Paul on the sea shore

2016-10-18-22-21-10

Forage by the sea

As the spring and summer greens by the shore begin to come to life where I forage anyway. Samphire is in full swing and will remain so until the mid to late autumn.

We will be using these constant in the restaurant over the coming months, in a variety of different ways with different ingredients so stay tuned to the Facebook page for more info on that.

While out foraging on the beach, there are several edibles that have as many different flavours and effects of the palette as there are edibles to choose from. Some of the samphire can be soft and fresh salty while others have a lemony hit. Sea lavender I spotted recently poking through while it is edible its a ronseal ingredient in that it tastes like soap if eaten on its own, this however will be used, to infuse an oil or pickling liquid to add a floral tone to a dish, so be careful which one you pick as it resembles some samphires.

As it’s still early in the season bring a sharp scissors and ensure you keep as many plants rooted in the ground so they can grow and spread.

We will keep you updated on Croí restaurants Facebook page and as usual behind the scenes pics on my own Instagram and Twitter @chefpaulc.

Stay tuned for some exciting news in the coming weeks.

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