SAFFRON KNOWLEDGE BASE

Saffron (Crocus Sativus) World's first Saffron Knowledge Base!

Posted by Supersia on October 2, 2016

Kesar Badam Milk


Kesar Badam Milk

Ingredients:
1 cup blanched, peeled almonds
4 tablespoons or to taste, sugar
1 + 2 cups whole milk
Seeds from 2 green cardamom pods, crushed
A generous pinch of saffron soaked in a little hot milk
1/2 teaspoon rosewater

Directions:
Heat one cup of milk until just steaming. Soak the blanched almonds in the hot milk, for about an hour, until the almonds soften and the milk cools.
Place the cooled milk, almonds and sugar in a blender or food processor and blend to a fine paste.
Add the remaining milk, crushed cardamom seeds and saffron, and blend until well mixed. Strain through a jelly bag, squeezing to get every bit of flavour out of the mixture. If necessary, add a little more milk and strain some more.
Stir in rosewater.
Serve chilled, with a pinch of saffron as garnish.

Enjoy!

Posted by Supersia on October 2, 2016

Sweet Saffron Yogurt: Shrikand

Chicken Scallopine with Saffron Cream Sauce

Total Time: 8 hr 30 min

Ingredients:

1 3/4 pints (28 ounces) whole milk yogurt or 1 pint (17 1/2 ounces) Greek-style yogurt*
Milk, for infusing
1/2 teaspoon saffron threads
6 to 8 tablespoons icing sugar (confectioners’)
1/4 teaspoon freshly ground green cardamom seeds
*Cook’s Note: It is necessary to have a larger quantity of whole milk yogurt than of Greek-style yogurt because whole milk yogurt will lose more water when drained.

To serve
2 tablespoon chopped unsalted pistachios
2 tablespoon flaked or sliced almonds
Edible silver leaf
Pomegranate seeds

Directions:

Line a large sieve with a double layer of paper towels. Place a bowl under the sieve and pour the yogurt into the sieve. Refrigerate for as long as possible to allow the liquid to drain off the yogurt. This will take a minimum of 5 to 6 hours.

Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about 10 minutes using the back of a spoon to crush the saffron further into the milk.

Remove the yogurt from the refrigerator (the liquid in the bowl below can be discarded). Transfer the yogurt to a medium mixing bowl. Sift the sugar into the thickened yogurt, then add the saffron milk and ground cardamom. Cover the bowl, and chill in the refrigerator.

To serve, divide the yogurt among 4 bowls and garnish with the nuts, silver leaf, if using, and pomegranate seeds.

Enjoy!

Posted by Supersia on October 2, 2016

Saffron Caramel Panna Cottans

Saffron Caramel Panna Cottans

Total Time: 30 minutes plus setting time

Ingredients:
Saffron caramel
75gm granulated sugar
1-2gm saffron extract (knife tip full)
Saffron Panna Cotta
2tsp gelatin powder
3 tbsp cold water
1ltr low-fat cream (18% fat)
110gm vanilla sugar (or plain)
1/8 tsp saffron extract (plus a teeny bit more for topping)
Pistachios, rose petals to garnish

Directions:
Saffron caramel
Keep the serving molds/ramekins ready.
Place sugar and 1/8 tsp of saffron extract in heavy bottom pan and melt the sugar to a light caramel. Do not let it burn or it will get bitter. Swirl the pan often and take off the minute all the sugar has melted. It should be a bright orange colour.
Immediately spoon about a heaping tsp into each mold/ramekin, swirling it about to distribute it.Continue for all the molds. Do this pretty fast as the caramel will harden rapidly. Just in case it hardens before you place the pan over very low heat to melt again.
Saffron Panna Cotta
Sprinkle gelatin over cold water and let stand for five minutes.
Place the cream, saffron and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
Let the mixture stand for about 10 minutes, reserve about 100ml {optional}, and distribute the rest among your serving bowls/molds/ramekins/goblets.
Leave to set for about 1-2 hours, then add a tbsp of the deeper saffron cream over the tops. Allow to sit for another 6-8 hours/preferably overnight.
Demold loosening the sides with a blunt knife and serve with a sprinkling of pistachio nuts and edible dried rose petals if you like.

Enjoy!

Posted by Supersia on October 2, 2016

Saffron Sauce

Saffron Sauce

You may this saffron sauce over hot cooked rice and lobster.

Ingredients:

1/3 cup butter or margarine
6 small shallots, chopped
2 cups champagne
1 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 to 1/2 teaspoon saffron

Directions:

Melt butter in a large skillet; add shallots, and saute 2 to 3 minutes or until tender. Stir in champagne, and cook 7 to 9 minutes or until reduced by half. Stir in whipping cream, salt, pepper, and saffron; bring to a boil. Reduce heat, and simmer, stirring constantly 5 minutes.

Pour sauce through a wire-mesh strainer into a bowl, discarding shallots and saffron.

Enjoy!

Posted by Supersia on September 8, 2016

French Mussels

French Mussels

Total Time: 25 min

Servings: 2

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Directions

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

Enjoy!

