MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
MUSSELS WITH LEEKS, SAFFRON AND CREAM
Provided by Janet Fletcher
Categories Milk/Cream Shellfish Appetizer Quick & Easy Mussel Saffron Leek Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
- Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.
PARSNIP LEEK POTATO MASH
Categories Potato Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Winter Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
- Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
- While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.
WHITE FISH WITH BRAISED LEEKS AND SAFFRON
This stove-top-braised halibut has all of the savory depth of a classic bouillabaisse without the fussiness. You just simmer leeks with cherry tomatoes, chicken broth, and vermouth, then tuck in the fish to cook to perfection within minutes.
Provided by Lauryn Tyrell
Time 50m
Number Of Ingredients 13
Steps:
- Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
- Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
- Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
- Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.
SAFFRON MASH POTATOES
Delicious earthy flavor.
Provided by nmschalk
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g
CHICKEN WITH CHORIZO, PEPPERS & SAFFRON MASH
Rustle up something special for supper with Diana Henry's chicken and chorizo in a rich rioja and red pepper sauce. Serve with a marvellous saffron mash
Provided by Diana Henry
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Trim the skin on the chicken thighs and set aside. For the mash, heat the milk and saffron in a small saucepan to just below boiling, then remove from the heat and set aside to infuse. Heat the oven to 180C/160C fan/gas 4.
- Heat the olive oil in a shallow 30cm casserole over a medium heat, fry the chorizo for 2 mins, then transfer to a dish using a slotted spoon. Fry the onions and peppers in the pan until starting to soften, about 10 mins. Add the garlic, cook for 2 mins more, then tip into the dish with the chorizo.
- Return the pan to a medium heat with any residual oil, then brown the chicken thighs on both sides. Season. If there's a lot of oil in the pan, pour away all but 1 tbsp. Add the rioja, scraping the bottom of the pan to release any sticky bits, then add the stock, bay and thyme.
- Add the chorizo and veg. Bring to a simmer, then transfer to the oven, uncovered. Cook for 35-40 mins, adding some water if the liquid starts to reduce too quickly.
- Meanwhile, make the mash. Cover the potatoes in lightly salted cold water, bring to the boil, and cook for 15 mins until tender. Drain, return to the pan, and leave for 5 mins to steam-dry. Mash the potatoes with the infused milk and butter. Beat in the olive oil and some seasoning. When the chicken is cooked through, season, scatter with thyme leaves and serve with the mash.
Nutrition Facts : Calories 910 calories, Fat 58 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 2.6 milligram of sodium
SALMON WITH LEEKS & PARSNIP MASH
Bursting with goodness this succulent salmon dish with creamy parsnip mash is a shining star of mid-week meals
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
- Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
- Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.
Nutrition Facts : Calories 452 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 33 grams protein, Sodium 0.23 milligram of sodium
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CHICKEN BREASTS WITH SPINACH, LEEK AND SAFFRON SAUCE …
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4/5 Total Time 45 minsAuthor Marcia Kiesel
- In a glass measuring cup, warm the wine in a microwave oven. Lightly crumble the saffron into the wine. Heat the olive oil in a large, deep skillet. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook the chicken over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until the skin is browned and crisp, about 4 minutes. Turn and cook for 3 minutes longer. Transfer to a plate.
- Melt the butter in the skillet. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the garlic and cook over moderately low heat until golden, about 3 minutes. Add the wine and saffron and simmer for 2 minutes. Add the stock and bay leaf and bring to a simmer over moderately high heat. Return the chicken breasts to the skillet, skin side up and simmer over moderately low heat until just cooked through, about 10 minutes. Transfer the chicken to a warmed platter.
- Add the cream to the skillet and simmer over moderately high heat until slightly thickened, about 4 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the skillet from the heat and stir in the mustard; season the sauce with salt and pepper. Discard the bay leaf. Spoon the sauce onto plates, top with the chicken breasts and serve.
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