Okra

[Eve]

I've seen this crop up in a few recipes I've been looking at for my slow cooker but can anyone tell me what it tastes like before I decide whether or not to try it?

Also, it is easy to prepare bearing in mind my hands aren't good for much chopping or anything like that.

Thanks :)

[woofgang]

http://www.bbcgoodfood.com/glossary/okra

Its used to add thickening and texture to a dish rather than flavour. The article says that the flavour is subtle and therefore its usually used with stronger flavoured ingredients which is foodyspeak for doesn’t taste of much. I don’t like it myself, I find it slimy.

[tamborine]

Cook whole, not chopped to avoid slime texture

[Eve]

Thanks for that, not sure I like the thought of slimy! Might just stick to cornflour.

Seen it in quite a few dishes lately but if it's just for thickening I might pass.

[tamborine]

Its for texture and green color rather than usual veg. For thickning I prefer to mash potato or instant Smash.

[jack daniels]

hi eve

never heard of it used as a thickener but i love Okra AKA ladies fingers and although it's slimy i prefer to cut them up as sometimes, you may have an added ingredient of a caterpillar but don't let that put you off - just discard it.

this is how i cook mine

ingredients

200g okra-wipe them clean while still whole with paper towels,'top and tail' them, i cut mine into roughly half inch slices (rings)
a couple of medium sized potatoes peeled and chopped into small pieces
1 dessertspoon cooking oil
1/2 teaspoon of fenugreek seeds
1 teaspoon fresh finely chopped green chillies
1 teaspoon fresh minced ginger
1 teaspoon fresh crushed garlic
1/2 teaspoon tumeric
salt to taste

to garnish
freshly chopped coriander
1 teaspoon cumin powder

method

heat oil in a shallow pan, add the fenugreek seeds and let them brown
now add all the spices (except for the ones for garnishing) dry fry on a low heat for a couple of minutes.
Add the okra and potatoes and stir fry for another couple of minutes.
Cover the pan with a lid and let it cook on a medium heat for 10 minutes.
Take the lid off and let it dry fry for a couple of minutes, turn the gas off and add your garnish, mix well before serving.
I serve mine with a dhall curry and chapattis

Anna x

[Eve]

Ooh, thanks for that! I couldn't find any when I looked earlier so wondering if I'm imagining having seen it in little Tesco/Morrisons recently, unless they didn't have any in.

I've gone for a chilli for my slow cooker adventure this week! Need a bigger supermarket I think for bits as was going to try a jamalaya or similar, and prawns are sooo expensive and not sure I'm happy about reheating a dish wish prawns and rice in, I usually make enough for two meals.

I'd been hoping to catch you, finally had my brain scan letter saying it's fine so very happy about that! :)

[jack daniels]

Thats great news Eve, so glad to hear that

okra is sticky/slimy on the inside but once it's cooked, it's not so bad
It is an acquired taste though-not everyone likes it. Never tried it in a slow cooker either.
I don't know if you can go to an Asian/Indian or Caribbean shop where you should find them.

just a tip - do not pick the hard lumpy ones - they are old and not very nice, go for very green non-lumpy ones that are slightly crisp/tender when broken

take care Eve

Anna x

[Eve]

Thanks for that, I'm sure I have seen it though must be able to get it round here somewhere to try.

You take care too x

[Tilly2]

Morning Eve, how was the Beef Bourguignon?

[Eve]

Morning, it was really nice! I think it's the nicest one I've made yet. Reheated lovely for the day after too.

I'm going for chilli today. Am in two minds about whether to brown the mince first, most recipes seem to advise to though.

[jourdain2]

I've only cooked it once, it was rubbish, middle went all slimy (and I used a proper recipe for once!). I wouldn't bother with it - it didn't taste of much at all.

[Tilly2]

Excuse me Eve.
Jourdain, have you seen this?

http://www.theanswerbank.co.uk/Technology/Computers/Question1460677.html