A Dictionary of Food

haricot bean soup

haricot bean soup See soissonaise, purée haricot beurre France 1. Butter bean 2. A

type of yellow French bean

haricot de mouton France Stewed mutton with root vegetables

haricot de Soissons France Kidney bean haricot grimpant France Runner bean haricot lamb United Kingdom A lamb stew

with haricot beans, onions and turnips haricot rouge France Kidney bean haricot sec France Haricot bean

haricot vert France The immature pod of the French bean or green beans

hari gobhi South Asia Broccoli

hari mirch South Asia Sweet green pepper harina Spain Flour

harina de maíz Spain Corn flour haring Netherlands Herring haringsla Netherlands Herring salad

harira North Africa A thick Moroccan puréetype soup of chick peas, lentils and haricot beans in a mutton or chicken stock with eggs, lemon, sometimes tomatoes and various herbs such as coriander, parsley or tarragon. Often served as a starter.

harissa North Africa A hot chilli sauce made from softened, deseeded red chillies, garlic, salt, caraway seeds, cumin seeds, coriander seeds and dried mint leaves blended to a paste with olive oil. Some versions contain many more spices.

harrar A top-quality Ethiopian arabica coffee bean used for Turkish coffee

harslet United Kingdom Haslet hart Netherlands Heart hartgekocht Germany Hard-boiled

harusame Japan Cellophane noodles (NOTE: Literally ‘spring rain’.)

Harvard beets United States Sliced, diced or julienned beetroot cooked in vinegar and sugar then thickened with corn flour

harvest pudding England Sage and onion stuffing, chopped cooked ham, grated cheese and eggs (5:2:1:2), the first three ingredients and the egg yolks mixed together, the stiffly beaten egg whites folded in and all then baked in an ovenproof dish at 190°C for 35 minutes

Harz, Harzer Germany Harzerkäse Harzerkäse Germany A small, round, firm,

pungent cheese made by hand from cows’ milk in the Harz mountains. Often eaten with goose fat on black bread. Also called Harz,

Harzer

Hase Germany Hare

Hasehendl Germany A name used in Frankfurt for chicken (colloquial)

Hase im Topf Germany Hare casseroled with wine and spices

Haselhuhn Germany Hazel hen Haselnuss Germany Hazelnut

Haselnusscreme Germany A sweetened custard made with milk, sugar and egg yolks (10:4:1), heated to coating consistency, softened gelatine (2 g per 100 ml) and ground blanched hazelnuts (40 g per 100 ml) added, cooled but not set, then a third of its volume of cream, whipped to a soft peak, folded into the mixture which is poured into moulds to set

Haselnussmakronen Germany Hazelnut macaroons made in the same way as ordinary macaroons using ground skinned hazelnuts and flavouring them with cocoa powder and lemon zest

Hasenbraten Germany Roast hare

Hasenklein Germany Hare, floured and browned with bacon dice then all braised in red wine and stock with with pepper, spices, herbs, redcurrant jelly and lemon juice

hash United Kingdom, United States Pieces of leftover meat served in a well-seasoned gravy or brown sauce with mashed potatoes and cooked vegetables

hash, to To cut or chop food into small pieces hash brown potatoes United States A southern dish of grated raw potatoes fried like a pancake in bacon fat, often served for breakfast with bacon and egg, also, diced potatoes fried with onions. Also called hash

browns, hashed brown potatoes

hash browns See hash brown potatoes hashed brown potatoes See hash brown

potatoes

hashi Japan Chopsticks

ha shoga Japan Ginger shoots

haslet England An old English meat loaf, or faggot if wrapped in pig’s caul, based either on pigs heart, liver, lungs and sweetbreads or pork mixed with finely chopped onion, dried bread crumbs, herbs and seasonings, cooked, sliced and served hot or cold. Sometimes wrapped in a pig’s caul. Similar ingredients may also be stewed or casseroled under the same name. A more expensive version uses lean pork. Also called harslet, pig’s fry

hassaku Japan A naturally occurring hybrid of Citrus, relatively unknown outside Japan hasselback potatoes See hasselbackspotatis hasselbackspotatis Sweden Medium potatoes, peeled, cut with thin parallel cuts without completely severing each slice, each slice brushed with butter and sprinkled with dried white breadcrumbs, half baked in the oven, sprinkled with cheese and baking

completed (NOTE: Literally ‘hazel hill potatoes’.)

