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Filled Cucumber Cases Recipe
How to make Filled Cucumber Cases
Cucumbers blanched and deseeded, and filled with sweet chutney and saefood - it makes for an excellent summer side dish. You can also substitute the shellfish with some butter sauteed mushrooms.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings8
- Easy
Ingredients of Filled Cucumber Cases
- 6 Cucumbers (cut into 1" slices), peeled
- 1 Tbsp Sweet chutney
- 250 Gram Shellfish (shelled, prepared and cooked)
- 125 Ml Home made Mayonnaise
- 2 tsp Lemon juice
- 2 Tbsp Thick yogurt
- 1 Tbsp White radish, grated
- 1/2 tsp Garlic paste
- 1 Tbsp Coriander, chopped
- 1 Green chilli, chopped
- 1 Tbsp Gherkins, finely chopped
- 1 Tbsp Tomato puree
- For the Garnish:
- 1 Rind of orange, shredded
- Chilli powder (mild)
How to Make Filled Cucumber Cases
HideShow Media1.
Blanch cucumbers in boiling water for 30 seconds.
2.
Drain and refresh with cold water, and pat dry with a cloth.
3.
Using a teaspoon, remove the seeds from the center of the cucumber to create an indent.
For the Garnish:
1.
Boil orange shreds for 3 minutes in water. Drain, refresh and dry.
2.
Spoon the sweet chutney into the center of each cucumber case.
3.
Mix all other ingredients with the shellfish (Substitute it with butter sauteed mushrooms if you are a vegetarian), season well and pile into the center of the cucumber.
4.
Garnish with orange peel and dust on some chilli powder. Serve.