Spicy Cucumber Stacks Recipes

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

SPICY CUCUMBER MARGARITA.

Steps:

• 1. To make the chili salt. Combine the salt, chili powder, and sugar on a shallow plate. Rim your glasses in salt, then fill with ice.2. In a cocktail shaker or glass jar, add cucumbers, mint (if using), tequila, orange liquor, lime juice, and honey or sugar. Muddle together, squashing everything to release the juices. Add the jalapeño slices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be. 3. Strain into your prepared glass. Top with ginger beer, if desired. Garnish as desired with cucumbers and thyme, if desired. Enjoy!

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.