Episode 139: Saffron

Couscous Pilaf with Saffron Cream
Saffron Mussel Bisque
Rice Pudding with Pistachios, Raisins and Saffron
Grouper with Saffron-Fennel Compote

COUSCOUS PILAF WITH SAFFRON CREAM

Pilaf
2 tablespoons of extra virgin olive oil - (30ml)
¼ teaspoon of coriander seeds - (1.25ml)
½ cup of diced red bell pepper and green pepper - (125ml)
¼ teaspoon of cayenne - (1.25ml)
¼ teaspoon of ground cinnamon - (1.25ml)
3 cups of chicken stock - (750ml)
Pinch of saffron threads, crushed
1 ½ cups of uncooked couscous - (375ml)
4 tablespoons of fresh chopped thyme - (60ml)
2 eggs
Mint for garnish

Saffron Cream
½ cup of cream cheese - (125ml)
1/3 cup of sour cream - (75ml)
Pinch of crushed saffron threads

Heat oil in pan over medium heat and fry coriander seeds until toasted. Add bell peppers, cayenne and cinnamon and sauté until tender (approximately 4 minutes). Add chicken stock and saffron threads and bring to a boil. Stir in couscous, cover and remove from heat. Let it sit until all the liquid has been absorbed (approximately 10-15 minutes). If the liquid is not fully absorbed after the allotted time, return to low heat and cook until it is fully absorbed. While stirring season with salt and pepper and sprinkle with chopped baby thyme, cover and refrigerate to cool.

When the couscous has cooled, beat the eggs together and fold them into the couscous. Cover with plastic wrap and refrigerate again for 1/2 hour.

Using your hands, form palm sized pancakes with the mix and place them in a hot, oiled, non-stick skillet. Brown on both sides, remove from pan and place on a paper towel to drain. Continue until all the mixture has been used.

While it cools, make the saffron cream by combining the cream cheese, sour cream and saffron threads in a blender and mix until creamy.

Plate the couscous pancakes with a dollop of saffron cream on top and garnish with mint.

Yields: 6 servings
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SAFFRON MUSSEL BISQUE

8 saffron threads
2 pounds of cleaned and debearded mussels - (1000grams)
1 cup of water - (250ml)
1 ½ cups of white wine - (375ml)
3 tablespoons of butter - (45ml)
1 tablespoon of olive oil - (15ml)
1 chopped onion
2 cloves of crushed garlic
1 chopped leek (bulb only)
½ teaspoon of finely crushed fenugreek seeds- (2.5ml)
1 ½ tablespoons of all-purpose flour - (22.5ml)
1 ¼ cups chicken broth - (310ml)
Pinch of cayenne
Salt and pepper - to taste
1 tablespoon of chopped fresh parsley - (15ml)
2 tablespoons of whipping cream - (30ml)

Place the saffron threads in a small bowl and add a tablespoon of boiling water to make a saffron tea. Set aside.

Scrub the mussels clean and remove beards. Discard any mussels that have cracked shells or do not close tightly when tapped. In a saucepan, bring the water and wine to a boil. Add the mussels. Cover and cook over high heat, shaking the pan frequently, until the shells are open (approximately 6-7 minutes). Strain the mussels over a large pot in order to reserve your cooking liquid. Discard any mussels that remain closed.

In a large saucepan, heat the butter and oil. Add onion, garlic, leek and fenugreek seeds and cook for approximately 5 minutes. Stir in flour and continue cooking for 1 minute. Add the saffron tea, 2 ½ cups of the reserved mussel cooking liquid, and the chicken broth. Bring to a boil, cover and simmer for about 15 minutes.

Meanwhile, remove the mussels from their shells leaving 12 in tact. Add all the mussels, both shelled and de-shelled, to the soup and heat through (2-3 minutes). Season with salt, pepper, cayenne and parsley then add the whipping cream and mix. Ladle the soup into bowls and garnish with parsley sprigs. Try and leave two whole mussels in each bowl.

Yields: 6 servings
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RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON

Payasam
2 tablespoons of ghee (see recipe below) - (30ml)
4 cups of whole milk - (1 liter)
¾ cup of jasmine rice - (175ml)
1 cup of sugar - (250ml)
5 green cardamom pods, crushed lightly
¼ teaspoon of crumble saffron threads- (1.25ml)
½ cup of shelled natural pistachios - (125ml)
½ cup of golden raisins - (125ml)

Ghee
2 sticks of unsalted butter cut into 1-inch pieces

In a small, heavy saucepan, bring butter to a light boil over moderate heat. Once foam completely covers the butter, reduce the heat to very low. Continue to cook, stirring occasionally so that the butter doesn't burn, until a thin crust has begun to form on the surface and the milky white solids have fallen to the bottom of the pan (approximately 8 minutes). Keep cooking, watching constantly, and stirring occasionally, until the solids have turned light brown and the butter has deepened to golden and translucent (approximately 3 minutes). Remove from heat and pour over a bowl lined with 3 layers of cheesecloth. Discard the solids. Set aside.

For the payasam, place the milk, sugar, crushed cardamom pods and saffron in a saucepan. Mix together. Add jasmine rice and bring to a light boil. Stir frequently, until reduced by half (approximately 45-50 minutes). Discard cardamom pods.

In a skillet, over moderate heat, add ghee and swirl to get it heated quickly. Add pistachios and raisins, stirring until the nuts are lightly browned (approximately 2 minutes). Fold half the pistachio mixture into the payasam, scoop into serving dishes, and sprinkle the remainder on top. Serve warm or chilled.

Notes: the payasam can be made 1 day ahead (chilled & covered). Then cook the pistachio mixture just before serving. Ghee can also be made ahead and kept, covered and chilled, for 2 months.

Yields: 6 servings
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GROUPER WITH SAFFRON-FENNEL COMPOTE

Grouper Marinade
3 to 5 pounds of grouper fillets (about 2 fillets) well trimmed - (1500 to 2500grams)
4 tablespoon of olive oil - (60ml)
2 ½ teaspoon of minced garlic - (12.5ml)
¼ teaspoon of crushed and packed saffron threads - (1.25ml)
Salt and pepper - to taste

Saffron-Fennel Compote
4 tablespoon of olive oil - (60ml)
4 ½ cups of fresh fennel bulbs, chopped (about 2) - (1 ½ litres)
3 cups of chopped shallots - (750ml)
1 tablespoon of crushed fennel seeds- (15ml)
3 teaspoons of minced garlic- (15ml)
2 cups of dry white-wine - (500ml)
1 cup of chicken broth - (250ml)
¾ teaspoon of crushed and packed saffron threads- (3.75ml)

Preheat oven to 450°F - (225 C)

In a large bowl, combine oil, garlic and saffron. Add fish and coat both sides. Cover with plastic wrap and refrigerate to marinate (at least 3 hours and up to 1 day).

Place the marinade coated fish on a baking sheet. Do not remove the marinade from the fish. Season with salt & pepper and roast the grouper until fish feels firm to touch and is cooked through (approximately 15 minutes).

In a large, heavy pot, heat oil over medium heat. Add fennel, onions and fennel seeds and cook until fennel and onions are tender, stirring occasionally, for about 1 hour. Add minced garlic and stir. Add wine, broth, and saffron and simmer until thick (approximately 20 minutes). Stir occasionally.

Season with salt & pepper, plate the fish on top of spinach and steamed rice with a spoonful of saffron-fennel compote on top.

Note: Compote can be made a day ahead. Cover & chill and then reheat before serving,

Yields: 6 servings
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Recipe compliments of Chef Ned Bell