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maltatoday, SUNDAY, 5 JULY 2015 Food 35 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 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 deli- cate 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 hand- picked, taking just the red-or- ange 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 saf- fron 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 sta- mens 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 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 substitute it with a quar- ter 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 bouillabaisse and paella. It is also used in risotto and other rice dishes. Try add- ing 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 un- til 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. Tiny strands of gold Ingredients 1 butternut squash • 2 tbsp olive oil • Salt and pepper • 6 cups chicken stock • 100g unsalted butter • 50g pancetta, diced • 2 large shallots • 1½ cups Arborio rice • ½ cup dry white wine • 1 tsp saffron threads • 1 cup freshly grated • Parmesan cheese Method 1. Preheat the oven to 200°C. 2. Peel the butternut squash, remove the seeds, and cut it into ¾-inch cubes. You should have about 6 cups. 3. Place the squash on a sheet pan and toss it with the olive oil, 1 tsp salt, and ½ tsp pepper. 4. Roast for 25 to 30 mins, tossing once, until very tender. 5. Set aside. 6. Heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. 7. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 mins, until the shallots are translucent but not browned. 8. Add the rice and stir to coat the grains with butter. 9. Add the wine and cook for 2 mins. 10. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp salt, and ½ tsp pepper. 11. Stir, and simmer until the stock is absorbed, 5 to 10 mins. Continue to add the stock, 2 ladles at a time, stirring every few mins. 12. Each time, cook until the mixture seems a little dry, then add more stock. 13. Continue until the rice is cooked through, but still al dente, about 30 mins total. 14. Turn off the heat, add the roasted squash cubes and Parmesan cheese. 15. Mix well and serve. Read more at: http://goo.gl/ QMo9Ae Recipe of the week Saffron risotto with butternut squash