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Savour the Flavour with Our Saffron Recipes
Shrikand
Hang a full pot of yoghurt (500g) in a clean tea towel. At the same time, use 9 threads of Sandlings Saffron, grind in pestle and mortar. Mix with 2tsp of milk and leave both for 3 hrs. Whisk together and add 1 1/2 tbsp of sugar and 1/4 tsp of ground cardamon.
Divide into nice pots and add your favourite fruit, ie raspberries, and chill for 1hr.
Saffron Vinaigrette
2 tbsp white wine or cider vinegar
1 garlic clove, chopped
1/2 tsp saffron salt
1 tsp caster sugar
1 tsp dijon mustard
pinch of black pepper
6 tbsp saffron oil
Add the garlic and salt to a pestle and mortar and crush. Add to a jar then include the sugar, mustard, pepper and oil and shake vigorously.
Saffron Mash
Cover 900g of floury potatoes in salted water and bring to the boil. Cook for 15 mins. Grind 9 threads of Sandlings Saffron. Melt 35g of butter, then add the saffron to the butter and set aside to infuse.
Mash the potatoes, add the saffron butter, 5tbsp extra virgin olive oil and 80ml of milk and mix together until fluffy and golden. Wonderful on top of fish pie or as a side dish.
Saffron, White Chocolate and Pistachio Cookies
ingredients
30ml milk, 10-12 threads of Sandlings Saffron, 220g melted butter, 1 egg, 100g caster sugar, 100g light brown sugar, 300g plain flour, 1/2 tsp baking powder, 200g white choc drops, 100g chopped pistachio
Grind the saffron and add to the milk, warm both in a saucepan until steaming. Take it off the heat and whisk in the butter. Set to one side to cool completely.
Whisk eggs with the caster sugar until fluffy and light. Pour in the butter/milk/saffron mix and the light brown sugar and whisk briefly.
Add the flour and baking powder with a pinch of salt and combine. Fold in the white chocolate and pistachios. Tip onto baking paper, roll into a sausage and place in the fridge over night.
Heat the oven to 190C. Unwrap the sausage and slice the dough into 1cm disks. Cook for 12-15 mins, until golden around the edges.
Left over Kedgeree
Heat 50g of butter and a little oil. Then add 1 leek, 1 celery stalk and 1 garlic clove, all chopped.
Cook for 2 minutes then add 300g rice, 700ml chicken stock, 2 bay leaves, 9 threads of Sandlings Saffron and 1/2 tsp curry powder.
Add left over cooked, 200g each of chicken, ham and sausage. Cook in a preheated oven at 200C for 20 minutes or until the rice is cooked how you like.
When cooked add 3 quartered boiled eggs, 2 tsp each of fresh sage and parsley. Season with salt and pepper and serve.
Saffron Cinnamon buns
Using a bread machine, choose the dough option.
Infuse 10 crushed Sandlings Saffron thread in 100ml hot water and leave to one side to cool.
Melt 100g butter then mix with 150ml yogurt
Add both of these to the bread machine.
Then add:
500g plain flour
2 x7g fast action yeast sachets
75g caster sugar
1tsp salt
2 tsp coriander seeds, crushed
2 egg.
Start the dough option of your machine.
When completed, turn out onto floured surface and roll out to roughly 40x30cm
Spread with softened butter then scatter evenly a pre mixed quantity of 100g dark brown sugar and 1 1/2 tbsp cinnamon.
Roll into a long sausage, then cut into 5cm rounds.
Place on a baking tray with sides, with around 2cm between and cook at 200C for 20min or until golden brown.
Add icing to cooled buns (optional)
Saffron Oaties
Soak 4 x saffron threads for 20 mins in 2 tbsp boiling water. Mix with and heat in a pan 250g butter, 2 tbsp Golden Syrup, 2 tbsp bicarb soda along with the saffron.
Add 1 cup plain flour, 2 cups of coconut, 2 cups of oats and 1 cup of sugar.
Mix well, then put a spoonful in each cup of a greased muffin tin.
Bake at 170 degrees for 15-20 mins. Until golden
- A Taste of Saffron. Margaret Fairhurst
Saffron Poached Pears
Peel 4 x pears, leaving on the stalks, and crush 10 x Cardamon pods. Add the above into a pan with 320g caster sugar, tsp vanilla extract, 9 threads of Sandlings Saffron, a stick of cinnamon and 1 litre of water. Bring to a simmer and gently poach for about 2 hrs or until tender. Remove from the heat, once cool refrigerate overnight.
Before serving, remove the pears and bring them to room temperature, boil the syrup until its reduced to a sticky glaze. Drizzle about 2 tbsp over the pears and serve with ice cream.
Golden Saffron and Pear Chutney
160g onions, 200g apples, both chopped. 200g sultanas, 1 tbsp orange zest, 1 cinnamon stick, 1tsp ground nutmeg, 1/2 tsp cayenne pepper, 40g fresh ginger, 200ml white wine vinegar, 1kg pears, 350g caster sugar, 12 threads Sandlings Saffron infused in 1 tbsp hot water.
Put all the ingredients except for the pears, sugar and saffron, into a large pot. Bring to the boil, stirring often and cook until the liquid has reduced by two thirds. Add sugar, saffron and pears and cook for 1-2 hrs. Then put into sterilised jars.
Saffron Tea
Take 9 thread of saffron, grind with a pestle and mortar. Then steep for 5 minutes in a little boiling water. Top up to required amount and add a slice of orange. Delicious!
Chickpea & Saffron Dip
10 saffron threads, use pestle and mortar to grind these
75 ml white wine
75ml Saffron oil
1 garlic clove, chopped
1 x 340g tin chickpea, drained
1/4tsp black pepper
1/4tsp ground ginger
1/2 tsp saffron salt
squeeze of lemon juice
1 tbsp chopped parsley
Infuse the saffron in the wine.
Heat the oil gently in a saucepan. Cook the garlic for 1 min, then add the chickpeas, pepper, ginger, saffron infused wine and salt. Bring to the boil and simmer for 10 mins.
Blitz in a food processor with the lemon juice until smooth. Stir in the parsley and serve.
- Fools Gold. Sam Bilton
Saffron Milk
6 threads of Saffron
250ml milk
1 tbsp honey
chopped nuts to garnish (optional)
Add all to a pan and bring to the boil.
Remove from the heat, and leave to infuse for 15 mins.
Enjoy and unwind
Saffron Roast Potatoes
Cut the potatoes (900g) into pieces. Grind 12 threads very well. Add both the potaotes and the saffron to a pan of boiling water and cook for 8 mins.
Drain and add the potatoes to a roasting tray and add a tbsp of rapeseed oil, ensuring all your potatoes are covered. Grind with our saffron sea salt and place in a pre-heated oven at 220C for 40-45 mins
Saffron Rice
10 threads Sandlings Saffron
1/4 cup hot water
2 tbsp rapeseed oil
3/4 chopped onion
2 cups basmati rice
3 cups chicken stock
Take half the saffron and grind in a pestle and mortar, add the other half and pour 1/4 cup of hot water on top and leave for 5 minutes.
In a pan, heat the oil and add the onions, cook for 10 minutes then add the rice and stir for one minute.
Pour the saffron liquid and stucco, bring to a boil and stir.
Cover and reduce the heat low and cook for 20 minutes. fluff and serve.
Oven cooked Asparagus
Lay your asparagus on an oven try, drizzle with rapeseed oil then grind a generous amount of Sandlings Saffron Sea Salt over the top. Cook at 180C for around 20 minutes or until asparagus is tender.
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