T Archives | Woolworths TASTE

Truffles

Tue, 24 Mar 2015 21:30:59 +0000

Truffles are a rare, intensely flavoured relative of the mushroom that grow beneath the ground (in Italy, sows are used to hunt for these prized foods as the female pigs are drawn to the pheromones they release). While fresh versions of the fungi are not available locally, bottled truffles (preserved in brine) are available in Cape Town at Giovanni’s Deliworld and Main Ingredient, at Everfresh in Durban and at Thrupps in Jo’burg.

The post Truffles appeared first on Woolworths TASTE.

Tukmuria or subja seeds

Tue, 24 Mar 2015 21:30:59 +0000

Tukmuria or subja(subia) seeds grow on a variety of basil plant found wild all over India. The plant grows to a height of 1m. The flowers grow in slender spikes and give way to tiny seeds. These dry on the plant or are dried in the sun. The seeds are tiny black and shaped like a tear drop.

They need to be soaked for between 15 and 30 minutes in warm (not hot!) water before use.

While soaking they develop a whitish grey bloom and the skin swells up, looking a bit furry. The outer coating is translucent and pale grey so the black seed within can be easily seen. Once they get to this stage they are ready to be eaten.

They are slightly nutty but their charm lies in having a strangely pleasant combination of contrasting textures. The outer fur is slippery and soft whereas the centre is crunchy.

Find these adorable seeds at Indian mini-markets or shops, and use them in Bombay crush

The post Tukmuria or subja seeds appeared first on Woolworths TASTE.

Turned

Tue, 24 Mar 2015 21:30:59 +0000

Turned is a culinary term for barrel shaped. You do it by removing the top and tail of, say, a carrot. Then peel and cut each carrot into 6 even pieces.
Using a sharp knife and starting at the top of the piece, curve the knife just on the outside of the carrot.
Work around the piece of carrot, slicing off the curves to form a barrel shape. Keep the savings for a salad.

The post Turned appeared first on Woolworths TASTE.

Tzatziki

Tue, 24 Mar 2015 21:30:59 +0000

Tzatziki is a classic Greek condiment, served with pita breads and lamb dishes.
For classic tzatziki, combine 1 Mediterranean cucumber, grated, 2 t chopped garlic, 1 t lemon juice, 1 t chopped mint, a pinch of salt and 150 g Greek yoghurt. Chill until needed.
Serve with:
Greek-style spinach burgers
Charred sweet pepper topped with coriander and garlic calamari tubes
Cold beetroot and raspberry soup

The post Tzatziki appeared first on Woolworths TASTE.

Taramasalata

Tue, 24 Mar 2015 21:30:59 +0000

A creamy pink spread, made from the salted roe of grey mullet or smoked cod and served as an hors d’oeuvre.
It’s a Greek and Turkish speciality and a favourite appetiser – usually served as part of a selection of small meze dishes.
To serve, tear off bits of bread for dipping, spread it thickly on sliced bread or serve with crisp, raw vegetable dippers
Taramasalata and tzatziki dip with spiced pita crisps
Rolled souffle with taramasalata
Summer wraps with cucumber and taramasalata

The post Taramasalata appeared first on Woolworths TASTE.

Tartiflette

Katharine Pope — Tue, 24 Mar 2015 21:30:59 +0000

A Tartiflette is a French potato-onion-and-bacon bake traditionally made with Reblochon cheese from the Alps. You can use Taleggio cheese as a substitute. It’s delicious served with charcuterie and pickles or with honeyed gammon for Christmas.

The post Tartiflette appeared first on Woolworths TASTE.

Tempering

Tue, 24 Mar 2015 21:30:59 +0000

"Temper" is a culinary term meaning to stabilize certain products. For instance, when a hot liquid, like soup, is mixed with cold cream, it is added slowly, whisking the entire time, so the dairy product doesn’t curdle.

Likewise, chocolate is tempered by heating and cooling and heating again to stabilize the fat in the chocolate so it doesn’t crystallize or "bloom" once it cools.

The post Tempering appeared first on Woolworths TASTE.

Tenderstem broccoli

Katharine Pope — Tue, 24 Mar 2015 21:30:59 +0000

Tenderstem broccoli is one of the most nutritious of the broccoli family and has a long, slender appearance, which makes it very different from other broccolis.
As a hybrid between Chinese kale and broccoli, it has a mild, distinctive flavour comparable to that of asparagus.
Best of all, it is consistently tender, from floret to stem, so every bit is soft and succulent.
Cooking tenderstem broccoli is extremely easy – blanch, boil, steam, grill or microwave it, or simply enjoy it raw.
Pair it with anchovies, bacon, butter, cream, cumin, garlic, almonds, walnuts, olive oil, onions, oranges, pimentos, poatotes, watercress and hollandaise sauce.
RECIPES USING TENDERSTEM BROCCOLI
Tenderstem broccoli sandwich cake
Steamed veggies and ricotta with lemon dressing
Broccoli and gorgonzola polenta
Summer broccoli soup with flower-scattered lemon yoghurt

The post Tenderstem broccoli appeared first on Woolworths TASTE.

Thigh, poultry portion

Tue, 24 Mar 2015 21:30:59 +0000

A part of the leg situated above the knee joint.

The post Thigh, poultry portion appeared first on Woolworths TASTE.

Tigarella tomatoes

Tue, 24 Mar 2015 21:30:59 +0000

This plum shaped tomato has a fruity flavour with good acid balance. It has a firm red skin and a characteristically green stripe. This crunchy tomato is an ideal snacking tomato and adds beautiful interest to a dish.

The post Tigarella tomatoes appeared first on Woolworths TASTE.

Trifle

Tue, 24 Mar 2015 21:30:59 +0000

The name “trifle” was initially ascribed to a dessert made of thick cream flavoured with rose-water, ginger and sugar.

By the 18th century, it became commonplace to put wine-soaked biscuits on the bottom of the dessert bowl and top them with custard and syllabub (sugared cream slightly curdled with wine).

Today, several foreign equivalents of sherry trifle exist: in France, it’s called mousse a l’Anglaise; in Scotland, it’s whim-wham and in Italy, zuppa Inglese.

TRY THESE TRIFLES

Sherry trifle

Fresh berry trifle

Gooseberry cream vanilla sponge trifle with singed meringue caps

Christmas cake trifle with whipped berry and basil ricotta

The post Trifle appeared first on Woolworths TASTE.

Tabbouleh

Katharine Pope — Tue, 24 Mar 2015 21:30:58 +0000

Tabbouleh is a Middle Eastern salad consisting of bulgur wheat (cracked wheat), loads of flat-leaf parsley and mint, spring onion, fresh tomatoes and cucumber, and dressed with copious amounts of olive oil, fresh lemon juice, cracked black pepper and salt.

The post Tabbouleh appeared first on Woolworths TASTE.