A Dictionary of Food

Goldkarpfen

Goldkarpfen Germany Gilt-head bream

gold leaf E175, gold beaten out until it is extremely thin. Occasionally used for decoration.

gold’n’rich United States A cows’ milk cheese from Illinois similar to Port-Salut

gold top United Kingdom Channel Islands milk (NOTE: So called because in the UK the bottles have a gold-coloured foil top.)

Goliath Middle East A variety of pummelo from Israel with a pebbly greenish-yellow rind and white seedless juicy flesh (NOTE: Unfortunately it is being marketed as a pomelo (Spanish for ‘grapefruit’))

gol mirich South Asia Peppercorns

golonka w piwie Poland Pork knuckle cooked in beer

golubtsy Russia Cabbage rolls made from blanched and trimmed cabbage leaves wrapped in neat parcels around a mixture of minced beef and veal, chopped onion sautéed in butter, cooked rice and seasonings, the parcels placed seam side down in a deep oven dish and covered with a thickened sauce of concassée tomatoes, beef stock and sour cream, topped with bacon and baked open-topped at 180°C for 1 hour until the rolls are slightly browned. Rested for 10 minutes before serving.

goma Japan Sesame seed goma-abura Japan Sesame seed oil goma arábiga Spain Gum arabic

goma-dare Japan A dipping sauce made from dashi, mirin, sake and sugar (5:2:2:1). Roasted sesame seeds roughly half the volume of the liquid are added.

gomashio See gomasio

gomasio 1. Japan A mixture of black sesame seeds and coarse salt ground together and used as a condiment on rice, raw vegetables and salads. Also called gomashio, sesame salt 2. A mixture of toasted celery seeds and salt

gombaleves Hungary Mushroom soup gombás Hungary Mushrooms

gombo Okra

gomma arabica Italy Gum arabic

gomme adragante France Gum tragacanth gomme arabique France Gum arabic

Gomolya Czech Republic, Hungary A ewes’ milk cheese very similar to Liptói. Also used to make Brynza. Also called Homolky, Hrudka

Gomost Scotland A cheese made in the same way as getost, but with whole milk curds and whey

gong bao rou ding China Chopped pork cooked with hot peppers

gong bao xiaren China Shrimps cooked with hot peppers

gong jao lei China A large perforated metal skimmer used for retrieving deep-fried food from a wok and draining it

gong yiu chee China Con poy

Gonterser Bok Switzerland Hard-boiled egg, dipped in batter and fried in butter

good beef United States A relatively tender grade of beef with little fat but less juicy or flavoursome than choice grade beef

Good Food Guide United Kingdom One of the restaurant guides to whom complaints or experiences may be sent. Address: Freepost, 2 Marylebone Road, London NW1 1YN. Others are Egon Ronay and Michelin.

Good King Henry A hardy perennial herb,

Chenopodium bonus-henricus, whose leaves have been used as a vegetable from Neolithic times. The flower spikes may be cooked like broccoli and the young shoots like asparagus. The water should be changed during cooking.

good manufacturing practice Methods used in the food industry to control contamination with food poisoning organisms, their toxins or food spoilage enzymes. See also HACCP. Also called GMP

goolab jamoon Caribbean A typical Indian sweet from the Caribbean made from flour and butter (2:1) rubbed together and made into a stiff dough with evaporated milk. Formed into almond-shaped pieces, deepfried and dipped in sugar syrup before being dried.

goose A large migratory game bird of various species from the Anser genus. Pink footed and greylag are the common varieties. The domestic goose was bred from the greylag. Wild geese are cooked as game. Domestic geese are generally eaten when less than a year old. The points to look out for are a yellow hairless beak, yellow supple feet (red indicates an older bird) and pale yellow fat. Usually roasted. It is one of the few domesticated birds which cannot be reared intensively.

goose barnacle See barnacle, percebes gooseberry The fruit of a bush Ribes uva-

crispa of the same family as the blackcurrant. Generally picked when immature and around 1 to 4 cm in length. They have a firm yellowish green flesh containing several embedded seeds and a hairy, occasionally smooth, green striated skin. In this state they are used for pies, tarts and preserves. Dessert gooseberries are green to light brown and are eaten raw when ripe.

gooseberry sauce A purée of gooseberries, water or white wine and a little sugar, boiled 5 to 10 minutes, sieved and mixed with a little butter sauce. Served with mackerel, duck and goose.

goose blood pudding Scotland A pudding made with goose blood mixed with seasoned barley meal, stuffed into the unbroken skin of the goose’s neck, tied and simmered in broth until cooked

goose egg A large egg with a taste similar to a hen’s egg and cooked in the same way. It requires 7 minutes for soft boiling.

goosefish United States Monkfish goose liver Foie gras

goose liver sausage Sweden Gåsleverkorv goosenecked barnacle See barnacle goose sausage England A sausage made

with 2 parts of lean beef chopped with a little suet and mixed with 1 part of chopped roast lean goose meat, moistened with garlicflavoured Madeira wine, seasoned and packed into hog casings

goose skirt United Kingdom Thick skirt

Goosnargh cakes England A Lancashire biscuit made from flour and butter (4:3) mixed with caraway seeds and ground coriander. The butter is rubbed into the dry ingredients and the dough rolled out to 6mm thick, cut in rounds, dusted with caster sugar and baked at 130°C until firm and buffcoloured.

gorchitsa Russia Mustard

gorda Mexico A cornmeal dough enriched with lard and cooked as a thick cake

gordita Mexico A cornmeal and potato dough mixed with cheese and fried in lard. Served with minced pork and guacamole.

