Recipe of the Month – November
In many areas of Asia, smashed cucumbers are a refreshing staple.
With hundreds of variations, Bao + BBQ’s Head Chef – Eliman – has divulged his own special gluten free variation for our JM Socials Recipe of the Month.
This popular Asian dish is a firm favourite amongst regulars in our Cheltenham restaurant – proving the power of the humble cucumber.
The pickle liquor is the secret to these tangy, fresh cucumbers. Enjoy in a sandwich, as a side dish or as part of a summer picnic when the weather warms up!
WHAT YOU NEED :
PICKLE LIQUOR INGREDIENTS :
TO MAKE THE PICKLE LIQUOR :
Put all the seeds into a dry pan until fragrant. Add all other ingredients. Once boiled, the pickle liquor is ready. Leave and wait to cool.
FOR THE CUCUMBER :
Slice the cucumber and remove the seeds with a spoon. Roughly chop and smash. Add the cool pickle liquor, soy sauce, mirin, and sesame seeds to a bowl and mix. Sprinkle chilli flakes and a pinch of sesame seeds to serve.