Kitchen diction

Let’s play a game of kitchenary… and demystify some of the language of food.  Despite my love of food and great hoard of cookbooks, some terms still escape me. Especially when I’m sat looking at a menu for 3.5 seconds while a waiter huffs down at me – I go blank and feel kind of dumb.

But as they say, knowledge is power and I’m taking the power back! These a few of the mysteries I unravelled over a meal with friends at Beagle, Hoxton on Saturday night:

chanterelles

GIROLLES: Small and fragrant, these golden mushrooms are also known as chanterelles. They have an ‘almost fruity and quite peppery’ taste, and are wonderful enjoyed simply sautéed and on toast. You’ll find them fresh between June and October in Europe- so they’re at their best now.

GNUDI: This is a fun one to say. Partnered with the girolles in a sage butter sauce, gnudi are a close cousin of gnocchi. However, you’ll find these dumplings are simply made with flour and ricotta. This undoubtedly will be making an appearance in my kitchen soon, as they were utterly delectable.

PERROCHE: A soft white fresh goat cheese, with a subtle lemony taste. I had this with a light summer veg salad, including freshly podded peas – however it looks like broadbeans and artichokes are also exceptional partners.

VICHYSSOISE: If vichy means water in French, vichyssoise is the feminine. In cooking, this usually translates to a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. At Beagle, they serve theirs with watercress and buttermilk, which sounds light and delicious – but I am yet to try it.

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