Friday, 19 June 2015
Baked okra in tomato and soured cream sauce
As my darling husband is off gallivanting tonight, i.e. going to the high table at his college, I fancied something vegetarian for dinner. I wasn't sure what I was going to cook and was just browsing the veggie aisles, when I spotted a couple of packs of okra which were reduced. I have recently torn a few pages of Yotam Ottolenghi's okra recipes from The Guardian's Weekend, and thought I'd cook something Ottolenghi-ish.
When I arrived back home, and looked at the recipe clippings, I realised I didn't have all the ingredients, but then again, who usually does?! So, all inspired by Yotam, I ended up with a dish that only is vaguely related to his delicious recipes. One day I will buy some fresh coconut and will try to cook the first recipe (go on and check the link above for the great okra recipes).
200g sugarsnap tomatoes
3tbsp olive oil
about 7 cloves of garlic
1/2 tsp ground ginger
1/2tsp chilli paste
1/2tsp ground cumin
1tsp maple syrup
70g (1 serving) of double tomato concentrate
150ml soured cream
Chop the tough little ends off okra and place it whole in a big roasting tray or deep dish, well oiled. Slice the tomatoes in half and scatter over the okra. Add the garlic cloves. Season with sea salt. Place the tray in the oven preheated to 180C. Roast for 30+ minutes.
In a bowl mix the ground ginger, chilli paste, cumin, maple syrup, tomato concentrate and soured cream. Mid-way through cooking spoon the tomato-soured cream sauce over the okra and tomatoes and sort of spread it over with the spoon, as the sauce is quite thick. If you use a plain yogurt rather than soured cream, it might be runnier.
Serve hot with a nice chunk of bread.
A very tasty meal. And I have some left over for tomorrow's lunch too.
The colours are pretty amazing, and all the flavours work well together.
What do you usually do with okra?
Adding my okra recipe to Farmersgirl Kitchen linky #RecipeClippings for June.