FISH SOUP
Ingredients:
1 lb of fish(rock fish, shrimp, cod, etc.), 1lb of mussels, 2 sheets of puff pastry, 4 tomatos, 4 garlic cloves, 1 onion, 1 egg, 1 cup of white wine, 30 gr of toasted almonds, 2 slices of french bread, parsley,3-4 strands of SAFFRON, sal,white pepper, olive oil.
Preparation:
In a deep cacerole saute slowly the shreded onion in some olive oil; when it starts changing colour, add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, pealed and chunked; poach for five minutes in enough water to cover ingredients, incorporate the fish and add fresh water to cover it all. Crush in a morter the SAFFRON, 2 cloves of garlic, the almonds, the slices of bread prefried in olive oil and a sprig of parsley. Incorporate the crushed mix into the broth season and cover, let slow boil for 20 minutes. Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer. Add this mussel juice into the broth a few minutes before serving and stirr.
Strain the fish and break it apart into small chunks and strain the broth through a china cap. Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth. Unfold the puff pastrie and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastrie circles edges with water, and put the circles of puff pastrie over the soup pressing firmly to assure good adhesion to the bowls. Paint the puff pastrie shells with the beaten egg and oven at 375 ºF untill the puff pastrie is golden brown, remove and serve.
BANDA RICE
Ingredients : (6 people)
600 grms of rice, 2 garlic cloves,6 dried pimentos, 4 lbs of fish for stock, 24 pistels of Saffron, 2 quarts of water, 2 lbs of tomatoes,sal,olive oil.
Preparation :
Stock: Sautee the garlic and tomatoes and Saffron once the water boils through into the water.The dried pimentos also sautee and add to the water,then introduce the fish into the broth and allow for it to poach for 15 minutes, then strain and separate.
Rice: Sautee the rice in the same pan as all the other ingredients and the rest of the olive oil, in a paella the rice is first saute the rice in the olive oil then add the broth developed , then hi heat for 10 minutes, taste for seasoning and let simmer. It is recomended to serve this dish with ali-oli sauce acompaniment.
SAFFRON ROAST CHICKEN
Ingredients :
1 chicken, about 1.6 kg, For saffron butter 50 gm unsalted butter, softened 1/2 packet saffron threads, crumbled 1/2 tsp salt For the onions 1 tbsp olive oil; 25 gm butter 450 gm onions, halved and thinly sliced 2 tsps garam masala; 2 tsps cumin seeds 6 cardamom pods, lightly crushed 2 tsps finely chopped fresh ginger 50 gm sultanas
Preparation :
Preheat oven to 200C/Gas Mark 6. Loosen the skin from the chicken breast by easing your fingers under the neck flap, over the breast and down to the legs, without puncturing the skin. Mix the ingredients for the saffron butter and spread evenly over the chicken breast under the skin. Secure the neck flap under the bird with a cocktail stick. Heat the oil and butter in a wide pan and deep fry the onions until softened. Add all the spices and cook for 2-3 minutes. Add the sultanas, then transfer to a roasting dish and place the chicken on top, breast side down. Roast for 45 minutes. Lower setting to 190C/ Gas 5 and turn the chicken breast side up. Stir the onions, piling some of the lighter ones on top of the chicken to keep it moist. Roast for a further 45 minutes or until the chicken is cooked through and the onions are crisp.
SAFFRON KULFI
Ingredients :
400ml sweetened condensed milk, 800ml evaporated milk, 200ml double cream, 1generous pinch saffron strands, half ground to powder, 3 cardamom pods, bruised, 60g pistachio shelled (unsalted), 200g pistachios shelled, 200g caster sugar.
Preparation :
To Cook: Place the first 5 ingredients in a saucepan and over a medium heat stir until it comes to a boil. Reduce the temperature to a simmer and leave for 20-30 minutes, stirring occasionally.
Pistachios: While the milk is cooking, blanch the pistachios in boiling water, remove them from the water and rub them between the palms of your hands to remove their skin. Remove the mixture from the heat and allow to cool to room temperature stirring occasionally to stop a skin occurring or cool quickly over a bowl of iced water. Place the mixture in an ice cream machine and churn for 20 minutes, add the pistachios after 10 minutes. If you don't have an ice cream machine proceed to add the pistachios and proceed to step 5, you will need to stir the ice cream every 30 minutes for 3 hours, this stops ice occurring and also distributes the pistachios evenly.
To Freeze: Pour the mixture into stainless steel Dariole moulds or ramekins, or if you are lucky enough to possess them kulfi cones. Freeze.
To Serve: Dip the kulfi moulds in hot water briefly and turn out onto serving plates and sprinkle pistachio praline or pistachios on the kulfi and around the plates.
Pistachio Praline: Place the sugar with 2-3 tablespoon of water and pistachios in a heavy based saucepan and heat gently, stirring regularly until the sugar dissolves, continue to cook at a low temperature until mixture begins to darken now stir the mixture gently until it becomes a golden brown. Now be quick so that it doesn't burn. Pour the toffee over a lightly oiled marble slab or baking tray, spread the mixture out with a wooden spoon and allow to set. When it is hard break the toffee into pieces and store in an air proof container for up to a week.
source:Sun Brand Saffron
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