Blistered green beans with fenugreek-chipotle tomato sauce

This is a lovely recipe that plays with flavours from Mexico and India. It is generally served as a side, but I enjoy making canapes from this. The dish is an explosion of flavour, rich and beautiful spice. The combination of chipotle and ancho chillies is beautifully balanced by the aromas of dried fenugreek (kasuri)leaves. The dish comes together beautifully and is a great way to open up the palate as an appetiser.

This cookbook, based on a fabulous restaurant that no longer exists, is absolutely fantastic. I love the diverse flavours, the unique dishes, and the vibrant recipes, like this salad. I love the chef's creativity, the absolute attention to detail for every recipe, and his creativity in matching flavours together. I could cook from here every day.

For more recipes from the amazing cookbook, click here.

Ingredients:

For the fenugreek-chipotle tomato sauce:

3 tablespoons olive oil

8 garlic cloves, minced

1/2 lb tomatoes, chopped

2 chipotle chillies, soaked in 1/2 cup hot water for at least 30 minutes

1-2 tablespoons dried fenugreek leaves

10 basil leaves

1 tablespoon dark brown sugar

Salt, to taste

1 tablespoon sherry vinegar, or apple cider vinegar

For the beans:

1 tablespoon oil

2 cloves garlic, minced

8 oz. green beans, stem removed and cut in half if desired

Salt, to taste

1 tablespoon sherry vinegar

Basil leaves, to garnish

Sourdough bread, sliced

De-stem and de-seed the chipotle chillies, keeping the flesh. Strain the soaking liquids into the chilli flesh, discarding the seeds and other fibres. Set aside.

Heat the oil in a wok on high heat. Add the garlic and cook for 4 seconds. Add the beans and toss well. Allow them to sear, getting burnt in spots, for about 4 minutes. Add the salt and vinegar and toss well. Remove from the heat and set aside. It is best to make the beans just before the dish is served so they are fresh.

To make the fenugreek-chipotle tomato sauce, puree the tomatoes, soaked chillies with their water, fenugreek leaves, and basil leaves until very smooth. Set aside.

Heat the oil in a small saucepan on low heat. Add the garlic and fry for 30 seconds until a light golden colour. Add the pureed tomatoes, sugar, salt and vinegar. Simmer for 15-18 minutes on low heat until the sauce is very thick—taste for salt, sweet and spice. Set aside to cool.

To serve, heat the sauce until slightly warm, not hot. Warm the beans a bit too if previously prepared. Toast the bread lightly, then add a tablespoon of the sauce. Top with a basil leaf and 4-5 beans on a toast. Serve immediately before the toast getts soggy.