Golden Saffron and Pear Chutney
160g onions, 200g apples, chopped, 200g sultanas, 1 tbsp orange zest, 1 cinnamon stick, 1 tsp ground nutmeg, 1/2 cayenne pepper, 40g fresh ginger, 200ml white wine vinegar, 1kg pears, 350g caster sugar, 1/4 tsp Sandlings saffron threads infused in 1 tbsp warm water.
Put the ingredients except for the pears, sugar and saffron in a large pot. Bring to the boil, stirring often & cook until the liquid has reduced by 2/3. Add sugar, saffron & pear, cook for 1-2 hrs. Then put in sterilised jars.
Hang a full pot of yoghurt (500g) in a clean tea towel. At the same time, use 1/4 tsp of Sandlings Saffron, chopped like chives and mixed with 2 tbsp 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, add your favourite fruit and chill for 1 hr.
Left over Kedgeree
Heat 50g butter & a little oil, then add 1 x Leek, 1 x Celery stalk, & 1 garlic clove (all chopped). Cook for 2 mins then add 300g rice, 700g chicken stock, 2 x bay leaves, & good pinch of Sandlings Saffron with 1/2 tsp curry powder.
Add some left over cooked meat, 200g each of chicken. ham and sausage. Cook in preheated oven at 200C for 20mins or until the rice is cooked how you like. Add 3 x quarter boiled eggs 2tsps each of sage & parsley. Salt & Pepper. Enjoy
1/4tsp Sandlings Saffron threads
¼ cup hotwater
2 tbsp rapeseed oil
¾ chopped onion
2 cups basmati rice
3 cups chicken stock
Take ½ of the saffron & grind with a pestle to a powder. Add the rest of the saffron & pour ¼ cup of hot water on top, leave to soak for 5 mins.
In a pan, heat the oil & add the onions, cook for 10mins, add the rice & stir for 1 min.
Pour the saffron liquid, & stock, bring to a boil & stir. Cover & reduce the heat low & cook for 20mins. Fluff & Serve.