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maltatoday, SUNDAY, 2 OCTOBER 2016 41 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 In- dian, Persian, Arabic, Turkish and European cuisines saffron not only offers a delicate flavour but also the bright yellow-orange colour associ- ated with paella and bouillabaisse. But why is saffron such a pricey spice? A saffron thread is one of just three stamens produced by the saf- fron 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 approxi- mately 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 fla- vour 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 wa- ter 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 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 and use as directed by the recipe. Saffron is also available in pow- dered form, though it loses it fla- vour more quickly. The general rule is to use half the amount of powdered saffron as you would saf- fron threads. Therefore if a recipe calls for half a teaspoon of saffron threads you can substitute it with a quarter teaspoon of saffron pow- der. Turmeric is often used as a cheap- er 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 adding some to your next beef stew or tomato-based sauce. To make a wonderful mari- nade for fish, add saffron threads, garlic, and thyme to vinegar. Saf- fron 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 la- dies 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 adulter- ating saffron were burned at the stake. Fine food of the week Tiny strands of gold Food Ingredients • 3 red mullet, descaled • 450g of monkfish fillet • 1 whole sea bass (100g), descaled • 12 raw large local prawns • 5 tbsp olive oil • 2 onions, finely chopped • 6 garlic cloves, finely chopped • 2 leeks, finely chopped • 1 bulb fennel, finely chopped (reserve the tops) • 700g tomatoes, chopped • 1 tsp fennel seeds • 1 tsp tomato purée • 1 small bunch freshly flat leaf parsley, chopped • 3 sprigs fresh thyme • 2 bay leaves • 2 strips orange peel • 500ml fish stock • 2l bottled mineral water • 1 tsp good quality saffron • 1-2 tsp salt • 2 tbsp Pernod, or similar • 600g mussels • 300g clams Rouille • 1 large garlic clove, crushed • ½ red bell pepper, roasted, peeled, and seeded • 1 egg yolk • 1 tsp lemon juice • Small pinch saffron threads • 1 cup extra-virgin olive oil • Salt and pepper Method 1. To make the Rouille, com- bine the garlic, red pepper, egg yolk, lemon juice, and saffron in a food processor. 2. Pulse until smooth, and then slowly drizzle in the oil and process continuously until the mixture thickens. 3. Season with salt and pepper to taste, and set aside to use in this recipe. Do not keep for future use. 4. Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intes- tinal tract. Set aside. 5. Cut the monkfish into 4cm chunks. 6. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces. 7. Heat the olive oil in a large pan and add the onion, gar- lic, leek, and fennel. Cook gently for 10 mins or until the vegetables are soft, but not coloured. 8. Stir in the tomatoes, fennel seeds, tomato purée, all the prawn shells and fish trim- mings, the chopped parsley, thyme and bay leaves. 9. Add the orange zest, fish stock and mineral water and finally the saffron. 10. Bring to the boil and simmer gently, uncovered, for 30-40 mins skimming the surface occasionally to remove any froth. 11. When the fish broth has re- duced to about 1.7l remove from the heat and strain into a clean pan. 12. Add the Pernod, taste and season accordingly. 13. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns. 14. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink. 15. Using a slotted spoon, trans- fer the fish to a warm serving plate and pour the soup into a deep plate. 16. Serve with toasted bread and Rouille on the side. Recipe of the week Bouillabaisse Quinoa is rich in betacyanin, which gives the seed its reddish hue, however it is also possible to find quinoa seeds in orange, tan, pink, purple and black Each saffron crocus produces just three stamens of saffron threads