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cook dirt(y)

masoor dal

masoor dal

(june 2015)

dirt(y) masoor dal

...a one pot wonder for 4 made by chucking a few pantry staples together

what you need to cook dirt(y)

1 cup (200 g) dirt(y) sunset red masoor dal

2 cloves garlic, skin on, lightly bashed; additional 2 cloves garlic, minced

2–3 cm ginger, sliced into chunks; additional 1 tablespoon minced ginger

¹⁄³ cup melted ghee

1 tbsp cumin seeds

½ tsp brown mustard seeds

1 onion, chopped

1¼ tsp chilli powder

2¼ tsp ground coriander

1 tsp ground turmeric

salt flakes

juice of 1 large lemon

½ bunch coriander leaves, to garnish

how to cook dirt(y)

To cook the lentils throw your cup of dirt(y) sunset red masoor dal into a pan and cover with 1 litre of cold water. Chuck in the whole garlic and chunks of ginger. Cook on medium heat for 25 mins, until the grains are soft and have burst, giving an earthy, sweet flavour. (Yes, this is longer than we recommend on the box, but this dish calls for quite wet and mushy lentils.) Remove the garlic and ginger; set the lentils aside.

Get a pan onto medium heat; add the ghee, cumin and mustard seeds. Heat gently for a few seconds, stirring, until you smell the cumin. Add the onion and fry until soft and golden (5 mins). Add the minced garlic and ginger, stirring for another minute. Next add the chilli powder, ground coriander, turmeric and salt, then keep frying for another 5 mins.

Time to add your lentils into the onion and spice mix. Include as much or as little of the lentil-liquid as you like to get the dal to your desired consistency. Simmer the lentil mixture for 5 mins. Before serving drizzle with the lemon juice, season with salt and garnish with coriander.

 

kabuli chickpeas

kabuli chickpea salad, at our "dirt(y) food pop up"

(december 2014)

dirt(y) kabuli chickpeas, baby spinach and chaat masala potato salad

…or how to make a savvy salad for 4 hungry punters in less than an hour

Start your prep the day before by soaking 1 cup of dirt(y) kabuli chickpeas in plenty of cold water, in the fridge overnight. Drain, chuck in a pan and cover with fresh, cold water. Then follow the cooking instructions on the box. If you’re lucky and have a pressure cooker, your chickpeas won’t require an overnight soak and will cook in around 35 mins at pressure on low-medium heat.

Whatever way you cook them, drain (keeping a little of the cooking water as you may want a splash later – it’s tasty!)  

Grab about ½ kg of good waxy potatoes (e.g. kipfler); chuck in a pot with cold water, salt and 1 tsp ground turmeric. Simmer over medium heat till tender. Drain well then cut into 2.5 cm chunks. Throw into a big bowl and cover to keep warm.  

Pop a pan on a medium heat, add a big lug of olive oil then sauté 2 small diced onions with 3 cloves chopped garlic till soft. Add chickpeas and 1½ tbsp chaat masala* and turn up the heat! Cook for 5 mins, stirring to prevent burning (add a bit of the chickpea water if they stick) till the chickpeas are slightly coloured and have a bit of a nutty flavour. 

Toss this mixture in with the potatoes. Add 5 big handfuls of baby spinach; 1 bunch of roughly chopped coriander leaves and stems; 1 long green chilli sliced; the greens of 1 bunch spring onion sliced 2.5 cm long; salt; juice of 1 lemon and another big lug of olive oil. Toss together and check seasoning.  

* Now don’t be unnerved by the hero of this dish - chaat masala. It’s readily available from specialty spice suppliers or from an Indian grocer.

For a winter twist, use silverbeet leaves instead of baby spinach. Chop and chuck in for a sautee with the onions and garlic and cook until the spinach is wilted.

royal baby blue lentils

mulligatawny from the dirt(y) soup kitchen

(september 2014)

mulligatawny with dirt(y) royal baby blue lentils

...or how to add a little spice to the lives of 4 famished friends

what you need to cook dirt(y)...

1 cup dirt(y) royal baby blue lentils

2 tbsp vegetable oil

1 brown onion, peeled and coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 tbsp peeled and finely chopped fresh ginger

1 tsp ground cumin

1 tsp ground coriander

2 tsp madras powder

½ tsp turmeric

¼ tsp cayenne pepper

1 litre water

2 potatoes, peeled and diced

2 carrots, peeled and sliced

2 celery sticks, chopped

12 fresh curry leaves

¼ cup lime juice

salt flakes and cracked black pepper

natural yogurt, to serve

1 bunch fresh coriander, to garnish

lime wedges, to serve

 

how to cook dirt(y)...

