Scott’s smashed cucumber recipe

Hi, Its Scott, here and this week I have the premier seeds direct seed of the month recipe and as you will know from last week’s podcast this month, we have a unusual cucumber called dragons egg a really cool sounding and looking cucumber that’s the shape and size of a goose egg.

I have to say I’m really enjoying the seed of the month and think the selection so far has been very amazing and I’m looking forward to growing and tasting the dragons egg cucumber for the first time.

And I think this weeks recipe will work well with them as will ether varieties of cucumber for this recipe I have used standard cucumbers, but I can’t wait until I can do the recipe again with the dragon’s egg cucumber.

And this week’s recipe is a Japanese style smashed cucumber salad its incredibly simple to make but tasty and goes perfectly with poached or roast salmon so it’s a very healthy meal that you will want to make time and time again.

So, lets head to the kitchen and hear how it’s made………….

As usual you can find this recipe and other on the veggrowerpodcast.co.uk and on my Instagram page seedtotableplot13 along with a supporting video.

For this recipe you will need….

2 cucumbers 600g

1 teaspoon salt

2 tablespoons light soy sauce

1 tablespoons rice wine vinegar

2 cloves garlic (finely chopped)

40g ginger (finely chopped)

1 dried crushed chillis

2 tablespoons of sesame seeds

Method

Start by smashing the cucumbers do this by bashing with a rolling pin until the cucumbers spit and almost break apart smashing the cucumber creates more surface area and creates nooks and crannies for the dressing to soak into.

Once it has been smashed roughly chop into bite size pieces then sprinkle with the salt and place into a collider and allow to sit for 15 to 20 minutes for the salt to draw out the cucumber water and drain away

After this put the cucumber into a mixing bowl and mix with the other ingredients then serve and enjoy.

And that’s it from me this week.