Market Fruit & Veg 2
This week was the first #soultraders Christmas meet up
We met in a house, (@mikechitty’s) round an extended table. All traders, pedlars, hawkers who have gone it alone. Some years ago, some months ago. Risky business, soulful business.
There was eating, drinking, planning, plotting and who know what will sprout as a result.
How to Sprout
20 sprouts will feed a small group of pascifists
Wash, trim, remove outer jackets. Halve
Heat a glug of oil,
Add a good finger pinch of mustard seeds and cumin seeds Starting to pop, they are telling you to add the next spice
Add an even bigger pinch of sesame seeds – Relax and watch them brown. Breathe.
Next up pinch of Asafoetida – a whole star anise too, it will pose for photo when the dish is served.
Good pinch of Chilli, Turmeric, a grind of salt.
Pour in the sprouts – strir and coat with the spicy goodness Brown up the edges of the undressed sprouts. Then pour in the Tamarind 1/2 cup say.
Bubble away without a lid until the sprouts are how you like.
Short time for crunch or longer for softer – to melt on the tongue and wash away the memories of school mash and bitter Christmas dinners.
For the Tamarind
If you have Tamarind chutney made up, use that – you know what your doing.
Or mix tamarind paste with warm water – sweeten up with jaggery/sugar.
Or boil 1/4 Tamarind block in cup of water sweeten with jagggery/sugar and push through a sieve.
I wish you a Merry Christmas and much sprouting in 2012
Sprouters – @mikechitty @andrewcritchett @peterramsden @michaeljameson @ilovelomi @re_connection @andy_bagley1 @TheSocBiz @manjitskitchen