A Dictionary of Food

grosella negra

grosella negra Spain Black currant grosert Scotland Gooseberry

gros Lorraine France Lorraine gros mollet France Lumpfish

gros pain France A large crusty French loaf similar in construction to the baguette. Also called pain parisien

grosse Bohne Germany Broad bean

grosse crevette France A Mediterranean king prawn. See also caramote

gros sel France Cooking salt

grosse Mettwurst Germany Coarse-textured Mettwurst

grosse palourde France Venus shell clam grosse pièce France A joint of meat grosser Weisenkopf Germany Salad burnet grossetana, alla Italy In the style of Grosseto,

Tuscany, i.e. with mushrooms and tomato sauce, or of pasta, with butter and cheese grossköpfige Meeräsche Germany Grey

mullet

grosso rombo Italy Halibut

grösti A meat loaf with potatoes and onions from the alpine region

Gröstl Austria Cubes of beef fried with onion in pork fat, seasoned and served mixed with slices of fried waxy potatoes

grotebonen Netherlands Broad beans ground almonds Dried sweet almonds,

dehusked and ground to a soft meal ground beef United States Minced beef ground chalk See calcium carbonate ground cherry Dwarf cape gooseberry groundhog United States Woodchuck ground meat United States Minced meat groundnut See peanut

groundnut oil See peanut oil

ground rice Rice flour or meal available in a range of particle sizes. Used for milk puddings, as a thickener and to give a crisp texture to biscuits, shortbread and batters.

ground tomato Tomate verde

grouper A variety of warm seawater fish of various species, but all with firm white flesh. Found in the Caribbean, Mediterranean, Southeast Asia and similar warm waters. Colours vary from grey-green through blue to red and brown, often with contrasting coloured spots. Lengths are usually in the range 30 cm to 1 m and weights from 2 to 10 kg. See also garoupa, Mediterranean grouper

grouse England, France A small single portion wild game bird which is found on heather moors in Northern Europe, the finest of which is the red grouse found only in the UK and Ireland. The young birds which have downy feathers under their perfectly fledged

wings are the best eating. The shooting season in the UK is 12th August to the 10th of December. The birds should be hung for 2 to 4 days before drawing and plucking. Barded and roasted on toast in the roasting pan at 200°C for 40 minutes, or at 230°C for 20 minutes and rested for 10. Garnished with watercress and served with jus rôti, bread sauce, fried breadcrumbs and pommes allumettes. See also black grouse, red grouse, sage grouse. Also called moor fowl, moor game

grouse family A family of game birds from cold regions with feathered legs and feet including grouse, ptarmigan, capercaillie and hazel hen

grovbrød Norway A coarse dark rye bread gruau d’avoine France Oat grits, coarse

oatmeal

gruel A thin porridge made by boiling fine oatmeal or barley meal in water, milk or stock. Once believed to be suitable for invalids and convalescents.

grün Germany Green

grüne Bohnen Germany Green beans

grüne Bohnen auf norddeutsche Art

Germany Blanched French beans simmered in a thin velouté sauce with chopped parsley grüne Erbsen Germany Green peas, garden

peas

grüne Fisolen Austria Green beans flavoured with fennel

grüne Gurke Germany Cucumber grüne Pflaume Germany Greengage

grüner Salat Germany A green leaf salad dressed with a herb and garlic-flavoured vinaigrette

grüne Sosse Germany Sauce verte mixed with finely chopped hard-boiled eggs, additional green herbs and flavourings as available, e.g. parsley, sorrel, savory, dill, onion and leek. A speciality of Frankfurt served with meat.

Grünkohl Germany Kale

grunt United States An early settlers’ dessert of steamed dough mixed with berries, probably an adaptation of the English spotted dick

grusha Russia Pear gruth dhu Black crowdie

Grütze Germany Groats, grits

Grützewurst Germany A sausage made from strips of pig’s intestines (chitterlings) mixed with groats or wheatmeal previously boiled in a flavoured stock, the mixture seasoned and flavoured with grated lemon zest, packed into casings, linked, boiled for a few minutes,

dried, then fried in butter. Also called saucisson au gruau

Gruyère Switzerland A sweetish, nuttyflavoured large (up to 45 kg), hard cookedcurd cheese made in Switzerland from the milk of cows grazed on Alpine pastures but now copied throughout the world. It is drysalted or brined for 8 days and ripened for up to 3 months and eaten between 3 and 10 months old. The paste is pale yellow and contains scattered small holes. Served as a dessert or slicing cheese and used to make fondue.

