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Posts Tagged ‘Cucumber’

Salmon Tikka with Radish Raita

Such a simple dish for a weeknight but full of lovely flavours. We found this recipe when needing to use up the glut of radishes from our garden and it was perfect.

Wine Suggestion: A fuller-bodied Alvarinho we found was a good match here. Quinta Soalheiro’s Alvarinho had the right weight, textures and flavour to match the warm spices, cooling Raita, earthy radishes and the salmon.

Salmon Tikka with Radish Raita  – serves 2

  • 8 tbsp natural yoghurt
  • 2 tsp grated ginger
  • 1 clove of garlic, crushed
  • 2 tsp tandoori masala (you can buy this or use the recipe here)
  • 1 tsp ground cumin
  • 2 skinless salmon fillets
  • lemon wedges, to serve

FOR THE RAITA

  • ½ cucumber, seeded and grated
  • 1 tbsp chopped mint
  • a bunch of radishes, sliced

Heat your grill to high.

Put the grate cucumber into a sieve and squeeze out as much water as possible, then leave to drain.

Mix 2 tbsp of the yoghurt with the ginger, garlic, spices and season with salt and pepper. Rub this mixture all over your salmon fillets, then place onto a lightly oiled baking tray and grill for 4 to 6 minutes or until cooked through and starting to char at the edges.

Mix the raita ingredients together with the rest of the yoghurt (6 tbsp) and season. Serve with the salmon and lemon wedges to squeeze over.

(Original recipe by Anna Glover in Olive Magazine, July 2015)

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Spring Radish & Tomato Salad

The radishes growing in the garden are all ready at the same time and we’ve been looking for recipes to use them. This is Ukranian salad from Olia Hercules’ book – Mamushka. Olia suggests you need bread alongside to mop up the dressing at the end and we couldn’t agree more. Crusty and white we think works best. Nice as a side dish or as a light lunch.

Spring radish & tomato salad – serves 4

  • 4 small cucumbers, or 1 large (we used baby cucumbers)
  • 2 beef tomatoes
  • ½ a bunch of radishes, sliced
  • ½ a bunch of dill, chopped
  • 100ml natural yoghurt, diluted with ½ tbsp water
  • sea salt flakes and black pepper

Slice the cucumber and tomatoes directly into the bowl, so that you catch all the juice. Add the radishes and dill and mix well.

Season the yoghurt really well with the salt and pepper, then stir through the salad. When you’ve finished the salad you will be left with a puddle of pale pink dressing which should be mopped up with some bread.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Falastin Chopped Salad

I’ve been trying to suppress my cookbook habit in lockdown; there’s really no room left on the bookshelves. However, Jono recognised that I could not be without Falastin and it arrived this week. It’s everything we love and know to expect from Tami & Tara. The pages are splattered with tahini and sumac already! We chopped everything a couple of hours in advance, as it takes a while, and then assembled and tossed just before serving.

Chopped Salad (tahini version) – serves 4

  • 4 small Lebanese cucumbers (or 1 normal cucumber), quartered lengthways, seeds removed and cut into ½ cm dice
  • 420g ripe tomatoes, cut into ½ cm dice
  • 1 red pepper, cut into ½ cm dice
  • 2 green chillies, finely chopped
  • 5 scallions, finely sliced
  • 3 tbsp olive oil
  • 30g parsley, very finely chopped
  • 15g mint leaves, finely shredded
  • 1 large clove of garlic, crushed
  • 2 lemons: finely grate the zest to get 2 tsp and juice to get 3 tbsp
  • 1½ tsp salt
  • plenty of black pepper
  • 80g tahini
  • 1 tbsp sumac

Prep everything and keep them separate. When ready to eat place all of the ingredients, except the sumac, in a large bowl and toss to combine. Sprinkle over the sumac.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020.)

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Roast new potato & pickle salad

Another dish from Jamie’s Veg book. We’re all about the pickles in this house and this was just so fresh and tasty. We had rather large platefuls but it would also work really well as a side for fish without the feta. In fact, it would work alone without the feta too.

