OKRA GEREGTE

OKRA
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/okra-geregte.html

Ingredients
3 tablespoons butter
1 medium onion, chopped
3 tablespoons butter
1 medium onion, chopped
1 pound sliced fresh okra
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
salt to taste
Directions
1.Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Berie Vd Velden Smith

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/okra-geregte.html
 Okra is egter 'n baie slymerige affêretjie as jy hom oopsny, maar nogtans is dit gesond. Die slymerigheid sit baie mense af. Die Indiërs is lief om dit te diepbraai met 'n degie om, dit neem van die slymerigheid weg. Hulle sit ook bietjie brand in die degie.

Dries Von Weidtz

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/okra-geregte.html
Bacon is so wonderful, it goes with everything in this case it goes really well with okra. I had some leftover frozen okra and needed a reason to use it. Well this is the perfect reason.
Step 1: Here is what you need
This is what I used. I kind of just made this recipe up as I went along. It turned out surprisingly well considering.
Bacon- I used ends and pieces, they are usually cheaper per pound and if I am planning on cutting them up anyhow I don't mind that they aren't in nice pretty strips
basmati rice
Canned diced tomatoes
onion
okra
Step 2: The bacon
I only used about 1/3 of the bacon in that package, so about a pound. I chopped it up as small as possible and tossed it into a pot to start cooking. I set the pot on medium heat and covered it until the bacon was nice and crispy brown.

Step 3: Everything else
Once the bacon was cooked I added the onion after it had been chopped up, the diced tomatoes, and the frozen okra.
Give everything a good stir, the okra will stick together until it thaws out. Once everything else is in the pot and warm add the rice and water. The volume of water is based off of the volume of rice, so if you add 1/2 cup of rice add twice the amount of water.

Step 4: Boil, boil, toil and trouble bacon is makin without any foil
Bring the mix up to a boil and then reduce the temp and cover. No need to stir the mix while its cooking, just cook it like rice. When the rice is is done fluff it with a fork and serve.

Step 5: This is the best part.
This is the best part of the whole thing, when the food hits your plate. Hope yall enjoy. Thanks

Dries Von Weidtz

 I was introduced to pickled okra a few years ago at a party, and have not been able to get enough since then! I like my pickled okra really vinegar-y and spicy, but you can always alter my recipe to suit your tastes.
This is a quick version of pickled okra - it takes maybe a half hour to pull together and it'll keep in the fridge for weeks!
If you're scared of okra, this is a good route to go - it won't be slimy at all! Actually very crunchy and wonderful. And if you haven't tried pickled okra before, now a great time to start. It's super cheap to make your own!


PICKLED OKRA

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/okra-geregte.html
Step 1: What you'll need:
1 pound okra, rinsed (I used a little over a pound)
2 cups white vinegar (or a mix, I'll explain below)
1 cup water
3-6 garlic cloves
2 tablespoons sea salt
1 tablespoon dried dill
1 1/2 teaspoons red pepper flakes
1 teaspoon black peppercorns
jars for canning
Try to find nice, young okra without lots of wear and tear.
If white vinegar is too strong for you, considering doing half and half with another type - white wine, apple cider, rice wine. I like the extra bite of white vinegar - but you should play around and see what works best for you.
Garlic is all up to you, but I think okra pickles are best when they are super garlicky.
You can also adjust the seasoning quite a bit - if you think they'll be too hot, scale the crushed red pepper back. Or even add some mustard seed or something totally different! I bought some pickling spice and thought about using it, but it smelled too sweet for me. If you'd like them hotter you can add a little hot sauce or fresh jalapenos, if you like them sweeter, add a little bit of sugar.
The most important parts of this recipe is a 2:1 ratio of vinegar and water, the two tablespoons of salt, and having some kind of spice.

Step 2: Bring the ingredients to a boil!
Combine everything but the okra and garlic in a pan.
Bring to a boil and then turn it off.
Rinse the okra well while this is happening if you haven't already! Don't want any dirt in our pickles.

Step 3: Pack the jars!
Pack the jars tightly with the okra, adding in garlic cloves as you go along. In this case, the pint sized jar got two cloves, the quart got three.
Try to pack it up to right below the neck of the jar.

Step 4: Add the pickling liquid!
Your liquid still needs to be very hot - so if it's not still steaming, bring to a boil again.
Pour the pickling liquid over the okra - you should have just enough to cover. Try to make sure you get an equal amount of spices in each jar.

Step 5: Let it cool, then put them in the fridge.
Let the jars sit out on a counter without the lids on for about an hour. You want them to come down pretty close to room temp. The jars should only be slightly warm to the touch, and there should be no condensation in the neck of the jars.
Once they're cooled, screw on the lids and stick them in the coldest part of your fridge.
You can eat them the next day - but they're even better a few days down the road.
You can expect pickled okra to last 3-4 weeks in the fridge - I've never let them go longer than that. So make a batch and share them! 3/3/13

Jolindie van Biljon

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/okra-geregte.html
Ek sny my okra in die helfte en braai in botter tot sag. Gooi bq aromat oor, dit proe amper soos groenmielies*3/3/13