SAFFRON OIL COOKING RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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 "saffron oil cooking recipes"

CHICKEN TAGINE WITH OLIVES AND PRESERVED ... - NYT COOKING
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mediterranean, moroccan
Calories 628 per serving
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
See details


LAMB BIRYANI RECIPE - NYT COOKING
In India, you’re just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it’s a project, but a rewarding one. Two tips: Meat on the bone isn’t a rule, but it’s consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine indian
  • Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.
See details


NADIYA HUSSAIN'S PRAWN SAFFRON BIRYANI RECIPE | FAMILY ...
Switch the classic chicken for prawn with Nadiya Hussain's delicious biryani recipe, as seen on her BBC series, Nadiya's Family Favourites. Made using Indian five-spice, it is an easy one-pot dish with plenty of flavour.
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Cuisine Indian
  • Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.

    To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.

    Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.

    Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).

    Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.

    Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.

    Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.

    Leave to cook for 20 minutes, then serve.

See details


LAMB BIRYANI RECIPE - NYT COOKING
In India, you’re just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it’s a project, but a rewarding one. Two tips: Meat on the bone isn’t a rule, but it’s consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine indian
  • Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.
See details


NADIYA HUSSAIN'S PRAWN SAFFRON BIRYANI RECIPE | FAMILY ...
Switch the classic chicken for prawn with Nadiya Hussain's delicious biryani recipe, as seen on her BBC series, Nadiya's Family Favourites. Made using Indian five-spice, it is an easy one-pot dish with plenty of flavour.
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Cuisine Indian
  • Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.

    To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.

    Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.

    Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).

    Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.

    Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.

    Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.

    Leave to cook for 20 minutes, then serve.

See details


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


SAFFRON RECIPES | ALLRECIPES
Allrecipes has more than 90 trusted saffron recipes complete with ratings, reviews and cooking tips. ... been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic …
From allrecipes.com
See details


SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES ...
Jan 22, 2020 · Saffron risotto, made according to the traditional risotto Milanese recipe, wants butter in a fair amount (not oil…). If you prefer a slightly lighter dish, you can reduce the quantities until you use only a knob of butter for the soffritto and a …
From recipesfromitaly.com
See details


SAFFRON.COM - VANILLA, SAFFRON IMPORTS
Vanilla, Saffron Imports. For over 22 years online, the place to buy the best saffron and vanilla beans in the US. Quality prices with no comparison.
From saffron.com
See details


INDIAN COOKING TIPS: NO-OIL LUNCH RECIPES FOR A HEALTHY ...
Mar 09, 2022 · Chicken drumsticks are marinated with ginger and garlic, and cooked in milk, cream, chillies, saffron, rose petals and garam masala. It can be the perfect healthy recipe if you have guests coming over too! Click here for the recipe for no-oil Murg Malaiwala. There you have it, 5 delicious no-oil recipes …
From food.ndtv.com
See details


7 CHICKEN MARINADE RECIPES YOU CAN FREEZE - SWEET PEAS AND ...
Mar 16, 2021 · olive oil-to disperse the seasonings onto the chicken; the oil also helps the chicken brown up when cooking in the oven, and prevents it from drying out.acid- citrus, yogurt or tomato-based ingredients help brighten the flavors and …
From sweetpeasandsaffron.com
See details


SAFFRON RISOTTO WITH BUTTERNUT SQUASH | RECIPES
Saffron Risotto with Butternut Squash from Barefoot Contessa. Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil…
From barefootcontessa.com
See details


FLOUNDER RECIPES | COOKING LIGHT
Feb 26, 2014 · Flounder is a lean, flaky fish with a firm texture and a mild, sweet taste. While often best served sautéed, there are a variety of ways to incorporate this tasty fish into lunch or dinner.
From cookinglight.com
See details


7 EASY STIR FRY SAUCE RECIPES - SWEET PEAS AND SAFFRON
Apr 08, 2021 · 2. Cook veggies first-Add oil to a large pan and heat over medium-high heat. Cook for 5-7 minutes, until hard veggies like carrots or broccoli are softened. Add tender veggies like bok choy or bean sprouts during the last minute of cooking…
From sweetpeasandsaffron.com
See details


