A few years ago I hadn’t even heard of samphire. Then it started popping up on various food programmes. Slowly but surely I started to want to try it. Every time it was mentioned I told myself I needed to look out for some. Then promptly forgot.
A few weeks ago I was just doing my online shop not intending to buy samphire at all when suddenly it appeared next to something else I was searching for. Click. Into the basket it went.
I hadn’t planned to buy it and certainly hadn’t planned how to cook it. But lemons, garlic and butter are pretty standard kitchen staples. It wasn’t long before I had managed to put together a very tasty lemon and garlic samphire side dish. In even less time we had eaten it all up.
I surprised myself. It had just been a rather tasty kitchen experiment. The strong flavours of the salty samphire came together with the garlic and lemon to create a vegetable side dish that I definitely wanted to make again. I really hadn’t expected it to be quite so tasty and so there were no pictures. The only evidence of my delicious garlic and lemon samphire was a small dirty pile of washing up. And possibly some slightly pungent breath.
A couple of weeks later the experiment was repeated, although slightly less experimentally this time. I could be experimental. I could vary it. But I just don’t want to. Not for now anyway.
Ingredients – Serves 2
A little olive oil
3 cloves of garlic
Juice of 1 lemon
How to Make Buttery Samphire with Lemon and Garlic
- Boil the samphire for 1 minute then drain.
Heat the oil and butter in a frying pan or wok then add the garlic. Cook it gently for a couple of minute to brown slightly.
Add the samphire and heat through. Stir in the lemon juice at the end.
I am linking this to Cook Blog Share run by Hijacked by Twins and hosted this week by Snap Happy Bakes and also to Fiesta Friday, hosted this week by Loretta@Safari of the Mind and Jess@Cooking Is My Sport. Finally I am linking to Saucy Saturdays hosted by La Petit Chef.