Discussion
GWC said:
Waitrose have been selling Samphire imported from Israel for a few years, nothing wrong with it apart from it costing £22 a kilo. I grew up on Mersea Island off the Essex coast, in the summer it grows wild in abundance all over the salt marshes, it's delicious and free.
Yep. I'm nowhere near the sea so this will have to do
I haven't lived there for twelve years, my Mother still does though and I have loads of mates there. I just visit occasionally now as a Grockle.I had a job in the summer I graduated as a research assistant on a project studying habitat use by juvenile bass and mullet in the Welsh estuaries. Lots of field work traipsing across salt marshes to seine net tidal pools and channels. I ate a lot of samphire and brown sand shrimp that summer!
Doesn't need a fish tank. Just water it with salt water:
http://www.victoriananursery.co.uk/Samphire_Plant/
http://www.victoriananursery.co.uk/Samphire_Plant/
The way I used to do it in the restaurant was to put a small heavy-based pan on the heat. Let the pan get really hot & then put in a small slug of water.
Chuck the samphire in, cover for 2 minutes. Drain any excess water off with a spoon, lob some butter in the pan, swill around, pinch of salt & couple of turns of pepper then on the plate.
Dead simple.
I suggest not adding any strong flavours to it. The natural flavour is best.
Chuck the samphire in, cover for 2 minutes. Drain any excess water off with a spoon, lob some butter in the pan, swill around, pinch of salt & couple of turns of pepper then on the plate.
Dead simple.
I suggest not adding any strong flavours to it. The natural flavour is best.
zygalski said:
The way I used to do it in the restaurant was to put a small heavy-based pan on the heat. Let the pan get really hot & then put in a small slug of water.
Chuck the samphire in, cover for 2 minutes. Drain any excess water off with a spoon, lob some butter in the pan, swill around, pinch of salt & couple of turns of pepper then on the plate.
Dead simple.
I suggest not adding any strong flavours to it. The natural flavour is best.
Thanks, will have to give it a try.Chuck the samphire in, cover for 2 minutes. Drain any excess water off with a spoon, lob some butter in the pan, swill around, pinch of salt & couple of turns of pepper then on the plate.
Dead simple.
I suggest not adding any strong flavours to it. The natural flavour is best.
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