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Grouper With Horseradish Crust And Oysters In Saffron Cream


1 stick butter
3 cup bread crumbs
3 tblsp horseradish
1 bunch flat-leaf parsley; leaves only, chopped
2 tblsp creole seasoning
4 grouper fillets; 8-10 oz. each


1 quart whipping cream
1 tblsp butter
1 tblsp chopped onions
1/2 tsp chopped fresh garlic
1 doz fresh oysters
1/4 tsp saffron; (about 10 threads)
1/2 tsp salt
1/2 tsp white pepper

Preheat the oven to 400°F.
1. Melt the butter and blend it with the other crust ingredients to form a near-paste. Divide this into four portions, and cover the top of each grouper fillet with a layer of the crust. With the back of a knife, make a criss-cross pattern in the crust for eye appeal.
2. Place the encrusted fish fillets into a large skillet or baking pan, lightly oiled with olive oil. Bake the fish in a preheated 400-degree oven for 10-14 minutes.
3. Meanwhile, make the sauce. Reduce the cream by one third in a saucepan. In a skillet, heat the butter over medium heat and in it saute the onions, shallots, and garlic until translucent.
4. Add the reduced cream to the skillet and bring to a boil. Strain the contents of the skillet back into the saucepan and add the saffron, salt, pepper, and oysters. Cook until edges of the oysters begin to curl.
5. Place the fish on serving plates and surround with three oysters per person. Pour the sauce onto the plate, around (but not over) the fish.

Onion Saffron Sweet Pea Relish With Orange Zest

2 vidalia onions, quartered and sliced
1 teaspoon garlic salt, with parsley
1/2 teaspoon saffron threads
2 teaspoon safflower oil
1/2 teaspoon freshly ground black pepper, or to taste
2 pieces orange zest, 2-inch strip, minced
1 orange, juiced
1 1/3 cup fresh peas, or frozen

Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or min-wok over medium heat. Add the saffron and toast until the threads are brittle, about 1 to 1/2 minutes. Crush a bit with back of spoon and add the garlicky onion and oil, season with pepper; saute the onion for about 4 minutes; add the peas, stir. Continue to saute until the onion is a golden brown. Reduce heat to lowest; add the orange zest and the juice; toss continuously until the relish cools a bit. Serve as a relish with potatoes, or pasta, or other vegetables (asparagus or cauliflower).

Saffron Baked Leg Of Lamb

1 1/2 kg leg of lamb
1 tsp saffron strands
450 ml boiling water
300 ml natural yoghurt
2 tsp salt
1/2 tsp ground black pepper
6 cloves garlic, crushed
6 green chillies, chopped
25 gm butter

Pound the saffron and mix it with the boiling water. Set aside. Trim all the fat off the leg of lamb. Mix the yoghurt, salt, pepper, garlic and chillies with a quarter of the saffron. Smear this mixture and the butter all over the leg of lamb, then wrap it in cooking foil, to enclose all the juices. Bake in a moderately hot oven (200c, 400F, gas 6) for 1 hour.
Unwrap the foil and pour another quarter of the saffron over the meat. Continue cooking for a further 15 minutes, again wrapped in foil. Open the foil and bake for a final 20 minutes. Shortly before serving, pour the remaining saffron over the meat.
Recipe From: The Best of Indian Cookery

Saffron Kulfi Pops

1 1/2 quart whole milk
1/3 cup sugar
1/16 tsp powdered saffron or 1/8 tsp saffron threads
1 tblsp boiling water
8 paper cups or cooking parchment or waxed paper
8 ice cream sticks (opt)

In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water.
Place saffron in a small bowl. Add boiling water, stir, and let stand for 5 minutes. Break up threads with a small spoon. Scrape mixture into warm reduced milk mixture.
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.
Per serving: 143 calories; 6 grams protein; 6.1 grams fat; (3.8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.

Saffron Rice Pudding

1/2 cup short-grained rice
1 water
1 1/4 cup sugar
2 pinch saffron
2 tblsp cornstarch
1/2 cup currants
1/2 cup pine nuts
1 seeds of 1 pomegranate

In bowl rinse rice. Then cook in pan with 1 quart water with sugar 20 to 25 minutes. Skim off any scum. In bowl soak saffron in 1/2 cup water. Add to rice. In bowl dissolve cornstarch in 1/2 cup water. Add to rice. Mix well. Cook over medium heat 20 to 30 minutes, until thickened. Divide pudding among individual bowls and let cool. Decorate with currants, pine nuts and pomegranate seeds. Makes 6 servings.

Saffron Buttered Popcorn

1/4 cup corn oil
3/4 cup popping corn
1 salt
1/4 tsp finely chopped saffron threads
3 tblsp melted butter

In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.
Serves 4-6.

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