Saffron Aioli For Basque Salad Recipes

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

Steps:

• Place saffron in a small bowl with water; set aside.
• Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until tender, about 15 minutes. Drain; let cool completely.
• Preheat oven to 475 degrees. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
• Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
• Arrange tomato slices on a platter. Cut cooled potatoes into 1/4-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
• Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking constantly until emulsified.
• Drizzle salad with dressing. Serve with saffron aioli and toasted baguette.

Steps:

• Saute the peppers and garlic in olive oil. Set aside to cool.
• In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes.
• Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook.
• Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature.
• Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli.
• Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.
• Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
• Yield: 2 cups

Steps:

• Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.

Steps:

• Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;

Steps:

• Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
• Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

Steps:

• Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
• Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.

Steps:

• Process egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes. Combine oils; with machine running, add oil, drop by drop, through feed tube until mixture begins to thicken (about 1/4 cup oil; do not stop the machine). Add remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon lemon juice.
• Grind saffron with a mortar and pestle. Transfer to a bowl. Add 1 teaspoon lemon juice; let stand until liquid turns yellow, 5 minutes. Strain; discard threads.
• Put mayonnaise into a small bowl; drizzle in saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

Steps:

• Put the salt cod in a saucepan with enough water to cover it and add a bay leaf. Bring to just under the boil, take the pan off the heat, put a lid on it and leave to sit for 10 mins. Lift the fish out onto a plate, reserving the cooking water. Flake the cod, removing the skin. Cook the potatoes in the salt cod cooking water until tender, about 12 mins depending on size. Drain, then put a clean tea towel over the pan, cover and leave for 5 mins or so (this helps the potatoes dry out a bit).
• Bring 300ml water and the olive oil to the boil in a saucepan. Take the pan off the heat and immediately add the flour in a slow stream, whisking (use a balloon whisk) as you do so. You will end up with a batter, if it is a little lumpy, beat it hard. Leave to cool for about 5 mins. Beat in the eggs, a little at a time, until you have a smooth mixture - you need to beat hard.
• Mash the potatoes with the salt cod, garlic, parsley, lemon juice and seasoning (even though you are using salt cod, this needs good seasoning). Beat the mixture into the batter, then cook over a low heat for about 8 mins, stirring all the time. The mixture should thicken considerably and come away from the sides of the pan. Put in a bowl, cover and leave to cool completely. Form the mixture into balls, bigger than walnuts but not as big as golf balls.
• To make the allioli, gently heat the lemon juice and vinegar in a small pan. Add the saffron, stir to help it dissolve and leave it to sit for 15 mins. Put the garlic on a chopping board and, using salt as an abrasive, crush them to a paste. Put the egg yolks and garlic in a bowl. Using an electric whisk, slowly add the olive oil a drop at a time. As the mixture starts to thicken, you can increase the quantity. Gradually add the saffron mixture, then taste and season (the seasoning and how much lemon juice you use is really important).
• Heat the oil in a deep saucepan (fill it no more than a third full) until it reaches 190C on a thermometer or a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 4 mins, or until deep golden. Drain on a double layer of kitchen paper and serve hot with the allioli and lemon wedges.