Tomato and Saffron Braised Chicken Recipe

Ingredients
3-1/2 pounds chicken cut up
2 pounds ripe tomatoes chopped or 2 (28 ounces) cans plum tomatoes, juice discarded
6 medium garlic cloves chopped .1/2 medium onion, coarsely chopped
1 strip (1 inch x 3 inches) orange zest. 2 anchovies rinsed, patted dry and minced
15 Nicoise olives, pitted and coarsely chopped . 2-1/2 Tbsp olive oil
2 bay leaves. 1/2 tsp thyme. 1/8 tsp saffron threads, crumbled .
1/4 cup dry white wine. 1 cup chicken stock. 1/8 tsp cayenne pepper
2 Tbsp minced parsley. Salt and pepper

Instructions
Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop fresh tomatoes or drain, seed and chop canned tomatoes.

Heat 1-1/2 tablespoons olive oil in a 12-nch skillet and saute chicken until lightly browned. Transfer to a plate and set aside.

Heat remaining 1 tablespoon olive oil, add onion, bay leaf and thyme and saute until onions soften. Add garlic and saute until fragrant. Add saffron, white wine and simmer until wine almost evaporates. Add stock and simmer until liquid reduces to 1/2 cup about 8 minutes. Add tomatoes, cayenne, orange zest and anchovies.

Return chicken to pan and cook about 20 minutes on medium heat. Stir in olives and adjust seasoning. Garnish with chopped parsley and serve.  Yield: 4 servings

Saffron Potato Onion Soup Recipe

Ingredients
1/2 tsp saffron threads. 6 cups chicken broth. 3 medium onions cubed, about 3 cups
1 cup heavy cream. 3 medium potatoes cubed, about 4 cups

Instructions
Place 1/2 teaspoon saffron threads in 1/4 cup hot water and set aside for 30 to 40 minutes to steep.

Peel and cube 3 medium onions (approximately 3cups). Place in a large saucepan with 2 to 3 tablespoons water, cover and let sweat over low heat for 5 to 6 minutes until transparent. Watch carefully, do not let burn.

Peel and cube 3 medium potatoes (approximately 4 cups) and add onions along with 6 cups chicken broth. Bring to a simmer and cook for 25 to 30 minutes until tender. Put through a food mill or puree in a food processor or blender. Return to pan and stir in 1 cup of heavy cream together with the saffron water. Heat before serving but do not boil.

Check for seasoning. Serve topped with additional cream that has been whipped and thin slices of lemon.   Yield: 6 servings

Golden Saffron Cake Recipe

Ingredients
1 Tbsp butter,softened. 2/3 cup non-fat milk. 1 tsp saffron threads
1-1/3 cups cake flour. 1-3/4 cup sugar.1 tsp baking powder
1/2 tsp baking soda.1/4 cup thawed frozen non-fat egg substitute OR 1 large whole egg
2 Tbsp rose water. 1-1/2 tsp vanilla. 3/4 cup water.1 Tbsp chopped pistachio nuts

Instructions
Brush a 9-inch cake pan with butter. Combine 2 tablespoons non-fat milk and saffron threads in small saucepan. Heat and stir just to simmering. Remove from heat.

Sift together cake flour, 1 cup sugar, baking powder and baking soda. Stir together saffron mixture, remaining non-fat milk, egg substitute, rose water and 1 teaspoon vanilla. Quickly stir into dry ingredients just until blended. Pour into prepared pan. Bake at 375 degrees F. about 15 minutes or until wood pick inserted in center comes out clean. Let cool 5 minutes. Combine remaining 3/4 cup sugar and water in small saucepan. Heat to simmering. Simmer 5 minutes. Stir in remaining 1/2 teaspoon vanilla.

With skewer, poke holes evenly over entire surface of cake. Spoon syrup evenly over top of cake. Sprinkle with pistachios. Cut into diamond-shaped pieces, baklava-style.

Yield: 10 servings

Saffron tea 

Ingredients
3 cups water
1-1/2 cups fresh milk
12 filaments
 saffron
2 cardamoms crushed
2 tbsps tea powder
(or 6 teabags of your choice)
4 tsps sugar (adjust as required)
 

Method
Soak  saffron for a few minutes in a little warm water, rub well until dark golden colour develops. Heat the water, milk cardamom and Taj Mahal saffron in a clean pot until the mixture comes to boil, simmer for 5 minutes, allow the golden colour and superb aroma of Taj Mahal saffron to develop, then add tea powder ( or tea bags) and boil again for few minutes. Strain into 4 tea-cups and add a few strands of  saffron for decoration. Relax with family or friends and savour one of the most unique tea drinking experiences.

Saffron popcorn

Saffron Mash

500g/18oz potatoes, peeled and diced
500ml/18fl oz vegetable or chicken stock
100ml/ 3 1/2 fl oz milk
a pinch of saffron threads, toasted and crushed
butter
salt and pepper
chopped fresh parsley

1. place the potatoes and stock in a saucepan and bring to the boil. Skim as necessary.

2. In a milkpan, heat the milk until just under boiling point and add the crushed saffron. Allow to infuse.

3. When potatoes are tender, mash in stock and gradually beat in milk, then butter.

4. Place in serving dish and sprinkle with chopped parsley.

Saffron dessert  

Ingredients

2 tbsp milk.150 ml milk. 3 tsps warm milk.6 tbsp melted ghee
125g gram flour (besan).  250 ml water. 75g castor sugar
1/4 tsp  Saffron. 4-5 cardamoms (seeds crushed)
5-6 almonds, chopped. 4-5 pistachios, chopped

Method

After sieving flour, mix 2 tbsp milk with 1 tbsp ghee and rub the mixture thoroughly into flour. Set aside for 10 minutes, then sieve using a coarse sieve. Heat 5 tbsps ghee in a large frying pan, add crushed cardamom seeds and add the flour. Cook, stirring, until flour is slightly golden in colour. In another pan, mix 150 ml milk with 250ml water. Heat gently and add to the flour.Soak  saffron with 3tsps warm milk for 5 minutes, rub till milk develops dark golden colour, then add this saffron mixture to dessert. Add sugar, continue cooking and stirring until ghee seperates. Sprinkle chopped almonds and pistachios on top, and serve bot.
(Serves 6)

Recipes - Fish Recipes - Spanish Fish in Saffron Sauce

Use any firm, white fish steaks such as halibut, swordfish, cod, or
shark for this favorite Spanish tapa.

Fish in Saffron Sauce (Pescado en Amarillo)

1 Tbs (15 ml) olive oil
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped tomato
1 bay (laurel) leaf
2 Tbs (30 ml) brandy or Cognac
1/4 cup (60 ml) fish or chicken stock
Salt and freshly ground pepper to taste
Several strands of saffron
A grating of fresh nutmeg
3/4 lb (675 g) firm white fish cut into 1-inch (3 cm) cubes

Heat the oil in a skillet over moderate heat and saute the garlic,
onion, and green pepper until tender but not browned, about 5
minutes.

Add the remaining ingredients except the fish and simmer for 5
minutes.

Add the fish and cook covered until the fish is firm and opaque,
about 10 minutes.

Serves 4 to 6 as an appetizer.