Our 2011 harvest Nolans Road Kabuli Chickpeas and Matilda Lentils are now on sale at Maggie Beer’s Farm Shop in South Australia’s Barossa Valley. If you haven’t visited the shop, put it on your Wish List right now. It’s open 10.30am – 5pm every day except Good Friday, Christmas Day, Boxing Day and New Year’s […] ↓ Read the rest of this entry…
The SOS popped up in my email inbox last Friday afternoon. The Cook and The Chef were back in the kitchen - Maggie Beer and Simon Bryant were cooking for a big glam dinner at the Zoo on Monday night. Maggie had heard about our lentils and knew that they were as fresh as lentils […] ↓ Read the rest of this entry…
Eat this salad on its own with some fresh bread, or as a side dish, perhaps with grilled chicken or lamb. It travels well so it is good for school lunches or picnics. I find that dressing the warm, cooked lentils with our extra virgin olive oil as soon as I drain them infuses them […] ↓ Read the rest of this entry…
This recipe works equally well for French Lentils or Matilda Lentils. The secret is to cook them gently in good stock, fresh herbs and spices and after about an hour, test them every 10 minutes or so to see if they are ready. I gently stir through extra virgin olive oil as soon as they […] ↓ Read the rest of this entry…
The best advice I’ve had about cooking lentils was from Maggie Beer and it was one word: patience. Both styles of Nolans Road lentils – our French Lentils and our Matilda Lentils – are varieties of green lentil. Green lentils may also be referred to as brown, yellow, Chilean or Continental lentils. They are easy […] ↓ Read the rest of this entry…