E Archives | Woolworths TASTE

Extra virgin olive oil

Tue, 24 Mar 2015 21:30:38 +0000

Extra virgin olive oil is olive oil in its most natural form and of the highest quality, containing high amounts of phytonutrients and antioxidants. It’s classified as such by chemical analysis (its composition must include 0.8% or less of free fatty acids) and by an expert tasting test that reveals no defective flavours and a strong fruitiness.

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Espuma

Tue, 24 Mar 2015 21:30:38 +0000

Espuma is simply Spanish for foam, but has become the culinary word of choice to describe the bit of froth that’s piped over, under or alongside food.
Purists will say that espuma is not merely a foam, and that using a gadget such as the iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS you can make an exquisite foam (or, then, an espuma) of purées, coulis, creams, extracts or juices. It allows you to completely, or partially, do away with cream or egg as an emulsifier.
According to the celebrated Spanish Chef Ferrán Adriá, this new technique makes it possible to see and taste the “soul” of a food for the first time.

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Espagnole sauce

Zani Botes — Tue, 24 Mar 2015 21:30:38 +0000

Espagnole sauce is a rich, brown sauce of meat, vegetables, and seasoning. It’s known as a mother sauce, which means it forms the bases of many other, more elaborate sauces.

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Escalope

Tue, 24 Mar 2015 21:30:38 +0000

Escalope means a thin slice of white meat. If taken from fillet, veal escalopes are tender and lean. They are usually oval in shape, are flattened before being lightly fried or sauteed. They can be slightly dry and lacking in flavour, so are often cooked in sauce, with cream or mushrooms. The classic method of preparing escalopes is to coat them with breadcrumbs.

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Escalope

Tue, 24 Mar 2015 21:30:38 +0000

The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sauteing on both sides.

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Escabeche

Tue, 24 Mar 2015 21:30:38 +0000

A Spanish dish of poached or fried fish which is soaked in a spicy marinade, refrigerated and served chilled.

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Epicure

Tue, 24 Mar 2015 21:30:38 +0000

An individual with a refined taste for food and drink and an enjoyment of the highest quality foods and best ingredients.

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Enchilada

Tue, 24 Mar 2015 21:30:37 +0000

Enchiladas, from the word "enchilar", meaning "to coat with chilli", are corn tortillas that have been ‘softened’ in hot oil then dipped in chilli sauce, filled, rolled and topped with more sauce and cheese before baking. The traditional enchilada sauce is made the same way as an Italian tomato pasta sauce is made, but spiced with cumin and a good shot of chilli. You can buy bottled enchilada sauce or deli-ready spicy Italian arrabiata sauce.

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Entrée

Tue, 24 Mar 2015 21:30:37 +0000

Today the entrée is usually the main course of a meal, but in a full French menu it is the third course, following the hors d’oeuvre or soup and the fish course, and preceding the roast.

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Enrich

Tue, 24 Mar 2015 21:30:37 +0000

Adding butter, egg yolks or cream at the end to thicken and enhance a sauce.

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Enoki

Tue, 24 Mar 2015 21:30:37 +0000

Enoki are long, thin white mushrooms used in Asian cuisine. Also known as enokitake or golden needle mushrooms, they are available fresh or canned from selected greengrocers.

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Edamame beans

Amy Ebedes — Tue, 24 Mar 2015 21:30:37 +0000

Edamame beans, originally from China but more popular in Japan, are fresh green baby soybeans, available from Woolworths and Asian markets. The name means 'beans on a branch'.

Edamame beans are consumed as a snack, in vegetable dishes, used in soups, or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.

The edamame is said to be the only vegetable to contain all nine amino acids. As such, the green wonder is a complete protein source like meat or eggs. It is also high in fibre, vitamin C, folic acid and helps lower cholesterol, while some claim it has aphrodisiac qualities

Try them in:

ASIAN DUCK WITH BULGUR WHEAT AND RED QUINOA SALAD

TERIYAKI SALMON WITH EDAMAME PUREE

SMASHED GREEN PEAS WITH POACHED MUSHROOM AND TOFU

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