Gorgonzola Italy The famous soft, blueveined, creamy-textured, sharp-flavoured cheese made from pasteurized cows’ milk in the Lombardy region since at least the 11th century and legally protected with a certificate of origin. A lactic starter is used and after draining and turning, it is drysalted, drained for a further 3 to 4 days, ripened at high humidity, salted, wiped and turned then needled with Penicillium glaucum and ripened for 50 to 60 days in natural caves. It is well veined and internally cracked. Wrapped in foil before sale. Used as a dessert cheese or in cooking.

Gorgonzola a due paste Italy A Gorgonzola made from curd from an evening milking which has been exposed to mould spores. This is moulded in the shape of a cone and surrounded in a cylindrical mould by lightly drained curds made from the next morning’s warm milk.

goujon

Gorgonzola bianco Italy A rich, soft, quick ripening cheese from south Lombardy. See also Pannarone

Gornoaltaysky Russia A hard pungent cheese made from cows’ or ewes’ milk. Sometimes smoked.

goroka Sri Lanka A tart orange fruit used for souring in the same way as tamarind e.g. in fish dishes

gorokh Russia Peas

gosh feel Central Asia Deep-fried pastries from Afghanistan made in the shape of an elephant’s ear from 10 cm circles of dough. This is made from eggs, milk and flour (1:1:3) with a little sugar (1:40 on flour) and oil and flavoured with ground cardamom. After frying the pastries are sprinkled with icing sugar and chopped nuts.

goshi South Asia Goat or lamb gosht South Asia Meat

gosling A young goose up to 6 months old gospel green England A semi-hard, milled,

slightly crumbly cheese made from the unpasteurized milk of Friesian cows in Sussex

gota South Asia A mixture of seeds, sometimes dyed. e.g. aniseed, fennel and similar served at the end of a meal as a digestive.

gothaer United States An air-dried German sausage similar to cervelat

Götterspeise Germany Chantilly cream mixed with grated chocolate and pumpernickel crumbs

Gouda Netherlands A large (5 kg) wheelshaped semi-hard mild and creamy cows’ milk cheese with a small number of irregular holes and a wax coating made in the same way as Edam. If matured for a year its colour darkens and the flavour becomes strong and piquant. Small Gouda cheeses are also supplied. Suitable for slicing and cooking. Very popular as a part of Dutch breakfast.

Gouds kaas Netherlands Gouda cheese

Gougelhopf Sponge cake or large choux pastry balls filled with whipped cream. See also Kugelhopf

gougère France A savoury dish made by piping choux pastry, sometimes cheeseflavoured, in a large or small circular tart shape on a baking tray, baking it and filling the centre with fish, chicken, mushrooms, kidneys, etc. bound in a savoury sauce. Served cold or warm as a main course or as hors d’oeuvres.

gougnette France A type of doughnut dredged with sugar

goujon 1. France Gudgeon 2. England, France A strip of skinned white fish, usually

goujonette

sole, cut on the diagonal 8 cm by 6 mm, possibly marinated, rolled in the hand, panéed or battered and deep-fried, now also used of similar sized strips of chicken (NOTE: So called from the resemblance to gudgeons, which are cooked whole in the same way.)

goujonette England, France A small goujon of fish 5 cm by 6 mm cooked in the same way as a goujon

goulash A rich beef stew flavoured with paprika and originally based on Hungarian gulyás, a meat and vegetable soup. Served with sour cream.

gourami See pla ra

gourd The name used for members of the squash family the skins of whose fruits can be used as containers or for decoration. Several of the over 500 varieties are useful as edible vegetables e.g. bottle gourd, turk’s cap gourd turban gourd, towel gourd, snake gourd.

gourmand A person who eats to excess and indiscriminately (NOTE: Literally ‘greedy person’.)

gourmandise France 1. Sweetmeat 2.

Delicacy

gourmet A person who appreciates good food and drink

gourmet powder See monosodium glutamate

Gournay France A mild, somewhat acidic, slightly salty and rindless, soft Camemberttype cheese from Normandy

Gournay affiné France Gournay cheese, surface-ripened for up to 8 days in damp cellars to develop the mild flavour

gousse d’ail France Clove of garlic goûter France To taste

govyadina Russia Beef

Gower fisherman’s stew Wales A stew made from cleaned and selected cockles boiled in a large saucepan until open, the cockle meat removed and the cooking liquor strained off. White wine, a quartered onion, mace and a bouquet garni are added to this, and the whole reduced by one third. Then the onion and the bouquet garni are removed, finely chopped onion is added and the haddock and plaice fillets are poached in this liquid for about 15 minutes. Finally, the white flesh of the fillets is separated from skin and bone, the liquor thickened with a blond roux and the flaked haddock, pieces of plaice, cockle meat, crab meat, peeled shrimps, saffron and seasoning are added, simmered for 1 minute and served.

