There are a few plants called "samphire" that are not related although they are edible. Does the packet have either of the words Salicornia or Crithmum on it? Do the stalks have anything like small leaves or are they just thin, green , branching tubes? I tried some in Wales years ago and it was a bit peppery.
Italian starter Make some polenta wedges...good photos in River Cafe recipe book....about an inch thick....char grill to get black grill maks.... cover with salad leaves/ samphire /chilli slices/ whatever you want...use the samphire for the "salty" part of the dressing a s you would a...Polenta can be tasetless but if you put some butter and parmesan in really good....
been eating it for years as i live on the coast ,its only available for a short period of time , i have never had it in a meal only ate it washed and raw or blanched and drizzled with vinegar , loads of iron and vitamins.
On a related issue, we are having a Food of the World event at work (down south) next week and I wanted to cook or bake something that represents my region. Any ideas what best represents the North East and is easyish to make?
Honestly? Don't laugh, do a Parmo. Homemade they're gorgeous and nobody down south will have heard of them.
You could also do, kippers, Pan Haggerty or even ham and Pease pudding stotties. For a pudding you could do Durham Pikelets or Singin' Hinney. Ah north east food, taste but not very appetising to look at.
Thanks for all of the suggestions. As my mam had suggested Singin Hinnies, I might give them a go first. I just wished Greggs did stotties down here.
