How to cook Samphire?

Samphire is a seawater plant often grown in marshes and around rock pools. Samphire has a distinct salty flavour and can be eaten raw, steamed, boiled or fried for short periods of time. But is Samphire a sea weed you ask? No it is a succulent and it can be delicious when added to dishes. Why not try one of our five recipes below?

Don’t know where to buy Samphire? We speciliase in bespoke Fruit & Veg Boxes delivered throughout London and you can choose your preferences on each and every box. Why not try one of our Fruit & Veg Boxes here.

Pasta with Samphire

 4 Servings

• Preparation time: 5 minutes
• Cooking time: 20 minutes

 

Ingredients

• 320g spaghetti
• 350g samphire, cleaned and rinsed
• 40g Parmigiano Reggiano or Grana Padano cheese
• 2 garlic cloves, sliced
• 2 tablespoons extra virgin olive oil
• 20 g butter
• Black pepper, to taste

Instructions

1. Bring a pot of unsalted water to a boil and blanch samphire for 4 to 5 minutes.
2. Bring a large pot of salted water to a boil and cook pasta according to the package instructions.
3. In the meantime, heat extra virgin olive oil in a skillet. Add sliced garlic cloves and cook until lightly golden.
4. Add samphire and butter. Cook until the butter has melted. Remove from the heat.
5. Drain the pasta and transfer it to the skillet with samphire.
6. Season with black pepper and grated cheese.
7. Toss to combine.
8. Serve and enjoy.

 

Additional tips

• Remember to cook pasta al dente, which means cooked but firm under the bite. You can drain it one minute before the time indicated on the package instruction and cook it for one minute with the sauce.
• Samphire has a salty flavour, so it will be enough to add salt into the pasta cooking water without seasoning the dish with salt.

 

Spicy Samphire with Spelt

• 4 Servings
• Preparation time: 5 minutes
• Cooking time: 30 minutes

 

Ingredients

• 200g samphire, cleaned and rinsed
• 200g spelt
• 4 tablespoons extra virgin olive oil
• 20g butter
• Chilli powder, to taste
• Black pepper, to taste

 

Instructions

1. Cook spelt according to the package instructions.
2. Bring a pot of unsalted water to a boil and blanch samphire for 4 to 5 minutes. Drain them well.
3. Heat extra virgin olive oil in a skillet over medium heat.
4. Add samphire to the skillet and season with black pepper and chilli powder.
5. Stir in cooked spelt.
6. Serve and enjoy.

 

Additional tips

• Instead of adding chilli powder, you can add jalapeno or poblano pepper.
• To add a more intense spicy flavour to this dish, you can add chilli-flavoured extra virgin olive oil. Prepare it at home by combining washed, dried and sliced jalapeno pepper with extra virgin olive oil. Store it in a bottle or a jar.

 

Pasta with Clams and Samphire

• 4 Servings
• Preparation time: 20 minutes
• Cooking time: 30 minutes

 

Ingredients

• 320g pasta
• 1kg clams, cleaned
• 250g samphire, cleaned and coarsely chopped
• 2 garlic cloves, crushed
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

 

Instructions

1. Bring a pot of unsalted water to a boil and blanch samphire for 4 to 5 minutes. Drain them well.
2. Fill another pot with salted water and put the clams in. Cook until they open.
3. Remove the clams from the shells.
4. Cook the pasta according to the package instructions.
5. Heat extra virgin olive oil in a skillet over medium heat and cook crushed garlic clover for a minute.
6. Remove garlic cloves. Add in the clams and samphire.
7. Stir in the pasta and toss to combine.
8. Cook over low heat for an additional 30 seconds.
9. Serve and enjoy.

 

Additional tips

• Eliminate all broken clams and those that did not open after cooking.
• You can leave some clams inside the shells for serving.

 

Samphire Omelette

• 4 Servings
• Preparation time: 10 minutes
• Cooking time: 10 minutes

Ingredients

• 8 eggs
• 300g samphire, chopped
• 50g Parmigiano Reggiano or Grana Padano cheese, grated
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons extra virgin olive oil
• White pepper, to taste

 

Instructions

1. Bring a pot of unsalted water to a boil and blanch samphire for 4 to 5 minutes. Drain them well.
2. In a medium bowl, beat the eggs and season them with white pepper, grated cheese and cilantro.
3. Heat extra virgin olive oil in a non-stick skillet.
4. Pour in the egg mixture and add samphire.
5. Cover and cook over low heat for 8 minutes.
6. With the help of a large plate or the lid, turn the omelette and cook it for an additional 2 minutes.
7. Serve and enjoy.

 

Additional tips

• You can replace cilantro with parsley or chervil.
• Serve with sour cream or Greek yoghurt combined with chopped fresh herbs.

 

Samphire Risotto

• 4 Servings
• Preparation time: 10 minutes
• Cooking time: 25 minutes

 

Ingredients

• 280g rice
• 400g samphire, chopped
• 800ml fish broth
• 1 shallot, chopped
• 100ml dry white wine
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 25g butter
• White pepper, to taste

 

Instructions

1. Bring a pot of unsalted water to a boil and blanch samphire for 4 to 5 minutes. Drain them well.
2. Heat extra virgin olive oil in a pan over medium heat. Add chopped shallot and cook until lightly golden.
3. Stir in the rice and toast it for a minute or two.
4. Add chopped parsley, and blend with wine. Cook until it evaporates.
5. Add samphire, a ladle of fish broth and stir well.
6. Continue cooking by adding a ladle or two of broth when needed.
7. When the rice is al dente, remove it from the heat.
8. Add the butter, season with white pepper and stir well.
9. Serve and enjoy.

 

Additional tips

• Use starchy rice like Arborio, Vialone Nanao or Carnaroli.
• You can also add grated Parmigiano cheese, but add small amount as the dish can result too salty.
• Remember to add warm broth. Let it simmer while cooking the risotto.
• For more flavour, you can add sliced garlic or garlic powder.