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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Russ went and picked samphire down on the salt marshes today, then stir fried it to go along with a salmon dish we had at dinner. Young samphire is a little like asparagus (and often called sea asparagus) older stuff develops a woody core and you eat it a bit like aritichoke leaves pulling it through your teeth. It seems it grows throughout the world. doesn't recognise samphire and if you don't either, I suggest you look it up on Wikepedia. It's good and it's free! Ingredients:
200 g vegetables, samphire |
1 tablespoon olive oil |
1 garlic clove, crushed |
1 tablespoon ginger, root grated |
1 red onion, finely sliced |
juice of a lemon |
Directions:
1. Pick over the samphire for woody stems, blanch in boiling water 1 minute then drain and refresh in cold water.
2. Heat the olive oil in a large frying pan or wok and add the garlic,cook for 1 minute then add the ginger and onion.
3. Cook over a medium heat until the onion becomes soft.
4. Add the samphire and cook for a further 5 minutes.
5. Squeeze over the lemon juice then serve. Great with fish.
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