hasselnöt Sweden Hazelnut

hasty pudding 1. England A thick béchamel sauce enriched with egg, placed in a flameproof dish, covered with butter, brown sugar and cinnamon and browned under the grill 2. United States Cornmeal thickened and spiced milk sweetened with molasses. Also called Indian pudding

hasu Japan Lotus root

hatcho-miso Japan A very dark, salty, thick and strong-flavoured miso made mainly of soya beans and used in soups

hatted kit Scotland Soft curds made from a mixture of buttermilk and full-cream milk, double cream and caster sugar (7:4:1). The cream and sugar are whipped to a stiff peak and folded gently into the curds, which may be flavoured with nutmeg or cinnamon. The curds were made in the old days by milking a cow directly into buttermilk but they are now made with rennet, left overnight and strained through a fine sieve or tamis cloth. Also called added kit

hat tiêu den Vietnam Black pepper hat tiêu trång Vietnam White pepper hauki Finland Pike

haunch The rear leg of an animal with part of the loin attached

Hauptelsalat Austria Lettuce

Hausfrauenart Germany In the style of the housewife, i.e. with sour cream and pickles

hausgemacht Germany Home-made Hausmachernudeln Germany Home-made

noodles

haute cuisine France Top-grade cooking havande gädda Sweden A whole pike, scaled

and opened up from the back and cleaned so as not to break the abdominal skin and leaving in the backbone. A salt herring is placed in the abdominal cavity and the pike is reformed, seasoned, panéed and baked, basting with milk. Served with the juices which have been thickened with crushed ginger biscuits. (NOTE: Literally ‘pregnant pike’.)

Havarti Denmark A semi-hard scalded-curd cows’ milk cheese with a pungently flavoured paste containing numerous holes. The rind may be dry or washed in which case the cheese has a better flavour. Either 45% or 60% butterfat content.

havermout Netherlands 1. Oatmeal 2. Rolled oats

havij polou Central Asia An Iranian ricebased dish (polou) made with pieces of chicken, chopped onions and carrot batons with turmeric, fried in turn, then simmered

heat lamp

with lemon juice, brown sugar and water. Served with chelou.

Haxe Germany Knuckle (of veal, etc.) haybox cooking A method of slow cooking in

which the food is brought to the boil in a container which is then put inside an insulated container with an insulated lid to complete cooking without further heating. Originally the insulation was hay packed in a wooden box or hole in the ground.

haymaking cheese Single Gloucester hazel grouse See hazel hen

hazel hen A European woodland grouse, Tetrastes bonasia, mainly from Scandinavia and Russia with a white excellently flavoured and tender flesh. Also called hazel grouse hazelnut A thick-shelled nut from the European or North American hazel tree, Corylus avellana, with an outer husk that does not completely cover the nut. The nuts are small (up to 1 cm) and pointed, with a firmly attached skin which is loosened by roasting or blanching. Grown in the UK, Italy and Spain, they have a distinctive flavour and are used in cooking, confectionery and as a dessert nut. The oil is prized for its flavour. See also filbert. Also called cobnut,

Barcelona nut

hazelnut butter A compound butter made from skinned and roasted hazelnuts pounded with a few drops of water, mixed with softened butter and passed through a sieve

haze peper Netherlands A thick hare stew made from the hindquarter or the legs

HDL See high-density lipoprotein head cheese Brawn

heart The muscular organ which continually pumps blood around the body (NOTE: From a young animal they are reasonably tender, but older hearts being tough require long braising or stewing)

heart cockle See heart shell

heart of palm The hearts, i.e. terminal buds or young shoots of various types of palm, an important leek-like vegetable grown in Brazil and Florida, now common in canned form throughout the USA and France. Also called cabbage palm, palm heart

heart of rape Rape

heart shell A bivalve mollusc, Glossus humanus, similar to but not a true cockle; it is heart-shaped when viewed side on. Found in the eastern Atlantic from Iceland to the Mediterranean. Also called heart cockle

heat, to To warm through without boiling heat lamp A source of infra-red radiation

usually suspended above a food serving or food-holding area to keep the food warm

heat treatment of curds

heat treatment of curds Curds for cheese may be uncooked, i.e. not subjected to a temperature greater than 39°C, scalded, i.e. subjected to temperatures between 40 and 48°C or cooked i.e. subjected to temperatures in excess of 48°C

heavenly hash United States The name given to various sweet desserts

heavy cake Cornish heavy cake

heavy cream United States A cows’ milk cream with a butterfat content of 36 to 40%. Used for whipping. Also called heavy whipping cream

heavy syrup See syrup

heavy whipping cream United States Heavy cream

Hebridean lobster Scotland Cubed cooked lobster meat, sautéed briefly in butter, flamed with Drambuie (a whisky liqueur) and cooked for a few minutes in a cheese sauce enriched with the mashed lobster coral, finished with added cream and piled into the lobster shells with a mushroom and parsley garnish. This is not a traditional dish.

hechima Japan Loofah

hecho See muy hecho, poco hecho

Hecht Germany Pike

Hechtdorsch Germany Hake

Hecht mit Sauerkraut Germany Flaked pike flesh mixed with sauerkraut, covered with cream and baked in the oven

hedelma Finland Fruit hedelmäkakku Finland Fruit cake hedelmäkeitto Finland Cold fruit soup hedelmäslaatti Finland Fruit salad hed fang Thailand Straw mushroom

hedgehog A small rodent-like animal with a covering of sharp retractable quills. Traditionally baked in a clay covering by country folk. The clay enables the skin and quills to be easily removed.

hedgehog mushroom United States A type of mushroom with a fawn-orange cap and white tooth-like projections below

hed hom Thailand 1. Shiitake mushroom 2. Chinese mushroom

hed hunu Thailand Cloud ear fungus

heet bliksem Netherlands A spiced mixture of pork chops, potatoes and apples (NOTE: Literally ‘hot lightning’.)