Gower oyster soup Wales A roux-thickened mutton broth, flavoured with onions, mace and black pepper, poured whilst simmering

over shucked oysters at the rate of 30 or more oysters per litre of broth

Goya Argentina A cheese similar to Asiago goyave France Guava

Graçay France A dense, soft, white goats’ milk cheese from Berry, matured for 6 weeks and coated with charcoal powder. Formed into stubby cones.

Gracillaria verrucosa Botanical name Hair vegetable

Grádaost Iceland A blue cheese made from cows’ milk

grädde Sweden Cream

Gräddost Sweden A semi-hard, scalded-curd cows’ milk slicing cheese with a pale yellow, close-textured paste containing numerous small holes

gräddvåfflor Sweden Waffles made with sour cream

graellada de marisc Catalonia A plate of grilled shellfish and/or crustaceans served with allioli

graellada de peix Catalonia Mixed seafood grill

Graham bread United States Wholemeal bread

Graham cracker United States A biscuit made from Graham flour, similar to the UK digestive biscuit

Graham flour United States A wholemeal flour developed by the nutritionist Sylvester Graham in the early 19th century. Used to make Graham bread and Graham crackers. Graham is now added to the name of any food made from wholemeal or wholewheat flour.

Graham rusk United States A bread roll made from Graham flour, split in half after baking and dried slowly

grain The edible seeds of various cultivated plants usually, but not always, monocotyledons (grasses). The most common are wheat, rice, maize, barley, oats, rye and millet. Sold as whole, kibbled, cracked, ground into flour, flattened into flakes or partially cooked.

grain de cassis France Blackcurrant grain de groseille France Redcurrant

grains of paradise A spice with a hot peppery taste made from the dried seeds of a perennial reed-like plant, Amomum melegueta or Aframomum melegueta, indigenous to West Africa and used in its cookery. Also called Guinea pepper, Guinea grains, melegueta pepper

graisse France Fat, grease graisse de porc France Lard graisse de rognon France Suet

graisse de rôti France Dripping

gram 1. Subdivision of the kilogram unit of weight, 1 kilogram equals 1000 grams. Abbreviated g. 2. South Asia Channa, unless qualified as in black gram or green gram, etc.

gram flour Ground chick pea flour. See also besan

gramme France Gram, unit of weight grammi Italy Gram (1), unit of weight

Grampian grouse pudding Scotland A way of using old grouse in a suet-pastry pudding. The meat from the grouse is stripped off, chopped and together with pieces of rump steak tossed in seasoned flour. A pudding basin is lined with the pastry and filled with a mixture of the meat, chopped onions and chopped mushrooms plus stock made from the grouse carcasses. It is then covered with the rest of the pastry sealed to the lining. This is then steamed with a foil cover for about 6 hours until the grouse is tender. Half way through the cooking period the stock is topped up through the lid.

gramugia Italy An artichoke, asparagus, bean and bacon soup from Tuscany

grana 1. Italy A hard, cooked-curd cows’ milk cheese with a granular texture made with partially skimmed (2% butterfat) cows’ milk. A lactic starter is used and the curd moulded and drained for 2 days, brined for 28 days and ripened under controlled conditions for up to 18 months. Used for cooking, grating and dessert and very popular in Italy. They are usually stamped with the type and the name of the producer when soft and have the same information printed on the rind. 2. Philippines A red food colouring obtained from a local plant

grana Bagozzo Italy A grana cheese from Brescia where it is referred to as the ‘cheese of love’

granada Philippines, Spain Pomegranate granadilla Spain Purple passion fruit granadillo Passion fruit

grana Emiliano Italy A grana cheese similar to grana Lodigiano with a very black rind

grana Lodigiano Italy A grana cheese produced near Milan. The hard smooth rind encloses a more crumbly paste than most grana cheeses and tiny scattered holes, each of which may contain a drop of clear liquid. The paste tends to turn green when cut.

grana Padano Italy A hard grana cheese which easily melts and dissolves in the mouth with a mellow but intense flavour which strengthens with age (of the cheese). Used both for grating and dessert.

granola

grana Parmigiano Italy A fine variety of Parmesan cheese. See also Parmigiano

Reggiano

granary bread Bread made from granary flour granary flour A strong brown flour to which

malted wheat flakes have been added granata Italy Pomegranate

Granatapfel Germany Pomegranate granatina Italy Pomegranate syrup granceole Italy Large crabs served in their

shells and dressed with oil and vinegar grancevola Italy Spider crab

granchio Italy Crab

granchio comune Italy Shore crab granchio di sabbia Italy A small crab,

Portunus holsatus, with a dark body and pink claws and legs. The two rear legs have spade-like ends to assist it in moving over sand. (NOTE: Literally ‘sand crab’.)

granciporro Italy Common crab

grand-duc, au France In the style of the Grand Duke, i.e. garnished with asparagus, truffle, crayfish tails and Mornay sauce. Used especially of chicken.

