ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
SAFFRON BUTTER
A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!
Provided by Sharon123
Categories Onions
Time 15m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
- Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!
Nutrition Facts : Calories 1662.1, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1630.4, Carbohydrate 8, Fiber 0.6, Sugar 0.3, Protein 3.3
POTATOES SIMMERED IN SAFFRON BUTTER
Categories Dairy Potato Side Christmas Thanksgiving Saffron Winter Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead. Let stand at room temperature.)
- Bring broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.
MUSSELS WITH SAFFRON BUTTER BROTH
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes.
- Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread.
GRILLED STRIPED BASS WITH ORANGE-SAFFRON BUTTER
Provided by Cheryl Alters Jamison
Categories Citrus Fish Backyard BBQ Dinner Orange Seafood Bass Saffron Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
- Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
- Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.
HALIBUT WITH SAFFRON LEMON BUTTER
Make and share this Halibut With Saffron Lemon Butter recipe from Food.com.
Provided by fraxinus
Categories Halibut
Time 25m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 475F.
- Mix Butter, Sour cream, Lemon Zest, Saffron, Cumin, Tomato Paste in a bowl and set aside.
- Salt and pepper Halibut steaks and place on an oiled baking sheet.
- Spread 1/2 tbsp butter mixture on top of each steak.
- Place baking sheet with steaks in the oven, set timer for 12 min.
- In saute pan melt remaining butter mixture over med-high heat, add garlic and saute shrimp until done, but do not over-cook, add lemon juice
- Check to see if Halibut is done, flesh will be white and flaking but still moist 12-15 min max.
- Place Halibut steaks on a serving platter and pour shrimp and butter sauce over steaks.
- Garnish with Green Onion and serve imediately.
Nutrition Facts : Calories 202.5, Fat 13.7, SaturatedFat 8.3, Cholesterol 194.1, Sodium 281.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 17.8
GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND
Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey - such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes - Merry Christmas!
Provided by French Tart
Categories Whole Turkey
Time 3h50m
Yield 1 Gilded Roast Turkey, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 170°C/350°F or Gas Mark 4.
- Wipe the turkey, and remove any giblets from inside the bird if necessary.
- Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
- Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
- Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
- Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
- Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
- Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
- Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
- Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
- Turn the oven up to 190°C/380°F or Gas Mark 5.
- Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
- Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
- Remove the herbs, lemon and onion from the cavity before carving and serving.
- Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
- Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
- You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.
Nutrition Facts : Calories 1023.3, Fat 58, SaturatedFat 20.5, Cholesterol 501.1, Sodium 446.3, Carbohydrate 4.1, Fiber 1.1, Sugar 0.8, Protein 114.7
FLAVORED BUTTER: SAFFRON AND CARDAMOM BUTTER
Gifts or fridge. *Uses: on steamed or grilled fish, in couscous, to add interest to a roast chicken sandwich, melted over steamed carrots with honey*
Provided by Annacia
Categories < 15 Mins
Time 5m
Yield 5 ounces
Number Of Ingredients 4
Steps:
- Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
- Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
- Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
- FOR GIFT:.
- Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
- Add a label with the flavour.
- Include suggestions for uses or recipes and bundle together in a gift basket.
BUTTER SAFFRON SAUCE
This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.
Provided by Divinity Turley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
- Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.
Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g
SAFFRON AND LEEK BUTTER
Categories Condiment/Spread Dairy Lemon Saffron Leek White Wine Chill Gourmet
Number Of Ingredients 5
Steps:
- In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves. In a small skillet cook the leek in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the saffron mixture, and cook the mixture, stirring, for 1 minute. Let the leek mixture cool to room temperature. In a small bowl cream together the remaining 1 1/2 sticks butter, the leek mixture, the lemon juice, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood or vegetables.
SAFFRON BUTTER CHICKEN WITH DATE & COUSCOUS STUFFING
Transform a simple roast chicken with a rich saffron butter and a sweet date and couscous stuffing. Serve with Greek yogurt and a green salad
Provided by Diana Henry
Categories Main course
Time 2h
Number Of Ingredients 18
Steps:
- Heat the oven to 200C/180C fan/gas 6. Melt half the butter in a pan over a medium heat and fry the onion until soft. Add the garlic, cumin, ginger and chilli, and cook for 2 mins more. Stir in the couscous, then pour over the stock and tip in the dates and barberries. Turn off the heat, cover and leave for 15 mins for the couscous to absorb the liquid.
- Use a fork to stir the walnuts, herbs and spring onions through the couscous. Leave to cool.
- Stuff the chicken with the cooled couscous mixture, pushing it well into the cavity. Let the excess spill out into the tin, then slide it under the chicken to act as a trivet. Rub the remaining butter all over the chicken. Season, then roast for 1 hr 15 mins. Keep an eye on it and if the couscous stuffing that's spilled out is getting too dark, cover it with foil.
- To make the saffron butter, melt the unsalted butter, then add a generous pinch of saffron and let this sit for about 30 mins, to allow the butter to be properly infused. About 10 mins before the end of the cooking time, pour over the chicken. Serve with Greek yogurt and a green salad, if you like.
Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.8 milligram of sodium
SWEDISH BUTTER SAFFRON CAKE
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake. From Saveur magazine.
Provided by Annacia * @Annacia
Categories Cakes
Number Of Ingredients 21
Steps:
- Make the dough: In a small bowl, vigorously stir together 1 tsp. sugar and saffron. Stir in vodka and cover with plastic wrap; let sit for 1 hour.
- Heat milk to 115°. Whisk together milk and yeast in a large bowl; let sit until foamy, about 10 minutes. Add butter, egg yolk, and vodka-saffron mixture, and whisk until smooth; set aside. I n a large bowl, combine remaining sugar along with the flour and salt; add milk mixture and stir with a wooden spoon to form a dough.
- Transfer dough to a lightly floured work surface and knead until smooth, 6-8 minutes. Put dough into a lightly greased bowl and cover with plastic wrap; set aside to let rest until dough has doubled in size, about 2 hours.
- Make the filling: Heat oven to 350°. Butter and flour a 9" round springform cake pan and line bottom with parchment paper; set aside. Transfer dough to a lightly floured work surface and, using a rolling pin, roll it into an 8" x 20" rectangle.
- Spread softened butter over dough, then sprinkle dough with almond paste, cranberries, raisins, and orange zest. Beginning with the short side closest to you, roll dough into a thick log. Cut log into 12 equal slices and transfer each slice, cut side up, to prepared cake pan, nestling them gently next to each other to fill pan completely.
- Cover pan with a tea towel and let rise for 45 minutes. Using a pastry brush, brush surface with beaten egg and sprinkle with pearl sugar and almonds.
- Bake until golden brown and a toothpick inserted into middle of cake comes out clean, 40-45 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
SAFFRON ROAST GARLIC CAVATELLI WITH MARSALA BROWN BUTTER
Steps:
- For the saffron roast garlic cavatelli: In a small saucepan bring to a boil the chicken stock and saffron until the stock has a deep yellow color (about three minutes), remove from heat. In a food processor, using the plastic blade, add the roasted garlic, ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or two times. Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed. (Note that it may not require half the stock.) When dough is ready, follow the instructions on the cavatelli maker box for processing pasta. Once cavatellis are made, poach in salted boiling water for two to three minutes. Cool pasta in cold water and drain and coat with a little olive oil.
- For the marsala brown butter: In a medium saute pan add whole butter, melt and cook until butter is browned. Add in garlic and shallots. Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper. Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.
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