Vegetables in Season in January

Asparagus, Avocados, Butter Beans,

Capsicums, Celery, Cucumbers,

Eggplants, Green Beans, Lettuce,

Okra, Onions, Peas, Radishes,

Squash, Sweet Corn, Tomatoes,

Zucchini, Zucchini Flowers

Barossa Valley Cucumber Salad

This recipe comes from Darina Allen’s Ballymaloe Cookery Course cook book which is  based on her Ballymaloe Cooking School in Ireland. Maybe Darina discovered this cucumber salad whilst visiting Australia or some lucky person took the recipe with them to her famous cooking school in Ballymaloe, Co. Cork.

Then, when visiting the Barossa Valley a couple of years ago I bought a lovely little cookbook written by Angela Heuzenroeder called Barossa Food. It’s full of stories about the cooks of the valley and pays homage to the contributions made by the Germanic settlers in the region - in everything from food to furniture. I found a recipe for gurkensalat in this cookbook too.

So from central Europe to the Barossa Valley, to Ireland - it would seem that the humble cucumber, which rarely makes an appearance in it’s own right, is worthy of some special treatment. It really comes to the fore in this little salad. I just love it. It’s perfect for summer days when you want to vary your salad repertoire. I bet it becomes a favourite.

Ingredients

• 2 Lebanese cucumbers
• Salt
• 1 small onion - very finely chopped
• 1T white wine vinegar
• Freshly ground pepper
• Castor sugar
• 1-2T double cream or creme fraiche

Method

1. Peel and slice the cucumbers into paper thin slices - use a mandolin or the slice option on your grater to get the slices as thin as possible
2. Spread them out on a large plate and sprinkle liberally with salt - try to keep the slices in a single layer
3. Allow the cucumber to stand for 30 minutes or so - the salt draws out a lot of moisture
4. Drain the slices and dry really well with paper towel
5. Gently mix the onion with the cucumber
6. Add the vinegar
7. Season with pepper to taste and a pinch of  castor sugar
8. Let the cucumbers macerate in this dressing in the refrigerator
9. Just before serving stir in the cream or creme fraiche
10. Serve immediately

Serves 4-6

My Tip

• This salad is perfect with barbecued meat and divine in a lamb sandwich on your next picnic

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