grande Italy Large, big

grande cigale Spain A Mediterranean lobster-like crustacean. See also cigarra

grande roussette France Larger spotted dogfish

grand marnier France An orange-flavoured liqueur used to flavour desserts especially crêpes Suzette

grand-mère, à la France In grandmother’s style, i.e. with onions or shallots, bacon, mushrooms and diced potatoes. Also used to denote croûtons in scrambled egg and pasta in vegetable soup.

grand tétras France Capercaillie grand-veneur, sauce France A poivrade

sauce prepared with game stock, game blood added and cooked then all strained. Served with game.

granelli Italy 1. Grains, seeds, pips 2. Lambs’ or calves’ testicles

granelli alla maremmana Italy Lambs’ testicles floured, egged and fried. Served with lemon wedges.

granita Italy A partially and slowly frozen flavoured sugar syrup which consists of an ice crystal (up to 3 mm) mush in a syrupy substrate. Used as a dessert.

granité France Granita

grano Italy, Spain 1. Wheat 2. Corn 3. Grain granola United States A breakfast cereal mix similar to muesli. The composition varies but is taken from rolled oats, wheat and rye flakes, seeds, nuts, wheat germ, bran, raisins, desiccated coconut and similar.

grano saraceno

Usually lightly toasted or baked with butter and served with milk, yoghurt, fresh fruit, etc.

grano saraceno Italy Buckwheat granoturco Italy Maize, corn granoturco dolce Italy Sweet corn granseola Italy Spider crab

granseola alla triestina Italy Spider crab baked with breadcrumbs and garlic

granulate, to To form into small particles or granules by crystallization or agglomeration granulated sugar Standard refined white sugar (sucrose) with crystals from 0.5 mm to

1 mm across

granzeola alla veneziana Italy Boiled crayfish or spider crab served on the shell with lemon juice and oil

grape The fruit of a vine, Vitis vinifera, V. labrusca or V. rotundifolia and hybrids, grown worldwide where the winters are cool and summers long and hot. The berries normally grow in clusters and range from green to dark purple and from 5 to 30 mm in diameter. The flesh varies from sour to sweet and succulent and is usually relatively firm but juicy and may contain up to 3 inedible seeds. Used for wine making, as a dessert fruit for decoration and garnishing and when dried for use as dried vine fruits (raisins, currants and sultanas).

grape cheese A small round skimmed-milk cheese ripened in a coating of grape pips. See also Tomme au raisin

grapefrugt Denmark Grapefruit

grapefruit Large spherical fruits of a citrus tree, Citrus paradisis, which grow in clusters and are cultivated in the USA, South America and some Mediterranean countries. They are probably a cross between sweet orange and pummelo, the latter’s seeds were taken to Barbados by the British. The two main types are Marsh seedless and pigmented varieties. They have a thick yellow skin, with red pigmentation in some cases, with somewhat astringent typical citrus flesh. Halved grapefruits with the flesh loosened and membranes removed are often used as a breakfast dish or starter to clear the palette. Used for marmalade and supplied as skinned segments in cans.

grapefrukt Norway, Sweden Grapefruit grape hyacinth A type of lily, Muscari

comosum, whose bulbs are boiled and eaten as a vegetable especially in Italy

grape leaves United States Vine leaves grapeseed oil A delicately flavoured oil

extracted from grape seeds used in the manufacture of margarine and for salad dressings

grappa Italy A clear alcoholic spirit distilled from the fermented remains of the grapes after they have been pressed for winemaking

grappe de raisin France Bunch of grapes gras (grasse) France Fat

gras, au France Richly cooked

gras de cuisse France Chicken thigh gras-double France Tripe

gräslök Sweden Chive

Grasmere gingerbread See Grasmere shortbread

Grasmere shortbread England Shortbread from Grasmere in the Lake District containing chopped mixed candied peel, sweetened with brown sugar and flavoured with ginger. Normally dusted with its own crumbs before baking. Also called Grasmere gingerbread

grassato Italy A goat or lamb stew from Sicily containing potatoes, cheese and wine

grass carp A carp with a long round body rather like a mullet

grass mushroom See straw mushroom grasso Italy 1. Fat, grease 2. Fatty, rich, with

meat

grasso d’arrosto Italy Dripping grasso di bue Italy Suet grass pea Lath

grate, to To shred or convert to a powder, firm textured foods such as carrots, cheese, apples, nutmegs, etc. using either a handoperated or food processor type of grater grater 1. A round or rectangular thin metal tube with a handle at one end, in the sides of which are pressed arrays of holes of differing sizes with sharp projections. Food rubbed against the projections is cut into fine slivers or raspings depending on the size of the holes and projections. Slivers accumulate on the inside of the tube, powder or raspings on the outside. 2. A hand-operated version of the above in which the cylinder rotates while the food is pressed against it 3. A food processor attachment consisting of a rotating circular disc containing the sharpened holes

graticola Italy Grill, gridiron gratin Denmark Soufflé

gratin, au 1. France Sprinkled with grated cheese and/or breadcrumbs and browned under the grill 2. United States Covered with cheese sauce or grated cheese and baked gratin, sauce France White wine, fish stock and chopped shallots reduced by half, duxelless and fish-based demi-glace sauce added and simmered, then finished with chopped parsley. Used for the preparation of

gratinated fish.

