saffron Starters & dips

Saffron hummus

 

3 saffron threads

Chickpeas – (400g dried chickpeas or 600g canned)

1 tsp ground cumin

2 cloves garlic

75g tahini

1 lemon, juiced

60ml water

100ml extra-virgin olive oil

Handful of coriander leaves

 

1. Use a pestle and mortar to grind the saffron to a rough powder and add it to 1 tablespoon of warm water. Set aside to infuse.

 

2. In a blender, grind the chickpeas, cumin, lemon juice, garlic and tahini until smooth.

 

3. Add a tablespoon of water and a tablespoon of olive oil and blend again. Keep on doing this until you get to the texture you prefer – rough and crunchy or smooth. For the last blend, add the saffron-infused water.

 

4. Taste and season to taste. Serve sprinkled with coriander leaves.

Honeyed lamb, almond and saffron meatballs

 

2 tbs olive oil

2 onions, minced

2 cloves garlic, minced

50ml stock, chicken or vegetable

10 saffron threads, ground

1/2 tsp cayenne

1 tsp sweet paprika

1kg ground lamb

50g honey

2 eggs

200g almonds

50g flat-leafed parsley

1 tsp salt

½ tsp black pepper

 

Directions

1.Heat the oil in a frying pan, add the onions and cook for about 5 minutes.

 

2. Add the garlic and cook until both are soft.

 

3. Add the cumin, cayenne and paprika and cook for a minute.

 

4. Pour in the stock, simmer for 5 minutes to reduce it slightly. Take off the heat and stir in the powdered saffron. Set aside to cool.

 

5. Toast the almonds in a dry frying pan until lightly golden. Transfer to a blender and blitz into meal.

 

6. Put the lamb mince in a big bowl, add the cooled onion mixture, the almond meal, eggs, parsley, honey, salt and pepper. Mix it together thoroughly, cover it with cling film and leave it for a few hours or overnight.

 

7. Take a small piece of the lamb mixture and fry it. Taste to check the seasoning and adjust as required.

 

8. Form the lamb mixture into balls, oiling your hands if the mixture sticks.

 

9. Preheat the grill to hot and grease non-stick two baking trays. Place the meatballs on the trays and grill for 3 minutes each side.

Saffron Polenta Chips

 

Ingredients

 

10 saffron threads

400ml water/stock

150g cup polenta

(either regular or quick cook)

1 tsp chopped sage

1 tsp chopped rosemary

50g grated Parmigiano-Reggiano

Olive oil

 

Directions

1. Grind the saffron threads and add to 2 tbs of the water or stock which has been warmed. Leave aside to steep for at least 20 minutes.

 

2. Grease a 20cm square baking dish and line it with parchment paper.

 

3. Pour the water/stock into a saucepan and add the polenta, sage and rosemary. Bring the polenta to the boil while whisking. Reduce the heat to a simmer and stir the polenta constantly.

 

4. Add the saffron infusion to the polenta. Keep cooking and stirring the polenta until it is soft (about 15-20 minutes for regular polenta and 3-5 minutes for quick cook).

 

5. When it is cooked, turn off the heat, add the grated cheese and stir through well.

 

6. Pour the polenta into the baking dish and allow to cool to room temperature. Then place in fridge for at least an hour to firm up.

 

7. Preheat the oven to 200C and grease a shallow baking tray.

 

8. Cut the polenta into sticks, brush with olive oil and place on the baking tray. Bake for 30-40 minutes until crisp.

Saffron arancini stuffed with bocconcini

 

This is a great way to use up leftover risotto!

 

Pinch of saffron threads

1 litre chicken stock

50 ml olive oil

60 g butter

1 small onion, minced

400 g arborio rice

80 g parmesan, grated

Salt to taste

200 g bocconcini

200 g plain flour/ gluten-free flour/rice flour

4 eggs, beaten

200 g fine breadcrumbs/ panko crumbs/gluten-free breadcrumbs

Extra olive oil/rapeseed oil for frying

 

1. Grind the saffron, warm the stock, pour 2 tablespoons into a bowl, add ground saffron threads and set aside to infuse.

 

2. Heat the oil in a heavy bottomed pan and cook the onion until it is golden.

 

3. Add the rice and toast it for 2 minutes, stirring constantly.

 

4. Pour in the stock, one ladle at a time, stirring frequently until all the stock is absorbed. Add salt if you feel it needs more.

 

5. Don't overcook the rice, but when it is al dente, turn off the heat and stir in the parmesan. Allow it to cool at room temperature and then refrigerate for at least 1 hour until chilled.

 

6. Shape the risotto into balls the size of a golf ball, push a hole in the centre and insert a piece of bocconcino. Smooth over some risotto to close the hole.

 

7. Preheat the frying oil, roll the arancini in flour, then the beaten egg and finally the breadcrumbs.

 

9. Deep fry the arancini until golden all over. Drain on kitchen towel and season as desired.