So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
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Recipe of the week: cucumber, oyster and stonecrop

01 June 2019 by
Recipe of the week: cucumber, oyster and stonecrop

Defrosted salted cucumber

Slice cucumbers larger than the intended serving size, to compensate for shrinkage.

•Keep the skin and seeds together, but split the cucumber open to allow proper salting and to expose the seeds.

•Salt the cucumbers generously, then place them individually on ice for 20 minutes.

•Freeze the cucumber overnight, to be defrosted when needed. This process gives the cucumber a unique 'cooked' texture and a flavour similar to oyster.

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