OH MY GOURD! Yes, cucumbers are related to the gourd family, who knew? As a kid I wasn’t a fan, but when you hit middle-earth age you start enjoying all the food you dismissed as a kid, like mince pies for example (though I’m still a borderline 6 or 7 on the fruity pie). Anyone who has their own garden and grows cucumbers knows that every year they bolt and you end up with an endless supply. Native to India and cultivated for more than 3,000 years, there are hundreds of varieties. The cucumber world is your oyster really when it comes down to it, everything from gin and tonics to extreme eye bags – is there anything this member of the squash family can’t do? Here are some really awesome quick and simple summer recipes to help you all get through the hot summer hazy days.
1 I was taught this Warsaw Mizeria by my bestie Peter and it is the perfect summer BBQ partner in crime. Take 3 peeled cucumbers, slice thinly and set aside with a sprinkle of salt. Leave to drain to get rid of any excess water, then pat dry. Meanwhile, in a bowl mix 1 small tub thick sour cream, the juice of 1 lemon, a handful chopped dill, a pinch of white sugar and ground black pepper to taste. Mix in the cucumbers and serve.
2 This Cucumber Sasmi Chutney is magic, especially served with anything tandoori and is a favourite of mine especially on our trips to India. Start with one cucumber, chop it finely and set aside. In a small blender put 3 Kashmiri chillies, a grape-sized lump of tamarind paste, 1 teaspoon mustard seeds, 1 cup fresh coconut and salt to taste. Blend, adding a little water if it gets too thick. Add the cucumber, mixing well into a paste. Take 2 teaspoons coconut oil and temper 5 curry leaves, 1 red chilli and 1 teaspoon mustard seeds by frying them in the hot oil until they splatter. Pour this into the cucumber chutney and serve.
3 Chilled Cucumber Soup Now, chilled soups can be a mixed bag but this is certainly one of my deep summer favourites. I get 6 Persian cucumbers and pop them in a blender with 70g Greek-style yoghurt, the juice of 2 lemons, 1 clove garlic, a handful of basil and dill, a small drizzle of honey and salt and pepper to season. Blitz, then strain through a sieve and set aside to chill in the fridge for two hours. Just before serving, chargrill two cobs of fresh corn with olive oil, salt and chilli. When cool enough, cut the corn away from the cob. Pour the soup into glasses, garnish with charred chilli corn and serve with little avocado toasts – it is the perfect summer starter.
4 Smacked cucumbers remind me of that childhood threat of ‘Don’t make me take my jandal off!’ This is definitely one if you’re feeling the escape-room vibes. Take 8 Persian cucumbers, pop them in a sealable plastic bag and smack them to bits with a rolling pin. Pop them aside to drain. Meanwhile make the dressing by mixing 20g white tahini, 5g white miso, 1 teaspoon sugar, the juice of two limes, 30ml soya sauce, 5g minced ginger and salt and white pepper to season. Mix in the smashed cucumber. I serve it in a side bowl adorned with chilli crisp, coriander and fresh mint. It’s simple and delicious.
Wairoa-born Jess Murphy is chef- owner of Michelin-awarded restaurant Kai in Galway, Ireland. She was named Global Ambassador for 2024 at the Women in Food and Drink Aotearoa New Zealand Awards.