SAFFRON - WIKIPEDIA
Saffron (/ s æ f r ə n,-r ɒ n /) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron …
From en.m.wikipedia.org
See details


7 CHICKEN MARINADE RECIPES YOU CAN FREEZE - SWEET PEAS AND ...
Mar 16, 2021 · olive oil-to disperse the seasonings onto the chicken; the oil also helps the chicken brown up when cooking in the oven, and prevents it from drying out.acid- citrus, yogurt or tomato-based ingredients help brighten the flavors and …
From sweetpeasandsaffron.com
See details


SAFFRON RISOTTO WITH BUTTERNUT SQUASH | RECIPES
Saffron Risotto with Butternut Squash from Barefoot Contessa. Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil…
From barefootcontessa.com
See details


FLOUNDER RECIPES | COOKING LIGHT
Feb 26, 2014 · Flounder is a lean, flaky fish with a firm texture and a mild, sweet taste. While often best served sautéed, there are a variety of ways to incorporate this tasty fish into lunch or dinner.
From cookinglight.com
See details


7 EASY STIR FRY SAUCE RECIPES - SWEET PEAS AND SAFFRON
Apr 08, 2021 · 2. Cook veggies first-Add oil to a large pan and heat over medium-high heat. Cook for 5-7 minutes, until hard veggies like carrots or broccoli are softened. Add tender veggies like bok choy or bean sprouts during the last minute of cooking…
From sweetpeasandsaffron.com
See details


SAFFRON - WIKIPEDIA
Saffron (/ s æ f r ə n,-r ɒ n /) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron …
From en.m.wikipedia.org
See details


COOKING WITH CLAUDIA RECIPES
More about "cooking with claudia recipes" 2019-02-02 · Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more.
From tfrecipes.com
See details


COOKING, BAKING & DESSERT RECIPES | MAGGIE BEER
Recipes. One of the key lessons I've learnt over the years is to feel your way into cooking, recipes are only ever a guide, cooking from the heart is the most inspiring way to create your favourite dishes. Good produce needs so little doing to it, so don't …
From maggiebeer.com.au
See details


MAKE CHICKEN PAELLA IN UNDER AN HOUR RECIPE | COOKING LIGHT
Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, skin side down, until golden brown, about 6 minutes.
From cookinglight.com
See details


RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...
Update and enhance your culinary lexicon with our exhaustive ingredient glossary. A list of all food ingredients, types, usage, storage, buying and cooking tips, weve got you covered under one roof. From Indian food ingredients to ingredients from …
From food.ndtv.com
See details


CAMPFIRE BEEF STEW - BUSH COOKING
Heat the oil in a Dutch oven. Add the beef and cook until brown on all sides, 10 to 15 minutes. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes.
From bushcooking.com
See details


COOKING, BAKING & DESSERT RECIPES | MAGGIE BEER
Recipes. One of the key lessons I've learnt over the years is to feel your way into cooking, recipes are only ever a guide, cooking from the heart is the most inspiring way to create your favourite …
From maggiebeer.com.au
See details


MAKE CHICKEN PAELLA IN UNDER AN HOUR RECIPE | COOKING LIGHT
Heat oil in a 13- to 15-inch paella pan or skillet with lid over medium-high. Sprinkle chicken with black pepper and 3/4 teaspoon salt. Add 4 chicken thighs to pan; cook, skin side down, until golden …
From cookinglight.com
See details


RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...
Update and enhance your culinary lexicon with our exhaustive ingredient glossary. A list of all food ingredients, types, usage, storage, buying and cooking tips, weve got you covered under one roof. From Indian food ingredients to ingredients …
From food.ndtv.com
See details


CAMPFIRE BEEF STEW - BUSH COOKING
Heat the oil in a Dutch oven. Add the beef and cook until brown on all sides, 10 to 15 minutes. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes.
From bushcooking.com
See details