Wednesday, 5 July 2017

Rock Samphire with Bacon and Cockles.

On a recent trip to Pembrokeshire in South Wales I finally got to sample Rock Samphire something I have wanted to taste for years.
It was growing in abundance on the rocks and cliff faces around the beaches and coves.
Rock Samphire is completely different to Marsh or Sea Samphire and is also from a different plant family.
The Sea version grows on mud flats that are covered by the sea at high tide and it is exposed at low tide for picking and can only grow in this tidal area.
Rock Samphire on the other hand grows out of the crevices and cracks in the rocks above the shoreline mainly in rugged coastal areas like Cornwall and South Wales. 
Bring a pan of unsalted water to the boil and add the washed samphire. Simmer for around fifteen mins until it has tenderized.
Drain and leave to cool.
Finely chop a shallot and soften in oil, add lardons or chopped smoked bacon and fry until they start to colour.
Add a knob of butter - when melted add the samphire and roll in the butter.Cook for 2-3 mins then add the cockles to heat through.
Finish with some finely chopped dill and parsley.

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