Gruyère de Beaufort France A Gruyère type cheese from Beaufort, sometimes without holes and weighing up to 65 kg. Also called

Beaufort

Gruyère de Comté France A Gruyère-type cheese produced in Franche-Comté. See also Comté

gruzinskaya granatovaya podlivka

Southwest Asia A Georgian chutney made from pomegranate seeds, depithed orange segments cut in pieces, chopped spring onions and chopped chilli peppers combined with lemon or lime juice, paprika, cayenne pepper and chopped coriander leaf and matured for 12 hours

grystek Sweden Pot-roasted beef or reindeer with a cream enriched thickened sauce, served for Sunday lunch with boiled potatoes, vegetables and redcurrant jelly

gryta Sweden Stew

grzyb (plural grzyby) Poland Mushroom gua China Melon

guacamole Mexico A purée of ripe avocado flesh, skinned and deseeded tomatoes, deseeded chillies, lime juice and parsley used as a dip or as a filling for tacos and tortillas

guaiva Italy Guava

guai wei ji China Sliced chicken marinated in soya sauce and garlic (NOTE: Literally ‘strange tasting chicken’.)

guajolote Mexico Wild turkey guanbano Philippines Soursop

guanciale Italy A cured bacon made from the jaw and cheek of the pig. Traditionally used for spaghetti alla carbonara.

guanosine 5’ disodium phosphate See E627

guar bean A variety of green bean, Cyamopsis psoraloides, with long thin pods that grow in clusters. Used in India as a vegetable and in the USA as cattle fodder. The dried beans are not eaten. The beans are a source of guar gum (E412) used as a thickener and stabilizer in processed foods. Also called gaur bean, cluster bean

gueyteow

guard of honour Roast lamb consisting of two best ends or racks of lamb, rib bones scraped as for a crown roast and interlinked, with the vertebrae at the base and the skin side outwards so as to look like a guard of honour. The space between two joints may be filled with stuffing. The bone ends are fitted with cutlet frills before presentation.

guar gum A gum (E412) extracted from guar, used as a thickener and stabilizer in processed food

guarnecido Portugal Garnished guarnito Italy Garnished

guatlles amb salsa de magrana Catalonia

Quail in a pomegranite sauce

guava A round or pear-shaped tropical fruit from a tree, Psidium guajava, related to the myrtle and eucalyptus. It is the size of an orange, has a musky-smelling white to pink flesh containing a lot of edible seeds, and an inedible red skin which is removed before the fruit is used. It can only be eaten when ripe and does not travel well except by air freight. Made into a jelly or available tinned in the west.

guayaba Spain Guava

guaymas sauce Mayonnaise flavoured with fresh tomato purée and chopped stuffed olives. Served with cold meat and poultry. gubbins sauce England A cold condiment sauce made by blending butter, made up English mustard, wine vinegar and Devonshire cream (1:1:1:2) with a little

tarragon vinegar and seasoning

gubeen Ireland A semi-soft, full-fat cheese from west Cork made from pasteurized milk using a lactic starter and vegetarian rennet, moulded into 20 cm wheels, drained for 18 hours, brined for 8 hours and matured for 2 to 4 weeks

guchalpan Korea Stuffed pancakes. Traditionally there are 9 different stuffing ingredients.

guchi South Asia Cloud ear fungus gudbrandsdalsost Norway A hard, cooked-

curd cheese made from a mixture of the whey from cows’ milk, cream and goats’ milk which is coagulated by heating

gudgeon A European freshwater fish, Gobio gobio, of the carp family up to 20 cm long with whiskers at the corners of the mouth. Generally fried, grilled or panéed or battered and deep-fried.

guéridon France The pedestal table used by a waiter when cooking food such as crêpes suzette or tournedos at the customer’s table

güero Mexico Anaheim chilli (USA) gueyteow Thailand Noodles

guey teow sen lek

guey teow sen lek Thailand Rice ribbon noodles

Gugelhopf Switzerland A type of cake made from a fatless sponge mixture containing lemon zest, chopped almonds, seedless raisins and milk, raised with either yeast or baking powder, baked in a deep fluted ring mould and iced when cold. See also

Kugelhopf. Also called Gugelhupf

Gugelhupf Germany Gugelhopf gui choy China Mustard greens guimauve France Marshmallow

guinataan Philippines A cooking method in which the ingredients are simmered in coconut milk. Also called ginitan

guindilla chilli A long and thin mildly piquant red coloured hot chilli from Spain, usually dried

guinea corn Sorghum

guinea fowl A recently domesticated game bird, Numida meleagris, related to the pheasant, between 1 and 2 kg in weight with white spotted grey plumage and rather dry flesh. Cooked as chicken or pheasant but barded or larded. Also called Bohemian pheasant

guinea fowl eggs Small eggs hard-boiled for 5 minutes and used as a garnish

guinea grains See grains of paradise guinea pepper See grains of paradise guinea pig A large rodent, Cavia porcellus,

widely used in Europe as a pet or laboratory animal, but an important source of animal protein in South America where large varieties are bred. The flesh is rather like pork.

