A Dictionary of Food

Marone

and brined and kept so as to allow surface moulds and yeasts to develop when the rind becomes rough and red. It is ripened for 6 months and brine-washed regularly. Contains 50% water, 25% fat and 23% protein and has appellation d’origine status in France. Sold as a quart (180 g), mignon (360 g), sorbais (540 g) and the full Maroilles (720 g).

Marone Germany Chestnut

marquise France A frozen dessert made from a fruit sorbet mixed with a liqueur and whipped cream

Marrajo Germany Porbeagle shark

marron 1. France Chestnut 2. Australia A finetasting crayfish, Cherax tenuimanus, from Western Australia which weighs up to 2 kg

marrona Spain Chestnut marroni Italy Chestnuts

marrons, purée de France Chestnut purée with or without vanilla and sugar

marrons glacés England, France Shelled chestnuts boiled in sugar syrup and drained for use as a dessert, as a decoration, or, when puréed and sieved, as a flavouring and bulking agent for meringue and whipped cream

marrons Mont Blanc France Chestnut purée heaped into a cone and topped with whipped cream to resemble the mountain

marrons plombières France Iced custard with chestnuts, rum, vanilla and kirsch

marrow 1. See vegetable marrow 2. The blood-forming tissue of the body which takes the form of pink pulpy material in the hollow centres of some of the larger skeletal bones especially thigh and leg bones. Beef marrow is often poached in the bone wrapped in a cloth for an hour, for use as a garnish and sometimes served in the bone with a special metal scoop to extract it.

marrow bone The large hollow bones of the skeleton which contain marrow, especially the thigh bone of beef

marrowfat pea The original European pea now grown mainly for canning, drying or to make mushy peas

Marsala Italy A sweet fortified wine from Sicily used to make zabaglione and for general flavouring

marseillaise, à la France In the Marseilles style, i.e. garnished with tomatoes, anchovies and olives. Used especially of steaks.

marsepein Netherlands Marzipan marshmallow 1. A tall hardy perennial,

Althaea officinalis, from whose roots and leaves a thickening agent used to be extracted which, with sugar, made the

original marshmallow confection. The seeds and flowers are edible and the young leaves can be used in salads or steamed and served as a vegetable and were used as such by the ancient Romans. 2. A soft, sweet, opaque jelly-like confection cut in 2 to 3 cm cubes and rolled in icing sugar. Sometimes used in desserts.

marsh samphire Samphire, Salicornia europaea

Marsh Seedless The commonest variety of grapefruit grown worldwide since it keeps well and is easily processed for juice and segments

maru-kinkan Japan A round kumquat, Fortunella japonica, weighing about 12 g and grown mainly in East Asia. The rind is thinner and sweeter than the nagami kumquat and has slightly more segments and seeds but is otherwise similar. Also called oval kumquat

marula The light yellow, 3.5 cm-diameter fruit of a South African tree, Scelerocarya birrea, with an intense fragrance and a white fibrous flesh enclosed in a leathery skin with one central stone. The stone contains 2 or 3 kernels (marula nuts) slightly bigger than a peanut and similar in shape to a pine nut. The flesh is a good source of vitamin C and the nut of protein. Not yet marketed commercially.

Maryland United States Served in a butter and cream sauce. See also chicken Maryland

Maryland cookies Chocolate chip cookies marzapane Italy Marzipan

marzipan A kneaded paste of ground almonds and sugar bound with sugar syrup (at the hard crack stage) or white of egg or whole egg, used for covering cakes or producing various sweetmeats. Also called marchpane, almond paste

Marzipan Germany Marzipan

masa 1. Spain Dough 2. Mexico A cornmeal dough used for making tortillas, tamales and enchiladas

masa harina Mexico A heavy type of white flour made from maize with a much larger particle size than corn flour, treated with lime water and used for making masa. See also nixtamal. Also called tamale flour

masala South Asia A general term for a blended mixture of ground spices, either produced commercially or in the home. Varieties include garam masala, chaat masala and dhansak masala.

masala dosa South Asia A South Indian pancake made from a lentil flour and water batter which is allowed to ferment overnight. After frying, it is stuffed with mashed potato and spices.

masar dal South Asia Split dehusked lentils which are pink and easy to cook. See also masoor dal

mascarpone Italy A rich unsalted cream- cheese-like confection made from cows’ cream heated to 90°C, curdled with citric or tartaric acid, drained then beaten or whipped and eaten freshly made. Sometimes flavoured with chocolate, coffee, liqueur, brandy, etc. for use as a dessert. Contains around 45% water, 45% fat, 7% protein and 2 to 3% lactose. Also called

Maschepone, Mascherpone Maschepone, Mascherpone Mascarpone

mascotte, à la France (of a roast joint) Garnished with artichoke hearts, truffles and potatoes

masculini Italy Tiny anchovies from Sicily, served with spaghetti

masgoof Middle East Fish from the River Tigris in Iraq, gutted and opened out, impaled on skewers, seasoned and barbecued slowly with the skin side away from the heat. When the flesh is cooked through the skin side is placed on the glowing charcoal to crisp it. Served as is with sliced onions, tomatoes and bread.

