Grapes

GRAPES

Grapes are probably the oldest & most well-known dried foods – raisins & sultanas have been around forever! While they do take a long time to dry, they’re well worth the effort. Home-dried grapes are far superior to commercial brands.

The following recipes show you why Grapes are such a great fruit to dehydrate!

With an Ezidri dehydrator you can create your own Sultanas and Raisins in no time at all! Dried grapes make a great snack and can be easily added to trail mixes or cereals.They are also delicious when used in a variety of recipes like cakes, biscuits & breads – almost any baked product!

HOW TO DRY GRAPES

Seedless grapes are best for drying, but if not available remove the seeds before or after drying. Sultana grapes, muscatels & black grapes are great varieties for drying.

You can choose to dry the grapes in halves or whole. If drying whole, simply boil them for 2-3 minutes to ‘craze’ the skin and make them ready for drying.

Then place them on your Ezidri dehydrator trays (if in halves, cut side down) and dry at 55 deg C for 24-36 hours.

Dry the grapes until they look like sultanas and are slightly sticky to the touch with no signs of visible moisture.

MINCE, APPLE & RAISIN ROLLUP

Ingredients

Mince Mixture
650g very lean minced steak
1/2 cup dehydrated grated carrots
1 Tbsp ground dehydrated onion
1/4 tsp ground dehydrated garlic
2 tsp dried parsley
2 Tbsp ground dehydrated celery
1 tsp ground dehydrated celery leaves
1 Tbsp Worcestershire sauce
1 Tbsp tomato sauce
2 Tbsp dried breadcrumbs
1 egg, lightly beaten
1/2 tsp dry mustard
1/2 tsp salt
freshly ground black pepper

Apple & Raisin Mixture
6 dried apple slices
1/2 cup raisins/sultanas
1/2Tbsp ground dehydrated celery
1/2 Tbsp ground dehydrated onion
1 cup dried breadcrumbs
1/4 tsp garam masala
1 Tbsp lemon juice
1/4 tsp salt
freshly ground black pepper

Method

Combine all mince mixture ingredients & leave for a few hours to blend the flavours.

Meanwhile, prepare the Apple & Raisin Mixture. Barely cover dried apple slices with boiling water & leave, covered, for 1 hour. Drain, chop finely & combine with the remaining ingredients.

Place a sheet of waxed paper on a table or bench & brush lightly with flour.

Place meat on the waxed paper, cover with a sheet of plastic wrap & roll out to approximately 1cm (1/2 in) thick.

Remove the plastic wrap, spread the raisin & apple mixture over meat & roll up using paper. (Don’t roll the paper inside the meat!)

Place roll in a lightly greased shallow baking dish & bake in a moderate oven at 180 deg C for 1 hour.

Serve up in slices and enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribling.

FRUITY HONEY BARS WITH CINNAMON GLAZE

Ingredients

Fruity Honey Bars
1/2 cup butter, softened
1/2 cup sugar
1/2 cup honey
1 egg
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp baking soda
125gm dried dates, chopped
1/3 cup dried grapes (raisins)
1 cup chopped nuts, toasted if desired

Cinnamon Glaze
1 1/4 cups icing sugar
1/4 tsp cinnamon
1/4 cup hot milk

Method

Heat oven to 180 deg C.

With a mixer, beat butter, sugar, honey & egg until light & fluffy. In a separate bowl, mix flour with salt, cinnamon & soda. Beat flour mixture into butter mixture. Stir in dates, sultanas & 3/4 cup of the nuts and pour into a greased & floured 28cm x 23cm (9 in x 9 in) cake tin.

Bake for 45 minutes. While cooking, prepare your cinnamon glaze by mixing all ingredients together until smooth.

While warm, drizzle with cinnamon glaze & sprinkle with remaining nuts and enjoy!

Recipe courtesy of The Dehydrator Cookbook, by Joanna White.