DRINKS WITH SAFFRON RECIPES

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SAFFRON RISOTTO RECIPE - BBC GOOD FOOD



Saffron risotto recipe - BBC Good Food image

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

1.2 litres/2 pints chicken stock
2 tbsp butter
1 tbsp olive oil
1 onion , very finely chopped
350g arborio risotto rice
125ml Fino sherry or dry white wine
½ tsp saffron
50g parmesan , or vegetarian alternative, grated
1 egg yolk
rocket salad, to serve (optional)

Steps:

  • Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
  • Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Nutrition Facts : Calories 548 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.1 milligram of sodium

FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES



Fish Stew | Fish Recipes | Jamie Oliver Recipes image

Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder

Total Time 45 minutes

Yield 2

Number Of Ingredients 19

2 cloves garlic peeled
1 small pinch saffron optional
sea salt
freshly ground black pepper
250 ml low-fat mayonnaise made with free-range eggs
lemon juice
12 mussels from sustainable sources, ask your fishmonger
20 clams from sustainable sources, ask your fishmonger
olive oil
1 small wineglass white wine
400 g good-quality tinned plum tomatoes
2 small fillets of sea bass or bream from sustainable sources, ask your fishmonger, cut in half
2 small fillets of red mullet or snapper from sustainable sources, ask your fishmonger, cut in half
2 small fillets of monkfish or other firm white fish from sustainable sources, ask your fishmonger
4 langoustines or tiger prawns from sustainable sources, ask your fishmonger, shell on
2 thick slices crusty bread
1 small handful fennel tops
extra virgin olive oil
1 small bunch fresh basil leaves picked and stalks chopped

Steps:

    1. It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
    2. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
    3. Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
    4. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
    5. Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
    6. Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.

Nutrition Facts : Calories 470 calories, FatContent 17.2 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 42.2 g protein, CarbohydrateContent 26.9 g carbohydrate, SugarContent 5.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "drinks with saffron recipes"

FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES
Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder
From jamieoliver.com
Total Time 45 minutes
Calories 470 calories per serving
    1. It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
    2. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
    3. Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
    4. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
    5. Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
    6. Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.
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AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 208 calories per serving
    1. With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
    2. Cover the saffron with 100ml of boiling water and leave to infuse.
    3. Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
    4. Peel and very finely chop the garlic, ginger and chillies.
    5. Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
    6. Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
    7. Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
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AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 208 calories per serving
    1. With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
    2. Cover the saffron with 100ml of boiling water and leave to infuse.
    3. Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
    4. Peel and very finely chop the garlic, ginger and chillies.
    5. Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
    6. Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
    7. Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
See details


PAELLA RECIPES - BBC GOOD FOOD
Serve up a fragrant paella to feed a crowd. This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions.
From bbcgoodfood.com
See details


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