mash 1. United Kingdom Seasoned boiled potatoes formed into a stiff purée with margarine or butter and milk. See also bangers and mash 2. South Asia Black gram mash, to To pound or process a soft fruit or

vegetable to a smooth paste

mashamba East Africa, South Africa A type of pumpkin from Zimbabwe which resembles a melon and has green flesh

mashed potatoes Floury potatoes cooked in their jackets, skinned, dried over heat and mashed with milk, butter (5:2:1) and seasoning until smooth and creamy See mash

mashkoul Persian Gulf Long-grain rice cooked then mixed with finely chopped onion that has been fried until crisp in oil. It is served topped with more of the crisped onion.

mashwi North Africa A Berber festive dish consisting of a whole lamb barbecued on a spit over a pit in the ground which is coated inside and out and basted at 15 minute intervals with a mixture of butter, cumin, salt, pepper and paprika. This gives it a rich crust.

mask, to To cover or coat a piece of cooked meat, fish or similar item with a savoury sauce, glaze or jelly or to coat the inside of a mould with the same

maslina Russia Olive maslo Russia Butter or oil

matambre

Masnor Balkans A semi-hard cooked-curd pear-shaped goats’ milk cheese made in the same way as Ricotta, dry-salted and ripened for 1 to 2 months

masoor South Asia Lentils either whole or dehusked and split. See also saabat masoor, masoor dal. Also called Egyptian lentils

masoor dal South Asia Split dehusked lentils which are pink and easy to cook

masquer France To mask or nap

massa 1. Portugal Noodles and other similar pasta products 2. Dough 3. Paste

massa de pimentão Portugal A chilli pepper paste

massa folhada Portugal Puff pastry

Masséna, à la France (of steak) Garnished with artichoke hearts, béarnaise sauce and bone marrow

massepain France 1. Marzipan 2. A cake made with marzipan

mast Iran Yoghurt

Mastgeflügel Germany Corn-fed poultry of high quality

mastic The resin exuded by the Mediterranean plant lentesk and other similar plants used as a flavouring in some Greek dishes and in Turkish delight

mastice Italy Mastic mastique Spain Mastic

Mastix Germany Mastic

mastokhiar Iran A light Iranian version of tsatsiki containing sultanas and chopped cucumber combined with yoghurt and garnished with dry mint

mastuerzo de jardín Spain Cress

mast va khiar Central Asia A cold yoghurt soup from Iran rather like a thin tsatsiki, with chopped green herbs, sultanas, spring onions and hard-boiled eggs all let down with iced water. It is also served as a salad (borani) by not adding water.

masuka nani Japan A decorative carrot garnish made from a flat rectangle of carrot part cut through from each of the two short ends and twisted so that one length is trapped between the two remaining

ma taai China Water chestnut

matafan aux pommes France Sliced, peeled and cored dessert apples mixed into a baking powder raised batter flavoured with brandy, cooked in a frying pan over a low heat for 30 minutes, turned, cooked a further 15 minutes and served dredged with icing sugar. Other fruit can be used. Also called matefaim

matambre Argentina A long thin slice of meat rolled round a filling of spinach, onion rings, sliced carrots and quarters of hard-boiled

matapa

eggs, simmered in stock until tender, drained, cooled and sliced for use as an appetizer

matapa South Africa A dish from Mozambique consisting of cassava leaves cooked in a peanut sauce, often with prawns or other additions

matar dal South Asia Yellow dal

matbucha North Africa A sweet tomato chutney from Morocco

matefaim France Matafan aux pommes matelote France A rich freshwater fish stew

made with wine, onions and mushrooms matelote blanche, sauce France Sauce canotière with the addition of button onions glazed in butter and blanched button

mushrooms

matelote d’anguilles France Eels stewed in a wine sauce

matha South Asia Buttermilk

matière grasse France Fat (indicating the fat content on a product)

matignon France Minced or finely chopped aromatic vegetables used in the same way as a mirepoix

matisha mesla North Africa A Moroccan dish of chicken cooked in a sauce of tomatoes, honey, ginger and cinnamon

Matjeshering Germany Lightly cured young virgin herrings which have not yet developed roe

matjes herrings Gutted herrings if small or gutted and filleted if large, lightly cured in salt, sugar and saltpetre used in made-up dishes or served with raw onion and boiled potatoes (NOTE: Not to be confused with maatjes haring.)

matjessill Sweden Rinsed and wiped but not cleaned salt herring, layered in a pot with brown or granulated sugar and saltpetre (140:1) and covered with milk for 3 weeks in a cool place, then filleted as required. Traditionally served on Midsummer’s day.

matjessill à la russe Sweden Fillets of matjessill covered with a sauce of mayonnaise mixed with French mustard, wine vinegar, sugar and cream and decorated with diced hard-boiled eggs, chives, beetroot and capers

mató Catalonia Fresh goats’ cheese usually eaten with honey, sugar or jam

matoke East Africa Previously fried onions, tomatoes, sweet peppers, chilli pepper and spices are simmered in beef stock with seasoning and coriander leaves and, in Kenya, Tanzania and Zanzibar, diced or minced beef. Plantains which have been chopped and marinated in lemon juice are

added towards the end of the cooking process.

