Poached Cucumbers With Marrow Food
POACHED CUCUMBERS WITH MARROW
Steps:
- Peel cucumbers and remove seeds. Hollow out slightly to make boat. Trim bottom to make cucumbers stand flat, if necessary. Poach in salted water for 10 to 15 minutes, or until tender-firm. Drain and set aside, but keep warm.
- Gently poach marrow bone in boiling water to barely cover, one and one-half to two minutes. Marrow should remain pink. Carefully remove marrow from bone with grapefruit knife. Set aside.
- Heat brown sauce.
- Coat 10 small plates with brown sauce, reserving enough to place one teaspoon in cavity of each cucumber boat. Place one slice of marrow on top.
QUICK POACHED SALMON WITH CUCUMBER SAUCE
There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.
Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.
Provided by Amelia Freer
Categories HarperCollins Chicken Vegetable Herb Dinner Healthy Low Fat Kid-Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing:
- Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
- For the chicken:
- Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
- Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
- Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
- Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.
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- Stuffed marrow. Our spicy Spanish stuffed marrow is an easy way to pack your veg with flavour – smoked paprika and chorizo add depth and texture. Marrow's mildness pairs well with stronger flavours such as garlic and spices.
- Marrow jam. The traditional way to use up extra veg from your growing bonanza is to make them into delicious jams, chutneys and preserves. Our marrow & ginger jam also works well with courgettes and only has four ingredients.
- Marrow cake. We love vegetable-based cakes. We get to use up a glut, feel like a virtuous cook and enjoy a slice of cake with our cuppa. This nutty marrow & pecan cake with maple icing is topped with smooth soft cheese frosting and will blow your standard carrot cake out of the water.
- Marrow salad. Just a drizzle of maple syrup dressing, a scattering of hazelnuts and cavolo nero makes an impressive, healthy salad. The tender, roasted marrow and crunchy radishes are sure to please your family's palate and make a nice addition to any veggie feast.
- Baked marrow. Pep up your mild-mannered marrow with a punchy sauce and spices. Our baked marrow amatriciana is an easy family meal you can make with minimal effort, plus it's gluten-free to boot.
- Marrow curry. There's nothing nicer than a homemade vegetable curry – warming, filling and healthier than a takeaway. If you're looking for a side to accompany a rich chicken or lamb curry, this smashed curried marrow is full of fresh coriander, garlic and lemon juice.
- Marrow chutney. Make a big batch of marrow chutney to see you through the winter. This fruity preserve includes a punchy combination of ginger, apples, sultanas and shallots.
- Slow-cooked marrow. This vegetarian stew is similar to a caponata and makes a comforting family dinner. Marrow is slow-cooked along with veggies such as fennel and tomato, allowing them to absorb all the delicious flavours in the pan.
- Healthy stuffed marrow bake. Want something healthy but hearty? Our simple stuffed marrow traybake uses lighter turkey mince along with storecupboard essentials such as chopped tomatoes and dried mixed herbs.
- Marrow lasagne. This recipe says to use grated courgette, but you can easily sub in marrow. Layer with lasagne sheets and plenty of other fresh seasonal veg from your allotment for a comforting veggie pasta bake.
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