Cucumber Relish
Adapted from From Lynda’s Table © Lynda Booth 2013
This enlivening relish is adapted from past visiting guest chef David Thompson, the man who was behind the Michelin-starred Nahm. This pickle is fabulous with curries, but feel free to try it out with the marinated and chargrilled delights from your barbeque, garnished on top of your favourite sandwich, or mixed through a robust salad.
This is one of our best-loved pickles here at the cookery school and one that we pair with Stir-Fried Prawns With Curry Powder, also a recipe adapted from David, and features on our Thai Stir-Fries Original course.
To prepare the Cucumber Relish
* The seeds & membrane can be removed for less heat
To make the pickling liquid, combine the rice vinegar, sugar, water, and pinch of salt in a small saucepan and bring to the boil. Remove from the heat when the sugar dissolves. Cool. It should taste sour and sweet.
Place the julienne of ginger, finely sliced shallots, and thinly sliced red chilli in a bowl.
Leaving the skin on the cucumber, slice lengthways into quarters. Remove the seeds from the centre. Slice the cucumber at an angle into strips about 2" long and mix with the ginger, shallots, and red chilli. Pour over the pickling liquid.
Just before serving, add in the coriander leaves and mint leaves.
Best served at room temperature.
Ingredients
3 tbsp rice wine vinegar
3 tbsp caster sugar
4 tbsp water
2 tbsp ginger, finely julienne
4 red Thai shallots, finely sliced
1 small long red chilli, finely julienne or cut into thin rounds*
¼ cucumber
Fresh coriander leaves
Fresh mint leaves
Salt, to taste
Join us at our cookery school to learn how to cook similar dishes
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