Tag Archives: cucumber

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

This recipe takes inspiration from a recipe in Nigel Slater’s book Eat – regularly readers already will be familiar with this book, but if you are newish at Rachel’s Kitchen NZ check out my review of it last year and see some other recipes at the end of this post.

What I love about this dish it gives you everything you want in a fish pie – creaminess and a crispy topping – but is light and refreshing – the prefect summer fish pie.

Creamy Salmon, Cucumber & Pea Pie

The lightly cooked cucumber gives this dish freshness with a little crunch.

Serves 2

1 small onion, finely chopped
butter
½ cup cream
250g salmon fillet, bones and skin removed, flesh diced
1 small cucumber, peeled and diced
½ cup fresh or frozen peas
1 tsp drained capers
1 tsp grated lemon zest
squeeze lemon juice
¼ cup panko breadcrumbs
freshly ground black pepper

1              Preheat oven to 200°C

2              Place onion and a small knob of butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes or until onion softens and is translucent.

2              Stir in cream, bring to simmering and simmer, stirring
frequently, for 4-5 minutes or until cream reduces by about a half.

3              Add salmon, cucumber, peas and capers and mix to combine. Stir in lemon zest, juice to taste and a good grind of black pepper. Transfer mixture to individual dishes, scatter with breadcrumbs, dot with butter and bake for 15 minutes.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other Nigel Slater inspired recipes you might like to try:

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

 

Sweet & Sour Trevally with Lots of Vegetables

Sweet and Sour Trevally & Vegetables

I am aware there are those who see trevally as little more than bait fish – I am not one of them.

Trevally is a well-priced fish and if purchased filleted is boneless and skinless. It has firm, dense, slightly oil flesh, which lends itself for use in curries or other dishes with stronger flavours.

Here I have teamed it with lots of vegetables and tossed everything in a sweet and sour sauce for an easy one dish meal.

Sweet & Sour Trevally with Lots of Vegetables

Serve over steamed rice for a more substantial meal.

Serves 4

1 tbsp cornflour
1 tsp grated fresh ginger
1 egg white
600g trevally fillets, skinned and cut into bite–size pieces
1 small onion, sliced
1 clove garlic, crushed
vegetable oil
2 red or yellow capsicums, cubed – I used one of each
1 small cucumber, peeled and cubed
1 bunch spinach beet or silverbeet, washed and chopped
SWEET & SOUR SAUCE
1 tsp cornflour
1 tsp brown sugar
2 tbsp white wine vinegar
2 tbsp soy sauce
2 tsp tomato paste

1              Place cornflour, ginger and egg white in a bowl and whisk to combine. Add fish and toss to coat. Chill for 25 minutes.

2              Place onion, garlic and a couple tablespoons of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and translucent.

3              Push onion mixture to side of pan, increase heat, add fish and cook for 1-2 minutes each side. Remove and set aside.

4              Add capsicums and cucumber to pan and toss to combine with onion mixture, cook, tossing frequently for 4-5 minutes. Add spinach beet and cook, tossing, for 4-5 minutes longer or until leaves wilt.

5              For the sauce, place cornflour, sugar, vinegar, soy sauce,
tomato paste and ¼ cup water in a small bowl and whisk to combine.

6              Pour sauce over vegetables in pan and cook for 1-2 minutes or until sauce thickens. Return fish to pan and cook, tossing for 3-4 minutes or until cooked and heated through.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce

Roasted Summer Vegetables & ChickenThese wonderful summer vegetables are getting a right old work out in my kitchen, but that’s what eating locally and seasonally is all about.

And do you know there is even a word for it – scorpacciata
translated literally it means “big feed”, but it also refers to eating large amounts of local in-season food!

Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce

This could also be cooked in a large dish on a covered barbecue.

Serves 4

4 chicken thighs
olive oil
sea salt and freshly ground black pepper
2 medium eggplant, thickly sliced
2 largish zucchini, thickly sliced – I used 1 green and 1 yellow
2 large red capsicums, cut into large pieces
CUCUMBER-YOGURT SAUCE
1 cup Greek-style natural yogurt
2 green onions, thinly sliced
2 tsp shredded fresh mint
1 tsp ground cumin
1 medium cucumber, peeled and diced

1              Preheat oven to 200°C. Brush chicken with a little olive oil and season with a grind of salt and place on a large baking tray.

2              Place eggplant, zucchini and capsicum in a plastic bag, add a good drizzle of oil, twist top of bag and shake to coat vegetables with oil. Arrange vegetables around chicken in a single layer. Bake for 30-40 minutes or until chicken and vegetables are cooked.

3              Meanwhile, make sauce. Place yogurt, cucumber, green
onions, mint and cumin in bowl and mix to combine. Season with a good grind of salt and black pepper.

