Sunday, 5 February 2012

Sauteed samphire


Samphire, butter
Preparation: 5 minutes

Samphire is incredible. Fresh, juicy yet almost unbearably salty it's hard to come by but well worth it if you can get hold of it. "Half way down hangs one that gathers samphire... dreadful trade!" wrote Shakespeare in King Lear, explaining how dangerous it was to gather rock samphire so beware! *laughs*

1) Rinse the samphire in cold water, then pat dry. Add to a pan with a touch of butter and sautee on a low heat for about 2 minutes and serve.

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