matrimony vine Various shrubs of the genus Lycium, related to the boxthorn, whose minty-flavoured leaves are used for tea and to flavour soup. All parts of the plant are used in Chinese medicine.

matsedeln Sweden Menu

matsoon Southwest Asia The Armenian term for yoghurt

matsuba Japan The pine needle garnish made from an 8 cm long halved piece of thin cucumber with many 0.5 cm deep longitudinal cuts made on the skin side followed by a series of oblique 2 cm slashes across the length, the slashes being pushed to alternate sides to give what looks like a series of rows of pine needles

matsutake Japan A dark-brown thick capped mushroom, Armillaria edodes, which grows under red pine. They are very expensive and are eaten fresh and cooked very simply as a single dish. Also called pine mushroom

matsutake fu Japan Baked gluten dough cut to resemble mushroom slices and flavoured and aromatized with an extract of matsutake or shiitake mushrooms. Sometimes used in sukiyaki.

Matteuccia struthiopteris Botanical name

The fiddlehead fern

mattha South Asia Seasoned yoghurt flavoured with dry-roasted cumin and chopped fresh mint. May be let down as a drink.

mature Kept for a considerable time to develop flavour especially of fermented and cured products such as cheese, salami, etc. matzo A large thin piece of very dry unleavened Jewish bread eaten during Passover. The bread is rather like a water biscuit or cream cracker. Crushed matzos are used in Jewish cooking. Also called

passover bread

matzo meal, matzo mel Finely powdered matzos often used as a flour substitute in Jewish cooking and as the equivalent of dried breadcrumbs

maui onion United States A very mild sweet onion from Hawaii which may be eaten raw without treatment

ma uk Thailand Hairy aubergine mau lai China Oyster

Maultasche Germany A filling of minced pork, veal, brains, spinach, spices, etc. wrapped in a thin sheet of noodle dough and braised in gravy

maund South Asia A unit of weight equal to 40 seers, approximately 36 kg, 80 lb

Mauritian jujube A species of jujube,

Zizyphus mauritiana. Also called Chinese date

maush Central Asia Mung beans

maushawa Central Asia A kind of thin stew or thick soup from Afghanistan made by mixing various kinds of cooked pulses and rice with small spiced meatballs and chopped onion fried in oil This is then simmered with chopped tomatoes, water and dill and finished with yoghurt

maust Central Asia Yoghurt

Maximillian sauce Mayonnaise flavoured with tomato purée and chopped gherkins, capers and parsley, served with fish

ma yau China Sesame seed oil

Mayence red sausage A type of fat sausage or pudding from Germany consisting of the chopped neck meat, rind and tongue of pig moistened with pigs blood, flavoured with white pepper, peppermint, cloves, marjoram and mace, stuffed into a pig’s stomach and boiled until cooked

mayonesa Spain Mayonnaise mayonnaise See mayonnaise, sauce

mayonnaise, sauce England, France Egg yolks, vinegar, French mustard and seasoning combined, oil poured in slowly with vigorous whisking until the consistency of the resulting emulsion is as desired. More oil makes it thicker and stiffer, more vinegar less so. Generally nowadays made with a blender. Served cold and used as a base for many other cold sauces.

mayonnaise à la russe France Mayonnaise whisked over ice with a little melted aspic jelly, tarragon vinegar and grated horseradish until frothy. Used for binding Russian salad, etc.

mayonnaise chantilly France Sauce chantilly

mayonnaise collée England, France

Mayonnaise mixed with melted aspic jelly (7:3), used to bind vegetable salads or to coat à la russe, chaud-froid dishes. Also called jellied mayonnaise

mayonnaise verte France Mayonnaise coloured with a raw green purée of spinach, watercress, parsley or tarragon or any combination

mayorana Spain Sweet marjoram

Maytag Blue United States A local speciality blue cows’ milk cheese from Newton, Iowa mazamorra South America A sweet dessert made from chuño blanco, fruit and molasses

mazapán Spain Marzipan maziwa East Africa Milk

m’choui

maziwalala East Africa Fermented milk from Kenya (NOTE: Literally ‘sleeping milk’.)

maziwa mabichi East Africa Curdled milk, similar to cottage cheese. Also called gururu, maziwa ya robu

maziwa ya robu East Africa Maziwa mabichi mazoon Southwest Asia See matsoon mazurek Poland A Polish cake made from a

flat pastry base spread with jam or vanilla cream and sprinkled with dried fruit and nuts mazza bishurba Persian Gulf Lamb knuckles, blanched then simmered with whole loomi, cinnamon quills, fried onions and baharat

mazzacuogni Italy A Mediterranean king prawn. See also caramote

mazzafegati Italy A pork liver and pine kernel sausage from Umbria flavoured with fennel and garlic

mazzancolla Italy A Mediterranean king prawn. See also caramote

mbaazi wa nazi East Africa Soaked and cooked pigeon peas, cow peas, black eyed peas or similar simmered in coconut milk until almost dry. A fried chopped onion, chilli and curry powder mixture is added and all finished by simmering with thick coconut milk for ten minutes.