guinea squash Aubergine

guinea yam A largish yam (up to 5kg) with distinctive yellow flesh from a plant,

Dioscorea cayenensis, grown in the USA, Africa and the Caribbean. Also called yellow yam

guinep Caribbean A small round fruit like a grape. See also genip

guisado Philippines, Portugal, Spain A method of cooking in which meat is first sautéed then braised or simmered until done, also stew or stewed

guisantes Spain Green peas

guiso de dorado South America A fish stew from Paraguay containing dorado, a famous river fish of that country

guiso de repollo South America A Bolivian dish consisting of cooked cabbage mixed with tomato sauce containing onion, potatoes, chillies, coriander and seasonings. Served with grilled or fried meat and poultry.

guitare France Guitar fish

guitar fish A type of skate, Rhinobatus rhinobatus, which looks a little like an angel fish and is found in the southern Mediterranean. Moderately good to eat.

guitarra Spain Guitar fish

gui yu China Crucian carp

Guizotia abyssinica Botanical name The plant from which niger oil is extracted

Gujerat masala South Asia A hot spice mix containing in addition to those listed under garam masala, sesame seeds, fennel seeds, ajowan seeds and chillies. See also masala gujjia South Asia A crescent-shaped sweet pasty filled with chopped nuts and grated

coconut

gula Indonesia, Malaysia Sugar

gula ärter med fläsk Sweden A substantial national soup served traditionally on winter Thursdays. Made from dried yellow peas soaked overnight and cooked in the soaking water, as many pea skins as possible removed, a piece of boned pork, sliced onion or leek, marjoram or ginger and seasoning added and the whole simmered for 2 hours until peas and pork are tender. The pork is removed and served separately with mustard. The soup is served very hot. Also called ärter med flask, ärtsoppa

gulab South Asia Rose water

gulab jamon South Asia A Bengali speciality of dumplings made from dried milk and syrup, deep-fried, soaked in a sugar syrup and flavoured with rose essence and cardamom. Also called gulab jamun

gulab jamun See gulab jamon

gulai Indonesia, Malaysia A type of curry in which the ingredients are simmered in an excess of coconut milk or soured stock with rempah and spices and with a little jaggery

gula jawa Indonesia Palm sugar gulaman Philippines Agar-agar gula melaka Malaysia Palm sugar

gula merah Indonesia, Malaysia Brown sugar

Gulasch Germany Goulash

gule ærter Denmark A winter soup made from pork belly, mixed vegetables and yellow split peas similar to the Swedish gula ärter med fläsk

gulerødder Denmark Carrots

gullet of beef Scotland A western Scottish term for clod of beef

gull’s eggs Eggs of various species of gulls, usually sold hard-boiled for hors d’oeuvres. Examples are turquoise blue and speckled; fawn with dark brown speckling from the common gull, brownish olive green with dark brown spots from the black-headed gull and off white with brown and blue-grey spots

from the herring gull. The latter is about twice the size of a hen egg.

gully bean Pea aubergine gulrøtter Norway Carrots

gulyás Hungary A thicker more stew-like version of gulyás le leves

Gulyas Austria Goulash

gulyáslé leves Hungary A rich meat and vegetable soup made from shin beef, onion, tomatoes, green sweet peppers and potatoes flavoured with paprika. The original goulash.

Gulyassuppe Austria Soup with diced meat and vegetables

gum A polysaccharide, usually obtained from plants in water solution with sticky and gelling properties. The common types of vegetable origin are gum arabic, gum tragacanth, guar gum, locust bean gum and xanthan gum.

gum arabic A polysaccharide vegetable gum obtained from the dried exudate of a Middle Eastern and Indian tree, Acacia senegal, used as a thickener, emulsifier and stabilizer, in the manufacture of chewing gum, marshmallows and fruit gums and as a glaze on cake decorations. Also called gum acacia, acacia gum. See also E414

gumbo 1. Okra 2. United States A thick soup or thin stew from Louisiana made with chicken or prawns, tomatoes, rice, sweet peppers, spices, herbs and seasonings and thickened with okra. See e.g. chicken gumbo.

gumbo filé Filé powder gum jum China Lily bulb

gum kum South Asia Lily bulb gumleaf oil Australia Eucalyptus oil

Gummiarabicum Germany Gum arabic

gum tragacanth A vegetable gum obtained from a shrub, Astralagus gummifer, grown in western Asia. Used for thickening creams and jellies, to prevent crystallization of sugars in jam and ice creams and to make pastillage, a particularly stiff royal icing used with wedding cakes. See also E413

Gundel palacsinta Hungary A pancake filled with a creamed nut and raisin filling, flambéed at the table

gunfo East Africa An oat or barley flour porridge served in Ethiopia for breakfast with butter and berbere

gung 1. Thailand Crustaceans 2. Vietnam

Ginger

gunga pea Pigeon pea

gung foi, gung nang Thailand 1. Shrimp 2.

