| Total Matches: 28, displaying 21 to 28 |
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| Quenelle |
| A fine minced fish or meat mixture formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes. The term quenelle is also used to describe the decorative shape of the portions - a neat, three-sided oval formed by smoothing the mixture between two dessertspoons. A quenelle can be formed from other foods such as chocolate mousse. |
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| Radiatori |
| Origin: Italian |
| Radiatori is pasta shaped like radiators. |
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| Radicchio |
| Origin: Italian |
| Radicchio(Cichorium intybus, Asteraceae) is a leaf chicory. It is also sometimes known as Italian chicory. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. |
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| Semifreddo |
| Origin: Italian |
| Pronounced as say-mee-FRAYD-doh |
| Italian for "half cold," semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream. Such a dessert's Spanish counterpart is called semifrío . |
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| Tabasco Sauce |
| Origin: American |
| A hot, thin, spicy sauce made from vinegar and red chilli peppers. It can be used to season meat or sauces or added to cocktails for an extra kick. Tabasco was invented by Edmund McIlhenny (1815-1890), a native of Maryland who settled in Louisiana around 1840. It has been manufactured commercially since 1868 by McIlhenny Company, a family-owned business located on Avery Island (formerly Petite Anse Island) in rural Iberia Parish. |
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| Tandoori |
| Origin: Indian |
| In Indian cookery, a method of cooking chicken or other meat. Tandoori spices - ginger, cumin, coriander, paprika, turmeric, cayenne - are mixed with pureed garlic, pureed ginger, lemon juice and oil to make a paste that is used to coat the food which turns a red-orange colour. It is then cooked in the ‘tandoor’, a tall cylindrical clay oven. Traditional naan breads are also cooked in the tandoor. Tandoori spices can also be added to yogurt and used as a marinade. The yoghurt acts as a meat tenderizer. |
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| Yakitori |
| Origin: Japanese |
| A Japanese dish of chicken kebabs cooked over charcoal embers. The meat is threaded on to bamboo skewers, soaked in teriyaki sauce, and then grilled for 4-5 minutes. |
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| Zabaglione |
| Origin: Italian |
| Pronounced as zah-bahl-YOH-nay |
| It is a rich, foamy Italian dessert made by whisking egg yolks, wine and sugar together over a gentle heat. It is served barely warm. In France it is called sabayon or sabayon sauce. |
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