mbanga soup Central Africa Pieces of fresh fish skinned and deboned, simmered in stock with onion, chilli pepper and seasoning for 10 minutes, moambé sauce added and simmered for a further 10 minutes, finally smoked or dried fish and dried shrimp added and simmered for another 10 minutes or until the soup is thick enough. Served with rice, yams, plantain or fufu. Greens can also be added.

mbaqanga East Africa A yellow-fleshed pumpkin from Tanzania

mbatata East Africa A type of soufflé dessert from Malawi made from cooked sweet potatoes mixed with honey, brandy or sherry, butter, the zest and juice of an orange and egg yolk, the stiffly beaten egg white folded into the mixture and all baked at 200°C for about an hour

mbika Central Africa Seeds of pumpkins etc. See also egusi

mboga East Africa Vegetables, usually potatoes, carrots and onions in a meat gravy. Served in Kenya.

mbuta Central Africa Capitaine

mchele East Africa Kenyan for plain white rice

mchicha East Africa A type of spinach grown in most gardens and much used in Tanzanian cooking

m’choui North Africa Mechoui

mchuzi

mchuzi East Africa A beef and vegetable stew lightly flavoured with curry powder

mchuzi wa biringani East Africa A coastal Swahili standard curry made with aubergines and the usual sautéed onions, garlic, potatoes, tomatoes and tomato paste with curry spices, chopped ginger and chilli peppers, cumin, coriander, turmeric, cardamom etc. all brought together and simmered with coconut milk or yoghurt

mchuzi wa kamba East Africa As mchuzi wa samaki, but with peeled shrimps instead of fish. The shrimps are not precooked.

mchuzi wa samaki East Africa A fish curry from Zanzibar made from whole or filleted firm fish, seared on the outside and steeped in coconut milk and tamarind. Chopped onions, tomatoes, sweet peppers, garlic and spices are fried in the usual way then added to the fish mixture and all simmered until the fish is cooked through. Served with rice or chapatis.

me Vietnam Tamarind

meadowsweet A hardy perennial herb,

Filipendula ulmaria, up to 1 m high, whose flowers give a slight almond flavour to jams and fruit. Leaves may be added to soups. (NOTE: Once used for flavouring mead and called meadsweet, hence the current name.)

meal 1. Any combination of foods eaten at a single sitting 2. The ground edible parts of any grain, seed, nut, etc. usually coarser than flour. The word is often added to the end of the seed’s name, e.g. wheatmeal, oatmeal, cornmeal.

mealie meal South Africa Ground maize used to make a porridge, which is used as a staple carbohydrate source

mealie pudding Scotland White pudding mealie rice South Africa Crushed or cut

maize made to resemble rice and used in the same way

mealies Caribbean, South Africa Maize mealy endosperm An endosperm with an

open structure containing voids and which is not very tough

mean see jiang China Soya bean paste measuring cup The standard volume

measure used in North America and Australasia, equal to 236 ml and used in recipes for both free-flowing solids and liquids. Referred to as a ‘cup’, as in ‘2 cups of flour’.

measuring jug A toughened glass, metal or plastic jug inscribed on the side with volume measure usually in millilitres, litres, fluid ounces and pints. The ideal shape tapers towards the base so that small quantities can be measured accurately.

measuring spoon Plastic or metal, usually hemispherical spoons used for measuring small quantities of liquid or powder, graded one quarter, one half or one teaspoon (1.25, 2.5 or 5 ml), dessertspoon (10 ml) and tablespoon (15 ml)

meat 1. The edible muscle of any animal including vertebrates, invertebrates, molluscs, crustaceans, etc. Sometimes used of soft tissues not necessarily muscular as in molluscs 2. The central edible part of a fruit or nut

meat birds Any paupiette of meat with a savoury stuffing, usually browned then braised. Also called olive

meat cleaver A heavy chopping implement which can cut through bone

meat extract The soluble components of meat extracted by heating with water sometimes under pressure above its normal boiling point, filtering off the debris and reducing the solution to a thick dark syrupy paste. Used for spreading, making drinks and as a flavouring.

meat glaze White or brown beef stock, reduced by boiling until a sticky consistency. Used as a base for sauces or to improve their flavour. Also called glace de viande

meat grading United States Beef is graded in the USA as prime, choice, good, standard and commercial or utility. See under each name. There are no official gradings in the UK.

meat loaf Minced raw meat mixed with flavourings, seasoning and extenders, bound with egg or flour, baked in a tin, demoulded and sliced. Served hot or cold.

meat pie A pie filled with precooked meat, gravy, flavouring and seasoning prior to baking

meat press United States A heavy piece of metal with a heat-proof handle which is placed on food being cooked on a griddle in order to maintain good contact between the food and the hot surface and to prevent curling

meat safe A well-ventilated cupboard in a cool place with wire mesh or perforated metal over all ventilation holes. Used to keep meat or other food in a relatively uncontaminated state before refrigerators were in common use. Also called food safe

meat tenderizer Some form of proteinase, often from papaya or pineapple, which in a water solution is used to break down the muscle fibres in meat. Care must be taken not to use for too long as the enzymes are not used up and the meat may be reduced to

soft slush. The enzymes can be deactivated by heat or alcohol.

