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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.