Cool Customer – Cucumbers

The word cucumber comes from the Latin name ‘cucumis’ while three hundred years ago, the English called it ‘cowcumber’. Cucumbers originated in India between the northern part of the Bay of Bengal and the Himalayan Mountains.

They belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin).

Cucumbers are usually divided into two types. Slicing cucumbers are produced for fresh consumption. Pickling cucumbers are produced for eventual processing into pickles. Slicing cucumbers are usually larger and have thicker skins, while pickling cucumbers (gherkins) are usually smaller and have thinner skins. Cucumbers are a deliciously refreshing veggie that tastes amazing in salads, gazpacho, drinks and all on their own. They are also delicious cooked. It is more common in Asian cuisine to prepare cucumbers this way, where they work wonders in stir fries and side dishes.

SEVEN HEALTH BENEFITS OF EATING CUCUMBER
• Cucumbers are low in calories but high in many important
vitamins and minerals
• They contain antioxidants
• They promote hydration
• They may aid in weight loss
• They may lower blood sugar
• They could promote regularity
• They are easy to add to your diet

Cucumber rolls with cream cheese and salmon (10 servings)

This is a very easy to make as refreshing appetizer or finger food.

INGREDIENTS
• 230 g cream cheese, softened
• 10 slices of smoked salmon, cut to the size of the cucumber slices
• ½ – 1 teaspoon wasabi (depending on how spicy you like it)
• 2 large cucumbers
• Cocktail picks

METHOD
• In a medium bowl, mix together cream cheese and wasabi
• Using a vegetable peeler or mandolin, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
• Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
• Spread a small spoonful of filling over a cucumber slice.
• Add the slice of salmon
• Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
• Close with a cocktail pick
Enjoy!

Tzatziki

Grated cucumber combines with chopped herbs and aromatics in this iconic Greek yogurt dip, great served alongside grilled meat or vegetables.

INGREDIENTS
• 1⁄2 large cucumber, peeled
• 1 Tbsp. sea salt, plus more to taste
• 2 cups plain full-fat Greek yogurt
• 3 Tbsp. finely chopped dill
• 2 Tbsp. finely chopped mint
• 1 Tbsp. fresh lemon juice
• 2 cloves garlic, mashed into a paste
• 1 small shallot, finely chopped
• Freshly ground black pepper, to taste
• 2 tbsp. olive oil
• Paprika, for garnish

METHOD
• Grate cucumber using the large holes of a box grater; transfer to a fine-mesh strainer set over a bowl. Toss cucumber with salt; let sit 10 minutes; firmly squeeze several times with your hands to release excess water. Drain.
• Transfer to a bowl, stir in yogurt, dill, mint, lemon juice, garlic paste, shallot, salt, and pepper; drizzle with oil and sprinkle with paprika to garnish
• Do ahead: Tzatziki (without mint) can be made three days ahead. Cover and chill.

Cucumber jalapeño Margarita

INGREDIENTS
• 1/2 cup fresh lime juice
• 1/2 cup white tequila
• 1/4 cup orange liqueur, such as Grand Marnier
• 1/4 cup sugar syrup, or more as needed
• 4 thin slices cucumber
• 1 jalapeño, halved lengthwise
• Ice, for serving
• Salt for glass rims, optional

METHOD
• Mix together the lime juice, tequila, orange liqueur, sugar syrup, cucumber and jalapeños in a large pitcher.
• Chill for at least one hour (the longer the margarita sits, the more the cucumber and jalapeño flavours infuse into the drink).
• Serve over ice in salt-rimmed glasses, if desired.

Stir fried cucumber with pork and golden garlic

This is characteristic of a yin-yang stir-fry, so called because it combines cooling ingredients (such as cucumber) with the heat of others (in this case, garlic, ginger and chili). Golden fried garlic is the main seasoning here; some of the oil used for the garlic is then incorporated in the dish. Watch the temperature of the oil carefully.

INGREDIENTS
• 1/2 cup peanut or vegetable oil
• 3 to 5 large cloves garlic
• 400 g pork shoulder, cut into small pieces
• 8 cm piece ginger root
• 1 large Lebanese cucumber
• 1 1/2 Tsp. cornstarch
• 1 Tsp. light soy sauce
• 1/4 Tsp. sugar
• 1 Tsp. Salt
• ½ Tsp. chili flakes (optional)
• 1 Tbsp. cold water
• Sesame seeds for garnish

METHOD
• Line a plate with paper towels. Heat the oil in a flat-bottomed wok or small saucepan over medium heat.
• Coarsely chop the garlic
• Peel the ginger and cut it into small pieces
• Trim off the ends of the cucumber, then cut the cucumber in half lengthwise. Discard the seeds, if any. Cut into 1 cm slices.
• Combine the pork, cornstarch, half of the soy sauce, the sugar and 1/4 teaspoon of the salt in a medium bowl; toss to coat evenly. Combine the remaining soy sauce and the water in a separate small bowl.
• Add the garlic to the hot oil and cook, stirring, for 30 seconds to 1 minute or until the garlic is just golden. Use a metal skimmer to transfer the garlic to the paper towel-lined plate. Strain the oil into a heatproof container.
• Combine cornstarch, soy sauce, sugar, water and the salt in a medium bowl
• Wash and dry the wok thoroughly before placing it over high heat. When the wok or skillet is hot, add a drop of water; the heat is sufficient when the water vaporizes within 2 seconds.
• Swirl in 2 Tbsp. of the reserved garlic oil, then add the ginger. Stir-fry for 30 seconds or until the ginger becomes fragrant.
• Push it to the sides of the wok or skillet, then add the pork. Cook undisturbed for 1 minute so the pork sears, then stirfry for 1 minute, until the meat is completely seared.
• Add the cucumber and stir-fry for 30 seconds, making sure it is well incorporated, then sprinkle on the remaining salt, chili flakes and the soy sauce-water mixture. Stir-fry for 1 minute or until the pork is cooked through and the cucumber has begun to wilt.
• Stir in the reserved garlic and remove from the heat. Garnish with roasted sesame seeds and serve immediately with steamed rice.