Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.
Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.
These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.
Enjoy okra? Try our Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here and here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.
Continue reading “Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa”
How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.
In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.
Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu and Avial.
Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
Continue reading “Fried Ladyfingers | Fried Okra | Goa Style”
Cooking Mushrooms on a Sunny Autumn Day
On a sunny and beautiful day in Autumn or Spring it is tempting to fire up the BBQ on the balcony, and get the field mushrooms out of the fridge.
Mushrooms cook well on Aussie BBQs (I guess these are called grills in the US). Drizzled with oil, cooked over a medium heat until softening, topped with some fresh and beautiful ingredients, and served when bubbling and sizzling. Truly a taste worthy of an outdoor meal.
Feel free to browse our Mushroom recipes here and here. Or you might like to browse BBQ recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Stuffed Mushrooms on the BBQ”
Not a fancy dish, Capsicums Stuffed with Kidney Beans and Feta is a comfort dish. A dish for cold Friday nights in front of the TV.
With the remains of a bag of lentils sitting falornly on the kithen bench, I came across a recipe for Capsicums stuffed with Kidney Beans in my pile of hand written recipes saved over years. I am also a sucker for stuffed vegetables. So when this recipe turned up, I knew that I had lunch in the bag.
This isn’t a fancy dish. It is a comfort, homely, family dish that can be served for a quick, warming lunch or with a salad for a dinner eaten in front of the TV.
You might also like to try Drying Capsicums for Snacks, or Bhajji, Indian Vegetable Fritters. Or browse all of our Kidney Bean recipes and all of our Stuffed recipes here and here. Our Capsicum recipes are here and here. Find some inspiration in our Spring recipes here and here. Continue reading “Capsicums Stuffed with Kidney Beans and Feta”
Capsicums stuffed with cherry tomatoes and a basil sauce.
Tender. What a great name for a book. And what a book it is. Nigel Slater speaks so engagingly and comfortingly about his garden near Highbury Barn in London. He cooks my style of food – homely, so so simple, yet packing incredible flavours. Despite being British in style he loves to use Indian spices and experiment with flavour combinations.
When I say “British in style” I don’t want to conjure up images of old-fashioned British food like chip butties and steak and kidney pie. I do imply, though, that the food is cold weather food – root vegetables, cabbage, oven cooked food. For even a hot day in the UK does not pass muster as a summer day in Australia. Nigel would argue that some of his food is for the hotter seasons, but his recipes are not, say, like Bill Granger’s, built with the 30C – 45C degree heat of good ol’e Aussie summers where it is hot enough to cook a falafel on the sidewalk and everyone who is sane heads for the beach.
Continue reading “Baked Peppers with Cherry Tomatoes”
This recipe is really easy, and I love the textures. Served with a salad, or some roasted or baked vegetables, it is a delicious meal.
Stuffed vegetables went out with the Ark, but are coming back now. The rice is cooked in the juice and internal flesh of the tomatoes which adds a wonderful taste to the rice.
Are you looking for tomato recipes? You can browse them here. Or stuffed recipes? You can see them here. Our favourites are Tomato Lassi and Pomodori Gratinati. Get some inspiration from our Autumn recipes here and here.
Continue reading “Pomodori con Riso | Tomatoes Stuffed with Rice”
In Autumn, tomatoes are at their best, especially for cooking.
In Autumn tomatoes come into their own. Not only are the tomatoes a little juicer, a little sweeter away from that hot sun, but the weather is a little cooler and so cooking tomatoes becomes an option again – baked, grilled, fried, sauteed, sauced, pureed – you name the cooking method and tomatoes will have it covered.
Gratineed tomatoes are filled with cheese, herbs and breadcrumbs and oven baked for slightly retro but awesome lunches or as a side dish to a main meal. They can be cooked in covered BBQs as well.
You might like to browse other Baked Tomatoes here. All of our Tomato recipes are here and here, or Italian recipes here. and here. Or find inspiration in our easy Autumn recipes here and here.
Continue reading “Pomodori Gratinati | Tomatoes Gratineed with Cheese”