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Smacked cucumbers are bang on trend, a fun thing to cook and a real hit on the “snacks” section of my Dock Kitchen menu or, as they are here, served as a side with some simple grilled fish. I think people order them for the name: “smacked” is such an eloquently naughty word and they are satisfying to make for the same reason – you literally smack the cucumbers with a rolling pin to break them up a bit. This vegetable GBH (though the cucumber, like other members of the gourd family, is technically a fruit) is obviously unacceptable behaviour, but the point is to break the cell walls and release more flavour. You then season the chunks of cucumber as you will, though for me the must-haves are ginger, garlic, soy and vinegar — sometimes I also slice a mild chilli and mix it in. |