This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Fenugreek
Fenugreek is the fruit of a plant that is used both as a herb and a spice -- the long thin pods contain seeds -- which are most commonly used as a spice, especially in curries. The seeds are also used in pickles, and sometimes eaten raw in the morning with warm water to aid digestion.
The plant is thought to be originally from southeastern Europe and India, but it is now cultivated around most of the world. The major producer is India.
Both the plant and the seeds emit a strong, spicy smell. The seeds have a sweet- sour flavour with an aftertaste of caramel and maple syrup which becomes stronger when the seeds are roasted. The food manufacturing industry uses fenugreek to make an artificial flavour that imitates maple syrup.
There has been some research that indicates that fenugreek helps to relieve arthritis, reduces blood sugars, and improves lactation in nursing mothers.
The uses of fenugreek are varied; the leaves and sprouts can be used as salad greens, or made into tea. The seeds can be used dried, whole or ground; they are used to flavour soups, vegetables, cheeses, chutneys, gherkins and simmered dishes.
Chicken Curry
Serves four
Ingredients
50 ml vegetable oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 medium onions medium dice.
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp ground coriander
1 tsp chili powder
25 ml lemon juice
1 tsp salt
1 can diced tomatoes (14 oz or 398 ml size)
400 g boneless skinless chicken medium dice (thighs are my preference)
25 ml chopped cilantro
3 jalapenos diced
1 red bell pepper medium dice
Cilantro sprigs to garnish.
Method
In a medium heavy bottomed saucepan, heat the oil, fry the fenugreek and onion seeds till they turn a shade darker.
Add the onions garlic and ginger and fry for about five minutes or until the onions are a golden brown.
Turn heat down and add the tomatoes, lemon juice, salt and spices, simmer for five minutes.
Add the chicken and cook for another five minutes.
Add the jalapeno, bell pepper and cilantro cook for another 10 minutes or so until the chicken is cooked.
Garnish with cilantro sprigs, serve with steamed rice; preferably basmati and enjoy.
