With the Sea Purslane Atriplex portulacoides, in perfect condition for picking this week, I was craving for some potatoes and mayonnaise. Instead I ended up eating salmon with couscous and steamed sea aster and sea purslane. Couldn’t resist, and my body is craving oily fish at the moment.
The remains (you mean there was some Robin) of this sea purslane recipe was spread on oatcakes the next day, and then enjoyed with boiled new potatoes. I can be such a peasant-glutton and love simple, easy to prepare food. We can’t all be bloody master-chefs!
Oh and did I mention it takes all of 30 seconds to make using a hand-blender, you know one of those stick looking things with a propeller on the end. Oh oh, make sure all the ingredients are at room temperature before attempting to make this sea purslane mayonnaise recipe.
- 1 handful of sea purslane (finely chopped)
- 1 egg
- 1tsp dijon mustard
- 3tsp lemon juice (remove pips!)
- black pepper (ground)
- 250ml rapeseed oil
- Crack the egg into the blender beaker along with the mustard and lemon juice.
- Then pour in the oil, next put the blender so it rests on the bottom of the beaker and pulse blend until the ingredients start going thick.
- Pause and remove the blender stick thingum, now add the chopped sea purslane and black pepper and blitz again until all the ingredients mixed in.
Serves: 3 portions, or 1 if a glutton!