Margaret Fulton's Encyclopedia of Food and Cookery by Margaret Fulton

Author:Margaret Fulton
Language: eng
Format: epub
Tags: CKB000000
ISBN: 9781742732312
Publisher: Hardie Grant Books
Published: 2009-04-01T04:00:00+00:00

OKRA

The rigid green seed pods, elegantly curved and pointed, have a flavour resembling that of eggplants but with a somewhat mucilaginous texture. Okra, also called ladies’ fingers or gumbo, is used extensively in Creole cooking, particularly in the soup-stew Gumbo. It is also used in Indian curries, and in many Middle Eastern dishes.

Choose crisp, fresh, green-coloured pods that are no more than 10 cm (4 in) long. The pods should snap easily and the seeds be firm but not hard. Avoid any pods that are shrivelled, limp, bruised or a dull green.

Okra can also be purchased canned from most supermarkets or delicatessens. Rinse the pods well in cold running water to get rid of the viscous juices before using unless the recipe is for gumbo, curry or meat stew, which may need the juices to give the texture required.

Basic preparation: Wash the pods, carefully remove the tip and the cap – a fringe-like top where the pod meets the stem. Do not cut the pod and expose the seeds and sticky juices inside. This helps prevent the pods splitting and losing shape during cooking when serving whole.

Buttered Okra: Place prepared whole okra pods in lightly salted simmering water. Simmer, uncovered, for 8–10 minutes or until tender and still crisp. Drain and serve tossed in butter.

Okra with Fresh Tomato Sauce: Prepare as for Buttered Okra, but omit the butter and serve in Fresh Tomato Sauce, sprinkled with chopped parsley.

FRIED OKRA RINGS

¼ cup milk

1 egg, beaten

375 g (12 oz) okra, trimmed and sliced into rings

½ cup cornmeal (polenta) or flour

salt and freshly ground black pepper

60 g (2 oz) butter

Beat milk and egg together. Drop in okra, drain then coat lightly with cornmeal or flour seasoned with salt and pepper. Sauté okra in butter until golden, turning once. Drain on paper towels and serve immediately. Serves 3–4.

OKRA AND TOMATOES

3–4 tablespoons olive oil

3 onions, chopped

1 clove garlic, chopped

500 g (1 lb) okra, trimmed

500 g (1 lb) tomatoes, peeled and chopped

juice 1 lemon

salt and freshly ground black pepper

½ teaspoon sugar

1 tablespoon water

finely chopped parsley

Heat oil in a frying pan, add onions and garlic and cook gently for about 5 minutes or until they soften. Add okra and cook to a light golden colour, turning gently from time to time. Spread out okra in one layer in the pan and put tomatoes on top with lemon juice, salt, pepper and sugar. Sprinkle over water and cook for about 20 minutes or until okra is tender and sauce reduced. Shake pan during cooking but do not stir. Serve warm or cold, sprinkled with parsley. Serves 3–4.

OKRA CURRY

1 tablespoon ghee or oil

1 large onion, sliced

2 green chillies, seeded and chopped

1 clove garlic, chopped

½ teaspoon grated fresh ginger

½ teaspoon turmeric

500 g (1 lb) tender okra, trimmed and cut into 5 cm (2 in) lengths

½ teaspoon ground coriander

½ teaspoon ground cumin

1½ cups coconut milk or buttermilk

1 teaspoon salt

Heat ghee or oil in a saucepan and fry onion and chillies over medium heat until onions are golden. Add garlic, ginger and turmeric and fry, stirring, for 1 minute.

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