Hefe Germany Yeast

Hefeklosse Germany Yeast-raised dumplings made with an egg and butter enriched flour dough (1:1:7) made with milk flavoured with nutmeg, kneaded and proved as bread and finally steamed. Served with sweet or savoury dishes.

Hefekranz Germany A savarin usually decorated with almonds and candied fruit

Heidelbeere Germany 1. Blueberry 2.

Bilberry

Heidesand Germany Biscuits made from selfraising flour, butter and sugar (4:3:2) mixed by the blending method, flavoured with vanilla, cut into rounds as in refrigerator cookies and baked at 175°C until firm and light brown

heiko Malaysia A smooth dark brown shrimp paste used in Thailand and Malaysia

heilbot Netherlands Halibut

Heilbutt Germany Halibut

Heilbutt unterm Sahneberg Germany Fillets of halibut laid in a buttered baking dish, sprinkled with onions sweated in bacon fat and covered with parcooked lean bacon rashers, covered with a white wine court bouillon and baked at 165°C until the fish is firm. Served topped with a velouté sauce made with the cooking liquor into which whipped double cream has been folded, sprinkled with grated cheese and browned under a very hot grill. (NOTE: Literally ‘halibut under a mountain of cream’.)

heimische Home-made (Yiddish) heiss Germany Hot

heisse Biersuppe Germany Lager and sugar (9:1) boiled then thickened off the heat to avoid curdling, with a liaison of egg yolks and sour cream (1:7 on lager), seasoned and flavoured with a little cinnamon

heko Philippines The sediment from the fermented fish or shrimp paste bagoong, boiled with 3 times its weight in water for 30 minutes and then allowed to settle. Used as a mild fishy seasoning.

helado Spain 1. Ice cream 2. also helada

Frozen

heldersoep Netherlands Clear soup, consommé

helgeflundra Sweden Halibut

Helianthus annuus Botanical name

Sunflower

Helianthus tuberosus Botanical name The Jerusalem artichoke plant

Helichrysum angustifolium Botanical name

Curry plant

hellefisk Norway Halibut helleflynder Denmark Halibut helstekt Norway Fried

Helston pudding England Equal quantities of raisins, currants, suet, sugar, breadcrumbs, flour and ground rice with 1 tsp of mixed spice per kg of dry ingredients plus the same quantity of bicarbonate of soda which is dissolved in the milk with which the dry ingredients are brought together. The

mixture is boiled in a well-greased covered pudding basin for 2 hours.

Hemerocallis fulva Botanical name The day lily from which lily buds are obtained

hemicellulose A polysaccharide carbohydrate found in fruit and vegetables. Some forms known as pectin are responsible for the setting of jams.

hen The female of a bird, usually the female chicken which has been bred to lay eggs

Hendl Austria Chicken

Henne Germany Hen

hennepot Belgium Chicken hotpot

herb A generic name for low growing plants and shrubs but more generally reserved for those plants with flavouring and medicinal properties. See culinary herb.

herbe aux chats France Catmint

herbes de Provence France A mixture of culinary herbs usually containing thyme, marjoram, basil and oregano. Used fresh or dried.

herb salts United States A mixture of pure ground salt and ground dried herbs, Used as a flavouring

herbs for particular food items See under food items: beef, bread, cheese, dessert, egg, fish, game, lamb, liver, pork, poultry, salads, soup, turtle soup, vinegar. For example, herbs for beef are listed under beef herbs.

Hereford sausages England Fried sausages are simmered for 20 minutes in a sauce made from chopped bacon and onions sweated in some of the fat from the sausages. Flour is added to form a roux and finally cider and pork stock together with a bay leaf. Finally sliced mushrooms are added for the last 10 minutes.

Herefordshire cod England Cod fillet baked in strong cider with sliced mushrooms and tomatoes for 15 minutes at 190°C, the cooking liquor thickened with a blond roux and poured over the fish, the top gratinated with cheese and the dish browned under a grill

hergma North Africa 1. Calves’ feet 2.

Morrocan street food of lamb or calves trotters cooked with chickpeas and burghul

Hering Germany Herring

Hering Rollmop Germany Rollmop herring, often served with mustard, horseradish sauce or tomato sauce

Heringshai Germany Porbeagle shark

Heringskartoffeln Germany A casserole of alternate layers of herring and sliced potatoes

Herzmuschel

Herkimer United States A Cheddar-like factory produced cows’ milk cheese from New York

herkkusienikastike Finland Mushroom sauce

herkkusienikeitto Finland Cream of mushroom soup

hermit crab An edible crab normally found in France. Also called bernard-l’hermite

herneet Finland Peas

hernekeito Finland Green pea soup hero United States Hoagie

herrera Spain Striped bream

Herrgårdsost Sweden A hard scalded-curd factory-produced cheese made from pasteurized cows’ milk using a lactic starter and resembling Emmental. The pressed cheese is salted in brine, coated in wax and ripened for 3 to 4 months. Available in skimmed milk (30% butterfat) and whole milk (45% butterfat) versions.

