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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

This week I have started working on the August seasonal dinner - Curry in a un-Hurry. I'm always one for using the local product first, so just my luck that Phyll from Saffron Wills produces wonderful Saffron, just what a curry night needs to delight everyone's taste buds. I met her at the last Warragul Farmers Market, collecting a card for later use. 

Original from Greece, saffron is a spice derived from the flower of the Crocus sativus. Each flower contains three crimson stigmas, which we call the threads. Saffron is the most costly spice by weight as up to 170,000 flowers are needed to produce 1 kilogram of threads. The spice retails for about $5000.00 per kilogram.

Tiny jars of saffron

These two little vials of 100 threads each arrived. Now what should I make - saffron rice, saffron ice cream, saffron dumplings or saffron in a curry—any ideas?

If you want to find out what happens—Curry in a un-Hurry, Saturday 8th August 2015.

soruce: Wikipedia - Saffron: https://en.wikipedia.org/wiki/Saffron

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