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The Jews House Restaurant, 15 The Strait, Lincoln, LN2 1JD


Have you come across new cookery terms? Scroll down for more info:
Beignet (Pronounced Ben yae) A fried dough that is usually served as a dessert and topped with confectioners’ sugar, but is sometimes used in savoury applications
Churros Churros are simple fritters that look something like a big "French fry", but taste nothing like one. They are the Spanish equivalent of doughnuts. Instead of a ring shape, like a doughnut, churros are long straight or slightly curled lengths that usually have ridges. Eaten while warm and sprinkled with sugar or drizzled with honey. They are quick and easy to make
Confit Meat which has been cooked in its own fat and then covered and preserved in the same fat to prevent it from spoiling
Crostini (Meaning "little toasts" in Italian), an Italian appetiser consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or more simply with a brush of olive oil and herbs or a sauce. Crostini is typically made using French or Italian baguettes and is often served with wine.Along with bruschetta, crostini is thought to originate in medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using plates
En croute Wrapped in or enclosed in pastry or dough
Gnocchi Thick, soft dumplings made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti
Lardo An Italian dish of cured pork back fat


Mirin A popular Japanese cooking wine characterised by a sweet taste and a low alcohol content, mainly used to add a dash of sweetness in Japanese cuisine, although it is sometimes employed as a ceremonial drink at the beginning of the new year and a few other special occasions
Parfait Silky smooth pate
Potato Bravas (Patatas Bravas) A native Spanish dish, often served as a tapa in bars. It typically consists of white potatoes that have been cut into about 2 cm irregular shapes and then fried in oil and served warm with a spicy tomato sauce
Pecorino Cheese >Cheeses made from sheep’s milk. Often grated onto finished dishes or into sauces, some cheeses in this group are thinly sliced and served with opening appetisers or cheese plates
Prosciutto A dry-cured, thinly sliced meat - the ham is cleaned, salted and left for a few months. After washing to remove the salt, the ham is hung up and dried for up to eighteen months. It is served in thin slices
Ras El Hanout A blend of spices that is used across North Africa. The name means "top of the shop" in Arabic and refers to a mixture of the best spices a seller has to offer. Typically the mix would include cardamom, clove, cinnamon, ground chilli peppers, coriander, cumin, nutmeg, peppercorn, and turmeric
Rillettes Similar to a pate. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste
Romesco Sauce (Catalan Pepper Sauce) is originally from Tarragona in Cataluña. It is made from almonds/hazelnuts, paprika, tomatoes, olive oil, vinegar and garlic amongst other things. It goes really well with foods such as grilled meats, fish and vegetables
Rouille A pungent Provençal sauce usually served with fish stews such as bouillabaisse, rouille is made from a garlic and olive oil emulsion that is pounded with chillies and breadcrumbs - French for rust
Salsa A spicy relish or dip served cold and made from chopped tomatoes, onions, chillies and peppers
Salsa Verde An Italian cold rustic sauce that usually includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard. Traditionally, ingredients were coarsely chopped by hand
Sashimi A Japanese dish of bite-sized pieces of raw fish eaten with soy sauce and wasabi paste


Sushi Sweetened, pickled rice. The fish is called “sashimi." Wrap the two together in portions and it is "sushi." The name sushi refers to the rice, not the fish. Sushi rice is modified in Japanese to “sushi" when coupled with modifiers that describe the different styles
Tamarind A tart fruit from the tamarind tree, used as a spice and souring agent. The fruit is shaped like a long bean, inside which is a sour pulp containing many seeds. The pulp can be pressed to form a ‘cake’ or processed to make a paste. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date. It is a key ingredient in Worcestershire sauce
Terrine A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients and usually served cold or at room temperature
Tortellini Ring-shaped pasta made from durum wheat and eggs, and stuffed with meat, cheese or vegetables. It sometimes comes in round, square and triangular shapes
Tonka Bean From a tropical South American tree belonging to the pea family. It has aromas of vanilla, cherry, almonds and cinnamon with the flavour of vanilla and the texture of clove.
Velout a very velvety soup with fish, tomato herb, saffron and brandy
Yuzu [Yoo-zoo] A Japanese citrus fruit Yuzu with a distinct and complex flavour. It is an unusual flavour to many people with a bit of a Japanese kick to it.


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