SAFFRON RICE RECIPE
- 100g long grain rice
- 200g chicken stock
- ½ small onion
- 4 – 6 generous pinches of saffron threads
- Dice the onion
- Place a fry pan on the stove to heat.
- Once heated add the onion and cook for approx. 2 minutes.
- In the meantime place the rice into a strainer and rinse under cold water.
- Add the rice
- Using a wooden spoon, stir thoroughly into the onion mixture
- Add the stock and stir again.
- Add the saffron threads and stir, again, stir.
- Place a lid on the pan to bring to boil.
- Once boiled, reduce the heat to low and gently cook the rice, regularly monitoring it and stirring it, until soft and expanded as it has absorbed the liquid.
4* 200g lamb backstraps
- 1 tsp ground cumin
- 1 tbsp paprika
- Salt to taste
- 2 tbsp crushed fresh garlic
- 2 tbsp chopped fresh coriander leaves
- 2 tbsp chopped fresh mint leaves
- 1 – 2 tbsp freshly squeezed lemon juice
- 2 – 3 tbsp oil
- Thoroughly mix the marinade ingredients together and rub over the back straps. Sit for at least an hour in room temperature.
- Use a non stick fry pan to place on a high heat on the stove
- Add vegetable, canola or Cobram extra version olive oil (this has a high smoke point) – enough to coat the base of the pan.
- You will know that the oil is hot when you see ripples in it.
- Gently place the back straps into the pan (away from you).
- Cook the first side to a nice brown golden colour.
- Turn over to do the same.
- Once the second side is also a nice brown golden colour, turn down the heat.
- Using a digital thermometer monitor the heat rising in the meat by probing in different parts of the meat. Once the meat has reached 55 – 65 degrees C remove from the heat. This is med – rare.