Heat oil in a large heavy-based saucepan over a medium-low heat. Add onion, garlic, ginger, ground cumin, coriander madras powder, turmeric and cayenne pepper, stirring until well combined. Cover and cook for 10 mins or until onion is soft and glassy.

Add 1 litre water, potatoes, carrots, celery, curry leaves and lentils to the onion mixture and bring to the boil. Reduce heat and simmer for 30 mins or until vegetables and lentils are tender. Using a stick blender puree until smooth or if you want a more rustic finish to the soup, don’t blend.

Add lime juice and season generously with salt and pepper. If the soup is too thick, add a little water until you have achieved the desired consistency.

To serve, ladle soup into bowls and top with yogurt and coriander. Serve extra lime wedges on the side.

dried wakame

image courtesy dennis leslie

(may 2014)

tuna ceviche & dirt(y) inc wakame salad by dennis leslie

This fresh, healthy and super tasty salad comes from our talented friend Dennis Leslie – Executive Sous Chef at Adelaide Oval. We love Dennis’ dirt(y) wakame duo with the combination of the oven baked wakame crisps and the fresh wakame in the salad. This versatile recipe can be made virtually year round as nashi pears are available from March till November.

serves 8

what you need to cook dirt(y)…

salad:

150 g dirt(y) inc hand harvested dried wakame

1 kg fresh south australian tuna, cut into 2 cm cubes

4 nashi pears, cut into matchstick size batons,

2 punnets baby mache, washed and lightly dried

1 bunch chives, cut into 3 cm long pieces

3 tbsp white sesame seeds, toasted in dry pan till golden brown

2 tbsp black sesame seeds, toasted as above

sea salt, to taste

freshly cracked white pepper, to taste

4 litres iced water

 

dressing:

¾ cup fresh lime juice

½ cup kikkoman soy

¼ cup mirin

2 tbsp sake

2 nashi pears, juiced in juicer

½ cup sesame oil

1 tbsp japanese 7 spice seasoning

castor sugar, to balance

 

how to cook dirt(y)…

dressing:

Place all ingredients apart from the sugar in a large mixing bowl and whisk together to form a slight emulsion. Taste the dressing, it should be balanced with saltiness from the soy, sharpness from the limes and sweetness from the mirin and nashi pears.  If sweetness is lacking, add a little castor sugar.

 

salad:

Pre-heat oven at 190°C.

Place about 8 litres of water in a large pot get on to a high heat and bring to the boil. Add the dried wakame to the pot and blanch for about 1 minute or until the wakame is rehydrated, and looks plump and a dark green colour. Drain the wakame and transfer into a bowl of iced water, making sure you stir it around to cool quickly and leave submerged for about 5 minutes.

Once the wakame is cold, drain from the iced water and place ⅓ on flat kitchen towels to pat dry, making sure there is minimal moisture on the surface. Next, place onto oiled trays and bake in a pre-heated oven for about 15-18 mins or until the wakame has a similar texture to crisps, then set a side in a dry area.

Place the cubed tuna in a large mixing bowl and pour ¾ pf the dressing over the tuna then lightly mix, ensuring all the tuna is covered (wooden spoon is good, but clean hands are better). Allow the dressing to “cook” the tuna slightly; stir continuously until the surface of the tuna turns slightly “grey” in colour, evenly around each piece (this will take about 15-25 mins).

Once tuna is ready, add the rest of the re-hydrated (unbaked) wakame,  nashi pear, baby mache, chives, sesame seeds and the rest of the dressing into the bowl and mix gently together. Check for seasoning, add sea salt or white pepper if needed

Divide equally into 8 serving bowls, garnish with oven dried wakame crisps. Serve with freshly cooked sushi rice with sushi seasoning.

aquadulce broad beans

egyptian beans & salad (from simon bryant's "Vegies" pg 208)

(september 2013)

ful medames

...or an egyptian breakfast for 4 at supper with a dirt(y) twist

It’s always best to fess-up straight-up so... we have “ripped” this recipe from Simon Bryant’s book, “Vegies.” But we figure since he’s dirt(y), we might just get away with it!

This Egyptian dish is usually eaten at breakfast time but it’s perfect for supper with a little salad and some flatbread. As a twist on this traditional dish, known as ful medames, the eggs are added to the salad, rather than chucking in with the beans; and we’ve substituted the egyptian brown beans for our aquadulce broad beans….so now it’s dirt(y)!