gratinate, to To bake food so as to form a crust on the surface, now usually done by sprinkling the surface of a prepared dish of food with grated cheese and/or breadcrumbs and then browning it under the grill or in the oven

gratinato Italy Gratinated

gratin dauphinois France Thin slices of potato, layered with garlic, cheese, seasoning and cream/milk, then baked slowly until the top is golden brown and the potatoes cooked

gratin dish An oval dish used for the cooking and presentation of gratinated food

gratiné(e) France Gratinated or napped with a glazing sauce and browned in the oven or under the grill

gratiniert Germany Gratinated

gratin savoyard France Pommes savoyard gratter France To scratch or scrape gratterons France Fried diced pork and pork

fat. See also scratchings grattugiato Italy Grated

Gratz Austria Graz

Graupensuppe Germany Barley soup gravad lax Sweden Gravlax

gravad makrill Sweden Pickled mackerel prepared in the same way as gravlax, except that the skin is not used. Very fresh mackerel is essential.

Graviera Greece A cheese made from cows’ milk and resembling Gruyère

gravlax Two scaled, boned and surface-dried salmon fillets sandwiched skin side out with a mixture of 2 parts salt, 2 parts sugar, 1 part saltpetre (if available), and crushed white peppercorns, with a layer of dill weed also in the sandwich and laid beneath and on top. The thick part of each fillet is opposite the thin part of the other. They are then pressed together in a bowl with a board and weight and left in the refrigerator for 24 hours, turning the package a couple of times. Wash, dry and cut thin slices of the flesh for use as a hors d’oeuvre. The skin is cut in strips and dry-fried until crisp and served as a garnish with dill and lemon. Traditionally salmon blood was also rubbed into the flesh to give it a scarlet colour. Also called gravad lax (NOTE: Literally ‘grave salmon’ referring to the underground chambers where it was prepared.)

gravlax sauce Scandinavia A sauce made from French mustard mixed with oil, vinegar, sugar, chopped dill and seasoning. Served with gravlax and other marinated fish. Also called Scandinavian sweet mustard sauce

gravy 1. A sauce made from the fat-free juices, extracts and scrapings from the pan

grecque, à la

in which meat, fowl or game has been roasted, mixed with wine or stock, reduced, seasoned and possibly cream added. See also jus (de) rôti, jus lié 2. United Kingdom

Juices, extracts and scrapings plus some of the fat from the pan in which meat, fowl or game has been roasted, mixed with flour to make a roux, briefly cooked, stock or water added to give the consistency required, sometimes coloured with gravy browning

gravy browning A solution of dark caramel with salt used to colour gravies, etc. Sometimes other permitted brown colouring agents are used

grayling A silvery freshwater fish of the genus Thymallus, belonging to the salmon family, with firm white flesh and a scent of thyme, weighing between 0.5 and 1.5 kg. Different varieties are found in Northern and Central Europe, the USA and New Zealand. Cooked like trout.

Graz Austria A firm and full-flavoured cheese made from cows’ milk

Grazalema Spain A ewes’ milk cheese from the Cadiz area which resembles Manchego. Contains 35% water, 33% fat and 25% protein.

grease, to To coat the surface of a tin, dish, baking sheet, paper or aluminium foil, etc. which comes into contact with food with fat or oil so as to prevent the food sticking to it during the cooking or preparation process

greasyback prawn Greentail prawn

greater galangal The root of an Indonesian lily-like plant, Langusa galanga or Alpinia galanga, somewhat similar to ginger in appearance and with a sour gingery/peppery taste, used extensively in Southeast Asian cooking. The flowers, buds and young shoots may also be used as a garnish or vegetable. Also called galingale, Laos ginger, Siamese ginger, Thai ginger

greater yam Asiatic yam great lakes trout Lake trout

great millet The principal type of sorghum, Sorghum vulgare, which is a staple throughout the underdeveloped world. It comes in two varieties, white grain sorghum used for bread and the red bitter grain used for brewing beer.

great northern bean Navy bean

great scallop One of the larger scallops, Pecten maximus, with a pink to brown shell up to 15 cm across. The flesh weighs about 60 g. Also called king scallop

greaves Scallops

greca, alla Italy Grecque, à la

grecque, à la France 1. A method of cooking vegetables e.g. artichokes, button onions,

Greek basil

cauliflower sprigs, celery, leeks, etc. for use as a cold hors d’oeuvres, in a liquor consisting of water, olive oil, lemon juice, bay, thyme, coriander seeds and seasoning 2. In the Greek style, i.e. with olive oil, lemon, herbs and spices

Greek basil See bush basil green almond Pistachio nut

green bacon United Kingdom Bacon which has not been smoked. See also Wiltshire cure. Also called plain bacon

green banana Plantain

green bean The immature pod of the French bean

green butter Ravigote butter green cheese See Sapsago green cod Pollack

green coffee bean Coffee beans which are ready to be roasted. These will keep indefinitely and some will improve with age. green curry paste Thailand A paste used for curry made from dry-fried shallots, garlic, lemon grass, coriander seeds and cumin seeds blended with fresh green chillies, black peppercorns, coriander root and leaves, galangal, lime peel, terasi and salt

green dressing See salsa verde

green fig A fresh as opposed to a dried fig greengage A sweet amber coloured plum,

