samphire update

The week got away from me a little. It’s visitor time, that means – eating out, other people cooking or having to cook for other people’s palates. It wasn’t til days later that I got a sneaky meal on my own and time to experiment. But getting home tired and hungry after 7 pm doesn’t find me in the most creative headspace.

I compromised, wanting quick carb comfort food. Knocking up wholemeal pasta with a speedy oil based tuna sauce, I added the well rinsed samphire in the last few minutes of cooking, around the time the tin of tuna went in. The ‘sauce’ du jour (not very saucy but a good stir through mix) was onion, lashings of garlic and some diced zucchini to get the mandatory vegetable component. Lastly a can of good quality tuna and the salty samphire instead of my usual olives, finished off with some parsley from the garden, black pepper, salt and a squeeze of lime juice.

The samphire had a little crunch left which added a pleasant texture. Cooked, it was less salty than raw still with a hint of the sea. Even if it was really a salt marsh.

I look forward to more samphire experimentation in future.

Note: Samphire still on sale at Vic Market today at $30/kg (it’s lighter than you think).

Feijoas down a notch: $4 kg but a bit smaller in size. The samphire stall has plumper ones but at a whopping $12 kg.