B Archives | Woolworths TASTE

Butterfly

Zani Botes — Tue, 24 Mar 2015 21:30:33 +0000

In culinary terms, to split a food, like prawns, down the centre, cutting almost but not entirely through then the two halves are opened flat.

These recipes contain examples of this technique:

Grilled prawns with chillies and coriander

Curry marinated chicken and brinjal kebabs

Braaied lemon and herb chicken

Pan-fried spiced monkfish with sweet potato and coriander sauce

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Broche,à la

Tue, 24 Mar 2015 21:30:32 +0000

French term referring to the use of a skewer or small spit holding pieces of meat while roasting or grilling.

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Boursin

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

A delicious triple cream cheese from France, flavoured with garlic and herbs and available from Woolworths.
It makes a great cheese for appetizers and can be delicious served simply with crostini or crackers. It also makes a wonderful stuffing for chicken breasts or as an accompaniment to grilled fish.

Try it in French toast sandwiches with seared salmon and Boursin

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Braising

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

A combination cooking method where foods are browned in hot fat then covered and allowed to cook in a small amount of liquid at a low temperature.

Abigail Donnelly braise onions in this recipe for Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion. Or try this Braised brinjal and onion with hardboiled egg recipe by Phillippa Cheifitz.

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Bread knife

Tue, 24 Mar 2015 21:30:32 +0000

A large knife with a serrated edge is best for slicing breads, cakes and pastries as the edge cuts through the crumb without tearing. Smaller versions can be used for slicing tomatoes, segmenting citrus and slicing tough skinned veg like brinjals. The edge should only be sharpened professionally.

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Breading

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

A process done in preparation before deep-frying or pan-frying where food is dusted with flour, coated in beaten egg (whole, whites or yolks) then finally coated with bread crumbs or any other dry meal. Also known as “Crumbing” and “Pané“

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Brie

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

This is a soft cheese with a white mould that has a “mushroom” flavour and a smooth texture.

Woolworth’s brie is award-winning.

Classic Brie

This is a traditionally handcrafted brie made exclusively for Woolworths.

It uses full cream, single-herd Jearsey milk and is ripened for a minimum of 5 weeks to give a creamy texture and a rich, savoury flavour.

Try it in Caramelised figs with Brie or would add to the flavour of Roasted balsamic pear, pecan nut and brie tart.

Buy your Classic Brie from Woolworths

Wineland Brie

This perfectly ripe, even-textured, smooth and creamy white mould cheese from Dalewood Fromage, has a deliciously mild flavour.

Find it at Woolworths stores.

Try it in Roasted pear, blue cheese and walnut salad

Buy your Wineland Brie from Woolworths

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Brine

Tue, 24 Mar 2015 21:30:32 +0000

A strong solution of salt and water used to pickle, preserve and tenderize food. Sometimes herbs, spices and sugar is added for flavour.

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Brining

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

The process of curing, preserving, tenderising and flavouring food by immersion in Brine. This also reduces cooking time.

Here are a few recipes that use brining:

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Peppadew-prawn ceviche

Rabbit and port-poached pear salad with balsamic dressing

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Brisket

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

Brisket is originally a British cut of beef, but also widely available – and loved- in South Africa.
It’s really cheap and if you cook it on a low and slow heat, you’ll get melt-in-the-mouth meat that’ll go a long way.

Look for lovely brisket at your local Woolworths store

RECIPES USING BRISKET
Six-hour slow-cooked beef brisket chimichangas
Lorca Argentina (hominy and bean soup)

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Broad beans

Zani Botes — Tue, 24 Mar 2015 21:30:32 +0000

Broad beans are also known as fava beans. Fresh, pale green beans that need to be patiently extracted from their fat, furry pods.
An exquisite taste of spring, they are dried for use during the rest of the year.
Try them in:

Summer poached tomato and broad bean broth
Spicy chorizo gnocchi tossed with creamy smashed broad beans

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Brodet

Tue, 24 Mar 2015 21:30:32 +0000

Brodet is a tomatoey seafood stew from Croatia. Usually it’s a mix of fish and shellfish with tomatoes, chilli, rosemary, white wine, olive oil, onion, bay leaves and parsley.

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