Monday, 23 July 2012

Samphire (Sea Vegetable) Stir Fry

I pride myself on knowing the majority of vegetables in the marketplace, even the more unusual/exotic ones, but when watching an episode of 'River Cottage Veg' I became endeared with samphire when it was showcased on the programme.

Samphire, originally called 'sampiere', stems from being named after Saint Pierre (Saint Peter) who was the patron saint of fishermen because the plants would grow in the rock salt water coastlines of northern Europe where they used to fish.

Thinking it was a strictly 'sea vegetable' only found on coastlines and therefore in accessible for me based in the Midlands, I was disappointed I wouldn't get to try it.

However, my local Tesco remedied this situation by launching packet samphire via their Finest range.  Although there are many recipes on the net featuring samphire, I decided to create my own.


I was very mindful of samphire's salty properties and taking heed of the 'Do Not Salt' note on the packet, I balanced out the seasoning with lemon juice and pepper which worked very well.

Encompassing Quorn pieces, gnocchi and ramino peppers, my recipe was a delicious hearty meal stir-fried in home-made rosemary infused oil which, with salty samphire, is a quick meal, ideal for Mondays when you want something pronto after completing the first working day of the week (also an idea for 'Meat Free Mondays'). 

So even if you don't live by the coast, you can still enjoy a little taste-of-the-sea care of samphire on your own dinner plate.  Give it a try and see what you think of the latest en-vogue veg on the block.


***Update***
Quorn Foods have nominated my recipe (below) as their 'Recipe of the Week' on Facebook!  Praise indeed!  

Recipe of the week is this tasty treat from Word In Veg Ways. Thank you so much for telling us about this delightful dish! Who else thinks this looks as yummy as we do?
****


Recipes



Quorn, Gnocchi & Samphire Stir-Fry (Serves 1)

Handful of Quorn Chicken Pieces
Gnocchi (as much as desired)
1 Ramino Pepper
4 Mushrooms
Handful of Samphire
Oil (I used rosemary infused oil, but vegetable oil is fine too)
Lemon Juice and Ground black pepper
Optional: Few cubes of Blue Shropshire cheese

Method:
  • Cook Quorn pieces and gnocchi as per packet instructions.
  • In a separate frying pan, heat the oil and fry the ramino pepper, mushrooms and samphire - fry gently.
  • When the Quorn and Gnocchi are cooked, drain and add to the frying pan. 
  • Stir-fry all ingredients together and add a good squeeze of fresh lemon juice and a good grinding of black pepper.  Continue to fry until combined together.
  • Serve in a bowl and add some cubes of Blue Shropshire cheese if desired.

Or if you fancy having a go at Hugh's recipe from River Cottage Veg: 
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/samphire-beet-top-and-spinach-tart-recipe

No comments:

Post a Comment