Place the skewers on the grill cover and cook for about 2 minutes until lightly charred, then turn them over and cook for 2 minutes on the second side. Drizzle the vegetables with oil, then season lightly with salt and pepper. Thread 7 or 8 pieces of okra on each skewer it's easier to handle them on the grill when you skewer medium-to-large okra with a parallel set of skewers (as shown in the accompanying photo). Have ready a spray water bottle for taming any flames. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 to 4 seconds. If using a charcoal grill, light the charcoal or wood briquettes when the briquettes are ready, distribute them evenly over the cooking area. The yield is about 1 cup.įor the salad: Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. (Place the strainer over a bowl if you want to collect the whey for another use.) Allow to drain for 20 minutes, then transfer the milk solids (fresh cheese) to a bowl, cover with plastic wrap and refrigerate until ready to serve (up to 1 day). Rinse the cheesecloth in cool water, then use it to line a fine-mesh strainer. The milk solids will rise to the top, separating from the milky liquid whey. Gently stir in the vinegar remove from the stove top and let it sit for 10 to 15 minutes. Stir in the salt bring to a boil, occasionally stirring occasionally, then turn off the heat. If you love this recipe, why not check out my other recipes.For the cheese: Combine the milk and heavy cream in a 1-quart, heavy bottomed pot over medium-high heat. Roasted Vegetables (Red Peppers, Red Onions, Caramelised Carrots)Īre you enjoying this recipe so far? Why not check out some of these other vegan recipes! What to have with your Grilled Okra Skewers?Įnjoy these skewers all by itself or with other side dishes and dips. Once Grilled – They really are best enjoyed immediately after grilling. So only grill the amount you need. If you do happen to have a few leftovers, then place in a sealed container and they will keep for 2-3 days in the fridge. Raw – Fresh okra will keep in the fridge for a few days. When you’re ready to grill them, remove from the fridge and bring it up to room temperature first. This will reduce the amount of moisture released from cooking. Also, the bigger they are, the tougher they will be. So pick ones that are around 7-10 cm in length. When choosing okra look for firm, brightly coloured pods. Be sure to avoid ones that look and feel limp or which have brown marks. These won’t be so fresh. You can source okra in most well stocked supermarkets. Though failing that they are a staple in almost every Indian and African grocer. Tips to make the best Grilled Okra Skewers AvailabilityĪll year round. Remove from the grill once the okra skin appears evenly scorched. Serve whilst warm. They are super simple to prepare and can be whipped up in around 15 minutes.Ħ. Its flavours are rather subtle, so it complements spices well and once grilled, adds a further charred smoky flavour component. These skewers are spiced simply with whole cumin seeds, chilli flakes and black pepper. The earthy nuttiness of the cumin complements that fresh grassy flavour of the okra. They work beautifully alongside tangy dips and salsas. So complement these grilled skewers with either a fresh tomato salsa or a tangy mint and coriander yogurt! Okra, also known as ladies’ fingers or ochro, is a good source of minerals, vitamins, antioxidants, and fibre. It is rich in vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium. They have a sweet, grassy flavour that takes on more depth with longer cooking and a texture that can be crisp and juicy when raw and become dense and creamy the longer it gets cooked. I love a good charred vegetable skewer, especially during a summer barbeque. They add that much needed vibrancy and flavour to what can at times be a very brown and meaty affair. So, I promise you will love these vegan Grilled Okra Skewers!
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