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Recipes – page 5


Korean Stir Fry Chicken Wings
 
Recipe type: Appetizers

Ingredients

Instructions
  1. Preheat your oven to 450F.
  2. Wash and clean chicken wings, removing the wing tips and any impurities. Once washed place on a paper towel or drying rack. The chicken must be completely dry before frying.
  3. Fill a pot with enough oil to cover the chicken wings and turn to medium high heat.
  4. Season the chicken wings with salt and pepper.
  5. Once the oil is hot enough to fry – this can be found easily by placing the handle of a wooden spoon into the pot. If the oil bubbles around the handle it’s ready. – add the chicken wings, taking care not to crowd the pan.
  6. Cook the wings for 5-8 minutes until the skin is a light brown, and crispy.
  7. Remove from the oil with a slotted metal spoon and place on paper towel or in a strainer to drain the excess oil.
  8. In a bowl, add ¾ of the Korean Stir Fry simmer sauce (reserve the other ¼ for later). Add any hot sauce you might like at this time.
  9. Mix the cooked chicken wings in the simmer sauce to coat completely, then transfer to an oven proof baking dish.
  10. Cook the chicken for 15-20 minutes until the sauce is sticky and chicken completely cooked through.
  11. Serve with reserved simmer sauce on the side for those who want to add some extra saucyness!

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Spicy Mango-Tamarind Chutney
 
Recipe type: Appetizer

Ingredients
  • 1 box of Saffron Road Vegetable Samosas
  • 1 cup tamarind pulp (with seeds)
  • 2 cups boiling water
  • 1 medium semi-ripe mango, peeled, deseeded and roughly chopped or grated
  • 8 tbsp. brown sugar
  • 8-10 ripe soft dates, deseeded
  • 2 cloves garlic
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. vinegar
  • 1 tbsp. ketchup
  • 6-12 dried red chillis (or 2-4 tbsp. red chilli flakes) – more for very hot, less for mild
  • 1 tsp. red chilli powder
  • 1 tsp salt (or to taste)

Instructions
  1. Soak the tamarind pulp (seeds and all) in the 2 cups of boiling water, stir, cover and set aside for 30 minutes.
  2. Mix and strain the softened soaked mixture, pressing it through a fine-meshed strainer to extract all the juices and discard the seeds plus any other solids.
  3. Pour this strained tamarind juice into a pan and add the brown sugar and the salt. Simmer on low heat for 15 minutes. Allow this to cool slightly.
  4. In the meantime, have all the other ingredients ready. Put the chopped/grated mango, soft dates, chillis, garlic, ginger, vinegar and ketchup into a food processor. Add the cooled tamarind juice to the rest of the ingredients. Process until thick and combined. Give it a taste and adjust by adding more dates or extra ketchup for sweetness, salt if needed or chillis for extra heat.
  5. TIP: You can use a blender if you do not have a processor, I like the slightly textured results from a processor as opposed to the very smooth results from a blender.
  6. The flavors develop further the longer this dip sits, so it’s ideal to prepare it a few hours or up to a day before you serve it.
  7. Serve with the samosas.

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Lemon Ricotta Dip
 
Ingredients

Instructions
  1. Place the Ricotta cheese in a medium size bowl. Add the sugar whisk until dissolved.
  2. Add the whipping cream then grate the lemon zest on top of the cheese/sugar mixture and mix to combine.
  3. Serve as a dip with your favorite Saffron Road appetizers or add a little extra whipping cream and pour over fresh pitted dates with slivered almonds or chopped pistachios on top.

