Poshing up me dinner - any uses for Saffron?

smartiepants

LOL think thats really really funny. Excuse me darling could you just drop your trousers so I can compare the size of my spuds, lol lol lol
Just a word about the saffron, use it sparingly, it has a very strong flavour!!! a bit antiseptic'y, but not, if you know what I mean, oh well you'll see what I mean when you use it.

Caterina

TWICE the size of a testicle? Does it mean that to find the right measure I need to bash my DH in his crown jewels and take the measurement?

Anyway, another fancy use for saffron below:

Risotto zafferano e funghi:

Soak a handful of dried porcini mushrooms in hot water for 20 minutes, discard water, chop finely.

Sautee a couple of finely chopped shallots (if you want to stay posh, otherwise use good plain old onions hehe) in 4 tbsp oil and 2 tbsp butter, until golden. Add chopped mushrooms.

Meanwhile prepare a good quantity of veg stock and keep it hot on a low flame (depending on the type of rice you might need more or less stock so no specific quantity, just more than a litre should do).

Add 2 cups of arborio, carnaroli or vialone nano rice to the onion mixture and stir on a low fire, so that the rice is coated with the fat. Put the flame to high and add a glass of white wine, stirring all the time. Reduce the flame again.

Add the hot stock a ladleful at a time, stirring the rice. When the rice is wet, add the saffron, so that the stock distributes it through the rice.

Keep adding stock a bit at the time and stirring, as the rice needs to cook slowly and the stirring makes it creamy, until it is cooked and you have used up all the stock - if you need more, add some hot water.

When the rice is cooked, it should be almost dry but not completely, you should see a creaminess between the rice grains, this is called 'all'onda' that means 'to the wave', go figure.

Switch off the fire and leave rice to rest for a few minutes. Then add a good handful of grated parmesan and pepper to taste, mix well and serve.

You should drink a good chilled white wine with this dish.

Buon appetito!

NB: I assume that your stock is made with cubes so did not include any salt in the recipe, if not you need to add salt to the stock to your own taste.

In old times one of the ingredients of this risotto was ox bone marrow, but I don't think that it is a very good idea these days!!! And anyway I don't use it being vegetarian and the risotto is lovely just as it is!

Caterina

Penny-Pincher!!

I had to laugh at this...especially after Southern-Scousers incident/accident on the DFW board this week:rotfl: :eek:

PP
xx

bargainqueen_2

Sounds beautiful thank you Caterina!

johanne

Remember seein Saffron roast potatoes in delias book..

recipe is here on her website

Crunchy roast potatoes with Saffron

bargainqueen_2

That sounds great Johanne thanks.

Fruball

Recently in Majorca I saw bags of saffron, much bigger than the bags here and quite cheap but didn't buy any :rolleyes:

I told my Mum and she went away recently so asked her to get me some - she thought I meant really BIG bags and couldn't find any despite asking so bought me a large pot AND a small pot - both loads bigger than you would get here !!!

Now I have all this saffron !!!!!!!!!!!!!

Any ideas ? I have a lifetimes supply LOL !!!

Pink.

Hi Frugal,

This older thread might help:

Poshing up me dinner - any uses for Saffron?

I'll merge your thread with that one later to keep all the suggestions together.

Pink

msmoneypenny_5

Delia has some great recipes, try these they are gorgeous. If you tend to have lots of roast potatoes this is great http://www.deliaonline.com/recipes/crunchy-roast-potatoes-with-saffron,1155,RC.html and this chicken recipe is fantastic http://www.deliaonline.com/recipes/moroccan-baked-chicken-with-chickpeas-and-rice,1343,RC.html

PasturesNew

Saffron cake and saffron buns are to be found all over Cornwall. Try this recipe:
http://www.greenchronicle.com/connies_cornish_kitchen/saffron_cake.htm