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roasting nuts - nuts are best roasted by placing in a sweat - to-cook gently over moderate heat, no colour
cake tin in a 180°C (350°F/Gas 4) oven until golden.
Different varieties roast at different times.
roasting or grilling bacon, pancetta, prosciutto -
Preheat oven to 190°C (375°F/Gas 5). Lay sliced meat
in a single layer on greased or baking (silicone) paper-
lined oven tray and roast in oven until crisp. Meat may
also be grilled until crisp.
ruby chard - young red stemmed variety of silverbeet,
also known as rainbow chard or red swiss chard. ~
salad spinner - utensil for drying salad leaves and
herbs. Place washed leaves into inner basket then spin
.to expel water into outer container.
sambal oelek - Indonesian salted chilli paste.
saute - to toss in small amount of fat (butter or oil)
over high heat.
seal - to quickly cook food (usually meat) on both sides
over very high heat, to seal in juices.
sear - to very quickly cook over fierce heat.
shallot (french shallot) - also known as eschalot or
golden shallot. Small, elongated golden brown/pink-
skinned onions which grow in tightly formed clusters
like garlic. They have a fine, delicate slightly sweet and
nutty flavour.
sherry vinegar - an intense, slightly fruity Spanish
wine vinegar.
simmer - heated to just below boiling point where
the surface of liquid should ripple but the bubbles
should not break the surface.
sourdough - a chewy bread made using a fermented
starter giving its characteristic sour taste. Sourness
varies depending on recipe used.
springform tin - a circular metal cake pan with
removable base that is held together by an expanding
clamp on the side. Available in various diameters
generally 6cm (2'1z in) high.
stab/stick blender - electric handheld blender with
central shaft which takes various attachments. Used for
chopping, blending and whisking. Particularly good for
pureeing soups directly in saucepans.
star anise - aniseed flavoured, eight-pointed pod of
an evergreen Asian tree. Buy whole then roast and
grind as required.
182 I e'cco
should be developed.
tahini - Middle Eastern sesame seed paste, refrigerate
after opening or it will oxidise.
taleggio - northern Italia~oft, pungent cheese with a
mild fla-Jdur. )
terrine - 1.2 litre (2 pt) car;acity, 25 x 7cm (10 x 23/4 in)
lidded dish, geneJ:?IIBeast iron, we recommend
Le Creuset.
thai fish sauce - also known as nam pia. Used as it has
a more complex flavour than salt, we prefer brands
such as Squid Brand or Three Crabs .
tomato paste (concentrated puree) - good quality
Italian brands offer better flavour than supermarket
varieties.
truffle oil - extra-virgin olive oil infused with the
flavour of truffles. We prefer Terrabianca brand.
vanilla essence - always use good (Bourbon) quality
vanilla essence, not imitation essence. Whole pods
should be preferably Grade A 1 from Madagascar,
pliable and coated in vanillan crystals.
vinegars - always buy good quality vinegars. The wine
vinegars used at e'cco are the Spanish brand, Forum,
varietal vinegars. Both their Chardonnay (white) and
Cabernet Sauvignon (red) are excellent.
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water bath (bain marie) - a method of baking
delicate foods using a cloth-lined dish filled with
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enough hot water to come halfway up the sides of il
the vessel containing the food. \1
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wine - never cook with wine that you wouldn't
consider drinking.
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zest/zesting - outer layer of citrus fruit, without any
white flesh (pith). Most often used finely grated.
Utensil for removing zest ig know as zester or use
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stiff-bladed vegetable peeler.