SAFFRON RISOTTO RECIPE - BBC GOOD FOOD
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
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
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
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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 sugar recipes"
SAFFRON PISTACHIO BLONDIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Calories 470 calories per serving
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
SAFFRON PISTACHIO BLONDIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
RICK STEIN'S CORNISH SAFFRON BUNS RECIPE - BBC FOOD
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.
RICK STEIN'S CORNISH SAFFRON BUNS RECIPE - BBC FOOD
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.
GULAB JAMUN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Calories 559 calories per serving
- When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve piping hot with the pistachios scattered over.
CRUNCHY BAKED SAFFRON RICE (TACHIN) RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.7
- Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.
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