meat thermometer A metal thermometer with the measuring element in a sharp point and a circular indicating dial, placed with its point in the thick part of a joint so as to indicate its internal temperature. Beef and lamb temperatures are 51°C, 60°C and 70°C for rare, medium and well done, pork and veal are 75°C, chicken, ducks and turkey 80°and goose 85°C.

mebos South Africa Pickled, sugared and dried apricots

mechanically recovered meat The waste meat, etc. left on animal carcasses and bones after trimming, removed as a soft pink slurry by subjecting the bones to very high pressure under a piston. All the soft tissues and marrow are squeezed out leaving bone fragments behind. Abbreviation MRM

mechoui North Africa A lamb, or occasionally a young camel, roasted on a spit or baked in a special oven and served whole to be carved at the table. Accompanied by ground cumin seed and bread.

mechouia North Africa A Tunisian salad of assorted vegetables

Mecklenberg Germany A hard cheese made from skimmed cows’ milk

Mecklenburger Bratwurst Germany A

Bratwurst made of equal parts of lean and fat pork, seasoned, spiced and moistened with brandy

Mecklenburger Leberwurst Germany A liver sausage of coarsely minced pig’s liver mixed with chopped boiled breast of pork, pork kidney, tongue and back fat, pepper, allspice and powdered sage, filled into casings, boiled in the cooking liquor, refreshed then dried and smoked

medaglioni Italy 1. Small slices of fillet steak or slices of veal 2. Medallions

médaillon France Medallion

medallion A small round piece of tender meat easily cooked by frying or grilling, especially of beef or veal. Also called médaillon

Médici, à la France Garnished with artichoke hearts, peas, carrots, turnips and sometimes tomatoes. Used of steak. (NOTE: Named after Catherine de Médici.)

medio Portugal Medium cooked. Used of steaks, meat, etc.

medister pølse Denmark A sausage made with pork and pork fat with the possible addition of beef, seasoned, packed into 4 cm diameter casings and hot smoked. May be fried, grilled or boiled.

Mediterranean grouper A grouper,

Epinephelus caninus, with a grey-green to

medlar

reddish-brown skin, weighing normally around 2 kg. Often baked whole at 200°C from 30 minutes to 1 hour if stuffed. Also called rock bass

Mediterranean hare A strong-coloured small hare, Lepus capensis, found in Spain and Mediterranean islands

Mediterranean mandarin The first mandarin,

Citrus deliciosa, introduced to England from China in 1805, from where it spread to the Mediterranean and throughout the Western world. The fruit is small to medium with a small, heavily furrowed neck and sometimes a navel. It peels very easily, the segment walls are fairly tough but the flesh is very juicy with an aromatic and sweet taste. It does not ship or store very well. Essential oils are produced from the rind and the leaves and twigs. Also called willowleaf mandarin, thorny mandarin

Mediterranean medlar Azarole Mediterranean mussel A mussel, Mytilus

gallaprovincialis, very similar to the common variety with an overlapping range

Mediterranean rocket See rocket Mediterranean squid The common squid,

Loligo vulgaris, traded in Europe and up to 50 cm in length

Mediterranean sturgeon Common sturgeon

Mediterranean sweet lime, Mediterranean sweet limetta Tunisian sweet limetta

medium-fat Containing between 10% and 20% butterfat according to type. Used e.g. of cheese, yoghurt.

medium oily Containing between 2% and 6% fat or oil. Used of fish flesh.

medium rare Cooked so that the centre of the meat is just pink but set. Used of steaks.

medium syrup See syrup

medium white sauce United States A sauce made with a blond roux and with a liquid to flour ratio of 14:1

medivnyk Russia A rich, heavily spiced and fruited, chemically raised honey cake for Christmas made with creamed butter, brown sugar and egg yolks mixed with a molten honey, spice and baking soda mixture then flour, yoghurt and cottage cheese with orange zest are alternately folded in followed by the fruit and stiffly beaten egg whites. All baked in a tube tin, cooled, brushed with honey and matured for several days.

medjool North Africa A particularly fine date from the Mahgreb

med-kha-noon Thailand A kind of dessert which looks like jackfruit seeds

medlar A small brown fruit about the size of an apple from a deciduous tree, Mespilus germanica, which grows in temperate

medvurst

climates. The sharp-flavoured flesh can be eaten raw if very overripe (bletted), i.e. after the first frost; otherwise they are used to make jam.

medvurst Sweden A Rohwurst similar to Mettwurst usually moistened with stock and brandy.and either hot or cool-smoked. May be eaten raw or cooked in any way.

mee krob Thailand Deep-fried puffed-up rice noodles mixed with stir-fried fish, pork and vegetables flavoured with lemon juice, vinegar and sugar and garnished with strips of egg omelette, chopped spring onions and coriander leaves. Also called mi krob

meenchi Sri Lanka Mint

mee noodles Chinese egg noodles Meer Germany Bass, the fish Meeraal Germany Conger eel

