A Dictionary of Food

nusu

cinnamon, lemon zest, rum and biscuit crumbs. Sprinkled with poppy seeds.

nusu East Africa The name given to a half portion of food in Kenya

nut The seed of a plant usually enclosed in a fruit and edible when ripe without further cooking or processing. The term is also applied to or some underground seed-like tubers. Most, apart from chestnuts, contain large amounts of protein and oil or fat. The most important in commerce are almonds, brazil nuts, cashews, chestnuts, cobnuts, filberts, macadamia nuts, peanuts, pecans, pine nuts, pistachios and walnuts. The coconut is an unusual hollow nut and there are many others of regional interest.

nut brittle See praline

nut cracker An implement used to crack the hard outer shell of nuts using a lever or screw thread action

nu tieu Vietnam White rice noodles about 3 mm wide. See also banh pho

nut meal Ground nuts used to substitute for some of the flour in biscuit and cake mixes and in fillings

nutmeg The hard, dried, oval, shelled seed (up to 2 cm long) of which the outer covering is mace, from the fruit of an evergreen tree, Myristica fragrans. It has a warm sweetish aromatic flavour and is used when grated to a fine powder to flavour both sweet and savoury dishes, vegetables and cakes, etc. especially by the Dutch. Also used as a condiment. It is hallucinogenic if taken in large quantities (1 – 3 whole nutmegs) and can be poisonous. See also mace

nutmeg melon Musk melon

nut of veal United Kingdom Cushion of veal

nut oil Any oil expressed or extracted from a nut, usually carrying the particular flavour of the nut

nutraceuticals See functional foods

nutria, nutria rat A small rat-like herbivore from Louisiana, USA, considered to be a luxury. Generally stewed in a tomato sauce. nutrient Any substance in food which is utilized in the body for energy production, for the growth, reproduction and repair of tissues or for other physiological functions such as providing bulk or a substrate for

micro-organism growth in the bowel nutrition The study of the food requirements

of humans and animals in terms of quantity, quality and the content of protein, fat, carbohydrate, fibre, vitamins, mineral, and trace elements, etc.

nutritional labelling In the EU, nutritional labelling is optional, but if given, must contain the energy value and the amounts of

protein, carbohydrate and fat. It may also show, sugar, saturated fats, fibre and sodium.

nutritional needs The amounts of the various components of food required to be eaten for health and well being

nutritionist A person who makes a study of and is an expert in nutrition and nutritional needs. Often works with the kitchens and chefs of hospitals, schools and other institutional food providers.

NVQ National vocational qualification. The UK craft training qualification which consists, for cooking, of on-the-job training with agreed competencies but no formal externally marked examinations or time limits for completion. Exact details of certificated competencies should always be examined if this qualification is offered and the reputation of the training school or workplace is important. The question of formal examinations is under consideration.

nyama East Africa The Tanzanian name for beef

nyama choma East Africa Roast meat brought to the table on a wooden platter where it is chopped for service. The meat has often been marinated in lemon juice with spices and garlic before roasting. A Kenyan dish usually accompanied with ugali and spinach.

nyana creole West Africa A stew from Ghana made from oysters, onions, green sweet peppers, tomatoes, garlic, chilli pepper, oil and seasoning. Served with rice or bread. nyavhi South Africa A wild native plant of Zimbabwe with small narrow green leaves harvested just before the rainy season. It is

cooked and used as a vegetable.

nyembwe sauce Central Africa Moambé sauce

Nymphaea lotus Botanical name The Egyptian lotus

nymphes à l’aurore France Frogs’ legs poached in white wine and covered with pink chaud-froid sauce and garnished with chopped aspic

nyoyo East Africa A Kenyan dish of equal quantities of cooked cow peas or black-eyed beans and maize kernels mixed with a kind of ratatouille of onions, sweet peppers and tomatoes, seasoned and flavoured with paprika and cooked in a covered pot for 15 minutes, adding a little water if necessary. Served with rice and salad, or fried as a snack. Also called githeri

nypon Sweden Rose hips nyponsoppa Sweden Rose hip soup nyre Denmark, Norway Kidney nyrøket laks Norway Smoked salmon

oak leaf lettuce A loose-leaf lettuce with deep bronze serrated leaves and a mild flavour. Also called red oak leaf lettuce, red salad bowl lettuce

oak mushroom Shiitake mushroom

oast cake England A type of thin chemically raised scone containing currants, not baked but fried in oil and butter until golden brown oat bran The fibrous outer layer of the whole oat grain separated during the process of making oat flour. Usually mixed with oat

germ.

