Marsh Samphire with Red Chilli and Olive Oil is a modern Fusion recipe for a classic accompaniment of lightly-boiled marsh samphire dressed with olive oil, chilli and served garnished with lemon wedges. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Marsh Samphire with Red Chilli and Olive Oil.
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Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. This is a fleshy salt-tolerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible. This is an excellent and very simple recipe for cooking marsh samphire as an accompaniment.
Ingredients:
1 red chilli, finely chopped (I like it hot, but take out the seeds and membranes for a milder effect)
650g marsh samphire shoots
1 lemon, quartered
40ml extra-virgin olive oil
salt and black pepper to taste
Method
Wash and trim the samphire then add a large pan of water on the heat and bring to a boil. Add the samphire and cook only until the water returns to the boil (no more than a minute). Drain in a colander and place in serving bowl. Mix the chilli and oil together in a separate bowl, season and then spoon over the samphire. Serve immediately, garnished with the lemon wedges.
This makes an excellent accompaniment to roast lamb and roast fish.
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