Cucumber Dipping Sauce Food

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

CUCUMBER GYRO SAUCE

Steps:

• Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture - don't blend it to a fine purée, though, as this is not so good. Transfer to a mixing bowl. Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all. When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up. Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

CUCUMBER DIPPING SAUCE

Steps:

• Stir together yogurt, sour cream, lemon juice, garlic, salt, and cucumber. Sauce can be refrigerated, covered, up to 1 day.

DILL CUCUMBER DIP

Steps:

• Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

CUCUMBER DIPPING SAUCE

Steps:

• In a saucepan over medium high heat; bring water to a boil.
• Remove from heat; stir in vinegar, sugar and salt; stirring until the sugar dissolves.
• Add chili pepper.

EASY CUCUMBER DILL DIP

Steps:

• In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth
• Add the mayonnaise, and beat until creamy
• Stir in the remaining ingredients, cover and refrigerate until ready to serve

PICKLED CUCUMBER DIPPING SAUCE

Steps:

• Combine the vinegar, water and sugar in a medium saucepan over low heat.
• Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
• Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
• Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.

CUCUMBER DIPPING SAUCE

Steps:

• Put the rice vinegar and sugar into a saucepan and heat gently until the sugar has dissolved. Boil for 2 minutes, until syrupy. Allow to cool.
• Stir the finely cut cucumber and carrot into the vinegar with 2 tablespoons of sweet chilli dipping sauce.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Place the fish fillets in the freezer to chill while you make the dipping sauce.
• In a small saucepan, combine the vinegar, water and sugar and heat to boiling, stirring until the sugar dissolves. Remove from the heat and set aside. Once the mixture has cooled to room temperature add the cucumber, shallot, garlic and ginger. Season to taste with salt, transfer to a serving bowl and refrigerate until ready to serve.
• Remove the fish fillets from the freezer and cut them into chunks. Place them in the work bowl of a food processor fitted with a metal blade. Add the curry paste, egg, cornstarch, fish sauce, sugar, green beans, cilantro, basil and kaffir lime leaves. Process until the mixture becomes a thick paste. It will be quite sticky.
• Lay a sheet of wax paper on the counter and using wet hands, form the mixture into balls about 1-1/2 inches in diameter. Spray the back of a spatula with nonstick cooking spray and use it to gently flatten each ball to a thickness of about 3/8-inch.
• Heat 1/4-inch of vegetable oil in a large pan over medium-high heat. Carefully add 1/2 of the fish cakes to the hot oil and fry until golden brown and cooked through, 2 to 3 minutes per side.
• Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce.

CUCUMBER BLOSSOM FRITTER WITH EGGPLANT AND TAHINI DIPPING SAUCE

Steps:

• In a mixing bowl combine the four tablespoons of flour with the two egg yolks and the beer whisking them into a smooth batter; season with salt and pepper. Whisk the egg whites in a mixing bowl to firm peaks, then fold into the beer batter. Dust each cucumber blossom with flour, then dip into the batter and deep-fry until golden brown and crisp.
• Serve the dipping sauce at room temperature with freshly fried cucumber blossom.
• In non-stick pan over low heat, pour one tablespoon of olive oil. Add the crushed garlic, and when the garlic is lightly browned, add the diced eggplant and cover. Toss the eggplant gently, cooking all sides. When the eggplant is cooked through, place them into the food processor and puree with tahini paste, lemon juice, curry powder, cucumber juice and the remaining olive oil. Adjust the seasoning with salt and pepper.;

TZATZIKI CUCUMBER DIPPING SAUCE

Steps:

• Line a sieve with a double thickness of dampened cheesecloth.
• Spoon in yogurt and set the sieve over a bowl.
• Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
• Shred or cut cucumber into julienne strips.
• Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
• Rinse and gently pat dry.
• In a mortor and pestal muddle the garlic into a bit salt.
• Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
• Mix well.
• Serve or refrigerate for a day or two so flavors mingle.
• Stir again before serving and sprinkle with additional minced mint leaves if desired.

THAI FISHCAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• To make the curry paste, Place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.
• For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil. Stir until the sugar had dissolved, remove from the heat and allow to cool.
• When cool add the garlic, cucumber, shallots and ginger. Mix together then pour into a serving bowl.
• Put 2 tbsp of curry paste, egg and fish into a food processor and pulse until smooth. Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans.
• Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.
• Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb - it is ready when it sizzles and turns brown. Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve, place the watercress on a large serving plate and top with the fishcakes. Serve the dipping sauce alongside. Enjoy!

BOB MARLEY'S REGGAE: JERK MARINATED CHICKEN BREAST SKEWERS, CHARGRILLED AND SERVED WITH CREAMY CUCUMBER DIPPING SAUCE AND YUCCA FRIES

Steps:

• For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.
• Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.

THAI CUCUMBER SAUCE (NAM CHIM TAENG KWA)

Steps:

• Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
• Bring to a boil and remove from heat.
• Allow to cool.
• Pour over cucumber, and sprinkle cayenne pepper on top.
• Serve.

GARLIC CUCUMBER DIP

Steps:

• Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. , Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. If desired, drizzle with additional oil and sprinkle with additional dill. Serve with pita wedges.

BEST TZATZIKI

Steps:

• Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
• Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
• Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

CUCUMBER DIP

Steps:

• In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, Beau Monde ™ seasoning, seasoning salt and pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Enjoy!

SOUR CREAM, CUCUMBER AND DILL DIP

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

CUCUMBER DIP

Steps:

• Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.