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

18.7.12

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.

3 comments:

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.