Chive Shortcakes with Smoky Corn and Okra Stew

Ingredients for Chive Shortcakes with Smoky Corn and Okra Stew

• 4 ears corn, shucked, discarding husks but reserving silk

• 450g smoked turkey leg

• 1200ml water

• 1 large onion, quartered, divided

• 1/2 stick unsalted butter

• 450g small okra

• 3 1/2 tablespoons plain flour

• 240ml whole milk

• 725ml plain flour

• 1 tablespoon baking powder

• 1 1/4 teaspoons bicarbonate of soda

• 1/4 cup finely chopped chives

• 1 1/4 sticks cold unsalted butter, cut into bits

• 350ml well-shaken buttermilk

• Garnish: finely chopped chives

Heat a 12-inch heavy skillet (not nonstick; preferably cast-iron) over medium heat until hot, then brown ears of corn, in batches if necessary. Cut kernels from cobs and set aside. Put cobs and silk into a medium pot. Remove skin, bone, and tendons from turkey (reserve meat) and add to cobs along with water, 1 onion quarter, and 1 teaspoon salt, then simmer briskly until liquid is reduced to about 725ml , 30 to 40 minutes. Strain broth through a sieve into a bowl, discarding solids.

Cut turkey meat into 1/2-inch pieces.

Coarsely chop remaining onion, then cook in butter with 1/4 teaspoons each of salt and pepper in skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in okra and cook, stirring occasionally, until tender, 5 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in corn broth and milk. Bring to a boil, stirring, then boil over medium heat, stirring occasionally, until slightly thickened, about 2 minutes.

Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.

Preheat oven to 232°C with rack in middle.

Sift together flour, baking powder, bicarbonate of soda, and 1 teaspoon each of salt and pepper into a bowl. Stir in chives. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

Turn out dough onto a well-floured surface, lightly dust dough with flour, and knead gently 6 to 8 times. Roll out dough on a floured surface with a floured rolling pin into a 12- by 6-inch rectangle (1 inch thick), reflouring surface if necessary. Cut into 8 (3-inch) squares with a floured knife. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging 2 inches apart.

Bake until golden, 12 to 15 minutes, then transfer to a rack to cool to warm. Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon stew over biscuit bottoms and cover with tops.

Avvertenza

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