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New potatoes with samphire and broad beans
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 6
Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen
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Ingredients
Method
1. Prepare the samphire by strip the fronds from the main stalks, wash thoroughly and then blanch by plunging into a pan of unsalted, boiling water for 30 seconds. Refresh in ice water, drain thoroughly and set aside.2. Place the new potatoes into a large pan of salted water, bring to the boil and cook for 6-8 minutes, or until just tender. Drain thoroughly.
3. Heat the olive oil in a large frying pan and fry the shallots and garlic for 2-3 minutes, or until softened. Add the bacon and fry for a further 3-4 minutes, or until golden-brown. Add the drained new potatoes to the pan and cook for 2-3 minutes, or until the potatoes are coloured all over. Stir in the samphire and broad beans, then melt in a knob of butter and toss well to coat. Season with freshly ground black pepper.
4. Spoon the new potatoes, bacon, samphire and broad beans onto a large serving plate and top with the two poached pullet’s eggs and allow diners to help themselves.
Comments & Ratings
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Latest Comment
Wow! Just as good with Norfolk asparagus beforethe samphirebecomesavailable!
Tried this with asparagus instead of samphire, absolutely gorgeous. I added a balsamic vinegar and olive oil dressing which complemented it nicely. The creamy egg was the perfect finish.