Soak your aquadulce broad beans (320g) in cold water overnight in the fridge. Discard soak water and cooky cooky like the box tells you to (and then some), till the beans are tender and on the mushy side. You will probably need to leave them simmering for a good couple of hours...seriously!

Grab a mortar and pestle to make a bit of lemon paste by grinding 6 cloves of garlic, ½ cup extra virgin olive oil and 1 tbsp cumin to make a paste. Chuck in 3 tsps salt flakes, 1 of cracked pepper and juice of 3 lemons. Mix ¾ of the paste in with the beans. Serve the other ¼ on the side for those who like their beans extra zingy!

Get 4 happy, “free” eggs on to the boil for a hard egg. Cut in half, then pop on a platter with a few lemon wedges.

Throw together a bunch of coriander with 4cm stems, a big red onion sliced, clove chopped garlic and 3 tomatoes. Dress it up to make it fancy with a bit of evoo and season (you know what to do!). Then get it on the platter.

Put the beans in a smal bowl and add to the platter, with the leftover lemon paste in a smaller bowl on the side.

Warm up some flatbread and breakfast…or supper is served!

 

red nugget lentils

that's a dog, not a burger!

(april 2013)

dirt(y) red nugget lentil burgers

...or how to make 10 obscenely large burgers (seriously!)

But first, our lame excuse about the picture...We are too poor to get a food stylist and we couldn't find a decent picture of a vegie burger to steal from the internet, so we just put this old picture of me and my dog Iggy up cos it sort of has something to do with burgers. He hated lentils. If you can get 7 police bikes, a global fast food chain, a Dobermann, a skinny bald guy and a decent looking lentil burger all in one pic we definitely want to hire you for food styling gigs........oh, and we can tell if you used photoshop, in which case all deals are off!

what you need to cook dirt(y)

burgers

1 kg (starchy, white) potatoes

500 g dirt(y) red nugget lentils

4 tbsp madras curry powder

3 large onions, diced

4 cloves garlic, crushed

1 thumb ginger, grated

1 sprig curry leaf

½ bunch spring onions, thinly sliced (use mainly greens)

3 large green chilli (or one if you are scared, none if you are terrified)

4 tbsp ghee

4 free range eggs

2 cup dry breadcrumbs

1 bunch coriander, stems and leaves chopped

salt to taste

3 tbsp besan flour to coat finished patties (chickpea flour, available in Indian grocers)

 

yogurt tahini and lemon sauce

250 g natural yogurt

100 ml tahini

juice of 1 big  lemon

2 tbsp ground cumin

 

extra stuff

10 burger buns

3 big tomatoes

½ head iceberg lettuce

4 tbsp rice bran/canola/grape seed oil, for frying patties

 

how to cook dirt(y)

Pour cold water over lentils in 2 L pot, cover by 5 cm and bring to a steady simmer (topping up water if required) for 1 hour or until tender to the bite; skim  the nasty stuff off the top occasionally. Drain and set aside. Discard water.

Meanwhile peel spuds, place in large pot of cold salted water and simmer until soft. Drain, return spuds to pan and place over really low heat for 3 to 4 mins (this will dry spuds out and help make a firm mash that will bind burgers). Get angry and mash potatoes with a mouli/ricer or old fashioned spud smasher. Set aside.

Add ghee to hot pan, fry off onions, pop in curry leaf, add madras powder, garlic, ginger and sauté until onions are glassy (you can smell the sweetness of cooked onion and ginger…but if you got punched in the nose as a kid for being too smart at school and you can’t smell a thing…about 5 to 6 mins).

Place the mashed potato, lentils, the bits from the fry pan (above), spring onion, coriander, tamarind, egg and breadcrumbs in a large bowl and season with salt and pepper. Get dirt(y) and use your hands (but make sure they are clean!) to bring the mixture together.

Divide the mixture into 10 balls. To make patties just squish them into shape and place on grease-proof paper. Chuck in fridge for an hour or so to firm up.

Meanwhile combine all ingredients for sauce with whisk and get all the lettuce, buns and tomato ready; (you know what to do…rip lettuce, slice tomato, cut buns).

