S Archives | Woolworths TASTE

Seven Colours

Jess Spiro — Mon, 17 May 2021 11:44:49 +0000

Seven Colours, or 7 Colours Sunday, is the name for a meal made up of rice, chicken or beef and an array of vegetables that are meant to make a rainbow of colour on the plate. The vegetables are often beetroot, pumpkin, cabbage, beans or a bean salad and potatoes.

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Stilton, blue

Tue, 24 Mar 2015 21:30:58 +0000

Blue Stilton cheese has over 300 years of tradition flowing through its blue veins. The making of Stilton cheese is protected, which means the “king of cheeses” can only be made in Nottinghamshire, Leicestershire or Derbyshire, 3 counties in the heart of England.

This semi hard, blue veined cheese is matured for 4 months to give a rich, tangy taste.

Stilton is an excellent dessert cheese and is traditionally accompanied by port.
Try it in Blue cheese and roasted leek tart

Pizza with blue cheese, chorizo and caramelised onion
Warm cabbage and blue cheese salad

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Stock

Tue, 24 Mar 2015 21:30:58 +0000

A stock is a flavoured liquid base for making a sauce, stew or braised dish. Made by simmering beef, chicken or fish with vegetables, aromatic ingredients and water.

Vegetable stock is made exclusively with vegetables such as leeks, carrot, onion, mushrooms, garlic and herbs.

Fresh stocks, stock cubes and powders can be bought from most supermarkets, but Woolworths' organic liquid stock is superior.

There are many varieties but the main ingredients of stock cubes and stock powders are herbs and spices, yeast extract, caramel, sugar, salt, onion, celery, fat and monosodium glutamate (MSG).

If you want to avoid MSG, check the product ingredients before you buy, because there are some powders and cubes without it.

Stock cubes and powders are good to use when there's no time to make fresh stock but be cautious with your seasoning because they can be quite salty.

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Stracciatella

Tue, 24 Mar 2015 21:30:58 +0000

Interestingly, stracciatella has two meanings. It can either be a type of ice cream that is made with milk and has pieces of chocolate mixed into it, or it is a broth made from a mixture of egg and rated Parmigiano Reggiano cheese.

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Strong white flour

Tue, 24 Mar 2015 21:30:58 +0000

Strong white flour is a plain flour that has a coarser grind and a much higher gluten content than most normal flours.

These glutens can stretch enough to account for the rise without bursting or forming large bubbles.

It is almost exclusively used for breads because of its high protein content.

USE STRONG WHITE FLOUR TO MAKE

Home-made bread

Labneh meze platter with bubble bread

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Sumac

Tue, 24 Mar 2015 21:30:58 +0000

This dark red, grainy powder is used in Middle Eastern cooking (and has been for centuries) and is made from dried and ground sumac berries of a shrub in the genus Rhus.
The word sumac is derived from ancient texts: the Aramaic summaq, meaning dark red, and the Arabic, summ’k. It’s tart on the tongue, which is why the spice was used in Rome to add a sour twist to cuisine before lemon was known.
Native Americans soaked a variety of sumac in water to make a quencher that resembles lemonade. In the Middle East, a sour sumac drink is administered to relive upset stomachs.
Zahtar is a flavouring consisting of sumac, wild thyme and sesame seeds. It’s sprinkled over eggs and used in the preparation of mana’eesh bil-za’tar – breakfast bread eaten in the Lebanon.
Sumac is available at speciality food stores and delis.

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Sûpremes, poultry portions

Tue, 24 Mar 2015 21:30:58 +0000

Also referred to as breast quarter is a cut of the breast, off the back bone and rib cage with the drumette still attached and French trimmed. (See also breast-, drumettes, poultry portions and also Frenched)

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Sweating

Tue, 24 Mar 2015 21:30:58 +0000

The gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.

Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary to further cooking in liquid; onions, in particular, are often sweated before including in a stew.

This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.

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Sweetbreads

Tue, 24 Mar 2015 21:30:58 +0000

Sweetbreads, classified as offal, refer to the thymus or pancreas of the cow, lamb or pig and are increasingly considered a delicacy.

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Swiss winemaker’s cheese

Tue, 24 Mar 2015 21:30:58 +0000

From four dairies in central Switzerland, Swiss winemaker's cheese is a firm, satiny cheese.

It is made using the finest Swiss wines and fresh Alpine herbs by six of the best cheese makers in the country.

Flavourful and with a crumbly texture, it's great on it's own with sliced apples, freshly baked bread and a glass of cold beer.

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Szechwan pepper

Tue, 24 Mar 2015 21:30:58 +0000

Szechwan pepper is not actually a pepper, but rather a berry from a prickly ash tree native to the Sichuan province in China. It has a spicy, earthy flavour with a citrus overtone, and produces a slight numbing effect when eaten. To maximise its flavour, dry-roast Szechwan pePper before grinding it.
Available from Thrupps, Main Ingredient and Sprigs, The Food Shop.
TRY THESE RECIPES USING SZECHWAN PEPPER
Roast duck with potatoes and plum sauce
Seared five-spice duck with Asian greens and ginger-and-wasabi coconut cream
Japanese-style broth with smoked pork and sansho

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Sous-vide

Tue, 24 Mar 2015 21:30:57 +0000

French for “under vacuum”, a method of cooking in which ingredients are sealed in a vacuum-packed bag and slow-cooked in a water bath or large saucepan of water at a low temperature.

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