cucumber Archives | National Dish https://www.nationaldish.co.uk/ingredient/cucumber Recipes and Restaurant Reviews Thu, 05 Jul 2018 14:19:15 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png cucumber Archives | National Dish https://www.nationaldish.co.uk/ingredient/cucumber 32 32 This is the best yogurt dip ever | Middle East and North Africa | National Dish Recipe https://www.nationaldish.co.uk/recipe/the-best-yogurt-dip-ever-recipe https://www.nationaldish.co.uk/recipe/the-best-yogurt-dip-ever-recipe#comments Wed, 21 Feb 2018 00:19:04 +0000 http://nationaldish.co.uk/?post_type=recipe&p=3133 I was cooking up some Moroccan Lamb the other day and wanted the best yogurt dip ever to go with all the flatbread and spice action. This isn’t from Morocco, but who cares, it’s amazing – I’d say it was Middle Eastern, leaning toward Israel. …

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]]> The best yogurt dip ever - Israeli influenced Middle Eastern treat | National Dish Recipe
The best yogurt dip ever – this really is easy – you could adapt it in many ways too – bowl of this and some flat breads, you’ll be well happy and so will your chums.
Israel

I was cooking up some Moroccan Lamb the other day and wanted the best yogurt dip ever to go with all the flatbread and spice action.

This isn’t from Morocco, but who cares, it’s amazing – I’d say it was Middle Eastern, leaning toward Israel.

It’s nutty with Pomegranate – so a crunchy mutha – the textures are really fun.

The best yogurt dip ever - here's how you make it
This thing is so quick and easy, don't feel that you need it to go with something, it would make a great appetiser or just whip it out when your buddies are round for drinks.
Servings6 People
Prep Time20 Minutes
Cook Time5 Minutes
Ingredients
  • 1massive tub Greek yogurtget as much as you want to serve, it goes real fast, so be generous
  • 1large handful almondskeep em whole, we're gonna toast them
  • 1whole pomegranateremove the seeds (you can buy them pre-prepped if you want)
  • 1good handful mintyou want fresh mint leave, chopped
  • half cucumberslice it length ways and with a teaspoon deseed it - then chop. Leave some as half moons on the side - see pic
  • 1good pinch sea salt flakesonly Maldon will do
  • good quality rape seed oilyou can use good olive oil if you like, either way - ONLY USE THE GOOD STUFF
Instructions
  1. Get a frying pan on a medium high heat and throw in all of the almonds. Keep em moving from time to time, you just want them to catch a little but not burn - defo some charring. Keep an eye on them whilst you do the rest.
  2. Get a mixing bowl, you won't serve it in this, and put all the yogurt in with a good pinch of salt.
  3. Prep your cucumber (chop it chunky and hold back a handful of half moons on the side), pomegranate and mint leaves. Check your almonds - don't burn them!
  4. Get a mortar and pestle and smash up 1/2 of the almonds - rough, not fine - we want chunks. Add them to the remaining whole almonds and then add 2/3 of the lot to the yogurt along with the 2/3 of the mint and 2/3 of the chopped cucumber. That will leave you with 1/3 as a mix of whole and smashed almonds, 1/3 each of the mint and cucumber - will make sense at the end.
  5. Now add 2/3 of the pomegranate and gently fold. The reason for this is that you want to keep the yogurt white and avoid turning it pink - you might be thinking, ooh - I'll make mine pink. Don't! You'll only get annoyed with yourself.
  6. Now you should have a white, mixed-through dip. Now grab a nice looking bowl of a decent size and gently pour the mixture in to it - try not to make a mess if you want it to look good.
  7. Take the remaining mint, almonds mix, pomegranate and cucumber and in any order you like, from a height, sprinkle it over the top - covering as much as possible. Follow that with a generous pinch of Sea Salt and then a generous drizzle of golden virgin Rape Seed oil.
  8. Serve with flat breads of all kinds. Immense.
  9. Thank you Israel Israel

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]]> https://www.nationaldish.co.uk/recipe/the-best-yogurt-dip-ever-recipe/feed 1 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

The post How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish appeared first on National Dish.

]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

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