Remove patties from fridge, lightly dust in besan flour then fry over a low to medium heat for a few minutes each side in a little hot oil until coloured.Then, well…..you know what to do now…..

kabuli chickpeas (sprouts!)

dirt(y) kabuli chickpea sprouts (jacqui way photography)

(april 2013)

dirt(y) sprouted kabuli chickpea hommus & instant flatbreads 

…or something worth getting your food processor out for

what you need to cook dirt(y)

hommus

½ cup dirt(y) kabuli chickpeas (to yield 1½ cups when sprouted)

30 ml lemon juice

50 ml un-hulled tahini

1 clove australian garlic

120 ml coriole extra virgin olive oil

2 tsp murray river salt flakes

flatbreads

for 6 breads

3 cups four leaf milling 85 % light flour (a light wholemeal flour)

1 cup really cold water

3 tbsp Coriole evoo

2 tsp murray river salt

2 tsp baking powder

 

how to cook dirt(y)

hommus

You will need to start sprouting ahead of time, so read this bit on how to sprout first.

Throw the sprouted chickpeas and garlic in a food processor and blitz away! Then chuck in all of the other ingredients and have another little blitz.

flatbreads

Chuck everything in a bowl, mix together. Turn out onto a bench, roll up your sleeves and get stuck into kneading the dough for a minute, or till its smooth.

Break into 6 pieces and stretch / roll into about 8 inch rounds and dock (prick) a few holes with a fork (wherever) on the bread.

Preheat an upside down wok over a flame, lightly oil the wok. Chuck bread over wok and cook about 30 seconds until a little blistered, turn and repeat.

red nugget lentils

(jacqui way photography)

(april 2013)

dirt(y) red nugget lentils with mushy baked eggplant

… or how to shut 4 hungry people up in about an hour!

Spill out half a pack of dirt(y) red nugget lentils and throw in a pot to cook…just follow the packet directions.

Grab 4 reasonable sized eggplants, lightly olive oil some foil and wrap 'em up like baked spuds and cook in a medium oven until mushy (about 40 mins at 180° C).

Gently cut in half (keep the skins though, you'll need them in a minute), scoop all the flesh out and blend this with a couple of stupidly big tablespoons of both tahini and greek yogurt, add juice of a lemon and a good whack of sea salt...kinda like making babaganoush!

Dollop the mix back into the eggplant skins, chuck some lentils on top, with a good douse of olive oil, a crack of black pepper, an extra pinch of good sea salt, and smoked paprika (if you want to be all fancy) and garnish with roughly chopped parsley.

If you’re really hungry chuck the eggplant on top of some soft cheesy polenta....or if you’re feeling carnivorous, serve with some chargrilled lamb.

 

 

 

kabuli chickpeas

(jacqui way photography)

(april 2013)

dirt(y) kabuli chickpea falafel with yogurt

...or how to make 16 gifts of love and goodness in less than 30 minutes

Get yourself organised the night before and soak 1 cup of dirt(y) kabuli chickpeas in water. Cook the next day for just TEN minutes and drain.

Grab the food processor and throw in cooked chickpeas, 1 large onion (quartered), 2 cloves garlic, 1 tsp each cumin and coriander, 2 long green chillies, ½ tsp baking powder, salt and pepper.

Pulse till the mixture climbs the sides a bit then chuck in½ bunch flat leaf parsley, ⅓ bunch coriander and ¼ bunch mint. Pulse till mixed through.

Grab a golfball-sized amount of mixture and form a ball. If it’s too wet the mixture may need a tbsp or 2 of plain flour; or if too crumbly add a tbsp or 2 of boiling water. Sorted? Shape up the rest into falafel.

Preheat oven to 180°C and heat some vegie oil in a deep pot till it shimmers. Do a test-run to check the falafel doesn’t fall apart whilst cooking, which can happen if there are cracks in the mixture or the oil isn’t hot enough. All good? Then cook in batches of 3 - 5 till golden; drain on paper towel and pop in the oven for about 5 mins to finish.

Just enough time to whip up some yogurt sauce. Whisk together 200 g  natural yogurt, 1 tbsp unhulled tahini, 1 clove crushed garlic, zest and juice of a lemon, pinch of chopped parsley, coriander and mint, salt and pepper. Get fancy with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika to garnish.

