Cukes Recipes

CRISP MARINATED CUKES

Steps:

• In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.

CUKES AND ONIONS

Steps:

• Wash and peel cukes; slice into bowl big enough for all ingredients.
• Peel onion and slice thinly into bowl with cukes.
• Mix vinegar and water with sugar.
• Pour over cucumber and onions.
• Put lid on bowl or cover tightly with plastic wrap and refrigerate for at least 1 hour.
• Serve cold.

CUKES

Steps:

• Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
• Rub the cucumbers with lime juice, and salt and pepper.
• Cut the red pepper down the middle, remove the seeds, and dice into small pieces.
• Combine the cream cheese and cream together with the remaining ingredients and mix well.
• Fill the cucumbers with this lovely mixer and refrigerate for (at least!) 2 hours.

PROPER BRITISH FISH CAKES

Steps:

• Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
• Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
• Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
• Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
• Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
• Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
• Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.