Meerbarbe Germany Red mullet Meerengel Germany Angel fish

Meerfenchel Germany Samphire, Crithmum maritimum

Meerpolyp Germany Octopus Meerrettich Germany Horseradish Meersalz Germany Sea salt Meerschildkröte Germany Turtle

mee siam Malaysia A noodle dish made by frying a pounded mixture of spring onions, red chillies and shrimp paste in oil, adding mashed soya beans, sugar, fried onions and coconut milk, simmering, then adding rice vermicelli, dried shrimp powder, fried bean curd and peeled and fried shrimps. The whole is heated through, seasoning corrected, finished with lime juice and garnished with sliced hard-boiled eggs and shredded spring onions.

meggyleves Hungary A cold summer soup based on cherries

megrim A rather dry sinistral flat-fish,

Lepidorhombus whiffiagonis, lacking in any distinctive flavour of its own. Requires a strong-tasting sauce. Also called whiff

mehemalou Iran Cubed lamb or mutton, marinated in lemon juice with chopped onions, bay leaf, garlic, cloves and peppercorns; meat drained, floured and browned then simmered in stock with salt, sugar and saffron; stoned prunes and raisins added at the half-cooked stage; and the sauce finished with grape juice syrup. Served with a topping of dry-roasted almond slivers.

Mehl Germany Flour

Mehlpüt Austria Stewed pears with sweet dumplings

Mehlspeise Austria A sweet pastry dish or pudding

mehraz North Africa A heavy brass mortar and pestle for pounding spices and herbs

mei fun China Rice vermicelli mei gee China Rice paper

mei jing China Monosodium glutamate mein jin pau China Small balls of cooked

gluten dough which are deep-fried and may be added to soups and stews

mein noodles Chinese egg noodles

meiwa kumquat A hybrid kumquat,

Fortunella margarita x F. japonica, grown in China and Japan. It is larger than either of the parent species, has a thicker peel and fewer seeds, is the sweetest of the three and is considered to be the best eating variety. Also called large round kumquat

mei zi China Prunes

mejillón (plural mejillones) Spain Mussel mejillones rellenos Spain Stuffed and baked

mussels

mejiso Japan Shiso seed sprouts used as a garnish

mejorana Spain Marjoram

mekabu Japan The root or thickened base of wakame used whole or shredded in stews or as a separate vegetable

mel Catalonia, Portugal Honey mela Italy Apple

melaço Portugal Molasses melacotogna Italy Quince melagrana Italy Pomegranate melancia Portugal Watermelon mélange France Blend or mixture melanger France To mix or blend melanzana Italy Aubergine

melanzane alla finitese Italy A Calabrian dish of aubergines stuffed with cheese, basil and peppers and deep-fried

melão Portugal 1. Melon 2. Bread roll melassa Italy 1. Treacle 2. Molasses mélasse France 1. Treacle 2. Molasses Melasse Germany 1. Treacle 2. Molasses melaza Spain 1. Treacle 2. Molasses

Melba sauce A sweet sauce made from puréed and sieved fresh raspberries. Used on fruit sundaes and similar desserts.

Melba toast Very thin (3 mm) slices of bread, dried and browned in the oven or under the grill. Served with soup or as a base for hors d’oeuvre and appetizers.

melboller Denmark Dumplings

Melbury England A soft mild white mouldripened cheese with a mellow taste and formed in the shape of a loaf

mele alla certosa Italy Baked stuffed apples melegueta pepper Grains of paradise

mele in gabbia Italy Apple dumplings (NOTE: Literally ‘apples in a cage’.)

meli Greece Honey

melilot A hardy biennial, Melilotus officinalis, whose faintly aromatic leaves are used to flavour the Swiss cheeses Gruyère and Sapsago. It may also be used in small amounts in sausages, stuffings and marinades. Also called sweet clover

Melilotus coeruleus Botanical name Blue melilot

Melilotus officinalis Botanical name Melilot melindres de Yepes Spain Dessert fritters melinjo Indonesia The small red fruit of a tree,

Gnetum gnemon. The kernel and its covering are used to make emping melinjo and the young flowers and leaves are used as a vegetable, raw or cooked. The ripe peel is fried in oil and served with rice as a side dish. The immature nuts can be added to soup. Also called belinjo, blindjo

melissa Lemon balm

Melissa officinalis Botanical name Lemon balm

melitzanes Greece Aubergine

melitzanes me domata Greece A type of ratatouille made from chopped onions softened in olive oil mixed with chopped tomatoes and peeled garlic cloves, simmered 15 minutes, diced grilled aubergine which has previously been salted and drained added and the whole simmered over a low heat until all tender

melitzano salata Greece 1. A salad made from chopped cooked aubergine, onions, garlic and tomatoes, garnished with black olives, parsley and rings of sweet green pepper and dressed with oil, vinegar, lemon juice and seasoning 2. Roasted aubergine flesh puréed to a fine paste with chopped onions, garlic, skinned tomatoes, oil, lemon juice and fresh herbs, spread over a flat dish, covered with olive oil and garnished with olives. Served as a starter with pitta bread.