Warm some pitta bread and assemble your favourite salad vegies. Pile everything on the table and let the hungry people make their own dirt(y) falafel rolls.

royal baby blue lentils

(image by sven kovac, courtesy lightsview)

(april 2013)

zucchini, haloumi, tomato and healthy grain salad

…or how to whip up a family side with a meal or entrée for 4 grain-getters

what you need to cook dirt(y)

½ cup dirt(y) royal baby blue lentils*

¼ cup quinoa seeds (not flakes), soaked for 30 mins then rinsed till water runs clear

¼ cup amaranth* (optional)

8 zucchini flowers

1 each green and yellow zucchini, cut into long strips or ‘ribbons’ (use a mandolin for ease)

2 cups assorted heirloom tomatoes, chopped any old how

½ bunch parsley, randomly picked and chopped

½ bunch basil

2 lemons, zested and juiced

250 g halloumi cheese

120 ml extra virgin olive oil

salt flakes and cracked pepper

 

how to cook dirt(y)

Cook lentils according to box instructions, after 15 mins add quinoa and cook for further 15, until quinoa has broken down a little and most of the water has been absorbed. Drain, season and set aside.

Heat up a grill plate or heavy pan, grill the halloumi on both sides till ‘smoky’ and coloured. Remove and rip into bite size pieces when cool.

Lightly oil and season the zucchini strips, then grill until coloured.

Use remaining olive oil to prepare a dressing by adding lemon juice and a big pinch of salt and cracked pepper.

If using amaranth, pre-heat a large heavy based pan over medium to high heat for a few minutes. Chuck the amaranth in to ‘roast’ with lid on and shake vigorously (so it doesn’t burn) for a couple of minutes as it pops. It’s a popper (like popcorn) so don’t take the lid off. Remove from heat and tip into a bowl when it has all popped and doubled in size.

Get the baby blues and quinoa on a plate, dress with half the dressing, top with zucchini ribbons, tomato and halloumi. Separate a few random petals of zucchini flowers and scatter over. Drizzle remaining dressing, sprinkle with popped amaranth, more salt flakes, pepper, parsley, basil and lemon zest.

 

*amaranth is available at health food stores or in the health food aisle good supermarkets

* our royal baby blue French-style green lentils could be substituted for another variety of small unhulled (skin-on) lentils; just adjust the cooking time as required

get dirt(y) and plant your own!

For a summer harvest, plant in spring: heirloom tomato and coloured zucchini (for the fruit and the flowers)

kabuli chickpeas

(jacqui way photography)

(february 2014)

dirt(y) kabuli chickpeas, garlicky wilted spinach and red onion pasta

...or how to make chickpeas sexy for 4 people in about an hour

Prepare half a pack of dirt(y) kabuli chickpeas by soaking in water overnight then cook according to packet instructions. Drain, but reserve about 60 ml of cooking liquid (it’s tasty).

Cook up some quality wholemeal pasta (pappardelle, linguini, whatever; wider pasta is better here). Drain then toss in olive oil.

Grab a small bunch of spinach (or any leafy green you fancy) and separate the leaves from the stems. Fry the stems and chickpeas over gentle heat in a decent dollop of good olive oil with a few cloves of crushed garlic for a couple of minutes. Fold in the leaves and splash in a squeeze of lemon juice, a little lemon zest, and the reserved chickpea cooking liquid. The spinach will wilt in a few seconds so don’t overcook at this stage.

Throw that lot in a bowl with the pasta; add olive oil, cracked pepper, half a sliced red onion, salt flakes and a handful of grated parmesan.

red nugget lentils

mcfuzzlebutt's nugget lasagne (pic by dougal mcfuzzlebutt)

(february 2013)

mcfuzzlebutt's pumpkin & nugget lentil lasagne with wild mushroom sauce

Our friend Dougal McFuzzlebutt (perhaps not his real name), created this delicious recipe teaming our Kangaroo Island nugget lentils with some Clare Valley Pangkarra lasagne, to create a warm, comfy meal for a cool autumn (or frosty winter) eve.. Step into the "culinary world" of McFuzzlebutt's Manchen and get stuck into this recipe!

serves 4

what you need to cook dirt(y)

lasagne:

6 sheets (1½ per person) Pangkarra lasagne

2 cups dirt(y) inc red nugget lentils                 

2 cups pumpkin, finely diced (approx 5mm)

1 medium red onion, finely chopped

3 cloves garlic, crushed

1 litre chicken stock                                          

3 tbsp (grated) parmesan cheese                     

1 tbsp dijon mustard                                        

1 sprig rosemary                                               

pinch ground black pepper                             

drizzle grapeseed/bran oil    

                          

mushroom sauce:

500 g mixed wild mushrooms, roughly chopped

¼ cup sage, finely sliced

2 cloves garlic, crushed

½ cup white wine                                             

600 ml light thickened cream                                               

25 g butter                                                         

pinch ground black pepper                             

drizzle grapeseed/bran oil         

                     

how to cook dirt(y)

lentil filling:

Place the lentils in the chicken stock and allow to soak overnight (see note). The following day bring the lentils and stock to the boil, and then reduce to a simmer for 1 hour with the lid on. Once the lentils are cooked, strain them keeping any excess liquid in a bowl or jug.

