Friday, April 13, 2007

Garlic Chicken with Cucumber


"A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing." (Samuel Johnson - Tour of the Hebrides)
Samuel Johnson would have been a great blogger. And had he made that disparaging comment about cucumbers on the world wide web he would have been put right. Because we were sent a great recipe for Garlic Chicken Cucumber which has changed Freddie's opinion of this humble vegetable. From disaster last night with our juicing experience to triumph with a chinese recipe. And Freddie gave it a nine out of ten. So cucumber has won a reprieve.

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10 comments:

  1. Anonymous1:04 PM

    Hello

    There is another Ken Hom recipe (from the book of the original BBC series) for braised stuffed cucumbers. This involved slicing the cucumber thickly, deseeding to produce cucumber rings, and filling them with a mixture of minced pork, ginger and other seasonings, bound with egg. The rings were dipped in cornflour, fried to brown them and finally braised in stock.

    This is a straightforward and good recipe which we have done many times. It reheats well too.

    Cheers

    ReplyDelete
  2. Hi GBVC,

    There are associations for everything and everyone.

    This website may assist

    www.cucumbergrowers.co.uk

    I have made the tuna pate and it was rather good.

    Hope this helps,

    ATB,

    LBCM

    ReplyDelete
  3. Anonymous1:06 PM

    Put them with mint and yogurt for a raita with a curry.
    Pickle them
    or try here


    www.lpl.arizona.edu/...

    ReplyDelete
  4. Anonymous1:06 PM

    Cucumber salad with cream and mint and garlic

    Cucumber and Marmite sandwiches

    Cucumber as part of a gazpacho soup (thus using plentiful amounts of other vegetables as well)

    Pickled cucumbers with cold meats etc

    Sliced chunks of cucumber eaten just as is with a sprinkling of Maldon salt.

    ReplyDelete
  5. Anonymous1:07 PM

    Hi GBVC,

    I was just thinking of you. Someone was asking for something unusual to do with bananas, so I was able to give that sprout recipe another airing!

    (For anyone who missed it last time ....)

    www.boodschappen.nl/...

    Glad you are still progressing. If you're on CU can D be far away?

    Dunlurkin

    ReplyDelete
  6. marce1:07 PM

    Just found a Recipe for Cucumber Fries!!\Slice cucumber and dip in flour ans garlic and seasonging then egg then breadcrumbs. Fry in oil in Frying pan
    Different??
    Marce

    ReplyDelete
  7. Hello there! My husband and I enjoy reading your blog with giggles... love that your kids are open to trying all these recipes!

    May I suggest shredding a couple of peeled cukes and adding to any muffin recipe?

    I also like to strain plain yogurt in a big coffee filter weighted with a small plate overnight; the next day I stir in finely shredded cucumber and season with salt, pepper and whatever herbs I might have on hand. Makes a lovely dip for chips, bread... or a sauce for fish!

    Best wishes!

    ReplyDelete
  8. Sarah from Indiana8:50 PM

    My favorite way to eat cucumbers is to peel them and slice them thin. Mix equal parts white vinegar and sugar. (About a cup for a large cucumber) Add a little freshly ground pepper and some celery salt (regular salt will do if you don't have celery salt)

    Let them marinate at room temperature for an hour or two, then chill.

    Yum. Tastes like summer. Some people like to add sliced sweet onions and/bell pepper to this. I like it as is. Not sure if such a simple, unhidden vegetable will appeal to Freddie, though.

    ReplyDelete
  9. In northern China they serve chopped cucumber (quite large chunks) with chopped raw garlic (quite a mild garlic) dressed with dark Chinese vinegar (ZhenJiang is the best known brand) as an appetizer.

    They also do stir fried cucumber which is basically the same but hot!

    Yum. And simple.

    ReplyDelete
  10. Anonymous3:32 PM

    I struggle with cucumber. I think it goes best with salmon or tuna in sandwiches.

    Schmoof

    ReplyDelete

We always love to read your comments - thank you