Prawn

gunnel See butterfish 2 guo jiang China Jam

gus prigotovlyenny v marinadye

guo tieh China Fried dumpling gur Jaggery

gurabiah North Africa An Algerian biscuit made from butter and icing sugar (2:1) beaten until fluffy, cake flour (1.2:1) on butter folded in to make a soft dough. Half a date pressed into each small ball of dough and all baked at 200°C until golden.

gurdakupura turcarri South Asia A kidney curry made with lamb or veal kidneys which have been soaked in vinegared water for 24 hours, then skinned and cored. Chopped onions are fried in a large amount of ghee until brown; sesame seeds, turmeric, cumin seed and cayenne pepper are added and fried; kidneys added and fried for 5 minutes until butter fat separates; tomato concassée, powdered bay leaf and mace are added with a little water and cooked until dry; more water added and cooked until dry. The whole is then fried with constant stirring until dark red, simmered with water until kidneys are tender, and kept warm for 10 minutes until served. See also turcarri

gurepufurutsu Japan Grapefruit gurka Sweden Cucumber Gurke Germany Cucumber

Gurkensalat Germany Cucumber salad gurnard A small round seawater fish of the

genus Friglidae, with an ugly oversized head and enormous spiny fins, highly coloured with glittering scales and found in the Mediterranean and the North East Atlantic. There are three types, grey, red and yellow. Poached or steamed, popular in France. Also called gurnet, sea robin, tub gurnard

gurnet See gurnard

gururu East Africa Curdled milk, similar to cottage cheese. See also maziwa mabichi

gus Russia Goose

gusano de maguey The Mexican agave worm, the larva of a butterfly, Hipopta agavis, which feeds on agave plants. It is traditionally found in bottles of mescal, a spirit distilled from agave in southern Mexico. The worms are also served fried in garlic and chilli as a regional delicacy.

guscio Italy 1. Shell 2. Husk 3. Pod guscio, al Italy (of eggs) Boiled in the shell

gush halav Middle East A cows’ milk cheese from Israel similar to Edam

gus prigotovlyenny v marinadye Eastern Europe An Estonian dish of goose rubbed with lemon juice, salt and saltpetre, rested 1 day, then marinated in a boiled water, salt and sugar brine (120:10:3) with raw onion, carrot, garlic, peppercorns and bay for 3 days, drained, then simmered in water with the pickling vegetables, herbs and spices

Güssing

until cooked (100 minutes). Served with lingonberry or cranberry sauce.

Güssing Austria A cheese similar to Brick made from semi-skimmed cows’ milk

gut, to To remove the entrails from an animal or fish including the gills in a fish and to clean out the abdominal cavity

gutap Russia Deep-fried pasties made with a wheat flour unleavened dough enriched with butter and filled with e.g. meat mixture, vegetables or set egg custards with vegetables

gutdurchgebraten Germany Well done. Used of steaks, meat, etc.

guts See innards

Gutsleberwurst Germany A mild-flavoured, coarse-textured liver sausage (Kochwurst) containing recognizable pieces of liver, pork and fat

güveç Turkey A casserole very similar to guvetch

guvetch Central Europe A type of ratatouille made from various colours of sweet pepper, onion, garlic, green beans, tomatoes, chillies and seasoning all stewed in sunflower oil. Served with rice or pasta.

gwaar ki phalli South Asia Guar bean gyin sein Burma Ginger

gypsy herring United Kingdom A name used in Cornwall for pilchard (colloquial)

gypsy’s arm Spain A type of Swiss roll filled with jam or strawberries and cream. Also called brazo de gitano

gyudon Japan Rice with stir-fried beef and onions and a sauce served with green tea as fast food

gyulai Hungary A smoked pork sausage flavoured with paprika

gyümölcs Hungary Fruit gyümölcslé Hungary Fruit juice gyuniku Japan Beef

Haagse bluf Netherlands A light sorbet of whipped egg whites and redcurrant juice (NOTE: Literally ‘Hague swank’.)

haam China Salt

haam daan China Salted duck egg

haar chee meen China Brown noodles flavoured with shrimp

haas Netherlands Hare

haas ko phul Nepal Duck egg haba Spain Broad bean, fava bean

habanero chilli An extremely hot, lanternshaped chilli from the Caribbean, with a colour varying from green to red looking rather like a small sweet pepper

habas a la montañesa Spain Broad beans baked with ham

habas al horno Spain Baked beans

habeet Middle East Lamb stewed with loomi or lemon zest, garlic and a little vinegar. From Iraq.