Wine Suggestion: fresh and vibrant whites are what you need for this dish; tonight the Wengut Korrell Weissburgunder (Pinot Blanc) from the Nahe in Germany. Not the current vintage but from 2016 instead and no harm at all as the winery seems to craft a natural freshness that makes this just as enjoyable now as it did a couple of years ago.

Roast new potato & pickle salad – serves 6

  • 1.2kg new potatoes
  • 6 garlic cloves, bashed
  • 1 lemon, juiced and zest finely grated
  • 2 sprigs of rosemary, leaves picked and finely chopped
  • 1 tbsp plain flour
  • 1 cucumber, scratched with a fork and sliced into rounds
  • 100g radishes, quartered
  • ½ a red onion, very finely sliced
  • 1 tsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • 15g dill, leaves picked
  • 15g mint, leaves picked
  • 40g feta cheese

Preheat the oven to 200C/400F/gas 6.

Cook the potatoes in plenty of boiling salty water for 20 minutes or until tender, then drain and steam dry in the pot. Tip the potatoes into a large roasting tray and drizzle with 2 tbsp of oil, then add a good pinch of sea salt and black pepper.

Add the bashed garlic cloves to the tray, then roast for 20 minutes.

Scatter the lemon zest, rosemary and flour over the potatoes, then toss together. Squash the potatoes flat with a potato masher and roast for 30 minutes, or until golden and crispy.

Meanwhile, put the cucumber, radishes and red onion into a bowl with the mustard, vinegar and half the lemon juice.

When the potatoes are cooked, season the pickle with salt and pepper and stir through the herbs, then put the pickled mixture on top of the hot potatoes and mix just before serving. Crumble over the feta cheese and add some extra lemon if you like.

(Original recipe from Veg by Jamie Oliver, Michael Joseph, 2019.)

 

 

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Everyday Palestinian Salad

We love a chopped salad and this one in particular is a handy one to have up your sleeve. We served with a Palestinian rice dish but it would be suitable for all sorts of eventualities.

Everyday Palestinian Salad – serves 4

  • 4 Persian cucumbers or 1 regular cucumber
  • 3 medium tomatoes
  • 1 red pepper
  • 10g parsley leaves, finely chopped
  • 10g mint leaves, finely chopped
  • 3 tbsp extra virgin olive oil
  • juice of a lemon

Slice the cucumbers in half and remove the seeds with a teaspoon. Finely chop into 1cm dice.

Scoop the seed out of the tomatoes and chop into similar sized pieces to the cucumber. Do the same with the red pepper and put all three into a large bowl.

Dress the salad with the herbs, olive oil, lemon juice, and plenty of salt and black pepper.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Smoked salmon & crab timbales with cucumber parpadelle

This luxurious starter of smoked salmon timbales filled with creamy crab can be made up to a day ahead. You do need to find big slices of smoked salmon as you need to completely line the moulds to stop the filling leaking out.

Wine Suggestion: as befits the occasion these go great with bubbly. We love good Champagne, but have recently been sampling various Cremants from around France and enjoying the variation and character each brings. With this we served the Manciat Poncet Cremant de Bourgogne which our friend brought along to dinner.

Smoked salmon timbales with cucumber pappardelle – serves 8

  • 12 large slices of smoked salmon
  • 225g full-fat soft cheese
  • 100-150ml sour cream
  • 100g white crab meat
  • 2 tsp chopped fresh dill, plus some sprigs to garnish
  • lemon wedges, to garnish

FOR THE CUCUMBER PAPPARDELLE:

  • 1 tbsp caster sugar
  • finely grated zest and juice of 1 lemon
  • 150ml olive oil
  • a few black peppercorns
  • 1-2 tsp white wine vinegar
  • 1 large cucumber peeled

Line eight 100ml ramekins with the smoked salmon making sure there are not gaps and hanging it well over the sides.

Beat the cheese to soften and mix in 100ml soured cream – loosen with a little more cream if still too firm to spoon.

Pick over the crab and remove any tiny bits of shell. Stir into the cheese with the chopped dill and season. Spoon into the moulds and fold over the overhanging salmon, then cover with cling film and chill in the fridge for 2 hours (you can do this up to a day ahead).

