Cooking a Good Everything Else
08-14-2012
, 06:47 PM
Quote:
I have some saffron threads that I was going to use in a recipe that I don't remember and never ended up making. Stuff is ridic expensive. Any ideas For a reasonably easy recipe that uses saffron?
I just don't want to waste an expensive ingredient on some recipe I can't taste it.
I just don't want to waste an expensive ingredient on some recipe I can't taste it.
Quote:
Saffron chicken & rice
Serves 4
Ingredients
1kg boneless chicken thighs, skin on, halved
500g long-grain rice
750ml chicken stock
1½ teaspoons saffron threads
3 bay leaves, fresh if available
3 cloves
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, finely diced
1 green capsicum, seeds removed, finely diced
3 garlic cloves, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
400g tinned diced tomatoes
150g freshly shelled peas, about 350g unshelled
Method
Pour the stock into a saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and add the saffron threads, bay leaves and cloves. Cover the saucepan with a tight-fitting lid and keep the broth warm over low heat.
Season the chicken on both sides with salt and pepper. Heat the oil in a deep, heavy-based frying pan and add the chicken, skin-side down. Cook until golden on both sides, then remove from the pan. Reduce the heat and add the onion, capsicum and garlic to the pan with a little extra salt and cook, stirring occasionally, until the vegetables are soft. Add the ground spices and rice and cook, stirring, until the rice is well-coated in oil and the spices are fragrant. Pour in the stock, tomatoes and their juice, and peas, bring to a simmer and stir again.
Arrange the chicken over the rice and cover the pan with a tight-fitting lid. Reduce the heat to very low and cook, covered, for 15 minutes. Turn off the heat and allow to stand, covered, for a further 10 minutes. Remove the lid and check the seasoning. Discard the bay leaves and cloves before serving. Divide among four large bowls and serve with green salad.
Recipe from Good Food by Neil Perry, photography by Earl Carter
Saffron chicken & rice
Serves 4
Ingredients
1kg boneless chicken thighs, skin on, halved
500g long-grain rice
750ml chicken stock
1½ teaspoons saffron threads
3 bay leaves, fresh if available
3 cloves
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, finely diced
1 green capsicum, seeds removed, finely diced
3 garlic cloves, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
400g tinned diced tomatoes
150g freshly shelled peas, about 350g unshelled
Method
Pour the stock into a saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and add the saffron threads, bay leaves and cloves. Cover the saucepan with a tight-fitting lid and keep the broth warm over low heat.
Season the chicken on both sides with salt and pepper. Heat the oil in a deep, heavy-based frying pan and add the chicken, skin-side down. Cook until golden on both sides, then remove from the pan. Reduce the heat and add the onion, capsicum and garlic to the pan with a little extra salt and cook, stirring occasionally, until the vegetables are soft. Add the ground spices and rice and cook, stirring, until the rice is well-coated in oil and the spices are fragrant. Pour in the stock, tomatoes and their juice, and peas, bring to a simmer and stir again.
Arrange the chicken over the rice and cover the pan with a tight-fitting lid. Reduce the heat to very low and cook, covered, for 15 minutes. Turn off the heat and allow to stand, covered, for a further 10 minutes. Remove the lid and check the seasoning. Discard the bay leaves and cloves before serving. Divide among four large bowls and serve with green salad.
Recipe from Good Food by Neil Perry, photography by Earl Carter
I like adding chili flakes and/or some chopped chili to spice it up a bit.
08-14-2012
, 09:16 PM
08-14-2012
, 11:15 PM
I'll be doing this again......whole chicken in the crock pot.....then making chicken stock from leftovers for soup. Found some recipe for broccoli/cheese mashed potatos........trying to change things up and cook most of my food the next few weeks. Also, plating isn't my specialty........cooking for myself and as long as I can eat it I'm fine.
08-15-2012
, 10:25 PM
the fennel talk made me want to try it on a pork tendorloin i had lying around
Rubbed the loin with EVOO, fresh garlic, S&P, and fennel seed. cooked at 250 slow until reached 140, let rest and jacked heat up to 550 for 10 minutes.
served with some julienned red pepper, onion and apple that i cooked in a pan with S&P and Rosemary
this is my feeble attempt at plating:
tasted great, the fennel was a nice touch and the slaw was a perfect compliment. was a little disappointed I didnt have more drippings from the pork because I originally intended to make a pan sauce. i was most proud of my julienne though, my knife skills have really improved.
Rubbed the loin with EVOO, fresh garlic, S&P, and fennel seed. cooked at 250 slow until reached 140, let rest and jacked heat up to 550 for 10 minutes.
served with some julienned red pepper, onion and apple that i cooked in a pan with S&P and Rosemary
this is my feeble attempt at plating:
tasted great, the fennel was a nice touch and the slaw was a perfect compliment. was a little disappointed I didnt have more drippings from the pork because I originally intended to make a pan sauce. i was most proud of my julienne though, my knife skills have really improved.
08-16-2012
, 11:12 AM
08-16-2012
, 01:32 PM
Getting a big zucchini harvest so I am figuring out different uses. Here's a curry zucchini pickle (sorry for crummy pics):
Ooh zucchini
Diced up, salted overnight, rinsed and drained (the original recipe didn't specify, I put two handfuls of salt)
Boiled up a mixture of water, cider vinegar, sugar, mixed ground peppers and curry powder. Cooked the zucchini 15 mins in it. Refrigerated overnight, added some more sugar, refrigerated for another day
Heated up the mixture again and preserved in clean hot jars. Now I'll try to wait a few days for the flavors to develop a little more
Tasted very promising, a nice sweet/sour/spicy vibe. I have a feeling the final steps of the recipe are not needed, going to make another batch where I just cook them up after rinsing and can straight away. Also got another zucchini preservation idea: roasted zucchini preserved in oil with some garlic and chili.
Ooh zucchini
Diced up, salted overnight, rinsed and drained (the original recipe didn't specify, I put two handfuls of salt)
Boiled up a mixture of water, cider vinegar, sugar, mixed ground peppers and curry powder. Cooked the zucchini 15 mins in it. Refrigerated overnight, added some more sugar, refrigerated for another day
Heated up the mixture again and preserved in clean hot jars. Now I'll try to wait a few days for the flavors to develop a little more
Tasted very promising, a nice sweet/sour/spicy vibe. I have a feeling the final steps of the recipe are not needed, going to make another batch where I just cook them up after rinsing and can straight away. Also got another zucchini preservation idea: roasted zucchini preserved in oil with some garlic and chili.
