POD CAST

NOW’S THE SEA­SON TO ORDER SOME OKRA FOR THIS CREOLE CLAS­SIC

Life & Style Weekend - - FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER CE­RAM­ICS: LUNA CE­RAM­ICS

This dish is a charm of­fen­sive for a veg­etable in need of a bit of pos­i­tive PR. Surely there are other things to do with okra than putting it in gumbo — what­ever that is. Em­brace the slimy tex­ture and in do­ing so, you are do­ing good things for your body. Here’s the rub, the less cook­ing the more nu­tri­tious but slim­ier it will be. The higher the tem­per­a­ture and the longer you cook it the less slimy it will be. I find its silk­i­ness sim­i­lar to egg­plant flesh that has been cooked over a barbecue then scooped out. If you sub­scribe to my spin, order some okra. It’s in sea­son now.

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