melk Netherlands, Norway Milk

melkbrood Netherlands Milk bread, i.e. made with milk instead of water

melkchocolade Netherlands Milk chocolate melktert South Africa A corn flour thickened and sweetened egg custard made with egg yolks, flavoured with cinnamon. The egg whites are whisked to a peak and folded into the cooled custard which is then put into a pastry case and cooked in the oven with a

topping of cinnamon and sugar. melò Catalonia Melon melocotón Spain Peach

melocotón en almíbar Spain Peach in syrup

mendoan

meloen Netherlands Melon

melokhia A plant related to okra. See also meloukhia

melon Denmark, England, France, Norway, Spain, Sweden The fruit of a climbing annual vine, Cucumis melo, related to cucumber. It is round or oval with a hard thick skin enclosing a thick layer of sweet (when ripe) juicy flesh with a mass of inedible seeds at the centre. The three principal types are cantaloupe, winter and musk. See also water melon. Also called sweet melon

melon baller A parisienne cutter used to make melon balls

melón de agua Spain Watermelon

melón de verano Spain Cantaloupe melon melone Italy Melon

Melone Germany Melon melon pear Pepino

meloukhia Egypt, Middle East A plant, Corchorus olitorius, related to okra and hibiscus. The leaves, which are used in cooking and soup-making, release a gelatinous thickening agent similar to that from okra. See also molohia. Also called melokhia, molokhia, jew’s mallow, naita jute, tussa jute

Melrose pudding Scotland A pudding made with self-raising flour, eggs, butter, sugar and ground almonds (8:4:4:3:2) made by the creaming method and with sufficient milk added to make it of dropping consistency. Put in a buttered pudding basin lined with halved glacé cherries and steamed for 2 hours.

melt The spleen of an animal, sometimes classed as offal. Also called milt

melt, to To convert a solid to a liquid by heating

melted butter sauce See beurre fondu melting cake method A method of making

cakes such as parking by melting and mixing together all liquid, liquefiable and soluble ingredients such as fat, sugar, milk, etc., but not eggs, then folding in the sieved dry ingredients and beaten eggs if any

melting moments Small crisp round biscuits covered with oats which melt in the mouth

Melton Mowbray pie England A raised pork pie from Leicestershire, with a flavoured chopped (not minced) pork filling flavoured with ground mace and ground ginger

melu Italy Blue whiting, the fish membrillo Spain Quince

men China Red cooking

mendoan Indonesia A fermented paste similar to tempe made from the residual solids after making bean curd and from peanuts. It has

mendo limón

a finer texture than tempeh and is usually fried.

mendo limón Spain Lemon sole

menegi Japan The very young shoots from a spring onion that is grown to a maximum height of 8 cm. Used as a decoration and garnish for sashimi and sushi. Chives can be substituted.

menestra Spain Stew

menestra a la castellana Spain Meat and vegetable stew in a wine and tomato sauce menestra de legumbres frescas Spain

Mixed cooked vegetables with a poached egg

menjar blanc Catalonia Almond blancmange mennola Italy Picarel, a type of sea bream menrui Japan Noodles

men-ryori Japan Noodles menta Italy, Spain Mint, the herb menta piperita Italy Peppermint

Mentha Botanical name Mint

Mentha aquatica var. citrata Botanical name Lemon mint

Mentha pulegium Botanical name

Pennyroyal

Mentha raripila rubra Botanical name Red raripila spearmint

Mentha requiena Botanical name Corsican mint

Mentha spicata Botanical name Spearmint Mentha suaveolens Botanical name

Applemint

Mentha x gentilis ‘variegata’ Botanical name Ginger mint

Mentha x piperita Botanical name

Peppermint

menthe poivrée France Peppermint menthe verte France Spearmint, garden mint mentonnaise, à la France In the Menton

style, i.e. garnished with vegetable marrow or courgette, potatoes and artichokes. Used especially joints of meat.

menu 1. France Meal or diet 2. England, France A list of foods available at a restaurant or eating establishment with the prices of individual dishes or of whole meals and the conditions of sale, or the list of items at a meal without prices if a formal meal where the participants do not pay at the time

Menü Germany Fixed-price menu menudillos Spain 1. Giblets 2. Offal menudo Spain A maize and tripe stew menukort Denmark Menu

merca Italy Grey mullet boiled in a court bouillon then rolled into a cylindrical shape with a coating of herbs

merenda Italy Snack, light meal

merendeiras Portugal Small fresh 50 g ewes’ milk cheeses kept in olive oil prior to sale (NOTE: Literally ‘intended for lunch’.)

merguez France, North Africa A highly spiced short stumpy beef or lamb sausage from Algeria, now popular in France and generally in North America. Usually grilled.

merica cabai Indonesia White pepper merica hitam Indonesia Peppercorn merienda Spain Snack

meriendas Philippines Tapas-like dishes meringato Italy With meringue

meringue England, France A whisked mixture of egg white and caster sugar in which a large amount of air is incorporated. The mixture is dried in a slow oven. The principal types are meringue suisse (often known simply as meringue), meringue cuite, Italian meringue and American meringue. All are shaped before drying and all use about 50 g of sugar per egg white.

meringue cuite France Professional meringue made by whisking the egg whites over a boiling bain-marie whilst incorporating the sugar. It is harder, whiter and more powdery than meringue suisse and requires more care and intenser mixing, but keeps better.

