I don’t like using electrical kitchen equipment at the best of times. Far too much washing up for one thing, so having just purchased a rather large pestle and mortar (influenced by my recent visit to Laos), the kind that would have made Jesus’s task of feeding the five thousand a whole lot easier, I decided to try it out on this Marsh samphire recipe.
I’d spent the afternoon at the estuary picking Samphire aka Glasswort (Salicornia europaea), while at the same time avoiding the local golf club nazis who thought they had a claim to the part of the estuary that I wanted to wander around. Knowing my law, I gave two-fingers to the elitist whiners and went where I damn well pleased. I picked enough samphire for a couple of meals. I knew that I could always return again another day should the desire to scroffle more Salicornia get the better of me.
- 5 cloves of garlic (whole)
- 20 cherry tomatoes (whole)
- 1 red chilli (chopped)
- ½ red onion (chopped)
- 1 large ripe avocado (scooped out)
- ½ lemon (juiced)
- 300g glasswort/marsh samphire
- In a large pestle and mortar smash up the garlic, onion, tomatoes until nice and chunky, then spoon in the avocado and pound to the consistency you like. Next add the lemon juice and fold in to prevent discolouration.
- Now boil glasswort/marsh samphire for 2 minutes, strain and plunge into cold water then strain again. Once cold work into the mixture.
- Serve with new potatoes, and eat using fingers.