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Baked Sea Veg Risotto

2/10/2013

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Serves 4
40 mins

Ingredients
  • 50g Butter (melted)
  • 100g Fresh Foraged Sea Veg (Samphire, Seabeet, or Three Cornered Leak)
  • 300g Risotto Rice
  • Half a Glass of White Wine or Vermouth (optional)
  • 700ml Hot Veg or Chicken Stock (from a cube is fine)
  • 75g Parmesan (grated)

Optional Extras: If not using three cornered leeks, add 2 cloves of crushed garlic.
Recipe 
  1. Preheat oven to 200C. 
  2. Put the butter and rice in an ovenproof dish and stir to coat rice in the butter.
  3. Add the prepared sea veg, stock and wine and cover with a lid or tin foil. Bake in oven for 30 minutes stirring once or twice during cooking.
  4. When the liquid is nearly all absorbed stir in the parmesan and season to taste.
Picture
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Cheese & Sea Veg Quiche

2/10/2013

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Serves 4
45-55 mins

Ingredients
  • 300g Pastry (chilled)
  • 200g Fresh Foraged Sea Veg (Samphire, Seabeet, or Three Cornered Leak)
  • 3 Eggs (Beaten)
  • 250ml Double Cream (or Creme Fresh, or Half Milk)
  • 150g Cheese (Gruyere, Feta, Mozzarella, Cheddar)
  • Salt, Pepper, and Nutmeg to taste

Optional Extras: Bacon, Tomatoes
Recipe
  1. Preheat oven to 190C/Gas.
  2. Bake blind the pastry case for 15 min.
  3. Prep the sea veg.
  4. Gently mix all ingredients together and season.
  5. Pour into baked pasty case and bake for 15 mins.
  6. Lower the oven to 160C/Gas 3. Bake for about 30-40 mins, or until golden and softly set.
  7. Serve hot or cold.
Picture
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Buttered Rock Samphire

2/10/2013

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Serves 4
15 mins

Ingredients
  • 100g Fresh Rock Samphire
  • 3 tbsp Softened Butter
  • 1 tbsp Lemon Juice
  • Black Pepper

Optional Extras: Garlic
Recipe
  1. Wash the Samphire well and trim off any thicker stalks.
  2. Steam for about 10 minutes.
  3. Mix the butter, lemon juice and black pepper.
  4. Drain the cooked rock samphire and return to the pan. Add the butter mixture and stir gently until melted and the samphire is thoroughly coated.
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How To Prepare Rock Samphire

2/10/2013

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Instructions
  1. Wash thoroughly. If it is freshly foraged from the wild it is even more important. Treat as if you have picked from your own allotment.
  2. Discard any brown leaves and debris. 
  3. Trim off any of the thicker stalks.
Basic Cooking
  • If using as a garnish or adding to salad - Drop in boiling water and blanch for 1 minute. Drain and refresh under cold running water.
  • If serving as a side dish - Steam for 10 minutes, or simmer for 7-8 minutes.
  • Or add to recipe as it recommends.
  • You can use it raw but the flavour is much stronger.
Picture
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    Categories

    All
    Gluten Free
    How To Prep
    One Pot
    Rock Samphire
    Sea Beet
    Side Dish
    Three Cornered Leek
    Under 30 Mins
    Vegetarian

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