sharing recipes from one generation to the next
A while ago I sent my dear man to pick up some zucchinis from the greengrocers. He returned with cucumbers. This is a man who loves to eat, but loathes shopping, especially for food and only comes into the kitchen to make coffee or get a corkscrew.
Fortuitously just the day before I’d read a post by Chef Mimi for a cucumber salad so I made her delicious salad and tucked the idea into my mind for future reference.
Fast forward to December in Queensland, it’s hot and it’s humid. Normally Australians from the Southern states stay at home at this time of the year, but the lure of family has brought us north and the climate dictates a diet of salads, seafood, barbeque and SE Asian style dishes which brings me back to cucumber salad.
Cooling cucumbers and Vietnamese mint dressed with fish sauce and lime juice are a perfect combination when the sky is heavy with storm clouds and the temperature is 32C. Serve the salad with some cooked prawns and an ice cold beer. Dinner!
2 thin skinned telegraph cucumbers
1 cup loosely packed Vietnamese mint leaves
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 clove garlic
1/2 tsp chilli
1/2 tsp sesame oil
2 tablespoons toasted sesame seeds
Wash the cucumbers then cut them in half lengthwise.
Use a teaspoon to scoop all the seeds out.
Thinly slice the cucumbers into crescents, put them into a bowl and set aside.
Strip the mint leaves from the stem, wash then roughly chop. Set aside.
In a small bowl combine the sugar, lime juice, fish sauce, chilli, garlic and sesame oil. Dress the cucumbers and allow them to steep for 30 minutes.
Drain off the dressing then toss the cucumbers with the mint and sesame seeds.