- About 100g samphire per head
- Pepper
- 1 knob of organic butter
- Highest quality organic olive oil
- Lemon wedges.
- Remove any rough stems, wash and rinse thoroughly.
- Bring a large pan of water to the boil.
- Bung in the samphire and boil for 1 – 4 mins, depending upon taste.
- Drain, season with pepper.
- Toss in the oils, possibly over a gentle heat. Taste to see if any salt is needed.
- Serve with lemon wedges.
Samphire is wonderful with fish or lamb. It is salty, so may not need any salt adding to it. If you are lucky enough to source the real deal then cut off the roots and woody bits, then give it an almighty rinsing to get rid of any sand or grit. Incidentally, the real thing can be eaten raw. For most of us, our source is Waitrose and maybe some of the other supermarkets, in which case the samphire is more easily dealt with. British samphire is available between June and September, and apparently there are different sorts of samphire.
- Health points: rolling vegetables in butter or oil means the body can uptake the nutrients.
- Also adding lemon (or lime) to food lowers the glycemic index, which makes food less fattening.
- Finally both green vegetables and lemon or lime help the body become less acidic – this is nothing to do with the stomach which needs to be highly acidic or we can’t digest our food. Click on the link for hair raising information.