The Cook Book

Cucumber Relish

Cucumber Relish
Hiya! Today we will discuss about Cucumber Relish

Ingredients:

1/2 cucumber
2 celery sticks, chopped
1 green pepper, seeded and chopped
1 garlic clove, crushed
300ml natural yoghurt
15ml chopped fresh coriander
freshly ground black pepper

Method:

Die the cucumber and place in a large bowl.
Add the celery, green pepper and crushed garlic.
Stir in the yoghurt and fresh coriander.
Season with the pepper.
Cover and chill.

Cucumber Relish

Most Popular

Latest Recipes

Tuna Salad ccexpress

Tuna Salad

Ingredients: Juice of 1 lemon 1 orange, segments separated and

curriedmarrow

Smashed curried marrow

Bring a large pan of salted water to the boil. Simmer the marrow for 5-7 mins until softened, then drain well. Heat the oil in a large shallow pan and fry the mustard and cumin seeds until they start to crackle. Add the onion, garlic and remaining spices, and fry for 10 mins until soft and starting to brown. Add the marrow and cook for 5-10 mins until the liquid has evaporated and the marrow is really soft. Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander.

recipe image legacy id 1079537 11

Chicken liver parfait with sultanas & raisins

Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned. Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again. Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge. To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

cumin spiced roast chicken with pork pistachio stuffing 1

Cumin-spiced roast chicken with pork & pistachio stuffing

Make the stuffing by blending the ingredients with 1 tsp salt in a food processor, taking care not to purée it – a little bit of crunch here and there makes it all the more satisfying. Check the seasoning by frying a tsp of the stuffing and tasting – adjust if you need to.

Put a piece of cling film on a chopping board and dollop on the stuffing, patting it out to rough circle just smaller than the surface of the breast meat to be covered. Make the layer thicker at one end, for the bottom end of the breasts where the meat is thinner – the extra thickness will help to keep it juicy and cook evenly. Cover with cling film and chill for 30 mins to set.

Heat oven to 190C/170C fan/gas 5. Pat the chicken dry all over using kitchen paper. From the neck end, push your fingers under the layer of skin on the breasts and wriggle them gently to release the skin and open up the pocket for the stuffing. Push right down – you will need to cover the entire breast meat area with the stuffing – but be careful not to tear the skin.

Make the spice rub by combining all the ingredients. Rub it generously over the chicken and inside the cavity, then insert the aromatics into the cavity. Unwrap the stuffing, halve it, then push half under the skin of each of the breasts, thin end first. Cover the chicken loosely with foil so the spices don’t burn.

Roast the chicken for 1 hr 10 mins. Mix 3 tbsp grape molasses with 1 tbsp hot water, brush over the skin, then increase oven to 220C/200C fan/gas 7 and return the chicken for 20 mins to crisp up the skin. Baste twice more with molasses at 5-min intervals. Test the chicken in the thigh and breast to make sure it is cooked – the juices should run clear. Take the cavity aromatics out of the chicken and set aside (don’t worry if you can’t get them all). Leave the chicken to rest for 45 mins somewhere warm, but don’t cover the skin so it stays crisp.

Meanwhile, pour the fat out of the roasting tin (there will be lots, which you can sieve and keep in the fridge for up to a week to use for cooking), leaving the juices behind. Add a little chicken stock and the cavity aromatics to the tin and bring to a boil, then sieve into a pan. Add the rest of the stock, simmer until reduced by half, then stir in 1 tsp grape molasses. Just before serving, add the resting juices from the chicken to the pan and bring the sauce back to the boil. Taste for seasoning and stir in the butter.