Sea salted rye biscuits with aromatic bean & lentil hash.

So the big news is that it's nice and sunny here on this little island I call home.  I say big news because we get three nice days and ...


So the big news is that it's nice and sunny here on this little island I call home.  I say big news because we get three nice days and the papers start reporting on it.  Scrap that, I think it only takes one nice sunny day to make headlines.  The news is basically as excited as us.

"GUYS IT'S SUNNY, WHY ARE YOU EVEN WATCHING THE NEWS!?  GO OUTSIDE!  YOU MIGHT NOT EVEN NEED A JUMPER!"

Summer weekend means summer food.  We've established this before.  Usually when the sun puts his hat on, I put my creative one on and I can get about 4 posts done in a weekend.
Those that follow my instagram -SELF PROMOTION ALERT- will know that I spent more time drinking cider, eating icing and singing, than I did planning posts.

Oops...

So come Monday, husband and I, bloated and feeling ready for a bit of a vitamin boost (No matter how much research we put into it, a diet based purely on cider, pub crisps and cake icing just isn't possible guys) thought about what we could eat this week.

With a smug grin and a full fridge of veggies and good stuff, we got to work.

So I won't lie to you beautiful people.  This meal was supposed to be a burrito the first time we made it.  But this rye dough just wasn't meant to be a delicious tortilla.  In a flash of creative wizardry, I decided to pop the rest of the failed dough to bake in the oven to see if I could at least salvage some bread out of it.

What came out was some pretty tasty stuff.



Playing around with the butter content, and adding different flavours we eventually created these damn fine tasting Rye biscuits.  I say we, I mean I made them and Kris gave his expert biscuit opinion.  We decided to carry on with the burrito style toppings and I'm happy to say that this -looks unhealthy but really isn't- lunch dish was born.

And one of my favourite things: It's really bloody filling.  BEANS.  RYE FLOUR. LENTILS.  Prepare to invade all your stomach space with this fart-tastic treat.



I know what you're thinking.  One minute I'm blabbing on about food being awesome and healthy being the best way forward, and then I go ahead and post  a deep fried potato job and now a biscuit recipe.

But seriously, these are made with rye flour and I don't think it gets enough love.  For starters, it's a filling bugger.  To quote 'the worlds healthiest foods' - "Rye fibre is richly endowed with noncellulose polysaccharides, which have exceptionally high water-binding capacity and quickly give a feeling a fullness and satiety"

You hear that?  Rye fibre is richly endowed.  So get some of that impressive swinging grain into your diet!



Give the benefits a google, but once you taste some of it you won't need a science lesson to convince you to keep it in your pantry.  It's a pretty tasty flour.


YOU WILL NEED

For the biscuits
400g whole grain rye flour (I used doves organic)
60g unsalted butter
1/2 teaspoon sea salt
200ml boiling water

For the hash
1 can of mixed pulses (I used a three bean mix in water)
Roughly 6 tablespoons cooked lentils.
1 red onion
1 white onion
1 red pepper
3 garlic cloves
3 tablespoons tomato puree
1/2 teaspoon paprika
Handful of fresh chopped spinach
1/2 tablespoon red wine vinegar
1/2 teaspoon dried chilies
2 teaspoons cajun seasoning
200ml boiling water
1 teaspoon coconut oil.


FIRST OF ALL
Preheat your oven to 200°C/ gas mark 6.  In a large bowl, rub the flour, salt and butter together until it resembles bread crumbs.  I would do this by hand.  It's fun.  Add in your water bit by bit, mixing in until it forms a dough.  Bring it together, and once it's formed, knead for a few minutes on a floured surface.  It tends to be quite a short dough, and it will dry out quite quickly.  Roll it out to about 1/2 centimeter thick and cut into circles using an 8 inch pastry cutter.  Lay out on a greased baking sheet and pop into the oven for about 20 minutes (or until golden brown).  Take out of the oven and leave to cool.

MAKE A HASH OF IT
Chop up your onions and pepper into small cubes.  On a medium heat, warm up your oil with your crushed garlic in a large pot.  Add in your onions and fry until they start to soften.  Add in your beans and lentils and keep stirring.

SAUCEY
In a jug, mix your puree, vinegar, cajun seasoning, paprika and 100ml of the boiling water.  Mix until it forms a thick sauce.  Add this into the pot.

LEAVE TO STEW.
The title says it all, add the rest of the water to the pot along with the pepper and leave to stew for about 15-20 minutes.  Keep your eye on it and make sure it doesn't burn.  Once the water has reduced, take off the heat, stir in the spinach and serve.

GETTING IT ALL TOGETHER
Once your biscuits are cool, top with a dollop of creme fraiche, sour cream or whatever you prefer and top with some of the freshly cooked hash.  Perfection on a biscuit base.


So think about this as a lunch option next time you sit down to eat a shop bought sandwich that smells strangely of feet (we've all been there, no judgement on this blog).



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10 Comments

  1. I love what you eat, Emma. Both rye biscuits and lentil stew...they are absolutely perfect together for a healthy and delicious meal.

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    1. Thanks Angie, I am a bit of a recent lover of rye bread, it's so awesome!

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  2. Yummmmm! While cider and cake batter sound great...this looks awesome! I'm so immature... the word "endowed" just makes me laugh. :)

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  3. This looks just lovely. What a unique dinner idea! I love beef hash so I think this lentil hash would be amazing.

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    Replies
    1. Thank you Jessica! I've never tried beef hash before but I can tell you that bean hash is awesomeness incarnate.

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  4. I think these turned out way better than a burrito! I'd love this for lunch (or dinner right now!)

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    Replies
    1. Cheers Bianca! I had it three days in a row and it didn't get overly repetitive!

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  5. Love how this dish was created! What a super idea this sounds delicious, I would totally have a bowl of this right now. I spend far too much time drinking cider and trying to figure out how to make it completely acceptable.

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  6. Anything that starts with "Sea Salted" is a giant hit in my books!

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