Pickled Rock Samphire

A novel way to use this hardy perennial herb.

Ingredients

♦ Enough Rock Samphire to fill a standard colander

♦ 750ml white wine vinegar
♦ 250ml water
♦ 1 teaspoon salt
♦ 2 bay leaves

♦ 5 black peppercorns

Method

1.  Pick through samphire and remove any woody or inedible pieces and wash well

2.  Place leaves in a large bowl of salted water for 1 hour

3.  Wash thoroughly to remove any salt.

4.  Bring leaves to boil in a large pot of cold water, and cook for 5 mins, drain.

5.  In a separate pot bring to the boil the vinegar, water, salt, bay leaves and peppercorns. Simmer for 5 mins, strain and allow to cool.

6.  Put the cooked samphire into hot steralised jars, add enough vinegar to cover the leaves.

7.  Seal tightly with lids and keep in a cool dark place

Pickled Samphire is used in a similar way to capers or gherkins as the flavour is similar.

It can be added to tartare sauce or added to potato salad and goes well with fish dishes. In our Heronswood restaurant it is served with mussels for a citrusy-salty tang.

More

Char-grilled Zucchini in olive oil

The ingredients and cooking method for a tempting Char-grilled Zucchini in olive oil

Kale and Blue Cheese Tart

The ingredients and cooking method for a tempting kale, prosciutto and blue cheese tart

Lemon Bread and Butter Pudding

The ingredients and cooking method for a lemon bread and butter pudding with a unique beetroot popcorn!

Lemon Curd Tartlets

The ingredients and cooking method for delicious tartlets with raspberries and lemon curd

Orecchiette with Broccoli, Almonds and Goats cheese

The ingredients and cooking method for a tempting Orecchiette with Broccoli, Almonds and Goats cheese!

Rock Samphire Salad

The ingredients and preparation method for a zesty citrus, fennel and rock samphire salad

Silverbeet Filo Roll

The ingredients and cooking method for golden filo rolls with heirloom silverbeet

Spinach, Ricotta & Pinenut Quiche

The ingredients and cooking method for a delicious Spinach, Ricotta & Pinenut Quiche

Tuscan Kale Cassoulet

The ingredients and cooking method for a hearty cassoulet with kale, duck and beans

Yacon Tea Cake

The ingredients and cooking method for a scrumptious heirloom tea cake
Back To Top
Member Exclusives
BACKYARD BERRY COLLECTION
BACKYARD BERRY COLLECTION
PLANTS: WCOF
Bought berries lack real fresh fruit flavour, lost in the time between harvest and delivery to supermarkets. Nothing beats picking your own chemical free berries, with a flavour almost forgotten over time! This collection includes all the varieties you need to get your backyard berry garden going, with the promise of years of fruit as a reward. ...
Member $65.00
Checking stock, please wait..
SUMMER CUT FLOWER SPEEDING COLLECTION
SUMMER CUT FLOWER SPEEDING COLLECTION
PLANTS: PCUTC15
This Speeding collection is the all-in-one collection for the heirloom cut flower aficionado with a unique selection of Diggers ready to go plugs and easy to sow seeds. Great value with 5 Speedings each of Zinnia Queen and Rose Mix, Snapdragon Butterfly Pastel Mix, Chocolate Queen Annes Lace plus seeds of Blue Lace Flower and Zinnia 'Purple Prin...
Member $29.95
Checking stock, please wait..
2 YEAR MEMBERSHIP AND FREE VEGIE SEEDS
2 YEAR MEMBERSHIP AND FREE VEGIE SEEDS
Membership: MNE2VS
Join The Diggers Club for 2 years for $79, just $39.50 per year and you'll receive a FREE Vegetable Seed Collection which includes 1 packet each of Spring Onion Red, Tomato Tigerella, Beetroot Chioggia and Silverbeet 5 Colour mix. The normal price for this collection is $23.75. You'll also receive our 'Welcome to the Club'gift of 2 more free pac...
Member $79.00
Non-Member $79.00
Checking stock, please wait..