Prunus domestica or P. insititia, about 25 to 4 cm in diameter and with a fine flavour, introduced to England from France by Sir William Gage as an unlabelled specimen in 1724. Also called gage

green goddess dressing United States Thick mayonnaise thinned with soured cream and flavoured with garlic, anchovy, minced spring onions, parsley and lemon juice. Served with fish and shellfish.

green goddess salad United States An elaborate salad of chopped cos lettuce, endive and chicory, mixed with chopped anchovies, spring onion, parsley, tarragon and cloves, served in a bowl rubbed with raw garlic, dressed with mayonnaise let down with tarragon vinegar, and topped with chicken, crab meat or shrimps

green goose United Kingdom A young goose up to 3 months old which has been fed on pasture. Generally eaten at Michaelmas (September 29th) and less fatty than the Christmas goose.

green gram See bean sprouts, mung bean

Greenland halibut A sinistral flatfish,

Reinhardtius hippoglossoides, found in Arctic and sub-Arctic deep water of the North Atlantic Ocean at depths of 200 to 2000 m. The skin is dark grey or brown on both sides and the flesh is dense and oily.

Often smoked. Known as turbot by Canadians who control some of its habitat. Rapidly being fished out by Canadian and EU fishing fleets. Also called Greenland turbot, black halibut, turbot

Greenland turbot See Greenland halibut green laver See nori, sea lettuce

green leaf lettuce United States Loose leaf lettuce

greenlip abalone One of the most tender of the abalone, Haliotis laevigata, with a corrugated red shell streaked with light green. Found on open rock faces.

green-lipped mussel A large variety of mussel, Perna canalicula, from New Zealand with a green blue shell and a particularly rich flavour. Reputed to have medicinal and prophylactic properties.

green lollo lettuce Lollo biondo

green masala South Asia A mixture of fresh ginger, garlic, green chillies and fresh coriander leaves pounded together with water into a paste. Used with fish or chicken.

green mayonnaise See verte, sauce

green olive The unripe fruit of the olive tree which are treated with dilute caustic soda solution (1.5%) to remove glycosides, then repeatedly washed with water prior to placing in brine (8%) in which they are left to ferment for 1 to 6 months prior to storing in 7.5% brine

green onion See spring onion

green oriental radish One of the large radishes, Raphanus sativa, with green flesh and skin, about 20 cm by 5 cm diameter green pea soup Soaked dried or washed fresh peas, whole carrot, chopped green leek and onion, a bouquet garni and a knuckle of ham added to white stock, simmered and skimmed until all tender, carrot and ham removed, the remainder liquidized or passed through a sieve, strained, seasoned, consistency adjusted and served hot accompanied with croûtons. See also Saint

Germain, purée

green peppercorns Soft dark green and underripe peppercorns with a mild subtle flavour, usually pickled in brine or vinegar. Also sold fresh or dried, but the flavour is less piquant. Used for flavouring especially beef, game and marinades or in the ground dried version as a condiment. Also called

Madagascar green peppercorns

green peppers United States Underripe sweet peppers

green plantain United States Plantain green plover Plover

green purslane See summer purslane

greens A generic term for all types of leaf that are cooked and used as a vegetable. See e.g. spring greens.

green S E142, a synthetic green food colouring

green salad A salad of mixed raw green leaves. Occasionally sliced raw green vegetables or fruits might be added.

green sapote A fruit similar to the sapote from a deciduous tree, Calocarpum viride, which grows in cooler climates. It is round, green skinned and more sweet and juicy than the true sapote.

green sauce Blanched and refreshed leaves of spinach, tarragon, chervil, chives and watercress, squeezed dry, passed through a fine sieve and combined with mayonnaise. Also called sauce verte, salsa verde

green sea urchin A 5 cm sea urchin,

Strongylocentrus droebachiensis, which is found on both sides of the North Atlantic

green shell bean United States Flageolet bean

green shiso A variety of shiso with wide flat deep green leaves with serrated edges. It is used as a garnish, added to sushi, battered and fried as tempura and sometimes pickled.

green snap bean United States The immature pod of the French bean

green sprouting broccoli Calabrese green swimming crab See shore crab

greentail prawn A type of prawn,

Metapenaeus bennettae, intermediate in size between the deep water and the king prawn. Found in river estuaries. Also called greasyback prawn

green tea Non-fermented tea, often drunk with Chinese meals

green tomatoes Underripe tomatoes sometimes used to make chutney

green turtle A large edible sea turtle, Chelonia mydas, found in warm seas. Now very rare and possibly an endangered species.

green walnuts Young immature walnuts picked before the shell develops. Usually pickled which causes them to turn black, but also made into jam.

greeter United States The male person who greets guests in a restaurant (NOTE: The female equivalent is called a hostess.)

