Liz asks: a bit ago a friend brought me back a bunch of Saffron from Thailand.  I’ve never cooked with it and I’m not sure what to do with it, it’s so different from all of my other spices.  Any suggestions?

Eddie replies:
Hi Liz

Thanks for posting a question.

Saffron is one of the great spices in the world and is used regularly in Spanish, Moroccan, Persian and Indian dishes. It’s used in both sweets and savoury dishes.

I have never heard of Thai saffron so this is a first.

Saffron is very powerful so use it in small amount. The traditional way is to put a small pinch (about 15 strands) in a mug and pour about 20mls of boiling water over it. This is then allowed to infuse for 10 minutes before use – this is enough for a main course for 4. Be careful. Saffron in this undiluted  state can cause a major stain and if you get it on the table linen or clothes, you will have major problems in getting it off.

You introduce this suspension – strands and water into what ever you are cooking. Wash the mug out with another 20 mls of hot water and introduce this also into the receipt as part of the added liquid.

Saffron is best used in curries – it adds colour – and spicy stews. Another way of using this is to add it to a plain white sauce (seasoned) and cook meat or vegetables in this.

Saffron rice is also very nice. To make saffron rice, wash rice, add about the same amount of water or diluted chicken stock to it in a pan (including the saffron mixture). Bring to a boil, lower the heat to minimum, put a lid on the pan and leave it for 10 minutes. Turn the heat off and leave it for another 10 minutes. Serve.

Enjoy.

Damian Stafford asks: are there any Hispanic restaurants in London or the south east that you’d particularly recommend?

Eddie replies:

This is a difficult one. What do you mean by Hispanic? Do you mean Central American and Mexican – Tacos, Burritos etc. Most of them are actually Tex Mex and are not authentic. Wacha in Covent Garden is ok.

If you mean South American, it boils down to Cuban, Argentinean and Brazilian.

Argentina is well served by El  Gaucho – a chain of expensive up market steak houses. Re Brazilian, try Rodizio Rico on Upper St in Islington, its a meat eater’s paradise. Re Cuban, try La Bodeguita del Medio  in Kensington.

Personally, I like the Brazilian. It’s not easy to get in!

Martin Wilson asks: what would you say is Mike Robinson’s signature dish?

Eddie replies: the answer is game especially all forms of Venison which he shoots with Alan Hayward on Alan’s farm – they are free range.

Hello. We shall begin publishing in this section just as soon as we start receiving your questions on any matters epicurean. All questions are both welcome and encouraged. Please click here to ask Eddie …