Glossary of Terms - Adelaide Oval

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Char Siu. Chinese meat cooking method, a sweet BBQ meat. Chimichurri ... Sous vide. “Under Pressure” to cook in a sealed bag, at low constant temp. Savoiardi.
Glossary of terms Arancini

Crumbed and fried rice ball

Dukkah

A toasted mix of spices and crushed nuts

Pappadam

Indian wheat bread, very thin and crispy fried

Atchara

Pickled carrot and white radish

Empanada

Spanish style pasty

Porchetta

Seasoned roasted rolled loin of pork

Blini

Mini pancake

En papillote

Porcini

Dried mushroom

Bombe Alaska

Ice cream filled, meringue coated torched dessert

Food cooked in a sealed parchment, served to the guest to cut open

Profiteroles

Choux bun or cream puffs

EVOO

Extra virgin olive oil

Puy Lentils

Tiny French lentil

Bourguignonne French stew rich in red wine and herbs

Frangipane

Ground almond tart filling

Quinoa

Low GI seed similar to a grain once cooked

Brandade

Dip made with salted fish and bread

Friand

Minted yoghurt

Size of a small egg, used raw, flavour like fresh peas

Flourless almond cake baked in a small mound or tin

Raita

Bush Banana

Gazpacho

Cold spicy tomato and cucumber soup

Bush Tomato

A desert raisin known as Katjera

Gnocchi

Italian potato dumplings

Caponata

Sweet and sour flavoured Ratatouille with capers and herbs

Goyza

Japanese dumpling

Granola

Toasted muesli

American BBQ sauce

Gremolata

Fresh chopped parsley and grated lemon zest

Griddled

Grilled on a hot plate

Gruyère

Swiss style melting cheese

Hoisin

Chinese plum sauce

Jambon

Spanish style dried ham

Carolina Sauce

Cassava Crackers Indonesian style cracker, similar to prawn cracker Chana dhal

Indian spiced lentil stew

Char Siu

Chinese meat cooking method, a sweet BBQ meat

Chimichurri

Spicy fresh parsley and herb marinade

Chipolata

Mini sausage

Chipotle

Smoked chilli sauce

Chorizo

Spicy Spanish sausage

Churro

Fried Spanish donut, long star shaped dusted with sugar

Confit Onions

Whole onions cooked in olive oil

Congee

Over cooked rice pudding/soup

Crème Fraîche

Set sour cream

Croquetas

Fried chicken crumbed dumpling

Crostini

Crouton

Dacquoise

Egg white sponge cake

Desert Lime

Tiny native Australian lime, used whole

Dirty rice

Asian style risotto made with oyster sauce and Chinese sausage

Ras el hanout

Arabic spice blend

Rémoulade

Mayonnaise based sauce

Sake

Rice wine

Salt Bush

Australian native cabbage leaf (used small)

Samphire

Edible succulent grown in sand dunes

Scallions

Spring onions

Sfogliatelle

Italian flaky pastry filled with citrus semolina crème

Sous vide

“Under Pressure” to cook in a sealed bag, at low constant temp.

Gai larn

Asian broccoli

Savoiardi

Italian sponge finger biscuit

Kombu

Seaweed salad with sesame seeds

Speck

Cured pork belly (fatty bacon)

Kytons

Award winning South Australian bakery

Taka Tala

A spicy African sauce from Beerenberg

Lardons

Cut strips of bacon

tarte Tatin

Puff pastry disk cooked under its filling

Masaman

Indian coconut milk, potato and peanut curry

Terrine

Layered and pressed loaf of food, typically sliced thin

Mizuna

Mildly flavoured Asian salad greens

Muntire

Native berry, high in vitamins

Tortilla

Frittata

Nam jim

Thai dressing of lime, chilli and fish sauce

Weich’s

Locally made Barossa dried egg noodles

Quandong, tart berry with peach / rhubarb characteristics

Weisswurst

German white sausage

Witlof

Bitter leaf

Paella

Spanish style risotto

Wong Bok

Asian cabbage

Pakora

Indian vegetable fritter

Pancetta

Italian bacon

*GF – Gluten Free

Pecorino

Italian style hard cheese made from ewes milk

**V - Vegetarian

Pomegranate Molasses

Thick pomegranate syrup

Native Peach