Heat a frypan over medium-high heat and drizzle with oil. Add the diced pumpkin to the pan and fry until slightly browned. Reduce the heat to medium and add the onion, garlic and rosemary, then stir occasionally for approximately 5 minutes until cooked. Reduce the heat to low and add the lentils with a little of the excess liquid. Cook the lentils for approximately 15 – 20 minutes adding liquid as it subsides.

Once the lentils are tender use the back of a spoon to slightly crush the lentils and pumpkin until the mixture thickens slightly. Add the Dijon and more liquid if required stirring and crushing occasionally.

 

lasagne:

Heat a pot over high heat and bring water to the boil with a drizzle of oil. Add the lasagne sheets to the boiling water and cook for approximately 10 minutes until al dente. Turn of the heat and remove the sheets from the boiling water. Halve the lasagne sheets then return them to the water while assembling.

 

mushroom sauce:

Heat a frypan over medium-high heat and drizzle with oil and add the butter. Once melted add the mushrooms and pepper, cook until slightly browned. Add the white wine and reduce by half to cook out the alcohol. Reduce the heat to low and add half of the cream and sage mixing through well. As the sauce reduces add a little more cream at a time.

 

assembly:

Place one square lasagne sheet on each plate, spoon on the lentil filling and smooth the top. Place another sheet of lasagne down over the lentil filling and finish with another lasagne sheet. Add one last dash of cream to the mushroom sauce to thin it out and spoon over each of the lasagne. Sprinkle with a little extra sage.

Note: Swiss brown mushrooms can be used instead of wild mushrooms.

The lasagne can also be baked for 5 minutes at 250°C before adding the mushroom sauce for a crispier finish.

red nugget lentils

(jacqui way photography)

(june 2012)

dirt(y) red nugget lentil shepherd’s pie with potato and celeriac mash

…or how to make a “shepherd less sheep pie” for 4 ravenous shepherds

what you need to cook dirt(y)

150 g dirt(y) red nugget lentils

3 tbsp olive oil

1 onion, diced

2 cloves garlic, crushed

2 stalks celery (including the heart), diced

1 carrot, diced

1 sprig rosemary, chopped

bay leaf

4 sprigs thyme, chopped

100 g button or field mushrooms, diced

25 ml red wine vinegar

1 tbsp tomato paste

200 g tinned diced tomatoes

2 tsp sea salt

cracked black pepper

loose handful of flat leaf parsley leaves, chopped

700 g starchy potatoes, peeled and cut into 3 cm chunks

100 g butter

150 ml milk

½ cup (40 g) grated parmesan

2 tsp sea salt

white pepper

some really good tomato sauce, to serve

how to cook dirt(y)

Get cracking with the lentils; chuck the lentils in a saucepan and cover with cold water by about 5 cm. Bring to the boil over high heat, reduce to low–medium and simmer for around half an hour, till just tender to the bite. (Top up the water if the lentils become too dry during cooking but keep the liquid level at a minimum as you will lose flavour to the cooking water.) Set aside, till you’re ready to assemble the pies.

Get the oven cranking to 220°C.

Time to fry up the vegies and herbs so get the oil in a large frying pan over medium heat and chuck in the onion and garlic; sauté for 3 mins until the onion is soft and translucent. Next throw in celery, carrot, rosemary, bay leaves and thyme sprigs and sauté for 5 mins. Time to add the mushies and sauté for a further 5 mins.

Get the heat on (full) then it’s time to get all cheffie by deglazing (a fancy word for adding liquid to the pan to help scrape off all those tasty brown bits that are stuck to the bottom of) the pan with the vinegar. Chuck the tomato paste, and tin tomatoes then sauté for 3 mins; season with the sea salt and black pepper.

Now it’s time to get the tomatoes all dirt(y) by adding the cooked lentils with their cooking liquid (it’s tasty!). Simmer till there's only a small amount of liquid left. Whip out the bay leaf then mix in the parsley.

Pour the lentil mix into four single-serve oven-proof bowls or one big baking dish (whatever’s easier to get out of the cupboard and not buried under a thousand other cooking pans!)

On with the mash – you know how to make that! Just make sure the spuds are in plenty of cold, salted water and bring to a rapid boil. Cook 10–15 mins or till tender.  Drain, then mash with butter and milk. Chuck in the parmesan, sea salt and white pepper for a real kick.  

