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Use or Loose Odds n Ends n gluts

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Re: Use or Loose Odds n Ends n gluts

Postby Seatallan » Wed Aug 19, 2020 6:20 pm

Badger's Mate wrote:Cucumbers are cooked in Chinese cuisine. I'm sure there was a recipe in the original BBC Ken Hom book, I've also done one from Fuchsia Dunlop's Sichuan Cookery, there must be plenty online.

Given that they firm up when salted, what about the cucumber relish? Scully & KK have both got good (quite similar) recipes.


Seconded. I make cucumber relish often. Goes with so many things. :thumbsup
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Re: Use or Loose Odds n Ends n gluts

Postby WWordsworth » Wed Aug 19, 2020 6:57 pm

At risk of repeating myself, many years ago I grated cucumber into a bechamel and served it with white fish.
You could ignore the manky bits and use the rest.

A bit retro but I liked it.
In fact it probably wasn't retro when I did it.

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Re: Use or Loose Odds n Ends n gluts

Postby ZeroCook » Sat Aug 22, 2020 9:49 pm

karadekoolaid wrote:Just remembered cucumber jelly with smoked salmon and curry mayonnaise on top. Wouldn´t be much good for you, Herbie, but others might like to try. It´s a good was of using up tiny amounts of smoked salmon, too.


Cucumber jelly sounds interesting - is it a jellied mould thingy or are you talking jars of jelly as in redcurrant jelly etc?


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Re: Use or Loose Odds n Ends n gluts

Postby Amyw » Sat Aug 22, 2020 10:25 pm

I’ve had little cubes of cucumber jelly served with salmon before and I think a creamy dill dressing and avocado . I really liked it , the taste was obviously very delicate but the texture worked well with it

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Re: Use or Loose Odds n Ends n gluts

Postby karadekoolaid » Sun Aug 23, 2020 4:08 am

Cucumber Jelly
50 mls rice wine vinegar
50 gms sugar
2 tsps gelatine powder
250 gms cucumber

Chop the cucumber into pieces, process with the rice wine vinegar and the sugar then strain. Whisk in the gelatine powder until dissolved. Put the liquid into a flat dish (I used to put it into shot glasses for an hors d´oeuvres) and refrigerate until set.
You can add a tsp (or three) of gin, or vodka, which makes it interesting.
Once the jelly was set, I´d put a blob of curry mayonnaise on top, then a few pieces of smoked salmon (or smoked fish, or a prawn - why not?) and top with a caper. Or a sprig of fresh dill.

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Re: Use or Loose Odds n Ends n gluts

Postby Grasshopper » Mon Aug 24, 2020 10:21 pm

We are getting LOADS of tomatos from the greenhouse at the moment. We sometimes batch-make tomato sauce to go with pasta, but at the moment we don't have the freezer space.
So we are using loads of them in meals, esp. salads.
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Re: Use or Loose Odds n Ends n gluts

Postby WWordsworth » Mon Aug 24, 2020 10:24 pm

Last year we had loads of tomatoes so I slow roasted the excess and preserved them in olive oil with a few sprigs of thyme added.

We eventually worked our way through the tomatoes then used the oil in pasta dishes and paella.

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Re: Use or Loose Odds n Ends n gluts

Postby karadekoolaid » Tue Aug 25, 2020 4:33 am

You can make a tomato sauce, bottle it while still boiling hot and float about 1cm of oil on the top - then tighten the lid, It should seal .
Wife did that some 10 years ago ( without asking me) and it worked... 8-) :lol:

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