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Saffron sauce Recipe

Saffron sauce Ingredients:

Saffron sauce Recipe
Saffron sauce Recipe
  • makes about 150 ml (1/4 pint)
  • 1 small onion or 2 shallots
  • 2/3 cup (150 ml) 1/4 pt dry white wine
  • 2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
  • 1 pinch of saffron powder

How to make Saffron sauce:

  • Finely chop the onion or shallots and place in a saucepan with the wine. Bring to the boil and simmer until the wine is reduced to 1 tablespoon.
  • Remove from the heat, stir in the cream and saffron powder.

Coconut saffron rice Recipe

Coconut saffron rice Ingredients:

Coconut saffron rice Recipe
Coconut saffron rice Recipe
  • 2 cups white Thai jasmine rice
  • 2 cups good-quality coconut milk
  • 1+3/4 cups good-tasting chicken or vegetable stock
  • 2 +1/2 Tbsp. dry shredded coconut, unsweetened (baking type)
  • 1 tsp. turmeric
  • optional: 1/4 to 1/2 tsp. saffron threads (a nice addition if you have it)
  • 1 clove garlic, minced
  • 1 Tbsp. fish sauce, OR soy sauce if vegetarian
  • 1 Tbsp. lemon juice
  • 1 tsp. ground cumin
  • 1/4 to 1/2 tsp. dried crushed chili (available in the spice aisle)
  • 2 green onions OR a few chives, sliced (for garnish)

How to make Coconut saffron rice:

  • Place stock in a pot and set over high heat. Add the turmeric, saffron threads (if using), garlic, fish sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.
  • Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring liquid back to a gentle boil.
  • When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).
  • Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you’re ready to eat. Rice will stay hot in this way for an hour or more (great if you’re having company!).
  • Before serving, fluff rice with a fork and taste-test for salt. If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice.
  • Garnish with the green onion, and serve with a nice Thai Curry, Indian curry, or other dishes of your choice. ENJOY!

Saffron and Lime Prawns Recipe

Saffron and Lime Prawns Ingredients:

Saffron and Lime Prawns Recipe
Saffron and Lime Prawns Recipe
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup low-fat milk
  • 1/2 teaspoon saffron threads or 1 pinch saffron
  • 1 tablespoon chopped fresh sage or 1/2 teaspoon dried sage
  • 1 lb cooked prawns
  • 1 cup snow peas, blanched
  • 1 lb penne

How to make Saffron and Lime Prawns:

  • Cook pasta in boiling water in a large pot according to package directions, drain and set aside keeping warm.
  • To make sauce, melt butter in a small pan over medium heat, blend in flour and cook for 1 minute.
  • Remove from heat and whisk in the milk, saffron and sage.
  • Return to heat and cook stirring 3 minutes or until sauce comes to boil and thickens.
  • Add prawns and snow peas to pasta and toss gently.
  • Top with sauce and serve immediatel

King prawns in saffron almond sauce Recipe

King prawns in saffron almond sauce Igredients:

King prawns in saffron almond sauce Recipe
King prawns in saffron almond sauce Recipe
  • 12 raw king prawns , peeled and de-veined, heads removed, tails on
  • 1 tbsp vegetable oil

For the sauce:

  • 100g cashews
  • 50g blanched almonds
  • 2 tbsp ghee or butter
  • 1 bay leaf
  • 2 green cardamom pods, crushed
  • 1 onion , finely chopped
  • small knob of fresh ginger , peeled and finely chopped
  • 1 green chilli , chopped
  • ½ tsp turmeric
  • 150-300ml/¼-½ pt fish stock
  • small pinch of saffron strands, infused in 2 tbsp warm milk
  • 1 tsp golden caster sugar
  • 2 tbsp single cream
  • pinch of garam masala

For the first marinade:

  • small knob of fresh ginger , peeled and finely grated or blended to a paste
  • 2 garlic cloves , very finely grated or blended to a paste
  • ½ tsp ground white pepper
  • ½ tsp turmeric

For the second marinade:

  • 2 tbsp single cream
  • 2 tbsp Greek yogurt
  • pinch of saffron strands, soaked in 2 tbsp warm milk or water for 5 mins
  • 4 green cardamom pods and 2 pieces of mace ground together
  • ½ tsp cumin seeds

How to make King prawns in saffron almond sauce:

  • Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.
  • Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden. Add the ginger and chilli and fry for a minute until fragrant. Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut purée and cook the paste carefully, stirring regularly until yellow. Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)
  • Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes. Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up. Remove and set aside to cool.
  • Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).
  • Preheat the oven to fan 180C/conventional 200C/gas 6. Pierce a long wooden skewer through the tail of each prawn and thread it through to the tip of the head. Prop the skewers on a roasting tray and roast for 6-8 minutes until lightly charred. Meanwhile, reheat the sauce and add more stock if it is too thick. Serve the prawns on a large plate in a pool of sauce for people to help themselves, with the extra sauce and pilau rice in bowls.