Make the dressing for the cucumber. Put the sugar and 3 tbsp of water int a small saucepan and bring quickly to a simmer. Add the lemon zest and juice, oil and peppercorns, then taste and add 1-2 tsp of vinegar. Season with salt. Return to the boil, then cool (this can also be made up to a day ahead).

Use a swivel peeler to shave long strips of cucumber until you get to the seeds. Discard the centre. Don’t do this any more than 30 minutes beforehand or it will go soggy.

To serve, unwrap and run a knife between the salmon and the ramekins to pop them out onto plates. Strain the dressing through a sieve, mix a few tablespoons with the cucumber and arrange next to the timbales. Garnish with lemon wedges and dill and drizzle over some more dressing.

(Original recipe by Gary Rhodes in BBC Good Food Magazine, December 2004.)

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Cucumber & lamb's lettuce salad

We’ve been eyeing up lots of recipes in Ottolenghi Simple and so far have only made a green salad. As green salads go however it was  pretty good with a great fresh flavour from the herbs and cucumber and an unusual dressing. We served this with some spiced baked salmon but it would be great with loads of dishes.

Cucumber & lamb’s lettuce salad – serves 4

  • 5 baby cucumbers (or 1½ regular cucumbers with the seeds removed)
  • 30g lamb’s lettuce
  • 10g picked mint leaves
  • 10g picked coriander leaves
  • 1 tsp nigella seeds

FOR THE DRESSING

  • 1 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 2cm piece of ginger, finely grated
  • 20g plain yoghurt
  • third tsp flaked sea salt

Make the salad dressing by whisking all of the ingredients together in a small bowl.

Cut the cucumbers into quarters, lengthways. Cut each quarter diagonally into ½ cm slices and put into a large bowl with the lettuce, mint and coriander. Gently mix in the dressing and spread into over a large shallow bowl. Sprinkle with the nigella seeds and serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Ebury Press, 2018.)

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Pomegranate, cucumber and pistachio yoghurt

We are always on the look out for cooling dips to serve with spicer dishes. This one would be good with any middle eastern-style meal that warrants something cool on the side. Or you could have it on its own with some toasted pittas. Another great recipe from Feasts by Sabrina Ghayour.

Pomegranate, cucumber & pistachio yoghurt – serves 6 to 8

  • 500ml thick Greek yoghurt
  • 1 large banana shallot or 2 small round shallots, finely chopped
  • 1 large cucumber, cut into 1cm dice
  • 150g pomegranate seeds, rinsed to remove the juice
  • 100g pistachio nuts
  • 30g of mint, leaves stripped and roughly chopped
  • toasted pitta bread to serve

Pour the yoghurt into a large bowl and mix in the shallot. Add the cucumber, pomegranate seeds and pistachios (keep some of each to sprinkle over before serving). Add the mint, then fold everything gently through the yoghurt. Season generously with sea salt and black pepper.

To serve drizzle with some good olive oil and scatter over the reserved cucumber, pomegranate seeds and pistachios.

Serve as a dip with toasted pittas or as a cooling side dish.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

 

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Shirazi salad

This Iranian salad works really well with rich, spicy stews and middle eastern dishes. Try and cut everything the same size so that you get a bit of everything in each bite.

Salad Shirazi – serves 4 as a side dish

  • 300g Middle Eastern or regular cucumber
  • 300g tomatoes, halved and seeds removed
  • ½ red onion
  • 4 radishes

FOR THE DRESSING:

  • 1 tsp dried mint
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • ½ tsp sea salt
  • ½ tsp black pepper

If you are using small Middle Eastern (Lebanese) cucumbers, then half them lengthways. If using a regular cucumber, peel, half and scoop out the seeds with a teaspoon.

Finely dice the cucumber and tomato into ½ cm cubes. Cut the red onion and radishes into similar sized pieces and tip everything into a large salad bowl.

Whisk the dressing ingredients together, then pour over the salad and mix well. Serve immediately.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Yoghurt with cucumber and mint

A perfect cooling accompaniment for barbecued lamb kebabs and Persian rice dishes. The fresh mint can be replaced with fresh dill.