meringue suisse France Meringue in which half the sugar is incorporated during whisking, the remainder being folded in. The mixture is firm and glossy. Also called Swiss meringue, meringue

merinhe Italy Meringues merise France Wild cherry merlan France, Spain Whiting merlano Italy Whiting

merlo marino Italy Wrasse, the fish merlu France Hake

merluche France 1. Dried cod or stockfish 2. Hake

merluza Spain 1. Haddock 2. Cod 3. Hake merluza a la plancha Spain Hake cooked on

a griddle merluzzo Italy Hake

merluzzo comune Italy Cod

mermez North Africa A mutton stew from Tunisia

mero Spain Mediterranean grouper mérou France Mediterranean grouper

mersin Turkey Smoked swordfish

Mesambryanthemum crystallinum

Botanical name Iceplant

mescal Mexico The generic name for all spirits distilled from the fermented sap of the agave plant of which there are over 300 varieties. Generally produced in the southern states of Mexico and may be bottled there or

shipped in bulk for bottling elsewhere. Also called mezcal. See also tequila (NOTE: The practice of putting into the bottle the butterfly larva, Hipopta agavis, which feeds on the agave plant was started in the USA in the 1940s as a marketing ploy. It is known as gusano de maguey, ‘worm of the agave’, and may be gold or the more prized red.)

mesclun France A mixed green salad from Provence

mesentery A deep frilly fold in the interior lining of the abdominal cavity (the peritoneum) which is used to keep the intestines in position and attach a part of them to the back wall. Also called mudgeon, frill, crow

Meshanger Netherlands A soft cows’ milk cheese with a delicate tasting and smooth paste covered with a thin natural rind. Contains 53% water, 23% fat and 21% protein.

mesi Finland Honey

mesimarja Finland The honey berry or arctic bramble, found in the Arctic and used for flavouring

mesocarp Albedo

Mesost Sweden A cows’ milk whey cheese made in the same way as Gjetöst

Mespilus germanica Botanical name Medlar mesquite United States A tree whose wood is used as part of barbecue fuel to add a strong

flavour to the food cooked over it

mesquite bean The seeds of various spiny shrubs, Prosopis glandulosa, P. juliflora and other species, mainly used as cattle fodder but also ground for pinole.

mess A portion of food for 2 to 4 persons served on a trencher in medieval times

messicani Italy Stuffed paupiettes of veal messina cob Turkish hazelnut

mesticanza Italy A dressed mixture of tender salad leaves

metabisulphites Salts similar to the sulphites and hydrogen sulphites used both as sterilants and food preservatives. Sodiummetasulphites, E223, and potassiummetasulphites, E224, are used in the food industry.

metabolism The process of converting circulating blood components derived from food or the breakdown of body tissues, principally fats, sugars and amino acids, into new or repaired body tissues and into energy by chemical reaction and conversion in the body’s cells. The end products of these reactions are transported by the blood and excreted via the lungs, skin or kidneys.

metabolize, to To convert food, which has been broken down in the gut and

Mettwurst

transported in the blood to the cells of the body, into new or repaired cell material and tissues and energy

metagee Caribbean A traditional stew from St Lucia made from cubed salt beef sautéed with garlic and onions in coconut oil, saltfish, green bananas and seasonings added, then in order according to cooking time, potatoes, pumpkin, plantain, okra and tomato followed by coconut milk and chilli peppers. It is then cooked a further 20 minutes or so.

metatartaric acid See E353

metate Mexico A large stone with a dished upper surface used for grinding grains and spices using a mano

metchnikoff Russia A soured milk product named after the Russian bacteriologist who isolated the important bacterium

Lactobacillus bulgaricus used for yoghurt and similar products

metété Caribbean A type of risotto from Martinique using fried meat, fish or shellfish, often crab meat, with onions, garlic, chillies and rice, flavoured with herbs and using vegetable or other stock. A more French version of the West African jollof.

methai South Asia Indian sweetmeats often based on evaporated or condensed milk. See also mithai

methe South Asia Fenugreek

methi ka beej South Asia Fenugreek seeds methi ka saag South Asia The leaves of fenugreek with a bitter taste and strong aroma. Often cooked with starchy root vegetables. The bitter taste disappears on

cooking.

methis Indonesia Fenugreek

methods of cookery See under particular class of items to be cooked such as biscuit, cake, fish, meat, etc.

metre The normal measure of length approximately 3 feet 3 inches, abbreviated m, divided into centimetres (cm) (100 per metre) and millimetres (mm) (1000 per metre). One inch is approximately 2.5 cm, one foot 30 cm and one yard 91 cm.

Metroxylon sagu Botanical name Sago palm metso Finland Capercaillie, the game bird metton France A spread made from

evaporated whey similar to a soft Gjetöst. Made in the Jura.

mettre en boîte France To can

Mettwurst Germany A Rohwurst of equal parts of lean pork, lean beef, and fine diced fat bacon, seasoning, spices such as cloves, paprika and nutmeg and a little sugar and saltpetre, filled into casings, cooled and dried then dry-cured with salt, sugar and saltpetre for 2 days, retied and cool