Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: WITCHES DAIQUIRI & OKRA

WITCHES DAIQUIRI

The key to this drink is Strega, the liquor is named witch and makes everything ever so delightfully spooky.

Pour the following into a shaker filled with ice.

1 oz Rum (we used light rum so we could keep the colour of this drink light and bright).

2/3 oz Strega

1/3 oz Orgeat

1/2 oz Lemon Juice

1/2 oz Orange Juice

Shake it and curse your enemies.

If you have a fine strainer use it to strain the drink into a tulip glass, the strainer will assist in removing the pulp from the citrus.

Spear an amarena cherry and place it on the glass.

Let this drink put you in a spell and enjoy!

MASALA OKRA (Bhindi!)

Wash them, dry them, slice them quickly, and don't overcook them - these are the pillars of good okra cooking!

Ingredients

2 tbsp olive oil

1 lb (20-30) okra, washed, dried, sliced lenghtwise

1/2 onion, minced fine

1 small tomato, diced finely

1 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp red chili powder of chili flakes

1/2 tsp amchoor (mango powder)

4 garlic cloves, minced and smashed

1 tsp ginger paste

Fresh lemon juice

Fresh cilantro

Note: Some people will fry the okra on its own in oil, remove it, make the masala, and then add the okra back to it. This method is fine, but often yields a slightly mushy okra - which i aint having nothin to do with! SO...

• Over medium heat, add olive oil to a large non-stick pan
• Add onions and brown them slightly (this is add flavour)
• Once onions are half browned, add the dry spices and fry for 2 minutes
• Add garlic and ginger, fry for 2 minutes and then add tomatoes . Fry while moving around the pan for 2 minutes
• Add salt to taste and a little bit of fresh lemon juice. This is your masala.
• Add cut okra, fry for 5 minutes at MOST - make sure they still have a crunch to them but have absorbed the flavour of the masala
• Add another squeeze of lemon juice if you like, garnish with chopped cilantro and serve hot with roti!

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