Yoghurt with Cucumber & Mint – serves 4-6

  • 200g cucumber
  • 500g Greek yoghurt
  • ½ garlic clove, crushed
  • 2 tsp dried mint
  • 1 tsp chopped fresh mint
  • 1 tbsp sultanas
  • ½ tsp salt
  • ¼ tsp black pepper

Cut the cucumber in half and scoop out the watery middle and seeds with a teaspoon. Grate the cucumber and squeeze out the excess water over a bowl using your hands.

Mix the cucumber into the yoghurt, along with the garlic, dried mint, fresh mint, dill, sultanas, salt and pepper. Stir well before serving.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Greek salad

Perfect with many Greek dishes, but none mores than barbecued lamb cutlets or kebabs/souvlaki. You could also serve it as as starter with some crusty bread. A very popular salad in our house when the days get warmer. In fact, we blogged it here a few years ago and it’s still a firm favourite.

Greek Salad – serves 4

  • 450g ripe tomatoes
  • ½ a cucumber
  • 1 red onion (we only use half an onion)
  • 200g Greek feta cheese
  • 4½ tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp ouzo/Pernod
  • 2 tbsp chopped dill
  • 20 small black olives
  • large pinch of dried oregano – Greek if you can find it

Cut the tomatoes into chunky pieces and cut the cucumber in half lengthways and then across into thick slices. Slice the red onion as thinly as possible (a mandolin is good for this if you have one). Crumble the feta into chunky pieces.

To make the dressing whisk the olive oil, ½ tsp salt, the red wine vinegar, ouzo/Pernod and some black pepper in a large salad bowl. Add the tomatoes, cucumber and onions and toss gently. Add the feta, dill and olives and mix briefly.

Drizzle with more olive oil, sprinkle with the dried oregano and some coarsely ground black pepper.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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Big pieces of fish are particularly well suited to the large cooking space you’ve got on the barbecue. We’ve invested in a fish basket for the barbecue but when we cooked this we didn’t have one and it was tricky to turn. If you don’t have a fish basket you might find it easier to cut the side of salmon in half.

We also really like this without the cucumber yoghurt and served with some champ (mashed potatoes with scallions and loads of butter for any of you non-Irish readers).

Wine suggestion: White and fresh, but also with a full body and a good texture. Out of fashion somewhat we tried a Chablis  … a 1er Cru Montmains from Domaine Bois d’Yver that we had lying around. It was a couple of years old but the extra age added extra layers of depth to a wine that was still fresh and dynamic. If you’d prefer a red then lightly chill a young Pinot Noir for 20-30 minutes and you’ll also have a treat.

Barbecued Side of Salmon with Cucumber Yoghurt – serves 4-6

  • 1.5kg side of salmon, scaled and pinboned (order this from your fishmonger)
  • zest and juice of 1 lemon
  • large bunch of basil/fennel tops, finely chopped
  • 1 cucumber, peeled lengthwise at intervals to make stripes
  • 300ml natural yoghurt
  • 1 red chilli, deseeded and finely chopped
  • small bunch of mint/oregano, leaves picked and chopped

Brush the bars of the barbecue clean or your fish will stick (the fish basket will help with this), then light it and get it nice and hot.

Put the salmon skin-side down on a board and slash the flesh side with a sharp knife, about 1cm deep. Scatter the lemon zest and most of the fennel tops/basil over the salmon, then push into the cuts that you made with your fingers. Rub the fish lightly all over with olive oil and season well with salt and pepper.

Put the salmon on the barbecue, skin-side down. Check it after about 4 minutes by which time the skin should have got nice and crispy. Turn the fish carefully and cook on the other side for 2-3 minutes. You can carefully take the skin off the salmon at this stage and place it back on the heat to get really crispy.

Cut the cucumber in half lengthways and remove the seeds. Chop the seedless cucumber and mix with the yoghurt. Add some lemon juice, half the chopped chilli, and half the mint/oregano. Drizzle over some good olive oil and season well.

Break the salmon into portions with a fork and serve with the cucumber yoghurt, sprinkled with the remaining chilli and herbs. Drizzle with a little more olive oil and serve with a piece of the crispy skin if you like.

(Original recipe from Jamie at Home by Jamie Oliver, Michael Joseph, 2007.)

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