herring A round oily fish, Clupea harengus, with a wide distribution. The upper surface is steel blue and the underside silvery white. Sizes range from 20 to 40 cm in length. It has rather a lot of fine bones and may be cooked whole or filleted and is also sweet and/or sour pickled, salted and smoked. Very popular in Northern Europe and an important source of EFAs. See also rollmop herring, kipper (NOTE: The name is from the old German heer, meaning an army, referring to its habit of once congregating in very large shoals.)

herring butter A compound butter made from filleted, smoked salt herrings, diced and pounded with half their weight of butter and sieved

herring caviar United States The roe of the female alewife herring processed to resemble caviar

herring flippits United Kingdom Freshly cooked flippits spread with a little mustard, topped with a grilled herring fillet, sprinkled with black pepper and served with lemon wedges

herrings, salted Russian-style Russia

Selodka

hertebout Netherlands Haunch of venison hertevlees Netherlands Venison

Herve Belgium A soft, washed rind cows’ milk cheese from north of Liège with a very strong pungent smell formed into squat 7.5 cm cubes with the typical red brown rind. Contains 51% water, 24% fat and 22% protein.

hervir Spain To boil

hervir a fuego lento Spain To simmer Herzmuschel Germany Cockle

Herzogin Kartoffeln

Herzogin Kartoffeln Germany Mashed potatoes browned in the oven, duchesse potatoes

Herzwurst Germany A sausage made from coarsely chopped pigs’ hearts mixed with finely minced pork shoulder and belly, seasoned, flavoured with nutmeg and allspice and filled into hog casings

hesperidin One of the bioflavonoids found in high concentration in citrus fruit

Hesperis matronalis Botanical name Sweet rocket

hetao ren China Walnut

hetao zha ji pian China Deep-fried chicken with walnuts

hettekees A low-fat, rindless cheese. See also fromage de Bruxelles

heuk bone of beef Scotland The eastern Scottish term for rump of beef

heung mao tso China Lemon grass heung nu fun China Five spice powder hexamethylene tetramine See E239

hexamine E239, a preservative permitted only for fish and Provolone cheese

hibachi Japan A cast iron barbecue with a slatted iron grid

Hibiscus sabdariffa Botanical name Jamaica flower

hickory France, United States A hardwood tree Carya spp. commonly used for smoking food.

hickory nut United States The sweet edible nut of the hickory tree related to the pecan and similar to the walnut

hie Japan Japanese millet hielo Spain Ice

hierbabuena Spain Mint, the herb

hierbas finas Spain Fine herbs, a mixture of herbs

higadillo Spain The liver of a small animal, particularly a bird

higadito de pollo Spain Chicken liver hígado Spain Liver

higashi Japan Hard cakes mainly made of sugar and always purchased. They keep well.

highbush blueberry See blueberry

high country bread Australia Mountain pepper bread

high-density lipoprotein A specific complex of fat and protein that transports cholesterol in the blood. High levels appear to protect against heart and vascular disease. See also cholesterol, low-density lipoprotein. Abbreviation HDL

Highland Crowdie Scotland A smooth cottage type cows’ or goats’ milk cheese with a light fresh flavour

Highland fish sauce Scotland Anchovies steeped in wine vinegar for a week then mixed with red wine, chopped horseradish, onion and parsley together with lemon thyme, bay, grated nutmeg, ground mace, cloves and black pepper and all simmered together for about 30 minutes and strained and bottled. Used with a brown butter sauce at the rate of 1 tbsp per 50 g of butter as a dressing for fish.

High-Moisture Jack A young Monterey Jack with a mild flavour matured up to 6 weeks high-ratio flour A very fine flour which can be combined with up to twice as much sugar as

normal. Used in cake-making.

high-ratio shortening Fat with a higher proportion of monoand diglycerides than usual which can absorb more sugar than normal

high tea United Kingdom A substantial afternoon meal, once popular in Scotland and the north of England, now usually found only in more traditional hotels and boarding houses. Usually an assortment of cold meats and fish, salads, sandwiches, sweets, cakes and buns with tea or coffee.

higo chumbo Spain Prickly pear

hiilillä paistettus silakkaa Finland Grilled herring

hijiki A sun-dried and coarsely shredded brown seaweed. See also hiziki

hikiniku Japan Minced beef

Hildersheimer Streichleberwurst Germany

A spreading paste-like sausage made with pigs’ liver and pork

hilloa Finland Jam

hilum The scar on a seed or bean where it joined its stalk

him China Ridged sand clam Himbeere Germany Raspberry

Himbeerkaltschale Germany Raspberries, macerated in sugar syrup, sieved, mixed with white wine and a little lemon juice and served cold garnished with whole raspberries dipped in sugar

himmelsk lapskaus Norway Fresh fruit and nuts sometimes served with a brandyflavoured egg sauce (NOTE: Literally ‘heavenly potpourri’.)

