Smoked Salmon and Saffron Orzo

Posted by System Administrator Friday 17th October 2014 0 Comment(s) Wine & Food Inspirations,
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan

info@macneanrestaurant.com

+353719853022


Chef: Nevan Maguire
Preparation time: 20 Minutes
Cooking time: 20 minutes
List of Ingredients: Seafood


Method:

Ingredients:

·       2 large pinches of saffron treads

·       350g (12oz) orzo pasta

·       225ml (8fl oz) cream

·       finely grated rind of 1 lemon

·       sea salt and freshly ground black pepper

·       1 tbsp chopped fresh basil

·       1 tbsp snipped fresh chives

·       225g (8oz) smoked salmon slices, diced

·       oven-dried cherry tomato halves or semi sun-dried tomatoes, to garnish (optional)

Method:
Bring a large pan of salted water to the boil with the saffron. Tip in the orzo pasta, stir once and then cook for 12–15 minutes, until just al dente, or according to the package instructions. Drain the pasta well under cold running water.
 
Place the cream in a pan with the lemon rind. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cooked orzo and simmer for another 5 minutes, stirring occasionally. Season to taste and stir in the herbs and salmon. Allow to warm through.

To serve, use as required if you’re having it as a side order or divide among warmed wide-rimmed bowls and garnish with the oven-dried cherry tomato halves or semi sun-dried tomatoes, if liked.

COOK AHEAD

This can be made up to 2 days in advance, covered with clingfilm and kept in the fridge.



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