4              Divide vegetables and chicken between individual serving plates and serve a dollop of sauce on the side. Alternatively, pile
vegetables on a serving platter, top with chicken and serve sauce in a bowl on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Sesame Salmon & Asparagus Salad

 

Salmon & Asparagus Salad 008aAs the end of the asparagus season is in sight and growers start to say things like “Only a couple more weeks”, I get a slight feeling of panic and start thinking “I haven’t made the most of the season”, which, of course, is rubbish and as regularly readers know asparagus has had a good showing here over the last few months – but, oh, it does seem such a long time until next September!

Anyway, there was still plenty available at the markets last
weekend, so I am continuing to make the most of it while it is still around!

This light spring dish with its Asian flavours is perfect for a girl’s lunch or serve in smaller portions as the first course for a spring meal.

Sesame Salmon & Asparagus Salad

The best way to prepare asparagus is to hold the base of the stalk in both hands and snap it – it will naturally snap at the tender spot.

If your salmon still has the skin on, cook it until crisp and cut into pieces and use to garnish for the salad.

Serves 4

500g asparagus, trimmed
500g salmon fillets
½ tsp Chinese five spice powder
sea salt
vegetable oil
2 cucumbers, peeled and thinly sliced
2 tbsp chopped fresh coriander
1 soft-leaved lettuce, separated into leaves
GINGER SOY VINAIGRETTE
1 tsp grated fresh ginger
1 clove garlic, crushed
1 tbsp vegetable oil
1 tbsp rice wine vinegar
1 tbsp tamari (gluten-free soy sauce) or soy sauce
1 tsp sesame oil

1              To make vinaigrette, place ginger, garlic, vegetable oil,
vinegar, tamari and sesame oil in a bowl and whisk to combine.

2              Bring a saucepan of lightly salted water to the boil, add
asparagus, bring back to simmering and simmer for 4-5 minutes or until asparagus is tender. Drain, refresh under cold running water, drain again and set aside.

3              Season salmon with five spice powder and salt. Heat a non-stick frying pan over a medium-high heat, add a very little vegetable oil and swirl to coat base of pan, add salmon skin side down and cook, for 4-5 minutes, turn over and cook for 4-5 minutes longer or until flesh flakes when tested with a fork. Remove salmon from pan and set aside until cool enough to handle.

4              Meanwhile, add asparagus, cucumber and coriander to
vinaigrette and toss to combine. Line a serving platter or individual plates with lettuce leaves, top with asparagus mixture, then flake salmon and pile on top. Drizzle with any remaining dressing and
garnish with additional coriander, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other asparagus recipes you might like to try:

Asparagus, Radish & Rocket Salad

Asparagus, Radish & Rocket Salad

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Trevally, Bacon & Asparagus Burgers

Trevally, Bacon & Asparagus Burgers

 

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Smoked Salmon, Cucumber & Mint Salad 010aThis salad is fabulous made with freshly smoked still warm salmon, but is an equally delicious salad meal made with purchased hot smoked salmon.

Smoked Salmon, Cucumber, Asparagus & Mint Salad

I plated the flaked smoked salmon and cucumber salad separately, which gives a great visual appearance, but the flaked salmon can be tossed through the vegetable mixture, if you prefer.

Serves 2

300 piece hot smoked salmon fillet, skin and bones removed, flesh flaked
CUCUMBER, ASPARAGUS & MINT SALAD
1 small red onion, thinly sliced
juice 1 lemon, plus lemon wedges for serving (optional)
250g asparagus
1 cucumber
2 tbsp shredded fresh mint leaves

1              For the salad, place onion in a small bowl, pour over lemon juice and stand for at least 10 minutes.

2              Trim woody ends from asparagus spears, then cut into 5 cm pieces, setting aside the tips.

3              Bring a saucepan of lightly salted water to the boil, add the asparagus pieces, but not the tips, bring back to the boil and cook for 3-4 minutes or until just tender. Add tips and cook, for 2-3 minutes longer or until tender. Drain and refresh under cold running water.

4              Meanwhile, cut cucumber into 5 cm long batons – the
cucumber and asparagus pieces should be about the same size. Place in a bowl, add asparagus, onion with lemon juice and mint and toss to combine.

5              To serve, place a pile of cucumber salad and a pile of smoked salmon on serving plates and accompany with lemon wedges and crusty bread, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Learn more about asparagus:

Asparagus - A Spring Treat

Asparagus – A Spring Treat

Other recipes using asparagus you might like to try:

New Potato & Asparagus Salad with Sheep Curd

New Potato & Asparagus Salad with Sheep Curd

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

 

Winter Salmon Salad Sandwiches

Salmon Salad Sandwich 001a

With the warm weather we have been having here in Hawke’s Bay during the last week, thoughts start to turn to lighter more summery foods, but most the foods normally associated with summer salads and sandwiches are still at winter prices.

