Cucumber Recipes
information
Cucumbers are usually eaten raw in salads or pickled, but they are extremely useful as a side vegetable, and this is a particularly good way of using the outdoor or ridge cucumbers. Cucumbers should not be boiled because they contain a very high percentage of water; they should be either steamed or fried.
how to store cucumbers
Cucumbers keep for several days in a cool vegetable rack or larder or in a refrigerator.
how to prepare cucumbers
Hot-house cucumbers can be peeled or not, according to personal choice, but the skin contains much of the flavour and minute amounts of the substances which help the body to digest the cucumber flesh. Outdoor cucumbers generally have a rather tough skin, and these should be peeled. Cut the cucumber into slices or leave whole.
how to steam cucumbers
Either cut the cucumber into slices 5cm thick or leave whole. Season and place in the top of a steamer over a pan of boiling water for 10 minutes, if sliced, or for up to 20 minutes, if whole. Drain thoroughly and cut into slices if the cucumber has been left whole. Season with pepper, preferably freshly ground, and serve topped with melted butter and chopped herbs (dill, tarragon, parsley, mint), with a plain white or cheese sauce or with chopped tarragon, dill or celery seed added, or with Hollandaise sauce.
how to bake cucumbers
Cut the cucumbers into 5 cm pieces. Put in an ovenproof dish and cover. Dot the cucumber with butter and sprinkle with a few chopped herbs, if liked. Bake in a fairly hot oven, 190°C, Gas 5, for 30 minutes.
how to fry cucumbers
Cut the cucumbers into slices 2 cm thick. Steam as above for 5 minutes, drain, and dry thoroughly. Dredge the cucumber slices lightly with flour and fry in butter or margarine until golden-brown, turning frequently. Drain thoroughly, season with salt and pepper, and serve at once.
