I noticed that samphire was on sale in Leicester Market today.
If only I know what to do with it, I might have bought some. Readers are invited to append their comments to this blog.
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‘Normally I can’t bear food fashions, but samphire is a good one. It’s succulent, salty and a great match for fish and eggs – and broad beans…’
(http://www.telegraph.co.uk/foodanddrink/10100703/All-hail-samphire-the-salty-veg-of-the-sea.html)
I hope it's marsh samphire and not rock samphire? The same article also recommends lamb with flageolet and samphire, and a salad of samphire, broad beans, tomatoes and croutons. I vaguely remember the Naked Chef doing lamb with samphire -- I think one wants the lamb to be roast and dryish. Personally I'd do roast root vegetables too, and have the samphire as a fat-cutting and astringent greens.
I'm currently, having given up butter in the hope of losing some weight, pigging out on sauerkraut rather than bread -- hopefully that's a healthier thing to over-indulge in, except for the salt of course.
So once you've perfected your fresh samphire recipes you must buy yourself a sauerkrauting jar and try to sauer some samphire; it sounds as though it would take naturally to the process.
http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124
Boil until al dente (5-10 mins?), drain, add butter. Might also be good with olive oil, balsamic vinegar, salt and pepper.
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