- 2 large cucumbers
- 1 pot greek yoghurt
- Fresh mint finely chopped
- Sea Salt and Ground Black Pepper
- Trim the ends of the cucumbers then slice in half lengthwise
- Trim a thinnish strip from the base of the halved cucumbers using a cheese slicer. It should be just enough to make them stand upright when placed on a flat surface.Finely chop the pieces that were sliced off and place into a mixing bowl.
- Use a teaspoon to scoop the seeds from the cucumber halves and add them into the mixing bowl. Grate in a little sea salt and some black pepper.
- Mix sufficient yoghurt into the bowl with the cucumber scrapings. The type of yoghurt that you use will depend on how you plan to serve the boats. For finger food then a set yoghurt is best because it will remain in when the cucumber is cut into smaller chunks. If you plan to serve this as a meal on its own then any type of yoghurt can be used. In either case, add in mint to taste and mix well.
The possibilities for filling the cucumber boats are only restricted by your imagination and willingness to experiment. Just remember that a firmer centre is needed when used as finger food. Here are just a few ideas that extend on the suggestion of yoghurt and cucumber.
- Coleslaw is very easy to make. Chop everything very fine so it fits into the boat well. Some grated cheese can also be added to the coleslaw to make a more substantial dish.
- Tuna Mayonnaise can easily be made by just draining a 185g/6oz can of tuna chunks then mixing that with your preferred mayonnaise. I usually add a little extra oil and vinegar with this.
- Cottage cheese with freshly chopped chives.
- Rice salads are very nutricious and almost deserve a book in their own right. They can also be quickly prepared from the leftovers of a previous meal
- Curried Chicken Salad is very easy but should ideally be made in advance. Just put about 125g/4oz of cooked chicken breast, a few tablespoons of mayonnaise and a teaspoon of curry powder into a blender. A few seconds on a medium setting should get a slightly coarse mixture with some small chicken pieces still present
Serving is simply a matter of filling each cucumber boat with your choice of filling. If it is to be finger food then cut into pieces between 1 and 2 inches/2.5 to 5cm long and place a teaspoon or so of yoghurt onto each piece. For a meal then each cucumber boat should be halved widthwise. Place two pieces on each plate along with a salad of your choice. Add the yoghurt dressing to enhance the flavour of the filling that you have chosen to use.