For this store cupboard sandwich I have used grated carrot for sweetness and crunch and as an alternative to currently expensive (and usually not great tasting) tomatoes and other summer foods.

Winter Salmon Salad Sandwiches

You could remove the bones from the salmon, but they are a good source of calcium and once mashed with the mayo will not be noticed.

For those who like a bit of spice, add a dash of hot sauce such as Tabasco or I like to use one of our locally produced Orcona chilli sauces.

Serves  4

½ cup mayonnaise
2 tsp Dijon mustard
2 x 220g cans pink salmon, drained and flaked
4 tsp capers
4 buttercrunch or other lettuce leaves of your choice
½ cucumber, sliced
1 small carrot, grated
1 crusty baguette, cut into 4 and split horizontally or bread rolls of your choice

1              Place mayonnaise and mustard in a small bowl and mix to combine.

2              To assemble sandwich, spread cut sides of baguette with mayonnaise. Add salmon and capers to remaining mayonnaise
mixture.

3              Top bottom pieces of baguette with a lettuce leaf, then a quarter of the salmon mixture, some grated carrot and cucumber slices and finally top pieces of baguette.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Smoked Salmon, Caper & Parsley Salad

Smoked Salmon Salad 004aCrispy iceberg lettuce, crunchy fennel, cool cucumber, fresh parsley leaves and rich, creamy smoked salmon with a dressing that adds
saltiness and tanginess and you have the perfect combo of flavours and textures for an autumn lunch.

It only takes minutes to assemble and is fresh and styish enough for entertaining – think lunch with the girls – just add a glass of crisp Hawke’s Bay Pinot Gris and you have one of the easiest, tastiest and prettiest meals you could wish for.

Smoked Salmon, Caper & Parsley Salad

If you don’t have lime-infused olive oil use plain oil and add a little extra lime juice. Lemon juice works just as well as lime – use whichever you have.

Serves 4

600g piece hot smoked salmon, bones and skin removed, flesh flaked
1 cucumber, peeled and diced
2 bulbs baby fennel, thinly sliced
½ cup flat-leaf parsley leaves
1 small iceberg lettuce, shredded
RED ONION DRESSING
1 small (about 100g) red onion, thinly sliced
¼ cup capers
3 tbsp lime juice or to taste
2 tbsp lime-infused olive oil
½ tsp ground sea or rock salt

1              To make the dressing, place onion, capers, lime juice, oil and salt in a small bowl and mix to combine. Set aside to stand for at least 10 minutes – longer won’t hurt. Check for flavour and add more lime juice, if necessary.
2              Place salmon, cucumber, fennel and parsley leaves in a bowl and gently toss to combine. Pour dressing over salmon mixture and gently toss again.
3              To serve , line a serving platter or individual plates with
lettuce then top with salmon mixture. Serve immediately with crusty bread or rolls.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[subscribe2]

Lemony Tuna, Cucumber & Celery Salad

Cucumber Tuna Salad 002bWhile cucumbers are pretty much available year round this is the time of year when they are abundant, as you will know if you have one growing in your garden – I don’t but a friend does and I have been kept well supplied with this summer fruit for the last month or so.

The inspiration for this crisp summery salad came from the need to use several of these gifts.

Serve this salad on its own or as part of a salad meal. For an easy and delectable summer salad meal team it with the Heirloom Tomato & Herb Salad and Chickpea, Parsley & Feta Salad, crusty bread, and a glass of Hawke’s Bay wine then sit back and enjoy.

When choosing cucumbers look for firm unwrinkled fruit without soft or slimy spots and avoid any with withered ends.

When buying cucumbers they will often be wrapped in plastic and you may ask “Is this necessary?” Wrapping in plastic helps keep them fresh and extends the shelf life.

Lemony Tuna, Cucumber & Celery Salad

The salad can be made up to a day in advance, so leftovers are great for lunch the next day.

Serves 4

1 large lemon
1 tbsp caster sugar
2 tbsp olive oil
salt and ground pepper
2 telegraph cucumbers, halved lengthwise and cut into thin slices
6 celery stalks, thinly sliced
1 small (100g) red onion, thinly sliced
425g can tuna in spring water, drained and flaked
2 tbsp shredded fresh mint

1              Finely grated zest from lemon to give 1 teaspoon. Cut lemon in half and squeeze – you need ¼ cup of juice.
2              Place lemon juice and zest, sugar and oil in a large bowl and whisk to combine. Season to taste with salt and pepper.
3              Add cucumber, celery and onion and toss to combine.  Add tuna and mint, mix gently to distribute through salad.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[subscribe2]

Some other cucumber salads you might like to try:

Cool Cucumber & Avocado Salad

Cool Cucumber & Avocado Salad

Cucumber & Radish Salad

Cucumber & Radish Salad