Coconut aminos is a salty, savoury seasoning sauce made from the fermented sap of the coconut palm and sea salt. It is similar in colour and consistency to light soy sauce and can be easily substituted. You can find it at major supermarkets and health food stores. Always check the label for allergen advice.
You will need 2 x 375g packets of vine leaves. To prepare the leaves, drain them from the brine; rinse under warm water. Remove stems with a sharp knife; leave to drain in a colander or lay flat on paper towel.
Browning the meat before adding it to the slow cooker enhances the flavour and gives the meat a beautiful, rich colour. Do this in a preheated, oiled frying pan – add the meat in batches,…
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The Australian Women's Weekly (Digital) - 1 Issue, June 2021