Himmel und Erde Germany Creamed potatoes and apple purée mixed with fried chopped onions and topped with fried liver (NOTE: Literally ‘heaven and earth’.)

himmeri Finland Lobster

hina Japan A 3 to 4-month-old chicken. Also called hinadori

hinadori Japan Hina hindbær Denmark Raspberry

hindi Turkey Turkey

hind loin of pork The rear of the loin containing the kidneys and pork fillet (tenderloin). Roasted or cut into loin chops and chump chops (rear end).

hind saddle United States The rear end of a veal or lamb carcass cut between the 12th and 13th ribs counting from the neck end

hing South Asia Asafoetida hinojo Spain Fennel

hinojo marino Spain Samphire, Crithmum maritimum

hin sui China Squid

hip The seed capsule of a flower, used especially of the rose

hip bone of beef England A Midlands term for beef rump

hipogloso Spain Halibut

Hippen Germany Almonds pounded with egg whites, caster sugar, a little flour and cinnamon, stiffly beaten egg whites folded in, the batter spread thinly on oiled baking sheets, baked at 220°C, taken off the sheet when hot and rolled around a thin cylinder like a brandy snap. Used for garnishing desserts. Also called Hohlhippen

hirame Japan Flounder or halibut, used raw in sushi

Hirams Söndagshöna Sweden Sunday chicken. A large chicken stuffed with a mixture of minced gammon and giblets, fresh white breadcrumbs, chopped and crushed garlic, seasoning and chopped parsley, stitched up, brought to the boil in water or stock flavoured with cloves, skimmed then simmered with parsnip, onions and leeks until tender. Served with a roux-thickened, strained cooking liquor finished with a cream and egg yolk liaison.

hiratake Japan Oyster mushroom hira-zukuri Japan A type of cut for fish such

as snapper or sea bass used in sashimi in which the fillets are skinned and cut across the grain in slices

hirino Greece Pork

Hirn Germany Brains

hirn-profesen Italy Bread slices spread with brains, dipped in batter and deep-fried (NOTE: From the alpine region of Italy.)

Hirsch Germany Stag

Hirschbraten Roast venison

Hirse Germany 1. Millet 2. Sorghum hirvi Finland Elk

hisopo Spain Hyssop

hiyamugi Japan A somen-type noodle but even thinner. Generally served cold with a dipping sauce.

hiyashi Japan Chilled

hoe cake

hiyashi somen Japan A thin white noodle resembling vermicelli. See also somen (NOTE: Literally ‘ice noodles’.)

hiyu Japan Amaranth

hiziki Japan A sun-dried and coarsely shredded brown seaweed, Cystophyllum fusiforme or Hisikia fusiforme, found in shallow coastal waters of East Asia and rich in iron and calcium. May be eaten on its own, as a garnish or in soups and stews. Also called hijiki

hjärta Sweden Heart

hjerte Denmark, Norway Heart hjort Sweden 1. Deer 2. Roebuck

hjortetakk Norway A special doughnut made at Christmas

hjortron Sweden Cloudberry

hjortstek Sweden Venison steak. Also called rådjursstek

hmo Burma Straw mushroom

hoagie United States A sandwich made with a split hoagie roll filled with an assortment of meats, cheeses, salad vegetables, pickles, onions, etc. Also called grinder, Italian sandwich, sub and submarine

hoagie roll A flat oblong bread roll about 15 to 20 cm long, used for a hoagie

hoan jo China Date

hob 1. The flat metal framework on top of a cooker on which pans are placed in order to be heated or a similar surface above or beside an open fire on which food containers are put to keep hot 2. A set of gas or electric rings set in a metal plate with controls, usually mounted in a work surface separate from the oven

hochepot France A soup made with salt pork, pigs’ tails and ears, beef, mutton, cabbage and root vegetables (NOTE: Literally ‘shaking pot’.)

hochepot flamand Belgium As hochepot, but the meat and most of the vegetables served separately from the soup with small boiled sausages

Hochwild Germany Game

hock The part of an animal between the foot and lower limb corresponding to the ankle and part of the lower calf of a human. It consists mainly of gristle and connective tissue with a little flesh. Used to provide gelatine by prolonged boiling.

hodesalat Norway Lettuce hodge-podge See hotchpotch

hodgils Scotland Dumplings made like the Welsh trollod with added chopped chives hoe cake United States A dent corn cornmeal batter pancake originally cooked on the

blade of a hoe. Also called Johnny cake

hoen kwe

hoen kwe Indonesia, Malaysia Mung bean flour

hog 1. United States A general term for pig 2. United Kingdom A castrated male pig reared for slaughter

hog casings The cleaned and scraped intestines of pigs, being the first 18 m of pig gut measuring from the stomach with a diameter between 32 and 46 mm, classed as narrow, medium, wide and extra wide. Used for sausages and bratwursts.

hogget A sheep between 12 months and 24 months old, popular in Australia

hog millet Common millet

hog plum The plumor egg-shaped fruit (up to 7.5 cm) of trees of the genus Spondias, similar to the mango. Cultivated in Southeast Asia and South America. A large stone is surrounded by yellow and flavoursome flesh and a yellow to red skin. Also called Jamaica plum, otaheite apple

hog pudding England A type of haggis from the southwest made with finely chopped pigs’ pluck or fatty pig meat for the more expensive versions, mixed with boiled groats, seasoning and flavourings, packed into wide hog casings and boiled until cooked. The Devonshire variety is flavoured with mace, nutmeg, thyme and cayenne pepper, the Cornish one with mace, nutmeg, parsley and thyme. Also called hog’s pudding

hog’s pudding England Hog pudding hoh laan dau China Mangetout pea hoh laan dow China Mangetout pea

hohle Schokoladenhippen Germany Tubes made of thin chocolate, filled with whipped cream

