- 2 KG NEW POTATOES(MEDIUM MIDS)
- 50ml OLIVE OIL
- 100g SHALLOTS SLICED
- 1400ml WHITE CHICKEN STOCK
- 4g FRESH THYME
- 1g BAY LEAVES
- 2 PKT PURE SAFFRON POWDER (0.250g)
- 20g SALT
Saffron potatoes
Alexander Wood
23rd February 2011
Saffron potatoes
YIELD 1 KG (APPROX 25 x 40g PORTIONS)
CONSERVATION:KEEP REFRIGERATED.USE WITHIN 3 DAYS OF PRODUCTION.
Ingredients
Method
1.PARE THE POTATOES INTO BARREL SHAPES.
2.SWEAT THE SHALLOTS,THYME & BAY LEAVES IN THE OLIVE OIL FOR 2 MINUTES.
3.ADD THE CHICKEN STOCK,TURNED POTATOES,SAFFRON POWDER & SALT.
4.BRING TO A GENTLE BOIL,THEN SIMMER GENTLY UNTIL ALMOST COOKED.
5.REMOVE FROM THE HEAT AND ALLOW TO COOL IN THE COOKING LIQUOR.
6.COOL & REFRIGERATE UNTIL REQUIRED.
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