F Archives | Woolworths TASTE

Fumet

Tue, 24 Mar 2015 21:30:39 +0000

Fumet is a stock of fish or vegetables (usually mushrooms) reduced until highly concentrated. The resultant strong-flavoured cooking liquor is then used for flavouring sauces. Fond is the French term for concentrated meat, poultry and game stocks.

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Fumé

Tue, 24 Mar 2015 21:30:39 +0000

French for "smoked" referring to foods that are prepared in this manner.

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Ful medames

Tue, 24 Mar 2015 21:30:39 +0000

Ful medames is a favourite Middle Eastern dish and versions of ful medames abound. It’s main ingredient is ful, which is dried brown breans, a kind of small broad bean that looks a bit like a peanut. Look for them in Middle Eastern or Mediterranean delis. The dish consists mostly of ful, onions, boiled eggs, garlic, parsley, coriander, cumin and olive oil, cooked together. Serve with lemon wedges and warm flatbread.

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Fromage frais

Tue, 24 Mar 2015 21:30:39 +0000

Fromage frais is fresh curd cheese from France, delicious with berries and honey.
If you can’t find it, simulate the taste and texture by blending equal part cottage cheese and yoghurt (use Greek-style yoghurt) – but, if heating the mixture, don’t overdo it as you rusk it curdling. Alternatively, use cream cheese.
Here are five ways to use it:
1. Purée some berries with icing sugar or honey. Fold in fromage frais and spoon into a glass. Serve with sweet biscuits.

2. Eat with split, hot baked potatoes.

3. Mix with chopped basil, parsley and spring onion. Drizzle with olive oil. Season with smoked paprika, salt and pepper, and serve with crusty baguette.

4. Mix chopped fruit with vanilla extract, spoon over some fromage frais and sprinkle with treacle sugar.

5. Spoon fromage frais into small cups, pour over melted dark chocolate and add some roasted pistachio nuts.
RECIPE USING FROMAGE FRAIS
Steamed crayfish with granadilla

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Frill

Tue, 24 Mar 2015 21:30:39 +0000

A fluted paper ornament slipped over protruding bones as a decoration usually on poultry, crown roasts or leg of lamb.

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Frikkadel

Tue, 24 Mar 2015 21:30:39 +0000

Meatballs of minced beef, tomato, onion, bread, egg and spices, normally baked or quickly shallow-fried. A firm South African favourite.

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Fricassee

Tue, 24 Mar 2015 21:30:39 +0000

A white stew where the meat is cooked in fat without browning before the liquid is added.

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Friand

Tue, 24 Mar 2015 21:30:39 +0000

Friands are little French cakes that use icing sugar and egg whites instead of whole eggs and very little flour so the result is dreamily light, while the ground almonds keep them beautifully chewy and moist.
Traditionally baked as small oval shapes in a specially designed friand pan, they also work perfectly when baked in a muffin tin or paper cups.
These are perfect with coffee, to round off a meal, or to show off at a teatime table.
Make Cinnamon friands with sweet pear crisps

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Frenched

Tue, 24 Mar 2015 21:30:39 +0000

Frenched means to scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops.

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French fries

Tue, 24 Mar 2015 21:30:39 +0000

Potatoes that have been cut into thick to thin strips, soaked in cold water, blotted dry, then deep-fried until crisp and golden brown. In France it's called "pommes frites" and "chips" in Britain.

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Fond

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

French for "bottom" referring to the roasted bits left at the bottom of the pan after cooking. (Also see Deglaze)

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Free-range beef

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

Free-range beef implies beef from cattle that are free to roam, grazing in open pastures and are never given growth hormone or routine antibiotics.
Woolworths exclusively stocks free-range beef from farms in Namibia where the use of growth hormones is prohibited by law. All their free-range beef is specially selected from approved and independently audited suppliers.
The meat is matured for tenderness and trimmed of excess fat and bone.
Find out how to cook free-range beef and read up on the Woolworths free-range beef philosophy.

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