Aliter Ius in Avibus Saffron

Product :saffron
Category :
Nº of Portions :0
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
In a mortar, grind together the Safinter saffron, pepper, parsley, celery seed and mint. Add the nuts to the mortar and continue to grind together. Then add the wine and mix in, add the honey , the vinegar and stock. Heat the olive oil in a saucepan and add the sauce from the mortar, bring to the boil, then simmer for 25 minutes, to reduce. Remove the nearly roasted bird from the oven and score the skin. Pour the sauce over the bird working it in to the cuts and crevices. Return the bird to the hot oven and finish cooking 5 to 10 minutes. Garnish with fresh mint and chopped celery.
Advice :
50 saffron filaments, powdered or 1 sachet of powdered Safinter saffron
˝ teaspoon black pepper, ground
1 teaspoon parsley, chopped
1 teaspoon celery seeds or lovage
˝ teaspoon mint leaves, chopped
50 g hazelnuts, roasted and grated
120 ml white wine
1 tablespoon honey (15ml)
1 tablespoon white whine vinegar (15ml)
250 ml chicken stock
1 teaspoon extra virgin olive oil (5ml)
1 spring of fresh mint. 1 celery stick, finely chopped

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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