Smother the lentil mix with mash, chuck into that roaring oven and bake your pies for about 15 mins or until the top is golden brown they smell so good that your  household inhabitants are begging for dinner and the dog is howling at the back door to join you!

Aaahhh…now it’s time for that beer, (or wine), you deserve it! Then slather your pie with a really good tomato sauce (home-made if you can get your hands on some) and dig in!

baby red lentils

(pic by adelaide farmers' market / fiona roberts food)

(june 2012)

potato, leek and dirt(y) bay red lentil soup

... or how to make a warming winter soup for 4 cold customers in about an hour

what you need to cook dirt(y)

1 kg slightly waxy spud (i.e. Nicola), diced small

250 g dirt(y) baby red lentils 

1 bay leaf

4 cloves garlic, crushed

1 onion, diced

bunch of leeks, whites sliced

salt flakes

2 tbsp dried oregano (Patlin Gardens at the Adelaide Farmers' Market is the best!)

150 g b.d. Farm Paris Creek or Woodside cultured butter

to serve

300 ml Fleurieu cream

bunch parsley, leaves roughly chopped

squeeze of lemon juice and zest

80 ml extra virgin olive oil

 

how to cook dirt(y)

Simmer lentils in 4 times their volume of cold water for 30 mins. Drain but keep the cooking liquid.

Sweat rough cut leeks and onion in butter and salt with crushed garlic until soft. Add diced spuds and cooking water from lentils then top up with about an extra litre of cold water. Simmer until spuds are soft.

Blitz with stab mixer until smooth. Fold in cream and cooked lentils, season, splash with extra virgin olive oil and lemon juice, garnish parsley and lemon zest.

wakame - fresh or dried

(jacqui way photography)

(june 2012)

dirt(y) vegan miso

...or how to make breakfast in 5 mins 

what you need to cook dirt(y)

1 litre water (or Bonito stock if you are a fish eater and want an authentic Japanese miso flavour i.e. fermented, shaved, dried tuna flakes)

2 tbsp dirt(y) inc fresh frozen storm bay Tasmanian wakame, 1 inch chop *

⅓ cup white miso paste

handful spring onion whites and greens, finely sliced

250 g organic silken tofu, cut into 1 inch cubes

dash light Japanese soy sauce 

a few drops sesame oil 

 

how to cook dirt(y)

Bring water to a slow simmer and add dirt(y) wakame. Simmer 30 seconds for fresh frozen until it returns to a vibrant emerald green, or 2 mins for dried wakame.

“Bad” seaweed needs about a 5 min boil to get rid of the fishy flavour; but we reckon the pure clean waters of Tasmania where our wakame is hand harvested, combined with the fact that our product is always this year’s fresh harvest, produce mild palatable seaweed that has a very quick cook-time.

Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Try not to get too excited with temperature; miso is “living food” and boiling it will kill the probiotic-good-guys which make your guts happy.

* or 2 g dirt(y) inc passive dried storm bay Tasmanian wakame, chop up in ¼ inch pieces

kabuli chickpeas

saltbush lamb & chickpea tagine

(november 2011)

saltbush lamb and dirt(y) yorkes chickpea tagine with red pepper harissa

…or how to feed an army (or at least 10 people)

what you need to cook dirt(y)

lamb 

1 boned-out lamb shoulder, diced

500 ml chicken stock

100 g dried kabuli chickpeas, soaked overnight

300 g mograbiah (large couscous, or just use normal couscous)

6 to 9 waxy spuds

1 lemon, juiced

120 ml extra virgin olive oil, (including 1 tbsp for the mograbiah or cous cous)

2 brown onions, chopped

2 cloves garlic, chopped

2 cinnamon sticks

2 tsp ground coriander

1 tsp ground cumin

pinch saffron threads

1 preserved lemon, pith and flesh removed, sliced finely

2 bay leaves

1 tbsp sea salt and coarsely cracked black pepper to taste

½ cup coriander leaves and stems, roughly chopped

⅓ cup parsley leaves, roughly chopped

100 g toasted almond, chopped

 

harissa

4 to 6 red small chillies with seeds

2 grilled red capsicums in oil

1 clove garlic

2 tsp coriander seeds roasted

1 tsp cumin seeds

a dribble of olive oil

½ tsp salt

 

how to cook dirt(y)

Discard the chickpea soaking water and place in a pot with clean water. The less water you use the quicker the chickpeas will cook so cover by an inch or so and top up during the cooking if necessary. Put onto a medium flame and bring up to a simmer, cook until soft to the bite (about an hour), drain and set aside at room temperature.