habichuela Spain Kidney bean habichuelas verdes Spain Green beans habitant pea soup Canada A thick soup from

Quebec using dried yellow and green peas with onions, salt pork, herbs and seasonings HACCP A system developed by NASA to ensure safe food for astronauts, now applied in industry. It consists of applying checks to possible contamination points at all stages of food processing from primary producer through slaughter houses, packers, processors, retailers and restaurants or canteens. However the adoption of this system should not be an excuse for abandoning end product testing. Full form

Hazard analysis critical control point system haché(e) France Finely chopped or minced hachee Netherlands Minced meat

hachée, sauce France Vinegar with finely chopped onion and shallot reduced by half, court bouillon from the fish being poached added, thickened with beurre manié,

simmered 10 minutes and finished with chopped fines herbes, capers and duxelles

hacher France To chop up or mince

hachis 1. Denmark Minced meat 2. France

Finely chopped cooked meat reheated in a sauce 3. France Chopped vegetables

hachis Parmentier France Shepherd’s pie hachoir France A rocking chopper consisting

of a curved blade with a vertical handle at each end which is used with a rocking motion. Several blades can be paralleled together for a faster chopping action.

hackad Sweden Chopped

hackad biff med lök Sweden Chopped beef and onions

Hackbraten Germany Meat loaf hacken Germany To mince or chop up

Hackfleisch Germany Minced meat haddock A common round fish,

Melanogrammus aeglefinus, of the cod family found in the Atlantic Ocean. It is up to 60 cm long and 4 kg in weight with a greyish brown upper surface and with a dark spot behind each of the gill covers. The flesh is softer and less flaky than cod and may be cooked in any way. Often smoked.

haddock à la russe Sweden A large cleaned haddock with head and fins, simmered in salted water with onion, bayleaf and mixed peppercorns for 15 minutes. Flesh removed and reserved, cooking liquor strained and made into a velouté with an equal amount of thin cream, finished with butter and egg yolk and poured over the fish, reheated and garnished with crisp fried onion and chopped hard-boiled egg.

haemagglutinins See lectins

haemoglobin The red cells in blood responsible for the transport of oxygen from the lungs to the tissues

haew Thailand Water chestnut

Hafer Germany Oats

Haferbrei Germany Porridge

Hagebuttensuppe

Hagebuttensuppe Germany A warm soup made from blanched rose hips simmered with breadcrumbs, cinnamon, lemon zest, sugar, a little salt and white wine, sieved, let down with white wine, thickened with egg yolks and finished with butter. Served with croûtons.

haggamuggie Scotland Haggis made with fish liver instead of sheep offal

haggis Scotland A sausage made from the minced heart, liver and lungs of a sheep mixed with oatmeal, suet, minced onion, spices, herbs and seasoning, all encased in a sheep’s stomach and boiled prior to being served hot. Nowadays more commonly stuffed in a plastic casing. Traditionally served at Burns’ night suppers with tatties, bashit neeps and an excess of whisky, whilst Burns’ Ode to the Haggis is recited with due ceremony. (NOTE: Said to have originated with the Romans who, when campaigning, packed iron rations in a sheeps stomach.)

hagyma Hungary Onions

Hahn Germany Cock, rooster, mature male chicken

Hähnchen Germany Chicken hahni Finland Goose

haiga-mai rice Japan An incompletely polished rice leaving the germ attached so that it has a nutty flavour

hairst bree Scotland A type of hotchpotch with as well as the usual vegetables, broad beans, shredded lettuce, cauliflower florets and chopped herbs

hair tube A piping-bag nozzle with multiple small openings to make a hairor grass-like icing decoration

hair vegetable A black alga, Gracilaria verrucosa, which grows in very fine hair-like strands off the south coast of China. It is steamed as a vegetable, braised with bacon for Chinese New Year and used as a garnish or decoration. Also called black moss

hairy aubergine A Thai variety of aubergine with a bitter tart taste and an orange skin covered in fine hairs. It is sliced and used raw in salads or finely chopped for use in sauces.

hairy basil Southeast Asia One of the Southeast Asian basils, genus Ocimum, with lemony-peppery-flavoured narrow pale leaves and red tinged seed pods, similar to the Italian dwarf basil. The flavourless seeds are used as a thickening agent.

hairy brinjal Fuzzy melon

hairy gourd A variant of the bottle gourd,

Lageneria siceraria, with not such a pronounced bottle shape. It is light green,

covered in fine hairs and grows up to 75 cm in length.

hairy lychee Rambutan hairy melon Fuzzy melon

hai shen China Sea cucumber (NOTE: Literally ‘ginseng of the sea’.)

