Monday, 21 September 2009

Recipe: more cooking with cactus

Nopales, the leaves or paddles of the Opuntia cactus are also used in Mexican cooking. You can buy jars of nopalitas from either of the Mexican stockists I mention in this blog but like boiled okra, they can be rather slimy in texture.

If you want to avoid gloopy cactus, a much better method of cooking is grilling/baking the paddles. Prepare the cactus by removing the spines and cut into bite-size cubes/strips. Toss in olive oil and roast on a baking tray for 20-30 mins. Serve with a squeeze of lime and coarse sea salt.


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