Smashed cucumber salad
PREP TIME 20 MINUTES SERVES 4
1 telegraph cucumber (400g)
2 Lebanese cucumbers (260g)
170g baby cucumbers
50g dry-roasted edamame
⅓ cup (65g) black and white sesame seeds, toasted
½ teaspoon shichimi togarashi
2 teaspoons sea salt flakes
APPLE CUCUMBER DRESSING
1 Lebanese cucumber (130g), chopped
1 small green apple (130g), cored, chopped
2 tablespoons mirin
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 Cut telegraph cucumber into large chunks, then lightly smash with a mallet until crushed. Using a mandoline or V-slicer, slice Lebanese cucumbers lengthways into thin ribbons. Cut baby cucumbers in half lengthways. Combine cucumbers in a large bowl.
2 Make apple cucumber dressing.
3 Combine edamame, sesame seeds, togarashi, and salt flakes in a small bowl.
4 Arrange cucumber salad on a serving platter; drizzle with dressing, then top with edamame seed mix. APPLE CUCUMBER DRESSING Place ingredients in a small food processor; process until smooth. Season to taste.
Crispy potato pancake with yuzu cream
PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 2-4 AS A STARTER
1.2kg desiree potatoes, peeled
2 tablespoons bottled yuzu juice
2 teaspoons caster sugar
1½ teaspoons sea salt flakes
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 91 sayısından alınmıştır.
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Bu hikaye The Australian Women's Weekly Food dergisinin Issue 91 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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