grelhado Portugal Grilled

grelos Portugal 1. Buds 2. Sprouts

gremolada, gremolata Italy A mixture of chopped parsley, chopped garlic and grated lemon zest. See also gremolata, alla

grey mullet

gremolata, alla Italy Sprinkled with a mixture of chopped garlic, grated lemon zest and grated nutmeg

grenade France Pomegranate

grenadier An ugly fish found on the Hatton bank to the west of Rockall. Now being fished commercially. The name was changed from rat fish to aid marketing.

grenadilla Purple passion fruit

grenadin England, France A small slice or fillet of veal, usually larded and braised

grenadin de veau fermier Prince Orloff

France A grenadin of veal stuffed with a duxelle of mushrooms and foie gras

grenadine 1. England, France A sweet tart red fruit syrup made from pomegranate juice. Used as a flavouring. 2. Italy Grenadin of veal grenobloise, à la France In the Grenoble style, i.e. used of fish which is floured, fried and served with a garnish of lemon, capers

and chopped parsley

grenobloise, fish Fish meunière dressed with peeled segments of lemon and a few capers

grenouille France Frog

gressin France A long baguette-like French loaf

Gressingham duck England A cross between a mallard and domestic duck with lean dark and tender meat combining the advantages of both

gretski orekhi Russia Walnuts

Grevéost Sweden A commercially produced semi-hard scalded-curd cows’ milk cheese with a mild flavoured paste containing very large holes

Greyerzer Switzerland Gruyère grey gurnard See gurnard greyhen Black grouse

greylag goose A variety of wild goose from which most of the domesticated varieties have been developed

grey-legged partridge An English native bird, Perdrix perdrix, which is leaner and tastier than the red-legged partridge found in France. It weighs about 450 g and is suitable for 1 serving. Roasted at 190°C for 20 to 25 minutes.

grey mullet A round seawater weed eating fish, Liza auratus and various species of Mugil, 30 to 70 cm long and 0.5 to 1 kg in weight, some of which are farmed. It has a small head with vestigial teeth and is found worldwide in many varieties in warm waters. The skin is silvery grey and the flesh is firm, white and oily but bruises easily. The skin requires thorough scaling. Suitable for all cooking methods. The roe is traditionally used to make taramasalata. The dried and

grey mullet roe

salted roe is known as botargo. See also golden grey mullet. Also called striped mullet, black mullet

grey mullet roe See botargo grey plover Plover

grey squirrel A tree-living American squirrel, Sciurus carolinensis, once an important item of food, now used only in Brunswick stew. Introduced into Europe in the 19th century.

grib (plural griby) Russia Mushroom gribiche, sauce England, France Mashed

hard-boiled egg yolks blended with oil and vinegar or lemon juice, flavoured with chopped capers and gherkins, tarragon, chervil and parsley, seasoned and finished with a julienne of egg white. Served with fish.

griblette France Pork chop

gribnaya ikra Russia A pâté from western Russia made by sautéing finely chopped wild mushrooms and other fungi with an equal quantity of finely chopped onions in butter (1:2 on mushrooms). This is then deglazed with a little dry sherry and well mixed with a curd cheese and cream cheese mixture equal to half the original weight of the mushrooms and a large quantity of finely chopped parsley, tarragon and marjoram prior to chilling. (NOTE: Literally ‘mushroom caviar’.)

gribnoy ikra Russia See gribnaya ikra (NOTE: Literally ‘mushroom caviar’.)

gribouis A variety of cep common in Russia and often dried

griddle A thick heavy flat metal plate which is heated either continuously or intermittently and on which drop scones, pancakes, crumpets and any item which does not need to be contained in a pan may be cooked by conduction of heat. Also called girdle

griddle cakes Drop scones made on a griddle. Also called girdle cake

griddle pan cake United Kingdom Drop scone

griddle scone A traditional scone mix cooked on a griddle instead of in the oven

grid iron A stout metal rack used inside a grill pan or over an open fire or barbecue

griechisches Heu Germany Fenugreek

Grièges France A log-shaped blue-veined cows’ milk cheese. See also Pipo crem’

Griesbrie Germany, Switzerland Semolina pudding

griesmeelpap Netherlands Semolina pudding

Griessklösschen Germany Dumplings made from semolina boiled in milk and seasoned water with butter until thick, eggs (3:4 based on dry semolina) beaten in off the heat and

small balls poached in simmering water for 20 minutes. Served with a sweet sauce as a dessert, with butter as an accompaniment to meat or made very small as a soup garnish.

