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37 maltatoday, SUNDAY, 13 OCTOBER 2013 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Tiny, strands of gold Saffron saffron stamens. Luckily, just a little bit of saffron goes a long way, and very little is needed to flavour food – just a pinch will usually suffice for four to six people. Keep in mind that the flavour of saffron will be stronger the following day. Since heat releases saffron's flavour it is best steeped in hot water before adding to food. This will also allow the colour to disperse throughout the food. The most efficient use of saffron is to add three teaspoons of hot water to one teaspoon of saffron and leave to soak for a minimum of two hours and a maximum of 12 hours. The stamens will increase to one and a half times their dry size. If you are pressed for time soak the saffron, use five teaspoons of water for every As most expensive spice in the world, saffron offers subtle flavours sought out by foodies from all over the globe. Saffron has been described by connoisseurs as having a taste reminiscent of metallic honey with grassy or hay-like notes. Used in Indian, Persian, Arabic, Turkish and European cuisines, saffron not only offers a delicate flavour but also the bright yellow-orange colour associated with paella and bouillabaisse. But why is saffron such a pricey spice? A saffron thread is one of just three stamens produced by the saffron crocus flower and handpicked, taking just the red-orange part and leaving behind the yellow part of the stamen, which is tasteless. Just one ounce of the spice is approximately 14,000 Just one ounce of saffron includes 14,000 stamens, handpicked from the saffron crocus flower teaspoon of saffron and leave to soak for 20 minutes. Then using the back of spoon, or in a pestle and mortar, mash the threads into a thick paste and use as required. Alternatively toast the threads in a heavy skillet being careful not to burn them and grind the threads into a powder as use as directed by the recipe. Saffron is also available in powdered form, though it loses it flavour more quickly. The general rule is to use half the amount of powdered saffron as you would saffron threads. Therefore if a recipe calls for half a teaspoon of saffron threads you can substitute it with a quarter teaspoon of saffron powder. Turmeric is often used as a cheaper substitute for saffron, for colour but not for flavour. Each saffron crocus produces just three stamens of saffron threads RECIPE OF THE WEEK Saffron cake Ingredients • 1 tsp saffron strands • 125ml milk • 500g plain flour, plus extra for dusting • ½ tsp dried, fast-action yeast • pinch salt • ¼ tsp freshly grated nutmeg • 250g cold butter, cut into cubes, plus extra for greasing • 250g caster sugar • 300g currants • 50g candied peel • 200g clotted cream, to serve Method 1. 2. 3. Grease a 1kg loaf tin with butter. Heat the saffron strands and milk in a pan over a medium heat until the milk mixture has turned yellow and is almost simmering. In a bowl, mix together the flour, yeast, salt and nutmeg until well combined. 4. Add the butter and sugar and rub in using your fingertips until the mixture resembles breadcrumbs. 5. Stir in the currants and candied peel until well combined. 6. Pour over the saffron-infused milk and stir until the mixture comes together as a soft dough. 7. Turn out the dough onto a lightly floured work surface and knead lightly until smooth. 8. Transfer the dough to the prepared loaf tin. Cover with a damp tea towel and set aside in a warm place for 30-45 minutes, or until risen. 9. Preheat the oven to 180°C. 10. Transfer the saffron cake to the oven and bake for 45 minutes to one hour, or until the cake is pale golden-brown and has risen. 11. Set the cake aside to cool slightly, then turn out of the loaf tin onto a plate and cut into slices. Serve with clotted cream. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. Try adding some to your next beef stew or tomato-based sauce. To make a wonderful marinade for fish, add saffron threads, garlic, and thyme to vinegar. Saffron is also used in bread and cake cooking. Use your imagination and be creative when using saffron in your cooking. Saffron was used as far back as during the Roman empire, when baths were perfumed with the spice. King Henry VIII's court ladies dyed their hair with it until the monarch forbade it, when he feared a saffron shortage might reach his own table. In the 1400s, German dealers who were caught adulterating saffron were burned at the stake.