Saturday, October 20, 2012

My new kitchen bible

Ottolenghi cook book has become my new kitchen bible, because Mediterranean style food is new and different for me. It's also not one of those master chef books, the recipes are much easier to implement.  So far I have tried about one quarter of the recipes from this book, and all really good.

We will go to London on 24th, and we will definitely go to their store to experience the real thing.

Here is their simple but tasty cucumber salad.

In Chinese cooking we have some similar salads: one is garlic paste cucumber and another is sweet and sour cucumber salad.  So I just twist it a little bit, using sesame oil instead on sunflower oil, and adding crushed garlic.  If you are inspired to make this and if you don't like garlic you can omit it.

Cucumber and poppy seed salad
Recipe adopted from Ottolenghi: The Cookbook
Serves 4

500 g fresh cucumber
1 mild red chilli pepper, deseeded and thinly sliced
3 Tbsp chopped fresh cilantro leaves
3 Tbsp white wine vinegar or rice vinegar
2 Tbsp crushed garlic 
3 Tbsp sesame  oil
2 Tbsp poppy seeds
2 Tbsp caster sugar
sea salt
freshly ground black pepper

1、Cut off the cucumber ends and discard. Halve the cucumbers lengthwise, then cut into 1 cm slices at a slight angle. Place into a large bowl.
2、Mix together all the ingredients. Use your hands to massage the flavors into the cucumbers. Taste for seasoning - you're aiming for a sweet and sharp taste sensation.
If not serve immediately, you need to drain some liquid off later.

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