All posts tagged: recipe cucumber

Smoked Salmon and Cucumber Ribbons

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This simple recipe makes a light lunch or summery starter. I used the Peri Peri flavoured hot smoked salmon because the yogurt sauce is nice contrast for the chili kick but you can use regular hot smoked salmon if chili flavoured salmon is unavailable. The chili salmon was actually milder than I anticipated. Smoked Salmon and Cucumber Ribbons Serves two Ingredients 150 grams hot smoked salmon (peri peri flavour) Half a cucumber A handful of fresh mint 1/2 cup Greek yogurt 1 clove garlic 1 tablespoon capers 1 tablespoon black olives, sliced Preparation Using a vegetable peeler, peel the cucumber into ribbons. Aim for a small strip of skin on each piece (for aesthetic purposes). Arrange the ribbons on two plates. Finely grate the garlic (I use a Microplane zester), chop the mint and mix into the yogurt. Dot the yogurt sauce on top of the cucumber ribbons. Break up the smoked salmon into smaller pieces and add to the plate followed by capers and black olives. Season with salt and pepper to your liking. Enjoy! …

Peking Duck for busy people

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Peking Duck is a dish that you fall in love with. World famous from Beijing, crispy roast duck is sliced with a high skin-to-meat ratio and eaten with spring onion (scallions), cucumber, hoisin (or plum) sauce and wrapped in thin Chinese pancakes. Think of it as Chinese duck tacos. Shared with others, you usually get 2-3 pieces per person as a starter dish. It may be frowned upon to scoff 10 pancakes and call it a meal, but would you judge me if I said I did exactly that twice for this post? Let’s call it “research purposes”. When dining at Chinese restaurants, my family orders Peking Duck on almost every special occasion. It’s a bit pricey, but it’s a treat. You should see our eyes light up when the dish is brought to the table. Your turn can’t come quick enough. When I introduced Peking Duck to The Koala, he was was a bit peeved that he had gone so long without it. He loved it too. Beijing Duck In 2006, The Koala and I ate visited Beijing and …

Make Tzatziki

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Have you heard of Tzatziki? Tzatziki is a thick yogurt and cucumber dip that works with range of dishes. It’s cooling and lovely and surprisingly easy to make. Tzatziki has been on my foodie bucket list for a long time. I put it on there because The Koala was obsessed with Delisio Greek Tzatziki flavoured chips. He’s since moved on but the Tzatziki remained on my list. Had I known how easy and versatile it was to make, I probably wouldn’t have waited all these years. Below is a recipe for Tzatziki and a bonus 2 recipes that complement it. Tzatziki Recipe adapted from Nici Wicke’s recipe here. Makes about 2 cups Ingredients 1 cup Greek yogurt* 1 cup grated cucumber, squeezed of excess liquid ½ teaspoon salt 2 cloves of garlic, minced 1 tablespoon chopped mint 1 tablespoon extra virgin olive oil 1 teaspoon lemon juice Preparation Mix all ingredients in a bowl. Taste and adjust seasoning to your liking. Chill prior to use and stir before serving. Use as a dipping sauce, a side …