Hohlhippen Germany Brandy-snap-shaped garnishes made mainly from almonds. See also Hippen

hoh yow China Oyster sauce hoi git China Jellyfish

hoi sin cheung China Hoisin sauce

hoisin sauce China A sweet thick red-brown sauce made from fermented soya beans, sugar, garlic, five spices and a little chilli and coloured with annatto. Used with roast pork and poultry as a condiment or to glaze the meat as it is being roasted so as to give it a rich red chestnut colour. Also called duck sauce, suan mei jiang

hoja Spain Leaf

hoja de laurel Spain Bay leaf hojaldre Spain Puff pastry

hojiso Japan Small stems of the shiso plant with seed pods, used as a garnish. See also hana hojiso

hökarepanna Sweden Grocer’s stew made from sliced pork fillet and calves’ kidney alternated in a casserole dish with seasoned sliced raw potatoes and onions, finishing with potatoes, covered with lager and dotted with butter, boiled, skimmed then simmered with a lid for 1 hour or more

hoki An important deep-water commercial fish from New Zealand. Exported to Europe as fillets.

hokkien mee noodles China Egg noodles holipce See holishkes

holishkes A Jewish speciality consisting of blanched cabbage leaves wrapped around a filling of meat and rice and simmered in a sweet-and-sour tomato sauce. Also called gluptzes, holipce, praakes

hollandaise, à la 1. France In the Dutch style, i.e. served with hollandaise sauce 2. Coated with melted butter and served with boiled potatoes. Used of poached fish.

hollandaise, sauce England, France A reduction of crushed peppercorns and vinegar, cooled, a small amount of cold water added, egg yolks whisked in and the whole cooked to a thread over a bain-marie whilst continuing to whisk, removed from the heat and molten clarified butter poured in slowly with vigorous whisking to form a stable emulsion, seasoned and strained. Served warm with hot fish and some vegetables.

holländische Sosse Germany Hollandaise sauce

hollandse palingsoep Netherlands A soup made from sweated skinned eels poached in a stock made from the eel trimmings and white wine, eel flesh reserved, poaching liquor strained, seasoned and thickened with egg yolks and butter and poured over the eel pieces and toast and garnished with a julienne of sweated leek, celery and Hamburg parsley

holodny sup-salat Russia See kholodny supsalat

Holsteinerschnitzel Germany A panéed and fried veal escalope topped with a fried egg and garnished with various items, usually anchovy fillets

Holsteinerwurst Germany, United States A sausage consisting of equal parts of cured pork and fresh beef minced finely with sugar, seasoned and strongly spiced with coriander, nutmeg and cardamom, filled into casings, linked or made into rings and smoked for a considerable time

Holstein schnitzel United States

Holsteinerschnitzel

holubtsi Eastern Europe Cabbage rolls (golubtsy) from the Ukraine often containing

chopped mushrooms instead of minced meat

holy basil An oriental variety of basil with a darker leaf than basil and a sharper, slightly aniseed flavour

holy poke United States Baptist cake

Holyrood pudding Scotland An enriched semolina pudding made by adding 4 tbsp of marmalade and 50g of egg yolks per litre of milk to the cooled pudding, folding in the associated stiffly beaten egg whites plus ratafia biscuits at the rate of 100 g per litre, then baking at 180°C until risen and browned

homard France Lobster

homard, sauce France A lobster-flavoured sauce made by sweating lobster flesh in the shell, or well-crushed cooked lobster shell, with a mirepoix of onion, carrot and celery in butter; flaming with brandy; adding flour and tomato purée to make a cooked-out roux; adding fish stock, white wine, a bouquet garni and garlic; simmering, removing lobster flesh if used, returning crushed shell to the sauce; simmering and straining. Coral, if any, should be added before straining.

homard à la bordelaise France Lobster prepared as for homard à l’américaine, up to and including flaming; reduced white wine, fish stock, tomato sauce, a bouquet garni and seasoning added; cooked 15 minutes; meat removed and sauce prepared in the same way and finished with butter, lemon juice and chopped tarragon and chervil

homard à l’américaine France Lobster killed with a knife; chopped lobster tail and cracked claws seasoned, lightly fried with chopped shallots and garlic in oil and butter, flamed with brandy, then white wine, fish stock, meat glaze, demi-glace sauce, chopped tomato flesh, parsley and cayenne pepper added; cooked 15 minutes; lobster removed and meat reserved, coral and creamy parts of head added to cooking liquor; this reduced; butter added, the sauce strained and poured over the reserved lobster meat prior to serving

homard à l’armoricaine France Lobster cooked in oil with shallots, tomatoes, white wine and brandy (NOTE: From Brittany. There is controversy over the attribution of the name américaine or armoricaine to these lobster dishes which are essentially the same)

homard cardinal France Cooked lobster flesh arranged with a salpicon of chopped lobster flesh, cooked mushrooms, the creamy parts from the head and chopped truffle mixed with a little sauce cardinal, either in a dish or a halved lobster shell supported by the

honey

lobster claws; coated with sauce cardinal, sprinkled with grated cheese and butter and glazed under the grill

homard thermidor The sliced flesh from a grilled half lobster laid on cream sauce mixed with a little English mustard, coated with the same and glazed lightly in the oven or under the grill. Also called lobster thermidor

hom horm Thailand Shiitake mushroom (NOTE: Literally ‘good smell’.)

