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3 medium sized firm cucumbers
Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a small spoon, and slice the cucumbers into 1/2" (1cm) pieces. Put in a pot with enough water to cover and bring to a boil. Reduce the heat and simmer for 5 minutes, until tender but firm.
Meanwhile, mix the cornstarch with 2 or 3 tbsp. of the orange juice. Put this mixture along with the rest of the orange juice and the orange zest in a saucepan large enough to hold the cooked cucumbers. Heat over moderate heat, stirring constantly, until the sauce thickens and becomes translucent. Season with the salt and pepper (hint: this sauce can take quite a bit of pepper and is better if it is slightly spicy).
Drain the cucumbers and add them to the sauce, tossing to coat the cucumbers thoroughly. Serve chilled or at room temperature.
Author's Notes:
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
1/2 cup (125ml) orange juice
1 tbsp. (15ml) orange zest, grated
1 tsp. (5ml) cornstarch or corn flour
Salt
Freshly ground pepper to taste
I've said it before and I'll say it again: cucumbers are perhaps the most under utilized vegetable. Here's further evidence that they can do much more than just garnish a salad.