Saffron is an exotic
spice; its flavour and aroma are a sensory experience unlike any other. It
cannot be substituted; a common mistake is to replace it with turmeric because
of the colour, but this will profoundly change the flavour of a dish. You may
also see safflower posing as saffron, so be aware of impostors.
As expensive as saffron
may seem its intensely strong flavour, aroma and colour means it need only be
used sparingly.
Filaments need to be
steeped in hot liquid (not fats as saffron is water soluble) for at least 20
minutes, but they add a lovely, visual dimension to plain-coloured foods.
Filaments can also be
lightly toasted and ground to avoid the need for soaking, but be very careful
as they burn easily.
¾ teaspoon of filaments
will give you about ¼ teaspoon of powder.
Avoid using wooden
utensils when cooking with saffron as the flavour and colour can be absorbed
into the porous wood.
Store in an airtight
container away from the light.
Classic dishes with
saffron are paella, bouillabaisse, risotto alla Milanese, Scandinavian saffron
bread, biryani and pilau.
Sweat 6
finely chopped shallots and 2 crushed garlic cloves in 2 tablespoons of olive
oil. Add 125mls white wine, reduce to half then add 250mls cream or stock and
¼ teaspoon saffron powder or ½ teaspoon ground filaments. Reduce to half, add
¼ cup chopped parsley or dill and pour over steamed mussels, clams, scallops
or fish.
Heat a good
dash of one of your favourite citrus-flavoured liqueurs (for example, Grand
Marnier, Limoncello or Cointreau) and steep a pinch of saffron in it for at
least 20 minutes. Stir through 250mls of Greek yoghurt with a tablespoon of
honey and serve with fresh fruit or polenta cake.
Add ¼
teaspoon powdered saffron and 1 teaspoon of chopped fresh thyme to the liquid
you pour over a potato, parsnip or celeriac gratin.
Brightwater Gold Saffron
Teapot Valley Organics
4 Teapot Valley Road
RD1, Brightwater
Nelson 7091
New Zealand
