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Are you getting the most from your expertly cultivated and perfectly aged wine collection?
Need a healthy snack bursting with flavour? Look no further than these vegan stuffed grape leaves with a Mediterranean twist
Compact and bite-sized, these fuss-free appetizers can be served warm or cold
This is food at its most rustic and sensual. Bite-sized stuffed leaves are great as an appetizer or as a side dish. The taste is sweet and tangy from the combination of raisins, mint and vinegar.
If you don’t have grapevines in the garden, grape leaves can be purchased, preserved in brine, in most supermarkets. Rinse the brine off by separating the leaves in a bowl of cold water.
To harvest: Choose tender pliable leaves (closest to the end of the vine), big enough to roll around the filling – the size of the palm of your hand is ideal. Remove stems. Rinse the leaves in a bowl full of water and drain.
Make a tidy stack of 25 leaves, roll them up like a fat cigar and tie together with string. Drop the “cigar” into a pot of boiling salted water, remove straight away and plunge into a pot of cold water. Now they are ready to fill.
At this stage, the leaf rolls can also be frozen in plastic freezer bags for later use. This recipe makes 36 stuffed grape leaves.