Preheat a heavy based casserole or fry pan (or a tagine if you have one) over a medium heat. Add olive oil, sauté onions and garlic until soft. Add cinnamon, coriander and cumin and sauté for a minute to coat the spices. Add lamb dice, season with salt and pepper and seal/brown all sides well for 10 or so minutes. Add spuds and chickpeas, preserved lemon, bay leaves and saffron. Top up with 500 ml of chicken stock .Place a lid on and simmer over a low heat for about an hour and a half until lamb soft and sauce thick.

Blend all ingredients for harissa into a smooth paste in a food processor. Set aside.

Place the mograbiah in a 100°C oven to warm through and then place on plates.

Place 2 litres of salted water over a high flame; once boiling add the couscous and cook for 20 or so mins or until tender to the bite. Drain, place in a large bowl and splash with a table spoon of the olive oil to prevent clumping and set aside.

When the lamb is cooked, spoon on top of the mograbiah and top with chopped herbs and crushed almonds. Spoon the harissa over the top.

 

red nugget lentils

#eatdirty hawker style street food...but not as you know it

(november 2012)

dirt(y) food hawker style gado gado with dirt(y) red nugget lentil sprouts

...or how to make a salad for 6 rock in less time than a red hot chilli peppers set (at the big day out 2013)

Heat a wok over medium heat with 2 cups of oil till it shimmers, then deep fry 400 g of bite-sized chunks of tofu until till deep golden. Ditch onto some paper towel. Toss a handful of peanuts into the wok until golden then drain on towel and lightly salt.

Grab a stack of your favourite vegies e.g. Chinese cabbage, cucumber and iceberg lettuce sliced fine; heirloom carrots in fancy colours made into matchsticks; spring onion greens into finger length batons.

Get some chilli peanut sauce happening by putting a tablespoon of rice vinegar in a small bowl with 2 large finely chopped dried red chillies, seeds and all (from Asian grocers; they look like dried cockroaches!). Leave for 15 mins. Heat a tablespoon of oil and sauté a crushed clove of garlic till soft, add chilli and vinegar and fry for a few seconds.  

Chuck in half a cup of crushed, roasted peanuts, light soy and kecap manis (a tablespoon of each);a teaspoon of palm sugar and a cup of coconut cream. Simmer for 15 mins, stirring till the sauce thickens.

Whip up a soft boiled egg…you know how to do that bit.

Get a handful of bean sprouts and, drum roll…..dirt(y) red nugget lentil sprouts (now this bit needs to be sorted earlier so take a squiz at our dirt(y) tricks on how-to.) Toss the sprouts and vegies into a bowl; drizzle with peanut sauce; lay the egg on top; throw on a few roasted peanuts and a squeeze of lemon.

baby red lentils (sprouts!)

asparagus and black garlic with quinoa and baby red sprouts

(november 2012)

asparagus and black garlic with quinoa and baby red sprouts

...or how to impress 4 green thumbs with an entree (or side), that has more blooms than a spring garden

what you need to cook dirt(y)

⅔ cup red quinoa seeds

salt flakes and cracked black pepper

100 ml extra virgin olive oil

2 tbsp verjuice

¼ tsp ground fennel

3 cloves black garlic, peeled and thinly sliced

½ cup dirt(y) inc baby red lentil sprouts*

2 bunches asparagus, trimmed and cut into thirds

dozen or so nasturtium flowers

handful dill sprigs

 

how to cook dirt(y)

*Get sprouting a few days ahead – see our instructions on how to sprout.

Rinse the quinoa under cold running water for a minute or two, then drain. Throw the quinoa along with 1 tsp salt and 2 cups of water in a heavy-based pan over high heat and bring to a simmer. Stir then cover with a lid and drop to a low heat. Cook for 12-15 mins or until most of the water is absorbed, the quinoa is tender to bite and a few have popped open.

Make a dressing with 4 tbsp olive oil, the verjuice, fennel and garlic. Mix lentil sprouts in with quinoa then gently fold the dressing through.

Pre heat a grill plate over medium heat. Use the remaining olive oil to rub over asparagus and season. Grill for 2 mins on each side, or until asparagus blisters a little.

Place the quinoa and lentil sprouts onto a large platter (or individual plates), lay the asparagus on top. Scatter with nasturtium flowers and dill. Drizzle over a little olive oil and some cracked black pepper.