hai wei China Sea food hai zhe China Jellyfish hai zhe pi China Jellyfish

hajdú Hungary A cheese made from cows’ milk and resembling Kashkaval

hajikamashoga Japan Pickled ginger shoots hákarl Iceland Shark, alternatively, strips of shark flesh, tenderized by being left to ripen under stones in the open air for several weeks, then washed and air-dried. Has

rather a pungent odour.

hak chih ma China Black sesame seeds hake A superior tasting fish, Merluccius

merluccius, of the cod family with a grey to bluish skin and lean white flesh. The lower jaw protrudes beyond the upper. Caught in the western part of the North Atlantic. Cooked in any manner.

hakkebøf Denmark Minced or chopped beef hakket æg og sild Denmark Smoked herring and hard-boiled eggs minced together and

used as a topping on open sandwiches hakusai Japan Chinese leaves

hal Hungary Fish

halal 1. Slaughtered according to the rules of the Muslim religion. Used of meat. 2. Selling such meat. Used of a butcher.

halászlé Hungary A fish stew made with a mixture of freshwater fish cut in pieces, simmered in water and sour cream with paprika and tomato purée, strained and the fish pieces served with cooking liquor thickened with egg yolks and lemon juice

halawch Middle East Halva halba Malaysia Fenugreek

halb durchgebraten Germany Medium rare. Used of steak, meat, etc.

halber Hahn Germany A dark bread roll spread with ripe cheese and mustard

halbran United States A very young duckling halb roh Germany 1. Rare. Used of meat,

steaks, etc. 2. Al dente haldi South Asia Turmeric

half-and-half United States Cream containing 10.5 to 18% butterfat. Also called cereal cream

halfatányéros Hungary A mixture of a variety of panéed and plain fried fish served with tartare sauce

half cream A thin cream with a minimum butterfat content of 12% used as a pouring cream

half moon cut Hangetsu giri

half-mourning United States Poularde demideuil

half pound cake United Kingdom Pound cake made with half quantities (225 g) sufficient to make one 20 cm round cake

halia Malaysia Ginger

halibut England A large (up to 3 m) fineflavoured seawater fish, Hippoglossus hippoglossus, found in Northern waters. It has dark green to brown upper side and the flesh is firm, white and medium oily. Cooked in any way. The liver is an important source of fish oils used as a vitamin (A & D) supplement.

hälle-flundra Sweden Halibut hallon Sweden Raspberry

halmajonéz Hungary Fish with mayonnaise served as a hors d’oeuvre

haloua dial jeljlane North Africa A Moroccan sweetmeat made from honey, sesame seeds and nuts (8:3:3). The honey is boiled to the thread stage, the sesame seeds are dry-fried until brown and the nuts, almonds or hazelnuts, are dry-fried, skinned and coarsely chopped. The mixture is boiled for 2 minutes then poured into an oiled tray.

Haloumi Greece, Middle East A soft or semihard cheese with a salty lactic flavour made from ewes’ or goats’ milk. It is heated in whey to boiling point, drained, salted and preserved in salted whey for up to 40 days. Known as jubna in Arabic.

halstra Sweden Roast halstrad Sweden Grilled

Hals und Innereien Germany Giblets

halva Middle East, North Africa A sweetmeat made from crushed sesame seeds or almonds combined with boiled sugar syrup. Made in block form and sold in slices. Also called halawch

halvaye shir Central Asia An Iranian milk pudding thickened with ground rice and flavoured with ground cardamom and rose water, garnished with chopped nuts

halwa South Asia A type of pudding made from vegetables, lentils, nuts and fruit, cooked with sugar and ghee to a sticky consistency

halwa rghayit North Africa A cone-shaped honey cake from Morocco served with fresh butter on celebratory occasions

halwau-e aurd-e sujee Central Asia A sweet from Afghanistan made from coarse semolina cooked with an equal weight of clarified butter for 5 minutes. A hot medium sugar syrup is mixed in and cooked to absorb all the liquid. Nuts, ground cardamom seeds and rose water are added and the cooking

hamburgerkött

finished over a low heat with a tight-fitting lid. The mixture is then poured into a greased tray, cooled and cut in pieces.

ham 1. England, Netherlands The hind leg and thigh of a pig cut from the carcass and matured separately. Sometimes incorrectly used for the hind leg and thigh cut from a side of bacon. If to be cooked it should be soaked in water until the soaking water is not salty and boiled at a temperature around 80°C or baked until the final centre temperature is 65°C. 2. United States Leg of pork either cured or uncured 3. The thigh of any animal. Occasionally used of cured beef and mutton. 4. Vietnam Stewed

hamachi Japan The young of the yellowtail, (Japanese amberjack), Serriola quinqueradiata, about 40 cm long, a fish much used for sushi and sashimi and grilled as shioyaki. Also called inada

hamad m’rkad North Africa Preserved lemons hamaguri Japan Clams

hamaguri sumashi-jiru Japan Clam and mushroom soup made from sound clean clams soaked in salt water for 3 hours, boiled in water until the shells open, unopened ones discarded, mushroom caps and watercress added to the cooking liquor, cooked 1 minute, a little soya sauce and some sake added, heated to boiling point, garnished and served

