Saffron and Rose Picnic Feast

A fragrant, aromatic and satisfying meal.

Ingredients


  • 1 purée
  • 200 g fresh tomatoes
  • 50 g fresh, root ginger (un-peeled)
  • 6 fat cloves garlic
  • 2 tsp turmeric
  • 1 tsp cumin, ground
  • splash of sunflower oil
  • 2 squeezy sauce
  • 4 tblsp purée (see above)
  • 4 tblsp natural yoghurt
  • 0.50 lemon, juice
  • pinch of salt, sugar and pepper (to taste)
  • 1 tsp sunflower oil
  • 3 rice
  • 250 g green saffron’s aged basmati rice
  • 500 ml cold water
  • pinch of saffron
  • 1 small handful dried rose petals
  • pinch of salt
  • 1 tblsp black mustard seeds
  • 1 tsp black pepper (freshly ground)
  • 1 lemon, juice and zest
  • 4 chicken
  • 4 tblsp sunflower oil
  • 800 g chicken meat or 6 chicken breasts (chopped into bite-size pieces)
  • 300 ml sunflower oil
  • 100 ml white wine vinegar
  • 3 tsp green saffron’s garam masala
  • 1 tblsp squeezy sauce
  • 1 tblsp sunflower oil

Method

  1. Purée:
  2. Turn on your oven to 180°C, Gas Mark 4.
  3. Pop the tomatoes, ginger and garlic onto a roasting tray with a little oil, roll them about and pop into the oven.
  4. Roast for about 30mins or until they’re good and soft, but not too coloured.
  5. Take out of the oven, pop into a food processor and blitz into a pulpy paste.
  6. Pour the pulp into a sieve and, using the back of a metal spoon, push through the sieve into a bowl.
  7. Sprinkle the turmeric and cumin into the bowl. Stir to combine and set aside.
  8. When cool, pop into the fridge until you’re ready for it.
  9. Squeezy Sauce:
  10. Simply place all the Squeezy Sauce ingredients in a bowl and mix thoroughly to combine all the flavours.
  11. Set aside until later.
  12. Rice:
  13. Rinse the rice and pop into a saucepan.
  14. Add the 500ml cold water, salt and saffron.
  15. Bring to the boil. As soon as the water boils, turn the heat down, half cover with a lid and simmer until all the water has been absorbed.
  16. Sprinkle the rose petals into the pan and carefully stir through with a fork. Then, pour the rice onto a deep baking tray.
  17. Meanwhile, in a separate pan heat the oil, add the pepper, mustard seeds and allow to crackle for about 30 seconds, then pour over the rice, oil, spices, the lot.
  18. Sprinkle the lemon juice over all the rice and, again, carefully combine all the flavours with your fork, trying not to break too many grains of rice.
  19. Chicken:
  20. In a bowl, add the chicken, oil, vinegar, Garam Masala and allow to marinate for about half an hour.
  21. Then, heat a heavy bottomed sauté or frying pan and fry the chicken in batches, to get a little nutty brown colour.
  22. Once cooked, pop into a bowl and immediately add 3 tblsp of the marinade and the 1 tablespoon of Squeezy Sauce to the hot chicken and stir thoroughly, but gently.
  23. Allow to cool.
  24. Now you’ve done the hard work it’s time to put it all together:
  25. Take your favourite, or a large serving platter. Spoon the rice onto the platter, dot the chicken and its marinade on top of the rice, drizzle with the Squeezy Sauce, then finish off with a good scattering of fresh coriander and enjoy!
  26. Serving suggestion:
  27. Serve with a good cold, ice cold beer, Chablis or one of the Green Saffron ‘Summer Spiced Cordials’.

Notes:

Arun's tips: Try replacing the chicken breast with Tiger or King prawns for a fishy treat!





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