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.
hill for 2 to 4 hours.
Meanwhile, prepare the cucumber relish. Lay cucumber
o coat. cover and refrigerate for up to 4 hours.
For corn relish.
Fry bacon in a
irm up.
3. Blend cucumber, shallots or salad onions, carrot
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
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.
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!
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.
Peel cucumber, and then slice in half
ontents to coat evenly. Refrigerator for at least 2 hours; the
For salsa, mix cucumber, radishes, shallots and chopped dill
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 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 cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
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.
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
ngredients. This is the crust for the scallops.
Rinse the
still between the plastic wrap, for 5 minutes.
Combine the