Cucumber Mousse

Hi  every one, what a great time to share one of our refreshing Cucumber recipes, which is our spicy mousse.

The great thing about this Cucumber recipes is you can enjoy it at parties or with your evening sun downer on the patio.

Right now it's time to get all the ingredients together to make your tasty cucumber recipe.

Ingredients

You will need the following:  1 lb. (2.2kg) English cucumber (if you use ordinary cucumber, you will need to remove the seeds) 8 oz. cream cheese ½ cup mayonnaise 1 cup mashed tin salmon ½ tsp. ground nutmeg ¼ tsp. Tabasco sauce ½ cup chicken stock 1Tbsp gelatin ½ tsp ground black pepper to taste ½ tsp ground sea salt 1Tbsp finely chopped chives 1 Tbsp. finely chopped parsley ½ cup fresh cream 2 tsp. lemon juice

Cool Cucumbers

Method -  Cucumber Recipes

Okey Dokey,  now that we done the prep work it's that time again, wait for it......
                 Let's Start a...Cooking this mouth-watering cucumber mousse! 

• cut and dice the cucumber which incidently has many really useful medicinal benefits.
• Place the small diced cucumber in a colander and sprinkle with salt.
• Set aside and cover with dish cloth, leave for ± 35minutes to drain all the moisture. 
  
  
• Place the cottage cheese in a mixing bowl and stir until nice and smooth.
• Add mayonnaise, nutmeg and the Tabasco sauce, stir until smooth.
  
  
• Place a med size pot on your hob and set temp to medium.
• Add your gelatine to ½ of the chicken stock, place in the pot, stir well until hot.
• Remove from your hob and add the remainder of your stock, allow to cool.
  

• Make sure the diced cucumbers are drained, remove and place them on a kitchen towel or kitchen paper and pat dry.
  
• Take your stock that you removed from your hob earlier. It should be cooled down by now and add the cream cheese and stir or whip.
• Season with ground sea salt and ground black pepper to taste.
• Add the diced cucumber, chives and chopped parsley.
  
• Fold in well.
• Using another smallish mixing bowl whip your cream until peaks start to form,  set aside.
• When the cucumber mixture starts to thicken fold in the whipped cream and the salmon.
• Add the lemon juice and stir well.
  
  LAST STEP
• Using a soup ladle place mixture into small containers of your choice i.e. jelly moulds
• You can also ladle into small ice block containers
• Place into your fridge and allow to set for 6 hours or overnight
  
• Hooray, you have just completed a cucumber mousse that will make your friends come back for more and more and more.

Serving

As for serving, there are many ways and this is always the fun part. 

• Using a piping bag you can fill or spoon into cucumber circles.
• Or spoon into Green Red or Yellow peppers.
  
• With assorted cocktail biscuits.
  
• On shredded lettuce and sliced tomato.
• With sliced smoked pink salmon (budget allowing that is).
• I leave the rest to your imagination. 
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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