Samphire with lemon and garlic
Alhough samphire can be eaten raw, this is the best and purest way of cooking samphire - salty and garlicky with a hint of refreshing lemon
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 bunches of samphire, washed
3-4 tbsp extra virgin olive oil
juice of 1 lemon
1 garlic clove, sliced very thinly
Method
Bring a big pot of water to the boil and throw the samphire in. Blanch for around 6-8 minutes and then drain and immediately refresh in cold water. Separate any of the woody stalks and discard.
Meanwhile shallow fry the thin slices of garlic until just starting to crisp up and caramelise. Be very careful not to let them burn as they will become bitter. Whisk together the olive oil and juice of one lemon in a medium sized bowl. Throw the samphire into the bowl and mix the oil and lemon juice emulsion into the samphire so that it is coated all over. Place in an appropriate serving dish with the crispy garlic scattered over.
