3 medium sized firm cucumbers
1/2 cup (125 ml) orange juice
1 Tbs (15 ml) grated orange zest
1 tsp (5 ml) cornstarch (cornflour)
Salt and freshly ground black pepper to taste
Instructions:
Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds
with a small spoon, and slice the cucumbers into 1/2 inch (1 cm) pieces.
Put in a pot with enough water to cover and bring to a boil. Reduce the
heat and simmer for 5 minutes, until tender but firm. Meanwhile, mix the
cornstarch with 2 or 3 tablespoons of the orange juice, and put this
mixture along with the rest of the orange juice and the orange zest in a
saucepan large enough to hold the cooked cucumbers. Heat over moderate
heat, stirring constantly, until the sauce thickens and becomes
translucent. Season with the salt and pepper (hint: this sauce can take
quite a bit of pepper and is better if it is slightly spicy). Drain the
cucumbers and add them to the sauce, tossing to coat the cucumbers
thoroughly. Serves 4 to 6.
