Glossary Terms Starting with V | Woolworths TASTE Glossary

Verjuice

Tue, 24 Mar 2015 21:31:00 +0000

The unfermented, acid juice of unripe fruit, primarily grapes. Also known as green juice, it has a sour-sweet taste and adds flavour to sauces, mustard, poached fruit desserts and other dishes.

It is similar in taste to white wine, but a little more sour, and can replace wine in cooking.

Verjuice has been made in the southern-European vineyards for centuries. When the grapes were thinned out to ensure a good main crop, frugal farmers pressed the discarded green grapes and used this unfermented juice for cooking.

This acidic liquor was recently dusted off by Australian chef Maggie Beer and is now also made in South African vineyards.

It is very versatile alternative to vinegar and can be used in salad dressing, preserves and even baking.

Try it in our verjuice chicken

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Verte, sauce

Tue, 24 Mar 2015 21:31:00 +0000

Verte sauce is French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green coloured liquid which is then mixed with mayonnaise. It is traditionally used on cold fish dishes.

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Vichyssoise

Tue, 24 Mar 2015 21:31:00 +0000

A thick French soup of leeks, potato, chicken stock and cream, usually served chilled.

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Vietnamese mint

Tue, 24 Mar 2015 21:31:00 +0000

Persicaria odoratum, aka Polygonum, aka laksa leaf, aka Vietnamese corander, but neither a true mint nor a coriander, has a pretty leaf with dark markings and a unique spicy, lemony fragrance and flavour.
An essential ingredient or garnish in Vietnamese cuisine, it takes its name of laka leaf from the famous laksa soup, a delicious chilli-spiked broth of seafood or chicken.
Traditionally, Vietnamese mint is never cooked but always added at the last minute as a garnish and flavouring.
Excellent with chicken or fish, it’s also good in green salads with herbs such as mint and coriander.
Try it in

Fragrant laksa with toasted cashews and fresh herbs
Prawn and lime laksa with aromatic greens

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Vinaigrette

Tue, 24 Mar 2015 21:31:00 +0000

A simple oil-and-vinegar salad dressing with salt and pepper and sometimes containing spices, herbs, mustard and other ingredients.

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Vino cotto

Tue, 24 Mar 2015 21:31:00 +0000

Vino cotto is a reduced grapejuice must, and is available at most speciality food stores.

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Vintage Cheddar

Tue, 24 Mar 2015 21:31:00 +0000

Woolworths' Vintage Cheddar is an award-winning cheese exclusively produced in South Africa for Woolworths.

It is made to a unique recipe and matured in a controlled environment. It is matured for 20 months, to give a sweet nutty flavour, and the lactate crystals, small white flecks in the cheese, are not only unique to a matured cheese such as this but add character and flavour.

Try it with Baby spinach soup topped with chunky green olives and oregano

Love it? Get it online at woolworths.co.za

Also look out for the Vintage Cheddar with peri peri and Peppadew (below), an award-winnig cheese from England.

This 12-month matured Somerset famhouse cheddar has been blended with Peppadews and spicy peri peri for an unusual zing.

Try it with burnt citrus marmelade with cheddar and farmhouse loaf

Fabulous and festive things to do with cheese

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Virgin olive oil

Tue, 24 Mar 2015 21:31:00 +0000

Virgin olive oil contains free fatty acids of between 0.8% and 2% and a tasting taste may reveal a margin of defective flavours but there is still a noticeable fruity flavour.

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Vacherin

Tue, 24 Mar 2015 21:30:59 +0000

Vacherin is a seasonal cheese that is made in the winter months in France and Switzerland. Ripe after two to three months, the crust of this cheese encases a runny textured cheese that has a mild, sweet and creamy taste.

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Velouté sauce

Tue, 24 Mar 2015 21:30:59 +0000

Velouté sauce is actually just a white sauce that is stock based and thickened with a white roux. Velouté is a form of the French adjective velour, which means “velvet.

It's made by heating 2 T of butter (clarified is best) with 2 T flour to form the roux. Then you whisk in 6 cups of chicken stock and let it simmer for 30 minutes until reduced by about a third.

Strain until velvety and set aside until needed. Serve over chicken, fish, veal or rice.

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