oatcake Scotland, England An unsweetened Scottish and Northern English unleavened bread or biscuit made with oatmeal, water, fat and salt. Some are relatively thick and baked in the oven or on a griddle, others are made like a pancake batter, cooked and sometimes dried.

oat flakes See porridge oats

oat flour Flour ground from oats. Does not contain much gluten and must be combined with wheat flour to make a bread which rises. oat germ The germ of the oat grain separated during the process of making oat flour. Usually mixed with oat bran to a brown powder which can be used to make a thin porridge or added to other flours for use in

bread making.

oatmeal Coarsely ground or cracked dehusked oats separated by sieving into various particle sizes, usually fine, medium and coarse, but superfine and pinhead can be found

oats The seeds of a cereal grass, Avena sativa, extensively grown in cool wet climates on poor soils. Once considered a herbal medicine now known to be an excellent source of dietary and soluble fibre. Used extensively in cooking especially as a breakfast cereal and for cakes, biscuits and scones and for coating herring.

Oaxaca Mexico A fresh spun-curd cows’ milk cheese similar to Provolone

ob cheuy Thailand Cinnamon

obed Russia The main meal of the day taken any time between 13.00 and 17.00 hours

obeni-mikan Japan Dancy tangerine

obento Japan Different cold foods served in a lunch box (bento bako). See also bento

Oberland Leberwurst Germany A liver sausage made from a boiled skinned and boned shoulder of pork, drained and the pork flesh minced with half its weight of pigs’ liver, mixed with diced, boiled and drained pork fat, chopped onion, seasoning and nutmeg, packed into casings, boiled 45 minutes, refreshed and air dried

Obers Austria Whipped cream (colloquial) oblada Spain Saddled bream

oblade France Saddled bream oboro ebi Japan Shrimp paste

oboru kombu Japan Shavings from soaked kombu cut across the grain leaving the tough membrane

O’Brien United States A garnish of crisp fried bacon pieces with fried chopped onions and red and green sweet peppers. Often served with potatoes.

Obst Germany Fruit

Obstkuchen Germany Fruit cake

Obstsosse Germany A sweet-and-sour fruit sauce such as apple or redcurrant, served with roast meat

Obstsuppe Germany A puréed fruit soup Obsttorte Germany A glazed open mixed fruit

tart. The pastry is made with flour, sugar, raw egg yolks, sieved hard-boiled egg yolk and melted butter (25:4:2:1:25) kneaded and rested before baking blind at 165°C until slightly brown. The filling is mixed fresh or tinned fruit set in jelly.

Obst Traubensaft Germany Verjuice oca 1. Italy Goose 2. See occa

oca amb peres Catalonia A festive dish of goose with pears

oca di guerra

oca di guerra Italy Goose poached in water and the flesh cooled in molten goose fat like confit

oca farcita alla borghese Italy Roast goose stuffed with chopped pork, apples, chestnuts and the goose liver

occa An important white to brown tuber, Oxalis tuberosa, from the South American Andes region. It is said to have gone wild in parts of France. Requires careful cooking to rid it of oxalates. Also called oca, oka

occhialone Italy See bream 1 occhiata Italy Saddled bream occhi di lupo Italy Short pasta tubes oceanic bonito Skipjack tuna ocean perch Redfish

ocean pout A seawater fish, Macrozoarces americanus, found in coastal waters off the northeast coast of North America. It has a sweet white flesh with few bones. Also called mutton fish

ocean quahog A bivalve mollusc, Arctica islandica, similar in appearance to the quahog clam but with a dark shell and flesh which sometimes has a strong taste. Found in the North Atlantic but only fished in the USA where it is used in manufactured clam products.

ochazuke Japan Boiled rice served with crumbled crisp nori and hot green tea poured over it. Eaten as a snack.

ochro Okra

Ochse Germany Ox, beef

Ochsenauge Germany Fried egg (colloquial) (NOTE: Literally ‘ox eye’.)

Ochsenbraten Germany Roast beef Ochsenfleisch Germany Beef

Ochsenlende Germany Fillet of beef

Ochsenmausalat Germany A salad of sliced cold beef with onions and vinegar

Ochsenniere Germany Beef kidney Ochsenschwanz Germany Oxtail Ochsenschwanzsuppe Germany Oxtail soup Ochsenzunge Germany Ox tongue

Ocimum basilicum Botanical name Basil octadecyl ammonium acetate An anti-

caking agent for yeast foods used in bread making. Aids dispersion throughout the mix. octopus An eight-armed cephalopod, Octopus vulgaris, found worldwide in warm seawater and usually in the range 30 cm to 1 m long (head and tentacles), although they can reach 3 m. They vary in colour from transparent to blue-black. The tentacles and head flesh of larger animals are usually cooked after pounding to soften the tissues. To cook, put a cork in the head and place in boiling unsalted water and boil for 10 to 20

minutes depending on size, alternatively smaller ones are tender if cooked very quickly e.g. by deep-frying or stir-frying. See also warm-water octopus, red octopus, curled octopus

Odelsostur Iceland A cows’ milk cheese which resembles Emmental

oden Japan A stew of squid, turnips, carrots, potatoes, konnyaku, abura-age, hard-boiled eggs and deep-fried Japanese meatballs all simmered in dashi with soya sauce and sugar for 2 to 3 hours. Bean curd is added towards the end and the stew is served with mustard. The ingredients are normally cut in decorative shapes. Also called Tokyo hotchpot

Oderberger Austria A sausage similar to the German Brunswick sausage

odika West Africa The seeds of the wild mango tree

odour The property of a substance which causes the sensation of smell. It is caused by molecules from the substance binding to receptors in the nasal cavity which send specific signals to the brain. The six main odour qualities are fruity, flowery, resinous, spicy, foul and burnt. See also flavour. Also called smell

oeil d’anchois France A raw egg yolk surrounded by chopped onion and anchovies served as a hors d’oeuvre

Oelenberg France A mild-flavoured, cows’ milk cheese from Oelenberg monastery, suitable for cooking as well as dessert uses. Also called Trappiste d’Oelenberg

Oenothera biennis Botanical name Evening primrose

oester Netherlands Oyster, originally the European flat oyster

oeuf France Egg

oeuf à la poêle France Fried egg oeuf dur France Hard-boiled egg oeuf frit France Fried egg

oeuf mollet France A shelled soft-boiled egg oeuf poché France Poached egg

oeufs, sauce aux France Egg sauce

oeufs à la bénédictine France Poached eggs served on a base of creamed salt cod

oeufs à la causalade France Fried eggs and bacon

oeufs à la coque France Eggs in their shell, generally soft-boiled

oeufs à l’agenaise France Eggs fried in goose fat with aubergines and onions

oeufs à la neige France Îles flottantes oeufs à la tripe France A Normandy dish of

chopped hard-boiled eggs with onions

oeufs au chasseur France Scrambled eggs with chicken livers

oeufs au lait France Egg custard oeufs brouillés France Scrambled eggs

oeufs bûcheronés France Beaten eggs poured over slices of ham on toast and baked in the oven

oeufs de lump France Lumpfish roe oeufs de poisson France Hard fish roe oeufs en cocotte See cocotte, en

oeufs en gelée France Poached eggs in aspic oeufs en gelée Stendhal France Poached

eggs in aspic flecked with ham

oeufs en meurettes France Eggs poached in red wine with lardons

oeufs farcis France Stuffed eggs

oeufs florentine Freshly poached eggs laid on a bed of spinach, topped with cheese sauce, gratinated with cheese and breadcrumbs and browned under the grill oeufs Justine France Hard-boiled eggs stuffed with mushrooms in a thick cream sauce, reassembled, panéed and fried in

butter

oeufs montés (en neige) France Egg whites beaten to a peak

oeufs Rossini France An elaborate shirred egg dish in which the egg yolks are baked in depressions in a stiffly beaten egg white base oeufs sur le plat France Eggs baked in a shallow, greased, oven-proof dish. Also

called shirred eggs

Ofentori Switzerland Mashed potatoes mixed with fried finely diced bacon

offal The edible internal parts of an animal including brains, chitterlings, heart, kidneys, liver, lungs, spleen, sweetbreads (pancreas and thymus gland) and tripe. Tongues, heads, tails, trotters and testicles are sometimes included in this classification.

Öffelkes Germany Small cakes

office knife A small knife with a 10 cm blade shaped like a cook’s knife. Used for fine cutting and paring and for testing food to see if it is cooked.

ogbono West Africa The Nigerian name for the kernels of the wild mango tree, Irvingia gabonensis and I. wombolu, which when crushed are a very powerful thickener and are therefore used sparingly in soups and stews. Also called apon, agbono

ogbono soup West Africa A typical West African soup/stew made with meat, palm oil, dried fish or shrimps, onions and tomato, thickened with crushed ogbono and seasoned with salt and cayenne pepper. Often chopped greens are added. Okra in

oil

sufficient quantity will give the same mucilaginous effect as ogbono.

ogen melon A variety of cantaloupe melon bred on an Israeli kibbutz. The fruit is about 15 cm across with a bright orange/yellow green ribbed skin and a pale green, sweet, juicy and fragrant flesh.

oggy England Cornish pasty (colloquial) ogi-giri Japan A fan cut of circular soft

vegetables such as cucumber or thin aubergine made from a quarter of the cylinder cut lengthwise with close evenly spaced cuts to within 1 cm of the end and then pressed flat to make the fan

ögle yemegi Turkey Lunch

ogonowa Poland A skinless spicy smoked pork sausage common throughout the country

ogopogo apple dumpling Canada A rectangular baked apple turnover made from a square of pastry folded over the apple filling, sealed, coated with syrup and baked in the oven (NOTE: From British Columbia)

ogurtsi Russia Gherkins

Ohio pudding United States Sweet potatoes, carrots and squash, all cooked, mashed and mixed with brown sugar, breadcrumbs and single (light) cream, then baked until firm. Served with an uncooked sweet sauce made from butter, cream, icing sugar and lemon juice.

Ohrmuschel Germany Abalone ohukas Finland A small thin crêpe oie France Goose

oie à l’instar de Visé Belgium Roast goose in a rich cream and garlic sauce

oie cendrée France Greylag goose oie sauvage France Wild goose

oi gimchi Korea Cucumbers stuffed with radish and pickled with ginger, garlic, chillies and salt

oignon France Onion

oignon clouté France Onion clouté oignons, purée d’ France White onion soup oignons, sauce aux France Onion sauce

oil Fat, which is liquid at ambient temperatures, comprising glycerol esters of a variety of mainly unsaturated, fatty acids. They are extracted from seeds, nuts, fruit, fish and other cold blooded animals. Most natural oils contain complex flavouring compounds some of which are essential oils. The common seed, nut and fruit oils are almond, coconut, corn, cottonseed, grapeseed, hazelnut, mustard, olive, palm, peanut, poppy seed, rape seed, safflower, sesame, soya, sunflower and walnut. The animal oils are cod liver, halibut liver, whale

oil-down

and snake. See also essential oil, essential fatty acids, cold-pressed, virgin oil, hydrogenation

oil-down Caribbean A Trinidadian dish of vegetables, particularly cassava tubers or breadfruit, stewed in coconut milk

oil pastry A short crust pastry made with oil instead of hard fat. Because of its fragility it is rolled out between sheets of non-stick paper.

oil sardine A small fish, Sardinella longiceps, similar to the sardine

oily fish Fish whose flesh contains more than 6% of fat by weight

oiseau France Bird

oiseaux sans têtes Belgium, France, Netherlands Beef olives (NOTE: Literally ‘birds without heads’.)

oison France Gosling, young goose

oka 1. Canada A semi-hard cows’ milk cheese resembling Port-Salut from the village of Oka near Montreal 2. See occa

Okanagan savoury tomato Canada Tomato stuffed with a filling made from fried chopped onions, flour, milk, breadcrumbs, herbs, spices and grated Cheddar cheese (NOTE: From British Columbia)

okashi Japan Sweets and desserts, usually served with tea to visitors but not at formal meals

okasi West Africa The leaves of a forest plant eaten as a vegetable. See also afang

okayu Japan A rice gruel

okorok v rzhanom teste Russia Canned or cooked ham with the jelly removed, coated with a mixture of dark brown sugar, dry English mustard, ground cloves and cinnamon then wrapped in a yeast-raised rye flour pastry flavoured with caraway seeds and black treacle and completely sealed. This is then glazed with milk and baked in the oven at 180°C for 2 hours or more and allowed to rest for 15 minutes. The pastry case is usually discarded.

okra The seed pod of a plant, Abelmoschus esculentus, used when young as a vegetable or when mature, dried and powdered as a flavouring. Generally about 5 to 10 cm long, green, deeply ridged and full of seeds. They liberate a gelatinous material when cooked unless treated with lemon juice and salt prior to frying. In the Middle East great care is taken not to cut the pod if the release of gelatinous material is not wanted. Grown in most hot areas of the world. Also called gumbo, gombo, lady’s fingers, ochro, bhindi, bindi, bamiya. See also Chinese okra

ok-rong Thailand A pale yellow mango considered to be the best dessert variety

okroshka Russia A cold uncooked soup made from cooked egg yolks mashed with dry English mustard and sour cream and let down with kvas (or flat beer or semi-sweet cider) and mixed with chopped white of egg, cooked potatoes, spring onions and cold roast meat all diced, flavoured with cayenne pepper and garnished with chopped dill

oksebryst Denmark Brisket of beef oksefilet Denmark Fillet steak oksekjøtt Norway Beef

oksekød Denmark Beef oksekødsuppe Denmark Beef broth oksesteg Denmark Roast beef oksestek Norway Roast beef oksetunge Denmark Ox tongue

Öl Germany Oil

olallieberry United States A hybrid of the loganberry and the youngberry, grown in the southwestern states of the USA

olandese, all’ Italy With hollandaise sauce olandese, salsa Italy Hollandaise sauce Oldbury tart England A raised fruit pie from

Gloucestershire filled with gooseberries and eaten hot

Old Heidelberg A small cows’ milk cheese from Illinois, USA, resembling Liederkranz

old wife Black bream

Olea europa Botanical name Olive olean The commercial name for olestra

oleic acid A monounsaturated fatty acid which when esterified with glycerol produces a low melting point fat which is a constituent of lard making it soft and of many vegetable oils including olive oil

Olenda Italy A cheese similar to Edam

óleo Portugal 1. Oil 2. Fat

Oléron France A mild creamy ewes’ milk cheese from the Ile d’Oléron on the Atlantic coast

olestra An ester of fatty acids and sugar, which behaves in cooking like oil or fat but which is not absorbed by the human body. Thus it can be used as a non-fattening fat. It has been licensed in the USA for cooked snack foods such as crisps. Because of its ability to sequester vitamins A, D, E and K plus carotenes and possibly other nutrients, foods cooked with it carry a health warning. Extra vitamins are required to be added back to the food which uses olestra.

olie Denmark, Netherlands Oil

oliebollen Netherlands Deep-fried doughnuts olijfolie Netherlands Olive oil

olijven Netherlands Olives olio Italy Oil

olio, all’ Italy Cooked in oil

olio, sott’ Italy Preserved in oil oliva Italy, Spain Olive

olive England, France The oval fruit of a longliving evergreen tree, Olea europa, which grows in areas with hot summers and cool winters. The fruits, up to 4 cm long, are green when unripe and turn black when fully ripe. Both green and black olives are eaten raw, the green after treatment. Both kinds may be fermented (lactic fermentation) in a 10% brine. The black are often partially dried and stored in oil. The fully ripe black olives are the source of olive oil. See also green olive

Olive Germany Olive

olive all’ anconetana Italy Large green olives, pitted, stuffed with meat, ham or chicken and deep-fried

oliven Denmark, Norway Olives

olive oil The monounsaturated oil obtained from the ripe fruit of the olive tree. The first cold pressing of the hand-picked, destoned and skinned ripe fruit from a single producer is usually the finest flavoured and most expensive, and is treated with the respect accorded to fine wines. Most olive oil is hotpressed or solvent-extracted from the whole fruit. Olive oils are classified according to the method of production and the acidity (free oleic acid) of the oil. The Italian grades are afiorato, extra virgin (extra vergine), superfine (sopraffino), fine (fino), virgin (vergine), and finally the pure or 100% pure commercially blended oils. See under each heading for details.

oliver Sweden Olives

Olivet France A soft cows’ milk cheese made in the same way as Camembert in Loiret. It is eaten after 2 days ripening or left to ripen for a month in damp cellars when it develops a stronger flavour due to the growth of mould on its surface. It is then known as Olivet bleu.

Olivet bleu France Olivet

Olivet cendré France As Olivet bleu but the rind dried off in wood ashes

olivette 1. France Plum tomato 2. Italy Beef or veal olive, paupiette

olivette cutter A sharp-edged scoop-shaped implement for cutting out oval shapes (oliveshaped) of potato or other vegetables or fruit olivette de vitello Italy Stuffed paupiettes of

veal, veal olives

olivkovoe maslo Russia Olive oil olja Sweden Oil

olje Norway Oil

olla Spain Cooking pot or stew

olla de San Antón Spain Pork with rice, beans and fennel. A traditional Andalusian

omelette

dish for the feast of San Anton on the 19th of January.

olla gitana Spain A vegetable stew

olla podrida Spain Beef brisket, rolled rib of beef, soaked chick peas or other beans, hard sausage and salt pork or bacon (roughly 8:6:3:2:1) simmered in seasoned water with a bouquet garni until tender, aromatic vegetables and any other solid vegetables to hand added and cooked until tender and finished with chopped parsley. A traditional Spanish dish named after the pot in which it is cooked. Also called cocido, puchero

øllebrød Denmark A soup made from black bread and a non-alcoholic malt liquor

Olmützer Austria A strong-flavoured cows’ milk cheese similar to Handkäse, sometimes flavoured with caraway seeds

Olmützer Quargel Germany Very small (up to 20 g) soft low-fat cows’ milk cheeses with a strong flavour made by coagulating the milk with acid. The paste has no holes and there is no rind save for the soft skin.

Olomoucké syrecky Czech Republic A strong cows’ milk cheese similar to Handkäse. Also called Syrecky, Tvarvzky

oluwombo East Africa A classic dish from Uganda, once served to royalty and now on celebratory occasions. Single servings of boneless meat and/or smoked fish or meat are browned and steamed for an hour or so en papillote, using banana leaves presoftened by heating, together with a smooth peanut, onion, and tomato sauce as flavouring. Plantains are also steamed in the same way and the dish is assembled by mashing the plantain on the plate, then topping it with the meat and sauce. This may be done in the kitchen or individually at the table. Also called luwombo

Olympia oyster A small delicate oyster, Ostrea lurida, found off the Pacific coast of the USA

omble chevalier France Arctic char ombrina Italy Arctic char

omelet Denmark, Netherlands, United States

Omelette

omeleta Greece Omelette omelett Norway, Sweden Omelette omeletta Italy Omelette

omelette England, France Whole shelled eggs, lightly stirred to mix the white and the yolk, seasoned, then poured into a hot frying or omelette pan greased with butter. As the egg sets, the unset egg is run underneath so that the whole of the egg mixture cooks rapidly with a slightly brown lower surface. The omelette my be turned over to harden the upper surface or folded in half or thirds with or without a precooked filling or topping

omelette landaise

and served immediately. Generally served slightly runny (baveuse) in the centre. See also soufflé omelette

omelette landaise France Pine nuts fried gently in the butter before adding the eggs in the usual way

omelette (à la) norvégienne France Baked Alaska

omelette pan A heavy-based frying pan with rounded sloping sides, usually kept exclusively for omelettes and never washed after use but cleaned with absorbent paper. Omelette pans are proved before first use by heating salt in them.

omelette soufflée en surprise France Baked Alaska

omelette Stéphanie Austria A light and fluffy soufflé omelette from Vienna

omena Finland Apple

omenahilloke Finland Compote of apples omenalumi Finland Apple snow, the dessert omenasose Finland Apple sauce

omnivore A person or animal who will eat anything edible, either of animal or vegetable origin

omul Russia A relative of the salmon found in Lake Baikal, Siberia

omum South Asia Ajowan omuretsu Japan Omelette

oncom Indonesia A fermented paste made from peanuts and subsequently fried. Similar to tempe.

ong choi China Swamp cabbage

onglet France Thin flank of beef. Also called hampe

onigiri Japan Cooked rice moulded around a sweet or savoury filling and possibly wrapped in sheets of seaweed. The Japanese equivalent of the sandwich.

onion A white pungent bulb from a plant, Allium cepa, originating in Asia but now grown all over the world. It is the most important culinary vegetable and comes in many varieties. Scallions and spring onions are immature forms of onion harvested before the bulb has swollen. Varieties include globe, Spanish, Italian red, white, button, silverskin and spring onion.

onion and liver sausage England A sausage made with minced pigs’ liver and lean pork mixed with chopped onions and sliced lights, all fried in lard, mixed with seasoning, nutmeg and marjoram, packed into hog fat ends or bungs, simmered for 30 minutes, refreshed and air dried

onion cake Wales As pommes Anna, but with finely chopped onion between the potato

layers. Sometimes beef stock is added. Also called teisen nioned

onion clouté England A peeled onion studded with cloves some of which may hold a piece of bay leaf, most commonly used to flavour the milk used for béchamel sauce (NOTE: Literally ‘nailed onion’.)

onion kachumber South Asia Sliced onions salted and drained for an hour, mixed with a mixture of equal proportions of water, brown sugar and tamarind then combined with chopped tomato, minced ginger, chopped coriander leaves and chopped and deseeded green chillies

onion rings Onions sliced across the root stem axis and the large outer rings battered and deep-fried

onion sauce Finely diced onions, boiled or sweated in butter added to béchamel sauce. Used for roast mutton. Also called oignons, sauce aux

onion seeds Used in India as a spice, often fried with vegetables

Onopordum acanthum Botanical name

Cotton thistle

ontbijt Netherlands Breakfast

ontbijtkoek Netherlands 1. A spiced breakfast bun 2. Honey cake

oodovolstvie testya Russia See udovolstvie testia (NOTE: Literally ‘father-in-law’s delight’.)

ookha Russia See ukha

opal basil A variety of basil with a heavy perfumed scent

open sandwich A Scandinavian speciality consisting of a single slice of buttered bread on which food and garnishes are arranged in a decorative and artistic manner. Eaten with a knife and fork.

opéra, à l’ France In the opera style, i.e. garnished with chicken livers, duchesse potatoes and asparagus tips

Opera dell’arte del cucinare Italy One of the most influential early Italian cookery books by Bartalomeo Scappi, cook to Pope Pius V, 1566 to 1572 A.D. See also Scappi’s spice mix

operatårta Sweden A cream-filled layer cake opgerolde koek Netherlands A Swiss roll opisthorchis A species of fluke common in

Russia and parts of Southeast Asia which is transmitted by carp and other fresh water fish. Causes liver damage.

oplet A sea anemone, Anemonia sulcata, eaten in France. Also called snakelocks

opossum Small marsupials from the USA, principally the Virginian opossum, Didelphis virginiana, and from Australia, the brushtailed opossum, Trichosurus vulpecula. They

are eaten as food.especially in southeastern USA. The American variety can weigh up to 5 kg. There are many other species of opossum which are generally smaller and of no value as food. See also manicou. Also called possum