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Cilantro Chutney
 
Recipe type: Appetizer

Ingredients
  • 1 box of Saffron Road Vegetable Samosas
  • 1 cup packed fresh cilantro leaves and stems
  • 3 small jalapeño peppers seeds removed
  • 2 large cloves garlic
  • 2 tablespoons raw cane sugar
  • sea salt to taste (about ¼ teaspoon)
  • ½ cup lemon juice (juice of two lemons)

Instructions
  1. Remove the very bottoms of the cilantro leaves by chopping them off, leaving most of the stems intact.
  2. Remove the tops of the jalapeño peppers. Cut each one in half vertically and scoop out the seeds, too.
  3. Wash all the fresh ingredients and dry them very well.
  4. To a blender, add the cilantro stems and leaves, the jalapeño peppers, the garlic cloves, sugar and salt. Squeeze the lemon juice over the top.
  5. Blend all the ingredients together using a powerful blender or food processor for at least 30 seconds or until the cilantro has been fully integrated.
  6. Serve at room temperature with Saffron Road’s Crispy Samosas alongside.

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Thai Red Curry Chicken Stir Fry & Vegetables
 
Recipe type: Meals with Chicken

Ingredients
  • 1 packet Saffron Road Thai Red Curry Simmer Sauce
  • 2 tablespoon oil (sesame, coconut, grapeseed)
  • ½ cup yellow onion, diced
  • 2 stalks celery, diced
  • 5 cloves garlic
  • 2 cups broccoli florets
  • 2 large carrots chopped
  • 1 teaspoon mixed dried herbs (i.e. basil, black pepper, white pepper, garlic)
  • ½ teaspoon salt or, to taste
  • 2 pounds chicken tenders boneless, skinless
  • ½-1 cup classic chicken broth (Saffron Road)
  • fresh cilantro roughly chopped
  • 4-6 lime wedges

Instructions
  1. Heat the oil in a medium to large size sauté pan. Add the onion, celery and garlic and sauté until translucent.
  2. Add the broccoli and carrots and cook until tender, about 2-3 minutes.
  3. Remove from heat and add chopped fresh cilantro on top just before serving. Serve on a bed of sticky rice with lime wedges on the side.
  4. Add the chicken and brown well on both sides, about 3-5 minutes each side.
  5. Next, add the Thai Red Curry Simmer Sauce packet and stir to combine well with other ingredients in the pan.
  6. Add the chicken broth. Cover and reduce heat to a simmer. Cook for about 15-20 minutes.

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Spicy Quinoa
 
Recipe type: Meals with Vegetables

Ingredients

Instructions
  1. Wash quinoa well.
  2. In a saucepan bring your vegetable broth, extra virgin olive oil, salt and chili flakes to a boil.
  3. Add quinoa and vegetables of choice.
  4. Put lid on pot and turn on low heat and simmer for approximately 15 minutes (or until all the water has been dissolved).
  5. Turn off heat and fluff up quinoa.

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Thai Red Curry Turkey Legs
 
Recipe type: Meals with Poultry

Ingredients

Instructions
  1. In a large skillet heat 2 Tbsp vegetable oil. Brown turkey legs on both sides.
  2. In a large pot or a pressure cooker (better yet!) add 1 package of Thai red curry simmer sauce, and then refill the package 2x with water and add to the pot.
  3. If using a pressure cooker, cover and simmer for 15-20 minutes, release the pressure and check the meat. It should be tender and falling off with sauce remaining. If not replace lid and cook in 15 minute increments, checking the liquid levels.
  4. If using a pot, simmer on low to medium heat until the meat is cooked through and falling apart.
  5. Serve the meat over rice, drizzling liquid over the top. Add a dallop (or two) of creme fraiche, greek yogurt or sour cream to temper heat.

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Korean Slow Cooked Beef & Vegetables
 
Recipe type: Meals with Beef

Ingredients
  • 1 package of Saffron Road Korean Stir Fry Simmer Sauce
  • 2 tablespoons sesame oil
  • 2-4 tablespoons grape seed oil
  • 2 lbs. beef, inside round ¼
  • ¼ cup yellow onion diced
  • 2 cups broccoli florets
  • 2 cups carrots, peeled and chopped
  • 3 cloves garlic
  • 2 tablespoons minced garlic ginger
  • 2 cups bean sprouts
  • 1 bunch spinach (about one pound), washed
  • 3-4 fresh scallions (optional)
  • 2 cups rice (style according to preference)