hominy Dehusked whole dried maize kernels with the germ removed. Usually boiled in water with 1 teaspoonful of bicarbonate of soda per litre to dehusk and soften it, prior to drying or using in cooking. Also called hulled corn

hominy grits United States Coarsely ground dehusked maize kernels used to make a kind of porridge

homity pie England A shortcrust pastry pie from the Lake District filled with potato, onion, cheese, garlic, herbs and seasoning then baked

hom lek Thailand Shallots

homo United States Homogenized milk homogenize, to To break down the dispersed

phase of a two-phase mixture into such small droplets that they cannot separate out under gravity and thus form a stable emulsion. Fat globules in milk are treated in this way to give homogenized milk.

homogenized milk 1. United Kingdom Milk which has been homogenized so that the cream does not separate out. Sold in redtopped bottles. 2. United States As the UK type but with 3.25% butterfat and 8.25% other milk solids

Homolky A ewes’ milk cheese very similar to

Liptói. See also Gomolya homos Hummus

hon Japan High-quality or pure

höna Sweden A boiling or large older chicken Honan cooking A style of Chinese cooking from the inland province of Honan which is northeast of Szechuan. It is highly spiced and often contains wine. Yellow river carp is a speciality of the region. Also called Hunan

cooking

Hondashi Japan A trademark for instant dashi granules

høne Denmark Chicken

høne bryst Denmark Chicken breast, the white meat of chicken

hønekødsuppe Denmark Chicken and vegetable soup

honey Flower nectar partially digested and regurgitated by the honey bee, Apis

honey-baked ham

mellifera, as a thick sugary syrup with a distinctive flavour. Used by bees as a convenient food source and food storage medium. Its flavour and aroma depend to some extent on the types of flower from which the nectar was obtained. Strict vegans should not eat honey.

honey-baked ham United Kingdom Ham baked in the oven whilst basting with honey and possibly brown sugar

honeybun United States A flat yeast-raised bread roll glazed with honey before baking honeycomb The hexagonal wax storage chambers of the honey bee which are formed in stacked tiers and in which honey is stored. Honey can still be purchased in

this form.

honeycomb mould A light dessert made by folding stiffly whisked egg white into a mixture of jelly and cold egg custard sauce. If the mixture of egg custard and jelly is warm prior to folding in the egg white, then it separates into a jelly layer topped by a fluffy mousse.

honeycomb tripe Tripe from the second stomach of an ox which has a honeycomb appearance

honeydew melon A slow ripening oval, i.e. rugby ball-shaped, variety of winter melon with a thick yellow to green ridged skin and firm pale green, sweet and delicately flavoured flesh. Not as sweet as some varieties but a good keeper.

honey fungus A fungus, Armillaria mellea, which is a garden pest and grows on live trees causing them to wilt and die. The cap is golden brown when young, becoming lighter as it ages. The slender stem curls out from a swollen base attached to the tree trunk. Although edible it has a bitter taste and unpleasant smell and is not recommended.

honey tangerine United States A mandarin/orange cross developed in Florida in 1913 and propagated by C Murcott Smith and J Ward Smith. It has a rather leathery peel and tough segment walls but the juice content is very high and it is sweet and wellflavoured. It is grown in Florida and Brazil and commands a premium price. Also called

Murcott tangerine, Smith tangerine hong chee China Persimmon hong dow China Adzuki bean

hong dow sar China Sweet red bean paste hong mei China Red rice

hongo Spain Fungus

hongroise, à la France In the Hungarian style, i.e. in a sauce flavoured with paprika or

with onions, tomatoes, paprika and soured cream

hongroise, sauce France A velouté sauce flavoured with lightly fried onions and paprika. Served with freshwater fish, poultry and roast veal. Also called Hungarian sauce

hong-shao China Red cooking hong yu China Red snapper hong zao China Red rice

Honig Germany Honey

Honigkuchen Germany Honey cake made by the melting method from self-raising flour, honey, sugar and ground almonds (5:3:2:1) flavoured with lemon zest, cocoa powder, ground spices, candied peel and almond essence, thinned with a little water to a moderately stiff dough and baked at 175°C. The top is covered with almond flakes when it is removed from the oven. Best after maturing for several days.

honiglekach A Jewish New Year cake sweetened with honey. See also lekach

honing Netherlands Honey honingkoek Netherlands Honey cake honje Indonesia Torch ginger honmirin Japan Mirin

honning Norway Honey honningkake Norway Honey cake

hønsekødsuppe Denmark Chicken and vegetable soup

hønsesuppe Denmark, Norway Chicken soup honshimeji Japan Oyster mushroom hönssoppa Sweden Chicken soup hontarako Japan Codfish roe, salted and dyed

red to resemble caviar. See also tarako honung Sweden Honey

hoo pla chalarm Thailand Shark’s fin

hop A plant, Humulus lupulus, of the mulberry family with long twining stems bearing catkin-like flower clusters which when dried are used to give the bitter flavour to beer. The young shoots may be used as a vegetable.

