Okra

okra:

Susan from Pennant Hills NSW, Australia writes:

Hi Kurma, I like your website! My mother-in-law grows okra. She gave me a big bag of the last of her current crop. Any ideas what I can do with it.

My reply: I suggest you try barbecuing it. It is so delicious threaded on sticks and brushed with sage-scented butter.

Here’s the recipe:

Barbecued Skewered Baby Okra with Sage Butter

Despite the fact that okra, the seed-pod of the plant Abelmoschus esculentusis is enjoyed the world over, for many cooks okra is still an unknown vegetable. If this is your first experience of okra, I think you’ll enjoy this recipe.

The size of okra pods determines which recipes they are best used in. Large pods generally possess a fine flavour, but they usually have fibrous, tough spines running lengthwise along the sides from cap to tail. Medium pods are large enough to endure stuffing, while baby pods are perfect for slicing or leaving whole, as in the case of this delicious barbecued baby okra. Select firm, fresh baby pods no longer than 5-8 cm (2-3 inches). Makes 16 skewers.

32 firm, fresh baby okra pods
sage butter (recipe follows)

Soak 16 short skewers in hot water for 15 minutes.

Blanch the okra pods in a large saucepan of boiling water. Remove and drain them.

Thread 2 okra pods lengthwise on each skewer.

Grill the okra over hot coals for 6 or 7 minutes or until slightly browned, brushing two or three times with the herb butter of your choice. Serve hot with a drizzle more of herb butter.

bbq okra:

Sage Butter

50g (2 ounces) butter, about ¼ cup
3 or 4 sprigs sage, or 1 teaspoon crumbled dried sage
¼ teaspoon freshly grated nutmeg

Melt the butter and combine with the sage and nutmeg.
Posted by Kurma on 29/4/07; 5:28:22 AM

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