bowl, sprinkle with Sumar and drissle with olive oil. Serve on a platter with leaves of Dolcecos.

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Artichoke and Cannellini Bean dip

Artichoke and Cannellini Bean dip

Ingredients

2 bagels, thinly sliced crossways
60ml (1/4 cup) olive oil
400g can cannellini beans, rinsed, drained
170g jar marinated artichokes, drained
2 green shallots, ends trimmed, coarsely chopped
Salt & freshly ground black pepper
Dolcecos Leaves

Method

Preheat oven to 180°C. Place bagel slices, in a single layer, on 2 baking trays. Drizzle evenly with 1 tbs of the oil. Bake in oven, swapping trays halfway through cooking, for 8 minutes or until golden brown and crisp. Remove from oven. Meanwhile, place the cannellini beans, artichokes, shallot and 1 tbs of remaining oil in the bowl of a food processor and process until almost smooth. Taste and season with salt and pepper. Transfer to a bowl and drizzle with the remaining oil. Serve with Dolcecos leaves and crisps.

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Pork San Choy Bau

Pork San Choy Bau

Ingredients (Serves 4-6)

1 tablespoon vegetable oil
1/2 teaspoon ginger, finely grated
1 teaspoon garlic
4 large shallots, finely chopped
500g pork mince
230g water chestnuts, drained and roughly chopped
1 tablespoon ketjap manis
2 tablespoons oyster sauce
4 outer leaves of a Dolcecos cut in halves
1/2 cup bean sprouts
1/2 small carrot, finely shredded
1/4 cup chopped coriander
1/4 cup chopped peanuts

Method

Heat oil in a wok and cook ginger, garlic and shallots over medium heat for 1 minute. Add pork and chestnuts and cook over medium heat for 6-7 minutes. Stir in sauces and cook for a further 2 minutes. Toss through coriander and peanuts.

Serve in Dolcecos topped with bean sprouts and carrot.

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Dolcecos filled with pork and rice

Dolcecos filled with pork and rice

Ingredients (Serves 4-6)

2 Dolcecos quartered
250g basmatic rice
2 pork sausages, skin removed
3 shallots finely chopped
1 clove garlic crushed
200g frozen peas
1/2 cup grated parmassen cheese
2 eggs
1/3 cup packaged breadcrumbs
1/4 cup olive oil
Salt to season
Freshly cracked pepper to taste
Extra parmesan cheese to season

Method

Steam rice until cooked. When cooked, lay out onto a tray lined with baking paper and allow to dry out for at least an hour. In a large frypan, heat olive oil add onion and garlic and sauté until transparent. Add pork sausage and stir until pork is
cooked through.

Add frozen peas and toss to combine. Turn heat down and add rice. Stir until well combined. At this stage take the frypan off the stove and transfer to a work bench. Add parmassen cheese, and two eggs to mixture and mix until rice begins to come together and become slightly sticky. Season with salt to taste. Using the quartered pieces of Dolcecos, remove the inner leaves so as to form a casing for the filling.

Using a spoon, place mixture into the leaves and fill. Place filled Dolcecos leaves onto a baking tray that will fit under your griller. When all pieces have been filled sprinkle with breadcrumbs and some grated parmasen cheese. Place under grill and heat for 10 minutes or until top of rice is slightly browned. The Dolcecos will soften under the grill and release some moisture, this
is normal.

Season with cracked pepper and serve warm.

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Lebanese Fattoush

Lebanese Fattoush

Ingredients

1 small red onion, finely diced
1/4 teaspoon sumac
16 roasted cherry tomatoes
1/2 avocado, finely diced
2 red radishes finely sliced
1 small cucumber, peeled seeded and diced
1/2 small Dolcecos shredded finely
1 tablespoon shredded coriander leaves
1 tablespoon shredded parsley leaves
1 tablespoon dukkah

Salad Dressing
25ml red wine vinegar
25ml fresh lemon juice strained
1 teaspoon pomegranate molasses
140ml extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Bread Wafers
2 round Lebanese breads
40ml extra virgin olive oil
1 teaspoon sumac
1 tablespoon dukkah

Method

To make bread wafers, preheat oven to 180°c. Separate each bread into two sheets, then cut out two 8cm rounds from each sheet using a pastry cutter. Brush the bread rounds with olive oil and lay on a flat tray. Season each piece with sumac and dukkah, then lay another tray on top to flatten the bread and weigh it down during cooking. Bake for 10 minutes until bread is crisp and golden.. Cool on wire rack. To make salad dressing. Whisk all ingredients together until emulsified.

To make salad, mix the diced onion with the sumac. Add the remaining salad ingredients, except the dukkah. Add enough dressing to moisten and toss to combine.

Spoon a little salad into the centre of each plate and drizzle with a little extra dressing. Sit a bread wafer on top, then cotinue layering until you hae a stack with two bread layers. Spoon a little salad in the centre of the top wafer, sprinkle with dukkah
and serve.

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