8 Lebanese cucumbers
75 g (1/3 cup) white sugar
300 ml white vinegar
2 long red chillies, cut into julienne
4cm-piece ginger, peeled, cut into julienne
1 tbs sesame oil
6 spring onions, cut into julienne
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut cucumbers into quarters lengthwise. Remove seeds, then cut in half widthwise.
Place sugar, vinegar, chillies, ginger and 250 ml water in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil, then pour over cucumbers with sesame oil. Refrigerate for 2 hours or overnight, to marinate. Serve topped with spring onions.
As seen in Feast Magazine, Issue 16, pg70.
Photography by John Laurie & Brett Stevens