HOW TO MAKE SAFFRON TEA RECIPES

Name: Best ever afternoon tea recipes
Cuisine: British

AFTERNOON TEA RECIPES - OLIVEMAGAZINE

Afternoon Tea Recipes - olivemagazine image

We love going out for afternoon tea, but what could be better than enjoying afternoon tea treats in the comfort of your own home? Try delicate open shrimp sandwiches, rhubarb scones, strawberry éclairs and more

Provided by OLIVEMAGAZINE.COM

RICK STEIN'S CORNISH SAFFRON BUNS RECIPE - BBC FOOD

Rick Stein's Cornish saffron buns recipe - BBC Food image

Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream.

Provided by Rick Stein

Prep Time 2 hours

Cook Time 30 minutes

Yield Makes 10

Number Of Ingredients 10

Ingredients

300ml/½ pint whole milk
0.4g saffron strands
90g/3¼oz clotted cream
50g/1¾oz butter, at room temperature
550g/1lb 4oz strong white bread flour, sifted
1¼ tsp fine sea salt
50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze
7g sachet fast-acting dried yeast
70g/2½oz raisins
30g/1oz chopped mixed peel

Steps:

Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.
Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes.
Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger.
Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic).
When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes.
Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Bake the buns for about 20 minutes until risen and golden.
While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup.
Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter.

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RICK STEIN'S CORNISH SAFFRON BUNS RECIPE - BBC FOOD

Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream.
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Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter.

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8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!

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1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
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See details

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Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream.
From bbc.co.uk
Reviews 4.9

Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter.

See details

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1. Preheat the oven to 160°C/325°F/gas 3.
2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
3. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
4. Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
5. Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
6. For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
7. Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!

See details

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1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

See details

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