This past weekend, I cooked the most amazing yet simple dinner so I just have to share a recipe from that night. And I’m bragging a little too since my photo of it was “best photo of the week” in #SundayCookoff on Sunday. See, proof in the form of my original submission (with photo) and the word from the judge himself.
@UluruArmagh @mrcbehan My #SundayCookoff cast-iron seared steak & steamed sea samphire. Both from @EnglishMarket. pic.twitter.com/yT7RoDGIxE
— Evin O’Keeffe (@FreckledPast) August 3, 2014
#sundaycookoff it’s all about the photo & best photo of the week goes to @FreckledPast for her cast iron seared steak, beautiful detail 😉
— Dean Coppard (@UluruArmagh) August 3, 2014
But enough resting on my laurels, let’s talk sea samphire! It grows in the sea making rocks its shelter or also in marshy land. I love it when I enjoy it at Fenn’s Quay so when I saw it at the English Market, I thought I’d try cooking it myself. Kate had previously told me to steam it or blanche it lightly and toss with a little butter. So, this is the detailed process that resulted in sea samphire perfection!
Steamed Wild Irish Sea Samphire
30 grams of fresh sea samphire per person (select firm but flexible and not wilting)
Water to boil
Butter
1. Thoroughly wash the samphire in a strainer, removing any sea grit or sand.
2. Pat the samphire dry with a dishtowel and transfer to a heat-safe steamer insert (like this one
3. Let boil for three to six minutes, depending on how many servings you are steaming at once. Remove from heat and immediately toss gently with a little butter. The natural saltines of the samphire should preclude needing to add salt, but per your taste sprinkle lightly with freshly ground sea salt. Serve with fish, steak, or just about anything.