Saffron Prawn Pasta Recipe

Saffron Prawn Pasta Ingredients:

Saffron Prawn Pasta Recipe
Saffron Prawn Pasta Recipe
  • 2 tb Olive oil
  • 2 Cloves garlic; finely
  • 400 g Peeled and de-veined prawns
  • 100 ml Dry white wine
  • 100 ml Hot fish stock
  • 2 tb Finely chopped Italian
  • Sea salt and freshly ground
  • 250 g Saffron angel hair pasta

How to make Saffron Prawn Pasta:

  • Heat oil in large pan. Saute garlic for a few minutes, then add prawns and toss over heat until they start to change colour. Add wine and continue nearly cooked through. Add hot stock and season to taste.
  • While prawns are cooking, bring a large pot of salted water to the boil. Cook pasta until al dente, about 3 minutes. Drain and add to the prawn mixture with the parsley and toss together before serving immediately. Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne. Converted by MC_Buster. Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Creamy Saffron Yogurt Recipe

Creamy Saffron Yogurt Ingredients:

Creamy Saffron Yogurt Recipe
Creamy Saffron Yogurt Recipe
  • 700g Greek yogurt
  • 2 tsp cardamom pods
  • 100g golden caster sugar
  • 8-10 saffron strands
  • 1 tsp milk

To serve

  • 1 tbsp shelled pistachios , slivered
  • 1 large ripe mango , sliced

How to make Creamy Saffron Yogurt:

  • Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).
  • Remove the seeds from the cardamom pods and crush them using a pestle and mortar – you will need 1 tsp of ground cardamom.
  • Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)
  • Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.

Saffron Tea Recipe

Saffron Tea Ingredients:

Saffron Tea Recipe
Saffron Tea Recipe
  • 8 tsp black tea, loose
  • 8 cups water
  • 12 green cardamom pods
  • 8 tsp sugar
  • 1/2 tsp saffron threads

How to make Saffron Tea:

Heat water with cardamom, sugar and saffron. Simmer until reduced by half. Add tea and steep for about 10 minutes. Strain out tea and spices, and serve hot.

Saffron Chicken Pilaf Recipe

Saffron Chicken Pilaf Ingredients:

Saffron Chicken Pilaf Recipe

  • 1 ½ cups basmati rice, uncooked
  • 3 boneless, skinless chicken breasts
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup unsalted butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

How to make Saffron Chicken Pilaf:

  • In a large pan saute chicken breasts on medium heat in butter until browned (about 4 minutes each side).
  • Add chicken broth, onion, garlic, salt and pepper, cover and simmer for twenty five minutes.
  • Add basmati rice and stir to mix ingredients together. Cover and simmer on low heat for twenty five minutes. Remove from heat and let sit, covered, for 3-5 minutes. Serve immediately.

Saffron Pilaf Recipe

Saffron Pilaf Ingredients:

Saffron Pilaf Recipe

  • 1 ½ cups basmati rice, uncooked
  • 2 cups low-sodium chicken broth
  • ¾ teaspoon saffron threads, crumbled
  • 1 large onion, finely chopped
  • ¼ cup unsalted butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons hot water

How to make Saffron Pilaf:

  • In a small bowl combine hot water and saffron to allow flavor to escape the threads.
  • In a large saucepan, saute onion in butter until golden. Add chicken stock, saffron, salt and pepper and bring to a boil.
  • Add basmati rice, cover, and simmer on low heat for 25 minutes. Remove from heat and let sit, covered for 3-5 minutes. Fluff with fork and serve.

Saffron Drink Recipe

Saffron Drink Ingredients:

Saffron Drink Recipe

  • 4 cups Sugar
  • 4 cups water
  • A pinch Sodium benzoate (preservative)
  • 1 cup Lemon (nimbu) juice
  • 1 tsp Saffron (kesar), soaked in 2 tbsp water for 1 hour

How to make Saffron Drink:

  • Boil the water and the sugar in a pan, stirring continuously. Cook till the sugar dissolves completely and syrup is sticky. It should not be too thick or the sugar will set. Remove from heat.
  • Add sodium benzoate and mix well. Keep aside to cool. Add lemon juice, mix well and then strain the mixture through a thin muslin cloth.
  • Add the soaked saffron, mix well and bottle.