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Michael IX maltatoday, Sunday, 19 april 2015 Michael This Week Fine food of the week Saffron The most expensive spice in the world, saffron offers subtle flavours sought out by foodies around the world. Saffron has been described by connois- seurs 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 sta- mens 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 saffron stamens. Luckily just a little bit of saffron goes a long way and very little is needed to flavour food and 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 saf- fron, use five teaspoons of water for every teaspoon of saffron and leave to soak for 20 minutes. Then using the back of a 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 and use as directed by the recipe. Saffron is also available in powdered form, though it loses its 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 sub- stitute it with a quarter teaspoon of saffron powder. Turmeric is often used as a cheaper substitute for saffron, for colour but not for flavour. Saffron is especially good when used in cooking seafood dishes such as bouilla- baisse 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 cook- ing. Use your imagination and be creative when using saffron in your cooking. Saffron was used as far back as dur- ing 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. Ingredients For the chicken: • 1½ pounds boneless, skinless chicken breast s (3 to 4 breast halves total) • ¼ cup plain whole- milk Greek-style yogurt • 2 tablespoons peanut oil • 2 teaspoons fresh lime or lemon juice • 1 large clove garlic, minced For the sauce: • 1 tablespoon ground coriander • 1½ teaspoons ground cumin • ½ teaspoon ground cardamom • ½ teaspoon ground nutmeg • 1½ teaspoons paprika • ½ teaspoon cayenne • 1 tablespoon grated, peeled fresh ginger (from 1-inch piece) • 4 tablespoons (½ stick ) unsalted but ter • 1 large white onion, finely chopped • 1½ cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative) • ¾ cup water • ½ cup heavy cream or half-and-half • 1¼ teaspoons kosher salt • ½ teaspoon freshly ground black pepper • ½ cup chopped fresh cilantro plus additional sprigs for garnish For serving: • Naan (Indian flatbread) and/or basmati rice • Equipment: Meat mallet or rolling pin, Microplane Recipe of the week Tikka Masala Tiny strands of gold Preparation Marinate the chicken: Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even ½- to ¾-inch thickness. In a small bowl, whisk together the yogurt, one tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce. Make the sauce: In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasion- ally, until light brown and caramelised, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelise evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. While sauce is simmering, cook chicken: Heat a heavy 11- to 12-inch griddle or skil- let over moderately high heat until very hot and add ½ tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining ½ tablespoon peanut oil between batches. When all the chicken is cooked, cut it into 1½-inch pieces. Add the chicken to the sim- mering sauce and continue to gently simmer it, stirring occasionally, for five minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. To serve: Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with basmati rice. Cook's Notes: •If you prefer to make the sauce with fresh tomatoes, chop one pound fresh tomatoes and purée them, including the skins and seeds, in a blender with one tablespoon tomato paste and ¾ teaspoon sugar. When using fresh tomatoes, omit the ¾ cup water from the recipe. Recipe provided by Sharma. For more infor- mation or to make a reservation, call on 2145 3817 or 9999 6315, email on info@sharma. com.mt, or on Facebook. Each saffron crocus produces just three stamens of saffron threads