Tippin' the Scales

Eat The Season – Cockles

Leave a comment

Sweet and sour samphire, cucumber, cockles and dill salad

Makes 2 servings

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 1/2 cucumber, cut into long ribbons
  • 55 gr or 2 ounce samphire, blanched
  • 2 tbsp chopped fresh dill
  • 2 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 100 gr or 3.5 ounce cockles
  • 2 tbsp white wine

TO MAKE:

  1. Place the cucumber ribbons, samphire, dill, vinegar, oil and sugar into a large bowl, stir well and leave for ten minutes for the flavours to infuse.
  2. Place the cockles into a pan over a medium heat, add the wine, cover with a lid and leave for 2-3 minutes, or until all the shells have opened.
  3. Discard any that haven’t opened or have broken shells.
  4. To serve, add the cockles to the salad and mix well.

ENJOY !

PDF of this recipe: 02-4_Eat_The_Season_Cockles

Author: Peter

I'm a man from Amsterdam, the Netherlands.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 456 other followers