Phyill is a beautiful lady who just happens to grow saffron in Mirboo and very lucky to have this beautiful spice grown locally and available at WFM. ‘Saffron Willis’ grow/produce fresh, golden saffron, sweet saffron syrup and have some saffron corms for you to grow in a pot or your garden bed. Saffron differs from other spices. It needs to be activated before use by a method known as ‘Steeping’ or ‘Infusion’. This is done by adding the required amount of Saffron strands to hot water and allowing them to ‘steep’ for anything from 1 hour to 24 hours, depending on the intensity of flavour, colour or aroma required. Usually 4 – 6 strands is all that is needed to half cup of boiling water, but of course, the larger the quantity you are cooking, the more strands should be used. If steeping for more than an hour, cling wrap or something similar should be used to cover. The liquid is then added to your dish. How and when you add the steeped liquid to your dish is entirely up to you…. you will, with practice of using saffron, decide what is best for you, according to taste, colour etc…You can use Saffron in: Rice dishes, Mains, Casseroles, Desserts, Sauces, Cakes, Scones, Drinks and as a natural herb for Medicinal purposes. For full strength flavour and aroma: add toward the end of cooking, with low heat.For full strength colour: add at the beginning of cooking, with high heat.Try other liquids to Steep in: White wine can also be used, also try Gin, Vodka, Cointreau etc… Many chefs around the world use this method, adding to sauces for increased flavour. Saffron Tea: Add approximately 15 strands to 1 litre of hot water for 12 hours.
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