Recipe courtesy of George Duran

Posted by Supersia on September 8, 2016

Bouillabaisse

Bouillabaisse

Total Time: 80 min

Servings: 6

Ingredients:

2 baby fennel
60ml (1/4 cup) extra virgin olive oil
1 large onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, finely chopped
2 leeks, white part only, finely chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon firmly packed saffron threads
1.75L (7 cups) fish stock (see related recipe)
1kg ripe tomatoes
2 tablespoons tomato paste
2 bay leaves
4 sprigs thyme
1/2 orange, peeled into strips
1 pinch cayenne pepper
60ml (1/4 cup) Pernod
2 x 600g whole john dory, filleted, halved lengthwise
2 x 700g whole flathead, filleted, cut into 6cm pieces
16 large green king prawns, peeled with tails intact, cleaned
4 scampi, halved lengthwise
400g black mussels, scrubbed, bearded
400g clams (vongole), soaked in cold water for 15 minutes
Thinly sliced baguette, brushed with oil and toasted, to serve
Rouille, to serve

Directions

Trim fennel tops, reserving trimmings for stock and fronds for serving, and chop fennel finely. Heat oil in a large saucepan or casserole over medium heat. Add fennel, onion, celery, garlic, leeks and fennel seeds, and cook, stirring occasionally, for 10 minutes or until vegetables soften.

Meanwhile, combine saffron and 125ml (1/2 cup) fish stock in a small bowl and set aside for 10 minutes to steep.

Peel tomatoes, remove seeds and discard, then chop finely. Add tomato paste to vegetables in pan and cook, stirring, for 1 minute. Add the saffron mixture, tomatoes, bay leaves, thyme, orange peel and the remaining stock to the pan and simmer for 30 minutes. Season generously with salt. Stir in cayenne and Pernod. Reserve 2 tablespoons broth for rouille (see related recipe).

Add the fish to the pan, then prawns and scampi, making sure the seafood is submerged in the liquid. Cook for 5 minutes or until seafood is just cooked. 5 Meanwhile, place mussels, clams and 2 tablespoons water in a frying pan over high heat. Cover with a lid and cook, shaking the pan occasionally, for 3 minutes or until the shells open.

Divide bouillabaisse among bowls. Top with clams and mussels and scatter with reserved fennel fronds. Serve with toasts and Rouille

Enjoy!

Posted by Supersia on September 8, 2016

Saffron Mash Potatoes

Saffron Mash Potatoes

Servings: 4

Total Time: 70 min

Ingredients:

5 cups chicken stock

1 pound Yukon Gold potatoes

1 clove garlic, minced

1 teaspoon saffron threads, crushed

1/2 cup milk

2 tablespoons olive oil

salt and ground black pepper to taste

Directions:

Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

Posted by Supersia on September 8, 2016

Sea Scallop Brochettes with Orange-Saffron Aioli

Sea Scallop Brochettes with Orange-Saffron Aioli

Servings: 8

Ingredients:

Aioli

2 large egg yolks

6 tablespoons fresh orange juice, divided

1/8 teaspoon saffron threads

1 tablespoon finely grated orange peel

1 small garlic clove

1 cup olive oil

1 teaspoon fresh lemon juice

Water (optional) 

Brochettes

24 medium sea scallops

8 8-inch metal or bamboo skewers

16 fresh bay leaves Olive oil

2 oranges, peeled, sectioned

1/4 cup chopped fresh chives

Directions:

Aioli

Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonful, if desired. Season with salt and pepper. Do-Ahead can be made 1 day ahead. Cover; chill.

Brochettes

Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do-Ahead can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.

Heat griddle or 2 heavy large skillets for grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

Posted by Supersia on September 8, 2016

Gilding of Shrimp and Saffron Rice

Gilding of Shrimp and Saffron Rice

Serves: 4

Total Time: 1 hour

Ingredients

2 1/2 cups water

Crystal Geyser Alpine Spring Water

Perrier Mineral Water Lime

1 teaspoon salt,

divided 1/4-1/2 teaspoon saffron threads,

1 cup long-grain brown rice

2 tablespoons extra-virgin olive oil

3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices

1 pound raw shrimp, (21-25 per pound), peeled and deveined

1/3 cup tightly packed fresh mint leaves, finely chopped

2 tablespoons lemon juice

Freshly ground pepper, to taste

Directions

Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.

About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.

Enjoy!

 

Posted by Supersia on September 8, 2016

Lime-Saffron Syrup

Lime-Saffron Syrup

Ingredients

3/4 cup water
1/4 cup lime juice
1 cup sugar
1 teaspoon grated lime zest
5 saffron threads
5 cardamom pods, crushed

Directions
Combine the water, lime juice, sugar, lime zest, saffron threads, and cardamom pods in a medium saucepan over high heat. Bring to a boil, then reduce the heat and simmer for 7 minutes, which is just long enough for the flavors to fuse. Remove from the heat and let cool.

Enjoy!

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