Ever hesitated between carpaccio and ceviche??Don’t know your sauteed from braised? The mystery of those menus exposed!
Starters
Risotto
[ri-sòt-to] /[ri:zo:tto] is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. It’s prepared using a technique that’s come to be known as the risotto method, which involves stirring small amounts of hot stock (like chicken stock) or broth into the rice a little at a time, allowing the liquid to be absorbed. While it cooks, the rice releases its starch, giving the risotto a rich, creamy consistency.
Coq Au Vin
(co-ooh-vin) Chicken slow-cooked in red wine with bacon, mushrooms and onions.
Ceviche
[se-VEE-chay] Raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice coagulates the proteins in the fish, effectively cooking it. Other ingredients in ceviche typically include tomatoes, onions, chiles and cilantro.
Carpaccio
[car-PAH-chee-oho] is a traditional dish of raw beef, thinly sliced and served with a cold vinaigrette made with olive oil, or just olive oil and lemon juice (and sometimes Parmesan cheese). In more recent times the name has been used for a range of dishes created around the concept including seafood.
Entrees
Pan fried foie gras served on a toasted brioche with caramelised onions and a home-made apple sauce
Brioche is a French pastry, whose high egg and butter content give it a rich and tender crumb. It is light and slightly puffy, more or less fine, according to the proportion of butter and eggs. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting nutty flavour and brown colour. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavour.
Pan fry is to fry in a frying pan or skillet with a small amount of fat or oil.
Jumbo shrimp sauteed in garlic butter with a riesling wine reduction
Saute is to fry quickly in a little fat in a shallow pan over relatively high heat
Reduction: No, not what happens to your waistline. It involves boiling stock, wine or sauce until it reduces in volume, thus thickening and intensifying.
New Zealand lamb shanks slowly braised and served on creamed potatoes with seasonal vegetables, finished in a rosemary glaze
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.
Glaze is defined as a thin, liquid, sweet coating that adds both shine and colour to pastries. When brushed on fresh fruit, a glaze serves as a protective coating to prevent the fruit from drying out.
Rosette of smoked scottish salmon with baby lettuce sour cream avocado puree and sauce vierge
Rosette Thin crispy treats baked in oil. To make salmon rosettes roll up the thinly sliced salmon, starting with the largest end to make a loosely-rolled rosette. It should stand up on one end. Be patient and have fun!
Sauce vierge (in English is literally, “virgin sauce”) is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil.
Puree is food prepared by cooking and straining or processed in a blender.
Desserts
Dark and white chocolate terrine with raspberry coulis
Terrine: A terrine is similar to a pate – usually a combination of finely ground meats pressed together. In this case, instead of meat use chocolate. By layering the two chocolates, you get a little of each flavour in every bite.
Coulis [coo-lee] is a thick sauce made from pureed vegetables or fruit.
Caramelised banana tarte tatin served with rum and raisin ice cream
Tarte Tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked.
