Ruminations and recipes from a small kitchen in a big city.


Flavour of the month (literally, rather than the cliche).

Fenugreek is sweet, aromatic, savoury, enchanting, sublime, obvious and subtle. It is a herb, a spice and a vegetable. It does not come from Greece. Fenugreek is my flavour of the month.

Chickpeas and corn with sour cream and fenugreek.

Too easy to be serious. Until you taste it.

Take a tin each of chick peas (or cook your own) and corn. Drain most of the fluids and gently warm the beige orbs and yellow grains in a pan. Add a teaspoon of fenugreek powder, a dash of salt and a pinch of white pepper. Then stir through a good tablespoon or two of sour cream.

This humble dish is a taste sensation. Serve as a side dish topped with a sprig of coriander at a barbecue and the sausages will go cold, abandoned. Because the dish is so unassuming, it would probably be ignored if not for its seductive aroma redolent of ...

... I don't know.

Fenugreek is available along Sydney Road at any number of delis and grocery shops. Some stock the leaves, frozen, ready to be cooked into a fresh dish of saag paneer. Mmmm. Cheese.


Martin Kennedy said...

Yum. I'm trying this one.

leaf (the indolent cook) said...

That sounds seriously fantastic!

kitchen hand said...

Some of my improvisations work, and some don't. This did.