Ghee: The Ancient Superfood Now Loved by Australian
Every once in a while the culinary world rediscovers an ingredient, an ancient superfood that fits perfectly into modern diets and lifestyles. Ghee is one such gem. While it has been a staple in South Asian households for centuries, it is only recently that the Western world, especially Australia, has woken up to its myriad benefits. Leading this awakening is OMGhee with its biodynamic and organic varieties.
The brilliance of ghee lies not just in its flavour but also in its health benefits. Rich in vitamins A, E, and D, ghee is also lactose-free, making it suitable for those with dairy sensitivities. Its high smoke point ensures that it doesn't break down into harmful free radicals when heated, making it a perfect medium for cooking.
OMGhee's offerings stand out for their commitment to sustainable practices, ethical sourcing, and traditional processing methods. Whether you're drizzling it over popcorn, sautéing veggies, or just having a spoonful for health, OMGhee's ghee promises purity in every drop.
Australia's discerning foodies, always on the lookout for authentic, healthful, and flavour-packed ingredients, have found their match in OMGhee's biodynamic and organic ghee. And with Petits Tresors bringing this liquid gold to doorsteps across the country, it's never been easier to indulge in this age-old superfood.
Vegetable, Barley and Lentil Hotpot with Sizzling Ghee
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Category
Main Meal
Cuisine
North African
Servings
4-6
Prep Time
15 minutes
Cook Time
90 minutes
If you're in search of a remedy for the chilly winter blues and the surge in food prices, this hotpot is your answer!
With a mere 15-minute prep time, followed by a brief sauté in rich ghee, you can then leave the pot to weave its magic, crafting an immensely comforting and wholesome dish. The final touches of crackling ghee, lemon, and chilli flakes provide this rustic meal a touch of elegance. We've infused it with harissa, a robust North African spice paste readily available in many supermarkets. Keeping a jar in your fridge can enhance various dishes with its rich flavour. Note that its spiciness might differ between brands, and tube-packaged harissa tends to be fierier, so do a taste test to gauge the right amount. This hotpot is truly versatile – adjust the vegetables and spices based on your preference or fridge's contents. Whether you use a stovetop, oven, pressure cooker, or slow cooker, we've got you covered with the instructions. And should there be any remnants, they can be frozen and enjoyed for up to 3 months.
Melt OMGhee in a large oven-proof pot over medium heat - or in your pressure cooker or slow cooker if it has a sauté function and you’re planning to cook the whole dish in that.
Add the onions, garlic, carrot, celery, bay leaves, thyme and salt. Cook for 8-10 minutes, giving it a stir every now and then, until the veggies have softened and are beginning to brown around the edges.
Stir in the harissa and tomato pastes and cook for another minute or so until it smells fabulously fragrant.
Add all the ingredients up to and including the lentils and give them a good stir.
Pour in the vegetable stock, starting with 1.5 litres and season well with freshly ground black pepper. Increase the heat and bring up to a simmer.
Now it’s your choice how you’ll continue the cooking
Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until barley and lentils are tender, about 1-1½ You’ll generally need more stock when cooking this on the stovetop.
Oven: Cover and cook at 140°C for 1-1½ hours. Check the pot from time to time and add more stock as needed.
Slow cooker: Cook on low for 6-8 hours.
Pressure cooker: Cook on high for 20 minutes.
Once cooked, stir in the kale, spinach or silverbeet leaves and simmer gently until just cooked. Stir through the chopped parsley.
Sizzling Ghee Topping
Melt the OMGhee in a small saucepan over medium heat and cook for a minute. Add the lemon juice and chilli flakes and swirl around the pan (be careful, it will sizzle and might splash). This will make enough to top 4 bowls, you can double the topping if you need more.
Ladle the hot pot into serving bowls and top each with a dollop of yoghurt and finish with the sizzling ghee.
Smile as you dig in, thinking about how many serves of veg you’re about to enjoy in a single, delicious bowl
Lamb Shank Variation
Season 2 lamb shanks generously with salt and pepper.
Melt 1 tablespoon OMGhee in a large pot over medium heat (use the same pot you’ll use for the rest of the dish). Sear the lamb shanks until brown on all sides.
Remove shanks to a plate. Heat an extra tablespoon of OMGhee in the same pan and continue with steps 2-4 of the main recipe.
Add lamb shanks back to the pan and then continue from step 5 of the main recipe.
With the addition of lamb shanks, you’ll need to cook the hotpot for longer:
Stovetop
Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until the lamb shanks are very tender and falling off the bone, about 2½-3 hours.
Oven
Cover and cook at 140°C for 2½-3 hours. Check the pot from time to time and add more stock as needed.
Pressure cooker
Cook on high for 40 minutes.
Slow cooker
Cook on low for 8 hours.
Once cooked, remove the lamb shanks from the pot. Set aside until cool enough to handle, then shred the meat from the bones and return to the pot with your leafy greens. Simmer gently until the greens are just cooked.
Stir through the parsley and top with the yoghurt and sizzling ghee.
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