Saffron And Leek Butter Food

SAFFRON AND LEEK RISOTTO - SERVED 2 WAYS

Steps:

• Bring the stock to the boil and then add in the saffron. Set it over a very low flame to keep warm.
• Top and tail the leek (If making the charred leeks cut six 1 cm disks and reserve later.)
• Chop the remaining leek into half moons.
• Heat the oil and butter in a heavy based sauté pan.
• Add the chopped leeks and cook for 3-4 minutes over a medium heat, until softened.
• Add in the rice and stir to coat in the oil, until the rice is starting to toast.
• Pour in the the wine and stir continuously until it has been absorbed.
• Reduce the heat to low and add a ladleful of stock to the rice.
• Simmer and stir until it has been absorbed then add another ladle of stock.
• Repeat this until all the stock has been added. At this point the rice should be nicely al dente and have a oozy consistency.
• Remove from the pan from the heat, grate in 2/3 of the parmesan. Add the butter and then beat it into the risotto with a wooden spoon. Put the lid on and set it to one side for 5 minutes.
• Serve with fresh parmesan and chopped parsley - or make the Charred Leeks and Parsley Oil.

SMOKED HADDOCK, LEEK, AND SAFFRON BAKE

Steps:

• Preheat the oven to 200C/Gas 6.
• Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning. Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
• Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high. Grease it well with butter.
• Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
• Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly. Season, then place the haddock pieces on top.
• Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
• Add the rest of the leeks and top with the sliced tomatoes.
• Pour the rest of the dairy over the top. The top layer of leeks should be just about covered, but the tomatoes don't need to be.
• Cover the dish in foil and bake for 30-40 minutes. Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.

SAFFRON AND LEEK MASH

Steps:

• Cut the potatoes into chunks and boil in salted water until very soft.
• Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock.
• Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan.
• Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well.
• Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan.
• Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed.

SAFFRON BUTTER

Steps:

• Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
• Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!

SAFFRON AND LEEK BUTTER

Steps:

• In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves. In a small skillet cook the leek in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the saffron mixture, and cook the mixture, stirring, for 1 minute. Let the leek mixture cool to room temperature. In a small bowl cream together the remaining 1 1/2 sticks butter, the leek mixture, the lemon juice, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood or vegetables.