Marsh samphire
Resembling miniature cacti, marsh samphire is sometimes sold in
reputable fishmongers, but by far the best way to get hold of these
hardy plants is to pick-your-own at low tide. Take along a pair of
wellington boots - it's a muddy, but rewarding job. One of the best
places to forage for samphire is on the Norfolk coast.
Ingredients
-
225 g
samphire
-
500 g
new potatoes
-
1 tbsp
olive oil
-
2
shallots, peeled, finely chopped
-
2 cloves
garlic, peeled, finely chopped
-
125 g
broad beans, out of their pods, skins removed
-
large knob
unsalted butter
-
2
eggs, poached
Method
1. Prepare the samphire by strip the fronds from the main stalks,
wash thoroughly and then blanch by plunging into a pan of unsalted,
boiling water for 30 seconds. Refresh in ice water, drain thoroughly and
set aside.
2. Place the new potatoes into a large pan of salted water, bring to
the boil and cook for 6-8 minutes, or until just tender. Drain
thoroughly.
3. Heat the olive oil in a large frying pan and fry the shallots and
garlic for 2-3 minutes, or until softened. Add the drained new potatoes
to the pan and cook for 2-3 minutes, or until the potatoes are coloured
all over. Stir in the samphire and broad beans, then melt in a knob of
butter and toss well to coat. Season with freshly ground black pepper.
4. Spoon the new potatoes, samphire and broad beans onto a
large serving plate and top with the two poached eggs.
