Spicy Samphire and Chicken wraps

These wraps and succulent and spicy. The whole dish is made in a single frying pan so it would be good in a campervan or basic kitchen.  Serves two people with moderate appetites.

Wraps - I didn't weigh the flour or measure the water, I just took about about a cup of my new flour mix (1/3 each urid lentil, buckwheat and brown rice flours) and added water until I got a firm but not dry dough.  I rolled out six circles about the size of my frying pan - simply patting out with hands would have done but it is easier to get a thin wrap using a rolling pin.  I cooked these on both sides in a dry pan on a medium heat until they had little brown patches.  Keep them warm and soft in a clean tea towel until needed.

Chicken

I chicken breast, cut into six strips.  Marinade this for half an hour if possible before cooking.

Marinade

1 tsp gf soy sauce

2 tbsp  tomato and garlic pasta sauce (or 1 tbsp tomato paste and a tsp of oil if not available).

2 fat cloves garlic, crushed and chopped

fresh ginger, chopped finely - about a cubic cm

1 small chili, finely chopped

Cook the chicken strips on a medium heat in a little oil until browning and cooked through.  Be careful as the moisture in the marinade will mean the fat spits - I wear a long sleeved catering jacket when frying.  My pan was small so I had to do these in two batches.  Set aside on a covered plate to keep warm.

Wash and dry the samphire.  Cook this in the same pan, using all the left over marinade ingredients to coat the samphire.  

Place chicken and samphire on a wrap, roll and enjoy.  You could also add yogurt, mayonnaise, sour cream or avocado to add a creamy texture and moderate the spiciness.

Samphire tempura with fish and spicy sauce

Spotted some samphire in the supermarket so bought some on a whim.  Looked at a few recipes, and was tempted by some aspects of this recipe.  It is based around crab and has a many step recipe, but I took a few key aspects from it to make a quick and easy supper.

I made a chili sauce by frying two fat cloves of garlic with some chopped chili and chopped rosemary, stirred in a heaped teaspoon of caramelised onion marmalade I had been given for a present, the zest and juice of a left over quarter of a lemon,  half a teaspoon of ketchup and some water.  I cooked this just to bring all the flavours together and blitzed it smooth.

Tempura samphire
700g samphire, rinsed
50g rice flour
cold water

Mix the rice flour and cold water together together to make a slurry - the recipe says the consistency of double cream.  I just made it thick enough that it lightly coated the samphire.

I used a small heavy-bottomed stainless steel pan to cook these in rather than getting my deep fryer out for such a small quantity of food.  I put about 1cm of vegetable oil in the pan and heated until a blob of batter dropped in fizzed and cooked quickly but didn't burn.

Put a few pieces of samphire into the batter, then lift each one out and place carefully in the hot oil.  Tongs make this task easy. I found they worked best when each strand was put in separately - it cooked quicker, looked nicer and made a more crunchy cooked product.  Take the samphire out of the oil when the batter begins to go golden.  Place on kitchen paper to drain.  Repeat until all the samphire is cooked.  I recommend wearing a long sleeved garment to protect your arms as the oil will spit when you put the wet samphire in.

I served this with fish (salmon and haddock depending on preference) which only took 3 minutes in the microwave each from frozen, baked potato, sliced tomato and the chili sauce.