Cucumbers with Kimchi Dressing, Roasted Peanuts and Currants
Photography by Josh Griggs.
A great combo of chilled cucumbers, spicy dressing, salty peanuts and pops of sweet currants.
Serves: 4-6
INGREDIENTS
2 telegraph cucumbers, halved lengthways and seeds scooped out
2 teaspoons regular salt
1/3 cup currants soaked in warm water for 10 minutes
½ cup roasted salted peanuts, chopped
lime wedges to garnish
Dressing
½ cup packed kimchi
2 spring onions, thinly sliced
1 tablespoon rice vinegar
2 teaspoons sriracha chilli sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
3 tablespoons grapeseed oil
METHOD
Chop the cucumbers in irregular shapes. Place in a bowl, sprinkle with the salt and toss together. Transfer to a sieve and leave for 20 minutes to drain.
Dressing: Place all the ingredients in a food processor and blend until smooth and bright orange. It will be thick.
To serve: Pat the cucumbers dry on kitchen towels. Drain the currants. Toss the cucumbers with half each of the dressing, currants and peanuts then transfer to a serving bowl. Scatter over the remaining currants and peanuts. Serve the remaining dressing separately.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!