RECIPES
Saffron Pancakes
Delicious fluffy pancakes which almost taste like dessert at the breakfast table with the beautiful aroma and golden color added by use of Serafinco saffron in the batter.
A recipe which you will make again and again for its quick and simple yet elegant to dress up weekend mornings or birthdays. A basic flour, eggs and milk batter infused with exotic aroma of sweet smelling saffron– these pancakes are really delectable.
Recipe (Makes 5-6, 4 inch pancakes )
- 3/4 tsp Serafinco saffron
- 1 +1/4 cup all purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 1 large egg
- 2 tbsp melted butter, cooled
- 1.5 cup whole milk
- Butter – for cooking
- To serve – Syrup, sliced almonds, whipped cream, cut up fruits etc
Method
Using a mortar & pestle, grind the saffron with a pinch of sugar to a fine powder. Add 2 tbsp of warm milk, mix well and set aside to infuse.
In a large bowl, whisk together the flour, sugar, baking powder and salt. In a smaller bowl, crack the egg, beat nicely and add the melted butter. Whisk again to combine. Add milk and whisk again to combine everything.
Make a well in the center of the flour mixture and pour in the egg & milk mixture. Fold gently using a rubber spatula to mix. Add the saffron and fold again to mix everything, do not mix a lot, it is okay if the batter is a little lumpy. The batter should be lacey, if you feel that the batter is thick, add extra milk to if its on loose side, add flour.
(The quantities in the recipe are to be used as a guideline, since flours have varied absorption quality)
Heat a cast iron griddle or a non stick frying pan over medium high heat. Add a knob of butter and let melt. Pour 1/3 cup of the batter onto the griddle. When the top of the pancake is set and you see a lot of bubbles, flip and cook on the other side. Serve warm.
WRITTEN BY SERAFINCO SAFFRON
Saffron Rice
This Saffron rice recipe yields 4 to 6 servings. It is important to note that you must use Basmati rice to make this dish which is similar to Nasi biryani and Nasi Tomato.
Saffron rice has a distinctive flavour of both Basmati as well as Saffron. Basmati rice is available at most grocery stores in Singapore.
Ingredients for Saffron Rice
4 cups Basmati long-grain rice
1-1/2 teaspoons crushed Serafinco saffron threads (threads should be almost all bright red)
1/2 cup ghee or butter
12 whole cardamom seeds
8 whole cloves
6 cinnamon sticks
2 onion, sliced
6 cups boiling chicken or vegetable broth
2 tsp salt or to taste
How to cook Saffron Rice:
Cover Basmati rice with cold water and set aside to soak for 30 minutes.
Soak saffron threads in 3 tablespoons boiling water for 10 minutes.
Melt butter in a pot over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally.
Stir in onion and saute, stirring occasionally, until golden brown.
Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
Pour in the boiling broth and stir in the salt and saffron.
Cover pot and reduced heat to low. Let the rice cook and all liquid is absorbed, about 40 minutes. Fluff the rice with a fork before serving.
Garnish with fried shallots. Serve rice hot with Ayam Merah, biryani dish or Steak.
WRITTEN BY SERAFINCO SAFFRON
Risotto Alla Milanese (Risotto with Saffron)
Ingredients
1.5 litres of quality organic stock, such as chicken, fish, vegetable, beef
large pinch of saffron
2-3 tablespoons Papa’s Grove or good quality olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons finely minced ginger, optional
400g quality risotto rice (long grain aged Carnaroli rice works best)
1/2 cup – 3/4 cup cups dry white wine (depending on how acidic you’d like your risotto)
90g Parmesan cheese
25g unsalted butter
handful parsley, finely chopped
Recipe
1-Start by heating the stock and setting aside. Place saffron strands in a small bowl and pour 2-3 tablespoons hot stock over it – set aside until ready to use. Peel and finely chop the onion, garlic, and ginger – set aside. Finely grate the Parmesan – refrigerate until ready to use. Forget the Asian in you for an hour and strictly DO NOT wash your risotto rice as washing will strip away the starches you need to make a creamy risotto.
2– In a heavy-based pan, heat olive oil over low-medium heat. Add onions, optional garlic and ginger, and fry gently for about 2-3 minutes, until the onion is translucent.
3– Add the rice – the rice will now begin to lightly fry. Keep stirring it for a few minutes until it picks up a very light golden hue; this will ensure a nice bite to your rice grains later.
4- Add wine, keep stirring, and let the alcohol evaporate. You can use good drinking wine as many great chefs suggest or use one you’d rather wash your hands with. The quantity of wine also varies from 1/2 cup – 3/4 cup, depending on how acidic you like your risotto.
5- Once the wine has cooked into the rice, add your first ladle-full of hot stock, then turn the heat down to a simmer and give the hot liquid a chance to slowly plump up the grains rather than quickly drying out.
6- Keep adding ladlefuls of stock, stirring every 30 seconds or so, allowing each ladleful to be absorbed before adding the next. Continue to do so until your arm is ready to fall off and the rice is soft but still has a slight bite to it (around 15 minutes). You may or may not end up using all of the stock. Finally, add saffron and chopped parsley – stir.
7- Mantecatura: Take the pan off the heat, and rest for exactly 3 minutes before adding another 25g of butter for that luscious feel and grated Parmesan for umami of course, then stir well and serve immediately!
WRITTEN BY SERAFINCO SAFFRON
CHICKEN AND SAFFRON RICE
Ingredients:
- 3 tbsp extra virgin olive oil
- 1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 cup finely chopped onion
- 2 cups long-grain white rice, rinsed and drained
- 1 cup finely chopped red bell pepper
- 2-3/4 cups chicken broth
- 1 bay leaf
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed saffron threads, steeped in 1/4 cup hot water
- 1 cup fresh shelled peas (or thawed frozen)
Directions:
- Press COOK SWITCH. When the bottom of the inner pot
gets hot, add oil and swirl to coat. Sauté chicken for 4 to 5
minutes. Stir in garlic and onion; sauté for 2 minutes or until
onion is softened and chicken is browned.
Stir in rice, red pepper, broth, bay leaf, cumin, salt, pepper, and
saffron threads in water. Cover and reset for a regular cooking
cycle. When Keep Warm switches on, stir in peas. Cover and
steam for 10 minutes. Fluff and serve hot.
Zafrani Chai, Saffron Tea Recipe, Kesar Chai
Ingredients
½ cup water(Paani)
1 cup milk(Thoth)(full cream milk)
1 tbsp tea leaves(i used taj mahal tea powder)
A pinch Kesar/Saffron strands(10 -12 strands)
1 tsp cardamom powder or 2-3 crushed cardamom
1 tbsp sugar or as per taste
Instructions
1- Add water to a pan and let it boil. Add saffron strands and cardamom, and let it boil.
2- Add milk and tea leaves or Tea powder.
3- Let the tea leaves boil well.
4- Add the milk and sugar and mix well.
5- Strain the tea into a glass or cup
6- Refreshing Zafrani chai or saffron tea is ready to serve.
Step by step instructions for the Zafrani Chai Recipe, Saffron Tea Recipe, Kesar Chai:
step: 1 Take a pan and boil the water and then add a pinch of saffron to it.
step: 2 Add crushed cardamom or cardamom powder to the boiling water. Add the tea leaves and let it boil.
step: 3 Add milk to the boiling water and then add sugar mix well.
Step: 4 Once done strain the tea into a cup or glass and then garnish with 2-3 saffron strand while serving. Serve immediately. Hot Chai is always tasted good.