Griessmehl Germany Semolina

Griessnockerl Austria, Germany Dumplings made with a seasoned semolina, egg and butter dough, simmered in beef stock

Griessnockerlsuppe Austria A clear meat or chicken stock or consommé garnished with tiny Griessnockerl

Griesstorte Germany A layer cake similar to Mandeltorte but using a mixture of semolina and ground almonds (5:3) instead of ground almonds

griet Netherlands Brill

grifole Italy A type of fungus which grows on trees

griglia, alla Italy Cooked on the grill grigliata mista Italy Mixed grill grigliate Italy Grilled

grignaudes France Pieces of shredded pork fried until crisp. Eaten cold as a snack in the same way as pork scratchings.

gril, sur le France Grilled

grill A metal box-like structure with an open front and a rack on which to place food to be grilled. Elements on the underside of the top surface are heated to a red glow with either gas or electricity. Also called salamander

grill, to To cook food by direct radiant heat over or under a heat source, e.g. barbecue or grill. A quick method of cooking to a crisp brown finish without added fat or oil. Also called broil, to

grillad Sweden Grilled

grillade France A mixed grill or any food which has been grilled or a grilled slice of meat or fish

grillade à la champagneules France Fried ham on toast coated with a cheese and beef fondu (NOTE: From Lorraine)

grillades United States A Creole light stew from Louisiana of thinly sliced veal cooked with green sweet pepper, celery, onion, tomatoes and seasoning. Served with rice.

grillé(e) France Grilled

grilled grapefruit Half a grapefruit prepared for eating, covered with brown sugar and butter and browned under the grill. Served hot as a starter.

grilleret lammehoved Denmark Grilled lamb’s head

grillettato Italy 1. Simmered 2. Braised 3. A braised dish

grilling fish Small whole fish diagonally slashed, or fillets, darnes, tronçons and suprêmes of fish, passed through seasoned

flour and melted butter, possibly breadcrumbs, then grilled both sides until the flesh leaves the bone or is cooked through

grilling sauce See barbecue sauce

grill pan A shallow metal pan with a handle and removable metal rack used for grilling food

grilse A small 3-year-old salmon (1 to 4 kg) which returns to its birthplace to spawn after its first year at sea

grind, to 1. To reduce hard substances such as coffee beans, nuts. spices, dried roots and cereals to a fine powder using either a pestle and mortar, a food processor, an electric or hand-operated rotary grinder or a food mill. 2. United States To mince meat (as in ‘ground beef’)

grinder United States Hoagie

griots Caribbean A Haitian pork dish made by simmering cubed shoulder pork with onion, chilli pepper, a fair amount of chopped chives, one sixth the weight of the pork of Seville or other bitter orange juice, thyme and seasoning. After 90 minutes the liquor is drained off, the pork removed and fried in very hot oil until brown and crusty then added to the other drained ingredients.

griotte France Morello cherry

gris de Lille France A strong-smelling salty cows’ milk cheese from the north, cast in squares

griset France Black bream

grisette An edible mushroom, Amanita vaginata, of the generally toxic genus Amanita. It has a grey cap and a white stem and does not travel well. Should only be picked by experts.

grisfötter Sweden Pigs’ feet

griskin 1. The oval-shaped lean part of a loin of bacon 2. The meat left attached to the spine of a pig when it is separated from the sides which are to be made into bacon

griskött Sweden Pork

Grisoni Switzerland Thin square sectioned salami made with salted air-dried beef

grissini Italy Long thin (up to 30 cm by 1 cm) dried bread sticks served as an appetizer, snack or accompaniment to a meal. Also called Italian bread sticks, torinese

gristle Tough inedible connective tissue which forms tendons, the covering of individual muscles and the structures which hold joints together. It is composed of varying proportions of collagen and elastin according to function. The collagen is broken down into gelatine on prolonged boiling.

grits 1. United States Coarsely ground dried maize kernels, usually boiled in water until

grosella colorada

soft, traditionally served with bacon and eggs for breakfast. Also called hominy grits 2. Any coarsely ground dehusked grain. Also called semolina

grive France Thrush, the songbird. Like the lark can no longer be hunted in the EU. Once made into pâté.

grive del langhe Italy A mixture of chopped pork, liver and spices, wrapped in pigs’ caul and simmered in oil

griwash North Africa A flour, ground sesame seed and egg-based pastry from Morocco, fried in hot honey and eaten during Ramadan

groaning cake England A light fruit cake given to women in labour

groats Dehusked whole oat grains. Can be used to make a coarse-textured porridge preferred by some.

grød Denmark Porridge

grødaertesuppe Denmark Green pea soup groen haring Netherlands Matjes herring groente Netherlands Vegetables, greens groentesoep Netherlands A mixed vegetable

soup containing vermicelli

gromack Scotland A restorative for those coming in wet and cold consisting of a tbsp each of oatmeal, honey and whisky with cream to taste stirred in and eaten from a glass

grönar bönar Sweden Green beans grondin France Gurnard

grondin galinette France Gurnard grongo Italy Conger eel

grønlangkål Denmark Creamed cabbage grønnsaker Norway Vegetables grønsagsfromage Denmark A vegetable

soufflé

grönsaker Sweden Vegetables

grönsakpuré Sweden Thick puréed mixed vegetable soup

grönsakssoppa Sweden Vegetable soup grönsallad Sweden Lettuce salad grøntsager Denmark Vegetables groppa Italy Back or rump of an animal

groseille à maquereau France Gooseberry groseille blanche France White currant groseille noire France Black currant groseille rouge France Redcurrant groseilles, sauce France Gooseberry sauce groseille verte France Gooseberry groselhas Portugal Berry fruits such as red or

blackcurrants, gooseberries groselheira Portugal Gooseberry

grosella blanca, grosella verde Spain

Gooseberry

grosella colorada Spain Redcurrant