Haman’s ears Middle East Hamantaschen hamantaschen The Yiddish name for small

sweet triangular pastries filled with a mixture of poppy seeds, chopped walnuts, syrup, raisins, butter and milk. Eaten at the Jewish festivals of Purim and Lots. Also called

Haman’s ears hamburger See beefburger

Hamburger Aalsuppe Germany Eel pieces poached in fish stock and reserved. Peeled and quartered pears poached in white wine with a little sugar and lemon zest and reserved. The strained cooking liquors mixed with a strong beef broth, slightly thickened with a brown roux and garnished with green peas and a brunoise of carrots, leeks and Hamburg parsley and served over dumplings, the eel pieces and the pears.

Hamburger Apfelsuppe Germany As

Hagebuttensuppe, with apples instead of rose hips and cider instead of white wine. Served warm.

hamburger bun A soft flat round yeast-raised bun which is used to make a sandwich with a hamburger. Standardized by some fast food chains to a tasteless uniformity.

hamburgerkött Sweden Smoked ox breast

Hamburger Krebssuppe

Hamburger Krebssuppe Germany Crayfish soup made from crayfish sautéed in butter and flamed with brandy, cooked in white stock and white wine until tender, tail meat reserved; the shells pounded, sweated in butter, flour added and cooked; cooking liquor added, simmered, seasoned and strained over the crayfish tails, small dumplings and green peas

Hamburger Rauchfleisch Germany Very thin slices of cold-smoked brisket of beef served with horseradish sauce

hamburgerryg Denmark Smoked loin of pork served with a sauce made from redcurrant jelly, mustard and grated onion

Hamburg parsley A type of parsley,

Petroselinum crispum ‘tuberosam’, whose root, which has a strong celery-like flavour, is used as a vegetable in Central Europe. Also called parsley root, turnip rooted parsley

Hämchen Germany Pigs’ knuckles and sauerkraut

ha mei China Dried shrimp

hamine eggs Egypt Hard-boiled eggs coloured brown with onion skins or similar

Hammel Germany Mutton

Hammelfleisch Germany Mutton Hammelkeule Germany Leg of mutton Hammelkotelett Germany Mutton chop Hammelschulter Germany Shoulder of

mutton

Hammelwürste Germany A sausage made of minced pork, mutton and garlic

hammerhead shark One of the better edible sharks, Sphyrna zygaena, found in the Atlantic and Mediterranean. Palatable when young.

hampe France Thin flank of beef; breast of venison

hamperilainen Finland Beefburger

ham sausage 1. Germany A scalded sausage made from finely ground pork and beef mixed with spices and garlic and interspersed with chunks of ham and lean bacon (minimum 50%) to give a marbled appearance. Used for slicing and grilling or frying or as an addition to stews, etc. 2. United Kingdom A sausage made from finely chopped ham mixed with 20% coarsely chopped pork fat, moistened with stock and flavoured with white pepper, cayenne pepper, mace and ginger, packed into weasands, tied, simmered for an hour and cold-smoked for 10 days

hamu Japan Ham

hamuth heloo Middle East An Iraqi dish of lamb, browned in ghee then braised with onions, noomi and cinnamon bark, with

dried fruits (apricots, dates, prunes, sultanas etc.) added together with date syrup or brown sugar halfway through the cooking process. The cinnamon and noomi are removed before serving.

hana gatsuo Japan Hana katsuo

hana-giri Japan The flower cut of root vegetables made by trimming cylinders lengthways so that when sliced transversally, they make a 5 petalled shape

hana hojiso Japan Small stems of the shiso plant with seed pods, used as a garnish. The seeds are also scraped from the stem into the soya dipping sauce used with sashimi. Also called hojiso

hana katsuo Japan Pacific bonito flakes or shavings. Also called hana gatsuo

hanatsuki kyuri Japan Very small cucumbers with intact flowers still attached, used as a garnish

hand United Kingdom Hand and spring of pork

Hand Germany Handkäse

hand and spring of pork England Name used in London and the southwest for a foreleg and shoulder of pork excluding the blade. Also called hand of pork

Handkäse Germany A variety of soft hand moulded cheeses (25 to 125 g) made from naturally soured and curdled skimmed or semi-skimmed cows’ milk. Sometimes flavoured with herbs or spices and widely variable in colour, texture and flavour. Contains 50 to 55% water, 2% fat and 27 to 35% protein. Also called Hand, Harzkäse,

