Prepare cucumber relish first by dissolving sugar in
In a food processor, mince fish to a paste.
Add curry paste, fish sauce, cornflour and egg. Combine well.
Transfer to a bowl and mix in beans and onions.
Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
Drain on paper towel.
Serve with sweet chili sauce and cucumber relish.
br>To Make Singapore Cucumber Relish: Cut the cucumber into 1/4-inch
sed) and serve over the cucumber relish.
emperature.
Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice
For relish:.
Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange
irm up.
3. Blend cucumber, shallots or salad onions, carrot
Prep and heat grill.
Meanwhile, stir together ground beef, chopped onion, salt, pepper and 2 tablespoons mustard in medium bowl. Form into 6 large (1/4-inch thick) patties; set aside.
Combine all relish ingredients except cucumbers, tomatoes and onion rings in medium bowl. Add vegetables; toss to coat. Place hamburgers on grill. Grill, turning once, until desired doneness (10 to 15 minutes for medium). Spoon relish onto hamburgers. Great on onion burger buns!
In a bowl, mix the cucumber, mango, onion, chili and lime zest. Season to taste. Stir in the lime juice and 2 tbsp oil. Allow to rest for 5 mins, then stir in the chives.
In a separate bowl, mix the curry powder and sea salt. Dip the scallops in the curry mixture so they are completely coated. Heat 1 tbsp oil in a frying pan and fry the scallops for 1-2 mins on each side, until they are just firm and opaque. Add the butter and coat the scallops as it melts. Serve with the cucumber relish.
Peel cucumber, and then slice in half
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
br>Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed
Combine finely chopped onion, ground lamb and 3 tbsp mint. Season. Shape into 4 - 1 inch thick patties.
Heat a large griddle or frying pan. Brush a little oil over both sides of burgers then cook for 4-5 mins. Carefully flip over. Arrange remaining onions and tomatoes around burgers. Drizzle with remaining oil. Cook for 4-5 mins, until burgers are browned and cooked to your liking. Sprinkle with remaining mint.
Serve in warm pitas with tomatoes, onions and cucumber relish.
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
Prepare the grill for medium heat.
Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
Combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally and cook for 1 minute.
Remove from heat and cool to room temperature.
Peel cucumber, scrape out seeds and cut into small dice.
Place the cucumber, chillies, peanuts and coriander in a bowl.
Pour over dressing and toss gently.
In a small bowl, combine watermelon, cucumber and shallot. Top each oyster with 1 tsp watermelon mixture. Squeeze lime juice over top. Serve immediately with a good grinding of black pepper.
For salsa, mix cucumber, radishes, shallots and chopped dill
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
Boil vinegar, sugar, salt and water in a saucepan for 1 minutes.
Mix onion, carrot and cucumber pieces in a serving bowl.
Pour just vinegar mixture over vegetables to cover.
Taste to see if extra vinegar, sugar or salt is needed to balance flavor.
For those who prefer spicy relish, in small amounts add chili paste.
Garnish with chopped corriander.
Serve with satays, fish cakes or crispy deep-fried snacks.