R Archives | Woolworths TASTE

Rub in, method

Tue, 24 Mar 2015 21:30:56 +0000

See Cut in, method

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Rub, a

Tue, 24 Mar 2015 21:30:56 +0000

A mixture of fresh or dried herbs and spices ground together; it can be used dried, or mixed with a little oil, lemon juice, prepare mustard or ground fresh garlic or ginger to make a wet rub used to flavour and often cure meats.

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Rye flour

Tue, 24 Mar 2015 21:30:56 +0000

Traditionally used in German and Eastern European baking, this flour is a decent all-purpose flour, though is generally preferred for savoury bakes.

Breads made using rye flour will be notably denser than their wheat flour counterparts and will have that distinctive nutty flavour.

Feel free to blend with wheat flour for a less intense flavour and lighter crumb.

USE RYE FLOUR TO MAKE

Sourdough bread

Olive oil rye flatbreads

Rye pasta bows

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Rouille

Tue, 24 Mar 2015 21:30:56 +0000

Literally French for "rust". Culinarily, rouille is a fiery-flavoured, rust-coloured sauce of hot chilies, garlic, fresh breadcrumbs and olive oil pounded into a paste and often mixed with fish stock. It's traditionally served with fish stews like Bouillabaisse.

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Roulade

Tue, 24 Mar 2015 21:30:56 +0000

A roulade is a thin piece of meat which is stuffed with a filling, secured with picks or string, then browned and baked,

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Roux

Tue, 24 Mar 2015 21:30:56 +0000

A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces, soups and other dishes; cooking the flour in fat coats the starch granules with fat and prevents them from forming lumps when introduced into a liquid. It can vary from a blond roux (unbrowned), brown roux (browned to light brown) and dark roux (use browned flour).

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Royal icing

Tue, 24 Mar 2015 21:30:56 +0000

A decorative icing made with icing sugar, egg whites and lemon juice; pure white and very hard when dry; it is used for fine-line piping and making durable decorations such as flowers.

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Royale

Tue, 24 Mar 2015 21:30:56 +0000

A mixture of cream and eggs baked into a custard and used as a garnish for consomme or broth.

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Rollmops

Tue, 24 Mar 2015 21:30:55 +0000

Unskinned herring fillets that have been cured in a mixture of vinegar, salt, sugar and onions then wrapped around a piece of pickle or onion and preserved on spiced vinegar.

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Romesco, sauce

Tue, 24 Mar 2015 21:30:55 +0000

A classic sauce from Catalonia, Spain. A finely ground mixture of tomatoes, red bell pepper, onion, garlic, almonds and olive oil. Typically served with grilled fish or poultry.

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Rondelles

Tue, 24 Mar 2015 21:30:55 +0000

A classic knife cut of disk-shaped slices of cylindrical vegetables or fruits.

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Rooibos

Tue, 24 Mar 2015 21:30:55 +0000

One of the better-known South African teas, rooibos is a true home-grown delight from the Western Cape and has among the highest antioxidant contents of all teas.

Caffeine-free and low in tannins, it also contains a number of phenolic compounds and is said to assist with nervous tension, allergies and digestive problems.

Two of its flavonoids, quercetin and luteolin, have been known to have cancer-fighting qualities.

Serving suggestion: A fragrant blend of cardamom and citrus rooibos is sublime partnered with a decadent chocolate mousse.

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