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CHILLED CUCUMBER
SOUP
This summer soup, with a hint of sweetness from seedless green
grapes, is happy with a dry, lemony white wine from Penedés in northern
Spain
Serves 4
1 cucumber
1 tbsp sunflower oil
1 onion, peeled and finely chopped
750ml/1 1 /4 pt chicken or vegetable stock
50g/2oz seedless green grapes, chopped
2 tbsp thick Normandy crème fraîche
Salt and freshly ground black pepper
4 leaves flat-leaf parsley for garnish
Halve cucumber lengthways, scrape out the seeds and discard them. Heat oil and
fry onion until soft but not brown. Add cucumber and cook for 1 minute.
Pour in the stock and bring to bubbling. Simmer for 2 minutes, then add grapes.
Transfer to a blender, add crème fraîche and whizz as smooth as
possible. This soup shouldn’t be too thick, so correct consistency with
extra stock if necessary. Season. Pour into a bowl. Leave to cool, then chill.
Just before serving, check seasoning and adjust if necessary. Pour into chilled
bowls and then garnish with flat-leaf parsley leaves floated on top.
Preparation time: approx 10 minutes
Cooking time: approx 6 minutes
Approximate nutritional values per person:
100 calories, trace protein, 8g fat, 5g carbohydrate
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SARDINES WITH
SALSA
Serve these grilled sardines with a red wine from Portugal that is fruity but
robust enough to handle the richness of the fish and spiciness of the salsa
Servess 4
1 cucumber
4 tomatoes, deseeded and diced
2 tbsp finely chopped onion
2 ripe medium mangos
2 red chillies, deseeded and chopped
1 tbsp finely chopped fresh coriander
3 tbsp extra virgin olive oil
Juice of 1 lime
Crushed sea salt and ground black pepper
16 fresh sardines, gutted and descaled
2 cloves garlic, peeled and crushed
Good squeeze of lemon juice
1 tbsp sunflower oil
Extra chopped fresh coriander for garnish
To make the salsa halve cucumber length-ways and scoop out seeds. Cut flesh
into small dice and place in a bowl with the diced tomato and onion. Place 1
mango on a board on a worktop. Hold firm with the flat of one hand. Holding a
sharp knife in the other hand, cut horizontally, keeping the flat of the blade
as close to the hard stone as possible, to remove a thick slice of flesh. Turn
over and repeat with other side to remove stone. Remove stone from second mango
in the same way, then peel and dice all the flesh and add to the bowl. Scatter
over chilli and coriander and drizzle with oil and lime juice. Season and toss
gently. Chill until required.
Rinse sardines inside and out, then pat dry on kitchen paper. Mix crushed
garlic, sea salt, black pepper, lemon juice and oil in a bowl. Rub over fish
and inside cavities, then cook on an oiled griddle until skin is crisp and
flesh is opaque.
Serve sardines, scattered with extra chopped coriander, with salsa on the side.
Preparation time: approx 20minutes, plus chilling
Cooking time: approx 10minutes
Approximate nutritional values per person:
408 calories, 31g protein, 28g fat, 13g carbohydrate
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CHICKEN AND
CUCUMBER CURRY
This Thai-style curry has an unusual combination of flavours that go well with
a chilled Sauvignon Blanc from New Zealand
Serves 4
2 tbsp sunflower oil
2 large skinless chicken breast fillets, cut in small chunks
2 fat cloves garlic, peeled and thinly sliced
6 spring onions, trimmed and cut in lengths
1 fresh green chilli, deseeded and chopped
2 tomatoes, cut in wedges
2 tsp Thai green curry paste
5 tbsp coconut milk
150ml/ 1 /4 pt chicken stock
1 /2 cucumber
1 tbsp fresh coriander leaves, chopped
1 tbsp fresh mint leaves, roughly chopped
Salt and freshly ground black pepper
Good squeeze of lime juice
Heat oil and fry chicken pieces over high heat to brown and seal. Add garlic,
spring onion and chilli and stir-fry for a minute or so. Add tomato wedges and
curry paste. Cook for 1 minute more, then pour over coconut milk and stock.
Bring to bubbling and simmer for 10 minutes or until chicken is cooked.
Cut cucumber piece in half lengthways and scrape out seeds. Cut flesh into
thick sticks. Add to curry and cook for 2 minutes more. Stir in coriander and
mint. Season with salt and freshly ground black pepper and add lime juice
before serving in bowls accompanied by plain boiled rice.
Preparation time: approx 20 minutes
Cooking time: approx 20 minutes
Approximate nutritional values per person :
280calories, 15g protein, 28g fat, 6g carbohydrate
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COOL CUCUMBER
SALAD
This elegant salad can be served on its own or with a main course. As a general
choice, a crisp and peachy Chardonnay Vin de Pays d’Oc is good – and
will work well if the salad is served with grilled chicken or a white fish such
as cod or monkfish
Serves 4
1 cucumber
8 spring onions, ends trimmed
Handful whole fresh chives
For the dressing
1 /2 tsp Dijon mustard
1 tbsp white wine vinegar
Few drops green Tabasco (to taste)
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Rinse cucumber, trim ends and pat dry. Halve lengthways. Hold one half of the
cucumber in the palm of the hand with the cut surface at one side. Pare off
long thin strips of cucumber down the length using a vegetable peeler. Place in
a bowl and repeat with remaining half of cucumber.
Cut spring onions into thin strips along the length and add to bowl. Add
chives.
For the dressing, mix mustard and vinegar in a bowl. Add Tabasco to taste and
whisk in oil. Season, pour over salad and toss gently. Leave for 10 minutes
before serving heaped on a platter. Preparation time: approx 20 minutes
Cooking time: aprox 20 minutes
Approximate nutritional values per person:
280 calories, 15g protein, 28g fat, 6g carbohydrate
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