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#1 Fri 09 Feb 07 6:37pm

tc5020002000

Member
From HUDDERSFIELD
Member since Fri 16 Sep 05

saffron

would like some recipes using saffron i have just come back from tunisia with alot of saffron and would like some recipes with this in them and hw long can i keep this in a air tight jar

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#2 Fri 09 Feb 07 7:51pm

Sereh

Member
Occupation mothering my toddler
From The Netherlands
Member since Thu 20 Jan 05

Re: saffron

It should keep for quite a while, the flavour will get fainter over time, but you can still use it.

I have a nice vegetable couscous recipe with saffron. You can also look up some Iranian/Persian recipes for more use of
saffron and these Lucia rolls are delicious:
http://www.bbc.co.uk/food/recipes/datab … 3214.shtml

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Vegetable couscous

Ingredients for 6:

1 lb small grained couscous
2 onions, chopped
1 large tomato, chopped
50 gr chickpeas (soaked and cooked, or from a can)
1 large carrot
1 zucchini
1 turnip
1 cabbage
1 pumpkin or 3 sweet potatoes
3 tbs fresh cilantro, chopped
2 tsp grated fresh ginger
1/2 tsp saffron
2 tbs olive oil
1 cinnamon stick
1 cup water
salt and harissa to taste

Moderately heat the oil in a heavy pot, add the ginger and tomato. Stir and simmer a few minutes. Add the water, saffron and cinnamon and bring to a soft boil. Season with salt & harissa.
Cut the veggies in large pieces, about 1,5 square inch or so. Add the carrot and turnip to the pot and cook for 10 minutes on medium low heat. Now add the cabbage, and cook for another 10 minutes.  Finally add the zucchini and pumpkin/sweet potato and cook for another 15 minutes.
Steam the couscous as instructed on the package.
Scoop the veggies in a serving dish (a tajine looks nice for this dish!) and stir the cilatro into the vegetable water. Add the cooked chick peas and cook for another 10 minutes. Serve this as the sauce.

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#3 Mon 12 Feb 07 3:16am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: saffron

Almond Pistachio Saffron Curry Sauce

INGREDIENTS:
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp butter or mild vegetable oil
1 large sweet onion, peeled and grated
1/2 tsp ground coriander
1/4 tsp mace
1/2 tsp freshly ground white pepper
2 green cardamom pods, husked, and ground
1/2 tsp cayenne pepper
1 pinch nutmeg
1/2 tsp saffron threads, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 tsp salt, or to taste
PREPARATION:
Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and cook 8 to 10 minutes, stirring often.
Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.

In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.

Makes enough sauce for about 1-1/2 pounds of grilled meat or chicken breasts. Or simmer your favorite meatball recipe in the sauce for 15 minutes.

Chicken Stew with Fennel & Saffron 
Ingredients
4 tomatoes, peeled, cored, seeded and chopped
2 large onions, quartered
4 garlic cloves, crushed
4 large fennel bulbs with feathery leaves attached, coarsely chopped
3 Tbsp olive oil
1/3 cup Pernod licorice- flavored aperitif
2 pinches saffron
1/3 cup fresh thyme
4 bay leaves
Salt
Black pepper
4 chicken legs with thighs attached, skin removed
1 pound boiling potatoes, peeled and quartered
2 cups chicken stock

Instructions
The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Pernod, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add the chicken, stir to coat the chicken.

Cover and refrigerate for at least 8 hours to blend the seasonings.

At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator.

Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes.

Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes).

Taste for seasoning and serve in warmed shallow soup bowls

Coquille St. Jacques a l'Orange Saffrannee (Scallops with Orange Saffron Sauce)
Ingredients
36 large sea scallops
4 ounces clam juice
16 ounces orange juice
8 ounces heavy whipping cream
6 ounces whole butter, softened
1/2 tsp saffron
Salt and pepper
Sprigs of fresh herbs
1/2 red bell pepper, finely diced
Flour
Oil for cooking

Instructions
Remove small muscle from scallops, rinse well, drain and pat dry. Begin warming oil in large saute pan.

Set scallops out on work area and sprinkle with salt and pepper. Dredge in flour. Make sure oil is very hot by sprinkling in a little flour. Shake excess flour from scallops and place, one at a time, flat side down in hot oil. (You may have to do this part in batches, depending on the size of your pan.) Sear this side well, then turn with tongs to sear the other side. Remove from pan and keep warm while preparing the sauce. After you've seared all the scallops, pour out any oil left in the pan.

Pour orange juice and clam juice into hot pan and reduce by half over high heat. Crumble saffron into reduction, then add cream. Reduce again by half. Remove from heat, whisk in butter a little at a time. Return sauce to low heat while re-warming scallops in oven. Pour a little sauce on each plate and place 6 hot scallops in sauce. Garnish with diced red peppers and fresh herbs. Serve immediately.

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#4 Mon 12 Feb 07 7:37am

tc5020002000

Member
From HUDDERSFIELD
Member since Fri 16 Sep 05

Re: saffron

thank you for these recipes will try them out the chicken stew sounds very good hope the weather in sydney  is ok  smile  smile  smile

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