Pickled Cucumber Salad For Hamachi Tandoori Recipes

PICKLED CUCUMBER SALAD FOR HAMACHI TANDOORI

Steps:

• Place vinegar and sugar in a medium skillet over medium heat. Cook, stirring, until sugar is dissolved. Add oil, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and add cucumber; cook 1 to 2 minutes. Strain cucumber mixture through a sieve, discarding liquid. Refrigerate until chilled. Add cilantro, and season with salt and pepper. Refrigerate until ready to serve.

PICKLED CUCUMBER SALAD

Steps:

• Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
• Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

HAMACHI TANDOORI

Steps:

• Season hamachi fillets with salt and pepper. Rub one side of each fillet with garlic; sprinkle both sides with dried thyme and tandoori powder. Place oil in a medium shallow bowl. Add fillets and turn to coat.
• Preheat a medium nonstick skillet over medium-high heat. Remove fish from marinade; reserve marinade. Add fish to skillet and cook, turning once, until just lightly golden and warm, but still rare in the center, 1 to 2 minutes per side.
• Slice fish into 1/4-inch slices and divide slices among 4 serving plates. Place a 1 1/2-inch ring mold on one of the plates, opposite the fish. Fill 3/4 full with cucumber salad. Carefully remove the mold and repeat process with remaining three plates.
• Place mache in a small bowl and lightly season with salt and pepper. Add sherry vinaigrette and toss gently. Place on top of cucumber salad. Squeeze lemon over fish and serve with reserved marinade, if desired.

TANDOORI-ISH CHICKEN WITH LIME-PICKLED CUCUMBER

Steps:

• Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.
• For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.
• Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.
• Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.