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Wild pickles, Prescriptions, Any category, Appetizers, Any kitchen, European cuisine, Vegetable salads

Ingredients portion 8

Cucumbers 500 g

Fresh chilli ½ piece

Fresh ginger 50g

Peanut paste 1 teaspoon

Lemon juice 1 teaspoon

Soy sauce 3 tablespoons

Sesame oil 1 tablespoon

Cooking instructions 10 minutes

1 Peel the cucumbers and cut them in half lengthwise. Remove the flesh and seeds with a sharp-edged teaspoon. Cut the cucumbers into half-circular segments half a centimetre wide.

2 Peel and grate the ginger on a fine grater.

3 Peel the chilli from the seeds and inner membranes and chop finely. Add the ginger and pepper to the sliced cucumbers.

4 For the sauce, gradually pour the lemon juice, soy sauce and sesame oil into the peanut paste, stirring thoroughly until smooth.

5 Place the sliced cucumbers in a bowl or container with the lid on. Pour in the sauce. Close the lid and stir while shaking the container.

Hungarian cherry pie

6 Serve immediately.

Recipe tip It is important to carefully dose the amount of chilli pepper according to the desired spiciness of the finished dish.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .