Saffron Sea Salt, Recipes and Uses
Saffron is used worldwide in everything from cheeses, confectioneries, and liquors to baked goods, curries, meat dishes, and soups. It is not only the most expensive spice on the planet – it is also one of the most versatile seasonings. Saffron blended perfectly with sea salt is the most-effective way to keep saffron in your diet.
Saffron Sea Salt is an aromatic salt that adds exotic flair to grilled chicken, pasta dishes, green salads, potatoes, scrambled eggs, fish, and vegetables. It is produced in traditional salt evaporation ponds and is rich in essential and dietary minerals. You can refine simple and sophisticated dishes with Saffron Salt, and even small amounts of it produce strong flavours.
Saffron Sea Salt is predominantly harvested by hand. It is perfect for dishes created not only to impress through exquisite taste, but also through their phenomenal colour. Beyond its amazing flavor, saffron is a powerful dyeing agent, and will readily lend its beautifully vivid orange tint to your dish.
Chestnut and Walnut Terrine with Saffron Sauce
This recipe for a terrine of sweet chestnuts, walnuts and Zaran saffron is easy to prepare. It can be served as a main course or as a savoury accompaniment for game and poultry dishes
Ingredients: 160 g of onions, 3 garlic cloves, 400 g mushrooms (brown), 100 g walnut flesh, 200 g chestnuts (pre-cooked), 3 table spoons of walnut oil, 25 g butter, 3 eggs, 50 g flour, pinch salt, pepper (freshly ground), 300 ml cream, 100 ml sparkling wine (dry), ½ table spoon saffron threads, butter, and a little flour.
- Peel and finely dice onions and garlic gloves. Clean and finely chop the mushrooms as well as the chestnuts and walnuts.
- Grease a loaf tin and dust with the flour, shake out any excess flour.
- Pre-heat the oven to 1900C, fill a roasting tin with water and put in the oven to heat up.
- Melt the butter with the walnut oil in a frying pan and add the onions and garlic, then fry for a further 3 minutes.
- Put the mixture into a bowl, leave to cool briefly and add the walnuts, chestnuts, eggs and flour. Mix well, season to taste with salt and pepper, pour into the prepared tin and bake in the hot water bath of the roasting tin for 35 minutes.
- In the meantime, for the sauce, coarsely grind some saffron in a mortar or with your fingers. Reduce the cream by about half in a saucepan and add the sparkling wine and saffron, season with salt and pepper and simmer for a further few minutes.
- If necessary, season to taste again and serve with the sliced Chestnut – Walnut Terrine.
Saffron-Risotto with Shrimps and Green Asparagus
Ingredients: 300 g risotto rice, 1 red onion, 1 l vegetable stock, 200 ml cream, 100 g grated parmesan, 1 Pinch salt, 0,1 saffron thread, pepper, 100 ml Cremant, green asparagus, and shrimps.
- First, soften the saffron threads in warm water to develop their taste and colour.
- Peel the shrimps, clean and make roughly 1-1.5 centimetre incisions into the head ends; so they are shown off to their full effect later on through the heat of cooking.
- Halve the asparagus and wash the rice under cold water, so that it does not stick when boiling.
- Finely dice the onion and add to cold fat, oil or butter to sweat. This helps to monitor when they are just done.
- Once the diced onions are golden in colour, add the rice and briefly fry. Continuous stirring right from the beginning is necessary to avoid the rice from sticking or clumping.
- After briefly sautéing, deglaze the rice. You can use Cremant, wine Prosecco, water or vegetable stock.
- Add the stock to cover the rise by a finger’s breadth.
- Finally, add the raw shrimps and green asparagus to the risotto and cook for 10 minutes. Season with a little freshly milled white pepper – and it’s finished.