Sauermilchkäse

hand of pork United Kingdom Hand and spring of pork

hand parer United States See peeler

hang, to To leave meat or game birds, especially the tougher old birds, to hang in a cool dry airy store for sufficient time to allow the meat fibres to be broken down by the acid conditions which develop. Animal meat is hung as complete or half carcasses for up to 2 weeks or more. Game birds with the exception of wild duck, which may be drawn, are hung by the neck without being drawn or plucked.

hangetsu giri Japan Half round cuts of vegetables especially carrots, bamboo shoots, radishes, etc. Also called half moon cut

hangibjúga Iceland Smoked sausage hangikjöt Iceland Smoked lamb

hangop Netherlands Cottage cheese, curds, alternatively a thick buttermilk and sugar dessert

hangtown fry United States An omelette served with fried bacon and panéed and fried oysters

hanhea Finland Goose

hanh la Vietnam Spring onions hanh tay Vietnam Onion

hanjuku tamago Japan Soft-boiled eggs

Hanoi beef soup Vietnam Pho

hanpen Japan A soft fish cake made from ground fish flesh and starch formed into squares or triangles and steamed. Eaten as is or grilled, poached or deep-fried and dipped in soya sauce.

hao you gai lan China Broccoli in oyster sauce

hao you niu rou China Beef with oyster sauce hapankaali Finland Sauerkraut

har China 1. Shrimp 2. Prawn

hara dhania South Asia Coriander leaves harak mas Sri Lanka A beef curry flavoured

with onions, garlic, ginger, vinegar, spices and coconut

haram Describes food forbidden by Islamic law

hara mirich South Asia Green chilli häränfile Finland Fillet steak häränhäntäliemi Finland See oxtail soup 1 hara piaz South Asia Spring onions harcsa Hungary Wels, the fish

hard Hard to the bite as applied to wheat, difficult to cut as applied to cheese, resisting penetration by a sharp object

hardal Turkey Mustard

hard ball stage See sugar cooking hard-boil, to To boil something until it

hardens, usually used of whole eggs boiled for 10 minutes until the yolk is solid

hard cheese A cheese which is difficult to cut, normally with a water content less than 40%

hard clam Quahog clam

hard crack stage A stage in sugar cooking when the sugar temperature rises to 157°C in the UK and 149°C in the USA. See also sugar cooking

hard dumpling See Sussex dumpling hardfiskur Iceland Fish cleaned and split

along the abdominal cavity, sometimes with bone removed, to make a triangular shape. In this form hung up to air dry in freezing conditions. When dry will keep almost indefinitely. Eaten raw.

hårdkogt Denmark Hard-boiled hårdkokt Norway, Sweden Hard-boiled hard-neck clam Quahog clam

hard red spring wheat flour United States A high gluten bread flour

haricot bean

hard red winter wheat flour United States A good bread flour made from a more flaky and thinner seed than the equivalent spring wheat flour

hard roe The eggs of female fish usually floured and fried

hard sauce See rum, brandy butter hardshell clam Quahog clam hard smoked herring Red herring

hardtack A hard biscuit made of flour, salt and water only. Also called ship biscuit, sea biscuit, pilot biscuit

Harduf Middle East An Israeli semi-soft spreading cheese made from ewes’ milk to resemble Lipto

hard wheat A tough wheat which resists cracking and with the starch grains tightly bound. It contains no triabolin and it fractures across the starch grains. Durum wheat is one of the hardest.

hare England, Norway A wild game animal resembling a large rabbit but which does not hop nor live in burrows. There are several varieties, the common, Scottish and the Mediterranean all distinguished from rabbit by their dark flesh and powerful back legs. The blood, which is collected for jugged hare, is prevented from coagulating by adding 5 ml of vinegar. Hares are usually hung by the legs for 5 to 10 days before being paunched. May be roasted, braised or stewed. Shooting season in the UK is from the 1st of August to the last day of February although it is not a law. Hare is not sold from March to July.

hare channa South Asia Fresh or dried, green immature chick peas

hareng France Herring hareng fumé France Kipper

hareng mariné France Pickled herring hareng salé France Bloater

hareng saur France The French version of the red herring often served as a hors d’oeuvre

hareragu Norway Jugged hare haresteg Denmark Roast hare

har gow China Small purses of minced shrimp made by placing the filling in the centre of a rolled out circle of wheat starch dough and pulling the edges to the centre to make it look like a string purse or bag

harhardal South Asia Yellow dahl haricot à rame France Runner bean

haricot bean The shelled and dried mature French bean, usually white, about 8 to 10 mm long and oval-shaped. Sometimes coloured. Used extensively in Western cooking. See also French bean. Also called dry shell bean

(NOTE: The name is derived from the Aztec ayecotl.)