Glossary Terms Starting with M | Woolworths TASTE Glossary

Mokhuse

Jess Spiro — Mon, 17 May 2021 11:23:56 +0000

“Mokhuse, the dried leaves of morogo (African or wild spinach, also known as cowpea), come from a group of edible leaves that includes amaranth, green bean and pumpkin leaves. My local veggie market always has fresh leaves, like morogo wa lephutsi (pumpkin) or morogo wa dinawa (beans), as well as leaves that have been dried (mokhuse). Dried leaves are common in rural areas, where they are grown at home, harvested in season and then dried so they will be available for the rest of the year.” – Liziwe Matloha.

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Motogo wa ting

Jess Spiro — Mon, 17 May 2021 11:15:36 +0000

Ting refers to sour porridge, often made with mabele/ amabele (sorghum) meal. The sour characteristic comes from fermenting the mabele for 48 hours prior to making the porridge. Motogo refers to the consistency of the porridge, which is slightly thinner and more liquid.

To read more about mabele see amabele.

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Mageu

Jess Spiro — Tue, 24 Nov 2020 08:26:47 +0000

A non-alcoholic drink made from fermented mielie meal (pap). AmaRhewu is the Xhosa word, while in Zulu it’s known as amaHewu. It’s also commonly recognised as Mageu, which is the Setswana name.

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Marula

Jess Spiro — Mon, 09 Nov 2020 11:43:59 +0000

Refers to the fruit or nut of the marula tree. The nuts can be eaten raw, roasted or blended into a butter.

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Mount, to

Tue, 24 Mar 2015 21:30:47 +0000

A technique whereby small chunks of cold, unsalted butter are whisked into a sauce just before serving to add flavour, texture and a glossy appearance. (See also Beurre Monte)

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Mousseline

Tue, 24 Mar 2015 21:30:47 +0000

A delicately flavoured forcemeat based on white meat, fish or shellfish lightened with cream and egg whites.

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Mozzarella

Tue, 24 Mar 2015 21:30:47 +0000

Fior di latte

Fresh mozzarella made from whole cow’s milk, it is pure white and high in moisture. The name means 'milk's flower'. Woolies' fior di latte is made from rBST- (growth hormone) free milk. Great used to stuff deep-fried rice balls.

Mozzarella di Bufalo

Fresh mozzarella made from fresh water buffalo milk. The style originated in Southern Italy and is similar in colour and moisture content to Fior di latte. Try Woolies imported mozzarella di bufala campana.

It's delicious marinated and served with figs in a salad.

Bocconcini

Fresh mozzarella made into small, bite sized pieces. In fact, the name means 'little bite' in Italian. It's healthy and light and originally from Naples where it was made from buffalo milk. Today it's made from a mix of buffalo and cow's milk.

We love cooking with Woolies' Fresh Ayrshire Bocconcini which is made from hormone-free cow's milk. Use it in our salad with strawberries, walnuts and avo with redcurrant vinaigrette.

Burrata

A fresh Italian speciality cheese whose outer shell is solid mozzarella, which encases a mix of the cheese and cream. Once cut, the creaminess oozes out. Serve it, sliced, with strawberries and basil or instead of buffalo mozzarella in our Caprese salad.

Smoked mozzarella

This is fresh mozzarella that is smoked over wood chips. The smoking process gives it a darker colour. Delicious with roast butternut on a pizza.

Processed mozzarella:

This is drier than fresh mozzarella and rubbery in texture, it is used on pizzas because it melts so easily.

Traditional method of making mozzarella

Traditional mozzarella is made in three stages and takes between 1 and 2 days. Soft curds are formed into balls and kept in whey to ferment.

Once the fermentation process is complete, the soft curd is melted in hot water. These curds are then stretched by hand and formed into mozzarella balls.

The mozzarella is best stored in a light saline liquid and by aging the cheese it reduces the moisture content providing a different style of texture and taste.

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Muscovado sugar

Tue, 24 Mar 2015 21:30:47 +0000

Muscovado sugar is also known as ‘poor man’s sugar’ or Barbados sugar, but takes its name from the Spanish ‘mascabado’ which means unrefined. It is pure, natural brown cane sugar with a delicious rich taste. This sugar is available in colours ranging from light brown to very dark brown, and the darker it is the more molasses it contains. Use regular brown sugar if you can’t find it.

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Mother sauces

Tue, 24 Mar 2015 21:30:47 +0000

The foundation of the classic repertoire of hot sauces: Bechamel, Veloute, Espagnole, Tomato based and Hollandaise. Derivatives known as "small sauces" are made from these 5 base sauces.

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Minute, à la

Tue, 24 Mar 2015 21:30:46 +0000

French term refering to the last minute preparations before a dish is served.

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Mirepoix

Tue, 24 Mar 2015 21:30:46 +0000

A mixture of diced vegetables – usually onion, leek, carrot and celery – and sometimes bacon and herbs. It’s sautéed in butter and is the basis of many sauces, soups and stews. It’s often used as a foundation for braising meat, poultry or fish as well.
Mirepoix is the classic French mix, but nearly all cuisines have their own. Italians for instance have ‘soffritto’, which is usually onions, carrots and celery sautéed in olive oil rather than butter.

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Mirin

Tue, 24 Mar 2015 21:30:46 +0000

Mirin is sweet, syrupy alcohol used in Japanese cooking and as a condiment. It has an alcohol content of about 13-14%, which is often burnt off during cooking. Mirin has a subtle natural sweetness, and its balanced flavour make it a very versatile condiment. Mirin is used for dishes such as nimono (simmered dishes), for marinating and glazing, and in teriyaki sauce. As well as hon mirin or ‘real mirin’, cheaper mirin style condiments with salt or other ingredients added, and generally less alcohol, are also available.

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