Hopfen Germany Hops

Hopfenkäse Germany A type of soft cheese wrapped in hop leaves. See also Nieheimer

hop jeung gwa China Choko

Hoppelpoppel Germany Scrambled eggs with bacon and/or sausages and potatoes

hopper Sri Lanka A type of flat bread or pancake made with rice flour and coconut milk and deep-fried until crisp. See also string hoppers

hopping John United States A mixture of cooked rice and black-eyed peas

hop shoots The tender shoots of the hop plant used as a vegetable in France and Belgium

horapa Thailand Basil

horchata Mexico, Spain A summer drink made in Spain from ground tiger nuts (chufas) and in Mexico from ground rice or cantaloupe melon seeds

Hordeum vulgare Botanical name Barley horenso Japan A delicate mild-flavoured

variety of spinach with pink stems

horenso no sarada Japan Spinach leaves washed and cooked for 5 minutes until tender, wrung out, cut into shreds and dressed with pasty mixture of soya sauce, rice vinegar, toasted and crushed sesame seeds, a little dry mustard, minced spring onions, grated fresh ginger and schichimi togarishu

hor fun China Rice ribbon noodles

horiatiki Greece A Greek salad of cucumber, tomato, olives, onions and feta cheese with an olive oil and vinegar dressing

Hörnchen Germany Slightly sweet crescentshaped rolls similar to croissants

horned melon Kiwano

horno, al Mexico, Spain Baked or roasted in the oven

horn of plenty A funnel-shaped edible fungus, Craterellus cornucopioides, with a grey exterior and brownish-black gills. Grows in beech woods. Also called black trumpet horoku Japan A large earthenware plate with

a fitted lid used for baking

hors d’oeuvre England, France, Netherlands

Single cold food items, a selection of wellseasoned cold dishes or well-seasoned hot dishes usually served at the beginning of a meal but sometimes as snacks or with a buffet or cold table

horse An animal, Equus caballus, whose sweet-flavoured meat is eaten in many countries and used as a substitute for beef in many recipes. Not eaten in the UK and the USA.

horse bean See field bean, jack bean

horse clam A large (up to 1.5 kg) clam, Thesus nuttalli, from the Pacific Ocean with lean light-coloured meat. Generally fried but in Japan eaten raw.

horse gram The reddish brown, white, black or mottled seed of a legume, Dolichos biflorus, from India, which is rather wrinkled in appearance, similar to a chick pea, and rarely split. Eaten if there is nothing else but usually the whole plant is used as green manure or animal fodder. Also called Madras gram, kulthi bean

horse mackerel Various large fish of the mackerel family, Trachurus trachurus, Decapterus punctatus and others found in tropical and subtropical seas; with elongated bodies and large spiky scales. They do not

hot cross bun

have so good a flavour as mackerel. Also called scad

horse mushroom A wild edible mushroom, Agaricus arvensis, similar to the field mushroom. It has a cream to yellow cap and greyish gills and turns yellow when cut or broken giving off an aniseed smell.

horse mussel A large mussel, Modiolus modiolus, found throughout the North Atlantic. It has a purplish yellow shell and orange flesh which is not as well-flavoured as that of the common mussel.

horseradish A hardy invasive perennial plant, Armoracia rusticana, whose thick roots have a hot pungent white flesh which is grated for use in horseradish sauce. The young leaves have a similar but milder flavour and may be used in salads.

horseradish butter A compound butter made from grated horseradish pounded with 5 times its weight of butter and sieved

horseradish sauce Peeled and grated horseradish, mixed with vinegar, seasoning and lightly whipped cream. Served with roast beef, smoked trout and smoked eel. See also

Albert, sauce. Also called sauce raifort hortalizas Spain Green leaves cooked as a

vegetable

hortelã pimenta Portugal Peppermint hortobágyi rostélyos Hungary Beef steak

braised with stock and bacon bits and served with a large semolina dumpling

ho see China Dried oysters

hoshi-shiitake Japan A close relative of the shiitake mushroom, Cortinellus shiitake, fawn to black in colour and available fresh or dried. Also called winter mushroom, forest mushroom, Japanese black mushroom

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

hot and sour soup China A Pekinese soup or broth with vegetables, mushrooms, threads of egg, soya sauce, vinegar and spices including hot chillies. Thickened with corn flour to a runny consistency.

hotategai, hotate Japan Scallop, served raw in sushi or fried

hot bean paste See chilli bean paste hot biscuit United States Scone

hot black bean sauce A sauce made from cooked black soya beans mashed with chillies, sesame oil, garlic, salt and sugar. Used as a flavouring.

hotchpotch A thin stew of lamb or mutton and vegetables similar to Irish stew

hot cross bun Originally called a cross bun and could be eaten on Good Friday without