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Cucumbers with Orange Sauce


3 medium sized firm cucumbers
1/2 cup orange juice
1 Tbs grated orange zest
1 tsp cornstarch (cornflour)
Salt and freshly ground pepper to taste

Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a small spoon, and slice the cucumbers into 1/2 inch pieces. Put in a pot with enough water to cover and bring to a boil. Reduce the heat and simmer for 5 minutes, until tender but firm. Meanwhile, mix the cornstarch with 2 or 3 tablespoons of the orange juice, and put this mixture along with the rest of the orange juice and the orange zest in a saucepan large enough to hold the cooked cucumbers. Heat over moderate heat, stirring constantly, until the sauce thickens and becomes translucent. Season with the salt and pepper (hint: this sauce can take quite a bit of pepper and is better if it is slightly spicy). Drain the cucumbers and add them to the sauce, tossing to coat the cucumbers thoroughly. Serve chilled or at room temperature.

Yield: 4 to 6 Servings

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