1.5 ounces of gin
1 lime, (½ juiced and ½ used for garnish)
8 ounces of tonic water
1 cup of ice
2.5 tablespoons of Saffron Syrup* (recipe could be found here)
In a mixing glass add gin, saffron syrup, and lime juice
Stir mixture then add tonic water, stir again
Add ice to serving glass then pour mixture over ice
You may Garnish with a pinch of saffron and lime
1 1⁄2 oz. pisco
1 oz. fresh lemon juice
3⁄4 oz. unsweetened apple cider
1⁄4 oz. simple syrup
4 dashes Bar Keep saffron bitters, plus a drop for garnish
2 sprigs rosemary
Combine pisco, lemon juice, cider, syrup, bitters, and 1 sprig rosemary in an ice-filled shaker. Shake vigorously and discard rosemary; pour into a rocks glass. Garnish with drop of bitters and remaining rosemary sprig.
Total Time: 1 hour
5 cups beef stock or 5 cups chicken stock
1 pinch saffron (1 sachet)
6 tablespoons butter
1 onion, finely chopped
1 1⁄2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
1 cup grated parmesan cheese (not the stuff from the can!)
salt and pepper, to taste
Bring the stock to a boil, then reduce to a low simmer.
Ladle a little stock into a small bowl.
Add the saffron threads or powder and leave to infuse.
Melt 4 tbsp of the butter in a large saucepan until foaming.
Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
Add the rice.
Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
Stir over low heat until the stock is absorbed.
Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
Gently stir in about two-thirds of the parmesan and the rest of the butter.
Heat through until the butter has melted, then taste for seasoning.
Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
Total Time: 1 hour
3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can’t find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco cooked mussels in garlic butter sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.
Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.
Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink and the chicken is cooked through, with no pink showing. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.
Total Time: 2 Hours
3 cups unsweetened coconut milk
1 cup water, plus 1/4 cup to bloom spices
1/2 cup sugar
3/4 cup brown rice flour
1 cinnamon stick
2 whole star anise
12 green cardamom pods
1/2 tsp saffron – use a good quality, expensive saffron; Iranian or Spanish is best. The cheap stuff has no flavor!
1/2 tsp turmeric
3/4 tsp salt
Orange Blossom Syrup Ingredients:
1/2 cup sugar
3 tbsp water
2 tbsp orange blossom water
Shelled pistachios, garnish
Black or golden raisins, garnish
Saffron threads, optional garnish (same note as above)
You will also need
Medium saucepan, small bowl, mesh strainer, large mixing bowl, small saucepan, dessert dishes
To make the pudding: In a small dish, combine the cinnamon stick, star anise, cardamom pods, saffron and turmeric and cover with 1/4 cup hot water to bloom the spices.
In a medium saucepan combine coconut milk, water, sugar and salt. Bring to a boil, then reduce to a simmer and slowly whisk in the rice flour until smooth.
Add the dish of spices and stir until thoroughly combined. Cook for 15-20 minutes, stirring frequently.
Remove from heat and transfer to a mesh strainer set over a large mixing bowl. Push through with a spoon or spatula to remove any whole spices.
Divide pudding evenly between 4-6 dishes and refrigerate to cool before serving.
To make orange blossom syrup: Combine all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow cooling. The syrup will thicken upon standing.
To assemble, top the pudding with a few pistachios and raisins, then drizzle with the orange blossom syrup. If you’re feeling extra fancy you can also garnish with a few saffron threads.