Instructions
  1. Heat the sesame oil in a saute pan.
  2. Add the onions and saute until translucent.
  3. Add the remaining chopped vegetables, except the spinach, which should be reserved and set aside in a cool place.
  4. Add the chopped garlic and ginger and combine with the meat. Continue to cook the beef thoroughly, about 5-7 minutes.
  5. Add spinach and continue to cook for ½ hour, covered. Meanwhile, prepare rice as directed according to the type you are making.
  6. Add one packet of Saffron Road’s Korean Simmer Sauce and mix to combine.
  7. Slow cook the ingredients, covered, or 3 hours on high heat, stirring occasionally, if you can.
  8. Remove lid to let some steam evaporate.
  9. To plate each dish, serve with white sticky rice on the side or pour the stir fry contents on top of the rice. Add a little more sesame oil on top or fresh sesame seeds.

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Hearty Chicken Soup
 
Recipe type: Soups & Stews

Ingredients
  • 1 carton of Saffron Road Traditional Chicken Broth
  • 1 medium size whole skinned chicken, cut in 8-10 pieces
  • 1 large onion, chopped
  • 5 garlic cloves, chopped
  • golf ball size whole ginger, sliced
  • 1 tsp. salt
  • 1 tsp. chilli flakes
  • 1 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 large or 2 small bay leafs
  • 1 cup sweet niblet corn
  • ¾ cup chopped carrots
  • ¾ cup peas
  • ¾ cup potatoes, finely chopped in squares
  • ¼ cup rice
  • ¾ cup spaghetti noodles broken into small pieces or any pasta of choice

Instructions
  1. Turn heat on stove to high.
  2. In a large pot (I used an 8qt pot) , fill ¾ full with water. Wash chicken pieces and add in the water with: chopped onions, garlic, ginger, oregano, bay leaf (leaves), salt, black pepper and chilli flakes.
  3. Bring to a boil and then reduce heat to medium and cover.
  4. Allow to boil for approx 1-1.5 hours.
  5. Remove chicken and put in a plate.
  6. Add carrots, peas, potatoes, spaghetti (pasta of choice), rice and corn in the pot along with one carton of Saffron Road Traditional Chicken Broth and bring to a boil. You will notice the original amount of water added has decreased.
  7. While this is coming to a boil, remove the chicken from the bone and break into bite size pieces/shreds and add with the veggies and pasta.
  8. Reduce heat to medium and cover until pasta and vegetables are soft.
  9. Adjust salt and pepper to taste. Enjoy!

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Italian Wedding Soup
 
Recipe type: Soups & Stews

Ingredients
  • 1 carton Saffron Road Lamb Broth
  • ½ medium onion
  • 1 cup chopped carrots
  • 1 tsp butter
  • ¼ pound ground lamb
  • ¼ tsp salt
  • ¼ tsp ginger
  • ⅛ tsp pepper
  • leaves of 4-5 brussel sprouts
  • orzo, rice, or another small pasta (optional)
  • asiago cheese (optional)

Instructions
  1. Chop onions and carrots as fine as possible.
  2. In a large pot, add 1 tsp of butter, turn heat to low and add onions. Cook 2-3 minutes.
  3. Empty container of lamb broth and add carrots to the pot, and turn heat to high.
  4. While the soup heats, begin preparing meatballs.
  5. Mix the ground lamb with ¼ tsp each salt and garlic and ⅛ tsp pepper.
  6. Combine spices with the meat so that it’s combined well. Roll small meatballs with your hands. The smaller the better.
  7. Add meatballs and any pasta to the broth as soon as it begins to boil.
  8. Reduce heat to medium and continue cooking until the meatballs are cooked through.
  9. In the final 10 minutes before serving, add the brussel sprout leaves and allow a few minutes for them to soften.
  10. Serve hot, grate asiago cheese on top for an added treat.
  11. *Traditionally this is made with small pasta, however being gluten-free I tend to omit it. This is totally up to you!

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