Is cucumber really at its happiest
cut into slippery slices, the sole, straight-laced player in a sandwich for a prim tea with
the vicar?
Doesn't it secretly long to luxuriate in a dish of cool
yoghurt, garlic and herbs as part of a classic Tzaziki? Wouldn't it be happier doing the backstroke in a bowl of Gazpacho?
On
its own, it is nothing. With the right company, it can be a star. Here, it
is smashed into rough-edged chunks to join the riot that is Asian Smashed
Cucumber Salad. Smash ! Mix ! Serve !
For a cucumber
salad with personality you will need…
2 English
cucumbers (long, narrow, smooth-skinned), ends removed
Dressing
ingredients
3 tablespoons groundnut oil or sunflower oil
1 teaspoon
sesame oil
1 teaspoon dark soy
sauce
1 tablespoon
rice wine vinegar
1 red chilli
(hot is best, but go mild if you must), very finely chopped
1 small clove
of garlic, crushed
1 teaspoon of
caster sugar
2 tablespoons of
very finely chopped spring onions
1 teaspoon of
very finely chopped fresh ginger (optional)
To serve
a handful of
coriander leaf (cilantro)
1 teaspoon of
toasted sesame seeds (optional)
salt, to taste
salt, to taste
 |
| Bish (well, bash really) |
Bish: to prepare
the cucumber, place on a chopping board and bash with a rolling pin, mallet, or
other suitable object, until broken (but not mashed). Discard any seeds that
come loose and cut or break the cucumber into bite-sized pieces. (You may want
to cover the cucumber with a clean tea towel to prevent splashes, and bits
escaping).
Place the pieces in a colander, and place the colander in a bowl. Put a plate or saucer on top so that it is in contact with the cucumber. Weigh it down - with food cans, a water-filled saucepan, whatever - to help squeeze out the excess juice. Set aside for about 30 minutes while you make the dressing.
Bash: For the
dressing, simply mix together the ingredients – I put them in a jar
with a screw top lid, and give it a good shake.
 |
| Bash (well, mix really) |
Drain and
discard the juice from the cucumber and place the pieces in a shallow serving
dish. Pour the dressing over. Cover and place in the fridge. Leave to bask in the reflected glory of the dressing for a few hours.
Bosh: When ready to
serve, mix through the coriander leaf (and scatter with the toasted sesame
seeds, if using). Taste and add a little salt and a touch more sugar only if necessary.
Bish, bash, bosh (but mostly bash, really).
Bish, bash, bosh (but mostly bash, really).