Opuntia ficus-indica Botanical name Prickly pear cactus

orach A hardy annual, Atriplex hortensis, growing to 1.5 m with large indented leaves also available in gold and purple varieties. The young leaves may be used in salads, older leaves are cooked as spinach. Used in France for soups. Also called garden orach, mountain spinach

orada a la sal Catalonia Gilthead bream cooked in a salt crust which is removed before service

orange See sweet orange

Orange Germany Orange, the fruit orange amère France Seville orange

orangeboom Netherlands Orange, the fruit orange essence A strong extract of orange

zest used as a flavouring

orange flower water An alcoholic extract from Seville orange flowers used as a flavouring

orange marmalade Denmark, England

Marmalade made with oranges orange passion fruit Sweet granadilla

orange pudding United Kingdom A pudding made from basic steamed pudding mixture flavoured with grated orange zest

orange roughy New Zealand A seawater fish from the South Pacific with firm white, tasteless flesh, exported as boneless fillets orange sauce 1. A 20% sugar syrup thickened with corn flour or arrowroot, cooked out, strained then strained orange juice and blanched julienne of orange zest

added 2. See bigarade, sauce orata Italy Gilt head bream

Orbignija martinana Botanical name

Babassu

Orbignija speciosa Botanical name Babassu

ördek Turkey Duck

ordinaire France Ordinary, not distinguished in any way

Orduña Spain A hard cylindrical (up to 1.5 kg) ewes’ milk cheese with no holes, ripened for 30 to 40 days

orecchia di San Pietro Italy Abalone orecchia marina Italy Abalone

orecchiette Italy Small ear-shaped or shelllike pasta shapes

orecchio Italy Ear, e.g. of a pig

oregano A more aromatic and strongly flavoured herb, Oregano vulgare, than the

origano

marjorams. It has a slightly sprawling habit and white or pink flowers. Available dried or fresh and used with meat, sausages, in salads and in many Italian dishes. Also called common marjoram, wild marjoram

orégano Spain Oregano Oregano Germany Oregano

Oregon grape United States Barberry oreille France Ear, especially of a pig oreille de mer France Abalone oreja de mar Spain Abalone

orekh Russia Nut

organic food Food which has been grown or reared without synthetic or chemically produced fertilizers, pesticides and herbicides on land which itself has been organic for 2 years

organic labelling In the EU, any food product with organic claims on the label must have been produced according to the rules on organic agricultural production. No irradiated or genetically engineered ingredients can be included.

organ meat United States Offal orge France Barley

orge perlé France Pearl barley

oriental brassicas Brassicas cultivated mainly for their leaves, stems and young flowering shoots. They tend to grow faster and have a wider range of uses than the western varieties.

oriental bunching onion A bunching onion developed from the Welsh onion with thickened white leaf bases up to 15 cm long. Usually grown as an annual or biennial plant. All parts are edible and are used at all stages of growth. Often used as a substitute for spring onions.

orientale, à l’ France In the eastern Mediterranean style and the Balkan style, i.e. with tomatoes, garlic and saffron

orientale, sauce France Sauce américaine flavoured with curry powder, reduced and let down with cream

oriental mustard The name of a variety of annual and biennial, often coarse-leaved plants, Brassica juncea, with seeds the same colour as white mustard, grown in Japan for use in cooking and as a condiment. The leaves which come in various colours and textures are cooked as a vegetable or eaten raw in salads when young and are becoming popular in the west. The flavour of the leaves becomes stronger as they age. Also called mustard greens

oriental sesame oil Sesame seed oil origan France Oregano

origano Italy Oregano

Orkney

Origanum heracleoticum Botanical name

Winter marjoram

Origanum majorana Botanical name Sweet marjoram, knotted marjoram

Origanum onites Botanical name Pot marjoram, French marjoram

Origanum vulgare Botanical name Oregano

Orkney Scotland A firm cows’ milk cheese from Orkney, resembling Dunlop

Orkney broonies Scotland Similar to parkin but made with buttermilk instead of milk

Orlando A variety of tangelo

orléanaise. à l’ France In the Orleans style, i.e. garnished with braised chicory and potatoes

Orly, fish à l’ Fish, usually fillets of white fish marinated in oil and lemon juice, passed through seasoned flour, coated in a frying batter, deep-fried at 175°C, drained, garnished with lemon and picked or deepfried parsley and served with separate tomato sauce

ormer The European version of the Pacific abalone, found in the Mediterranean and around the Channel Islands. Up to 10 cm long.

ornato Spain A decorative bread from Estremadura with chorizo sausage inside oronge France Orange agaric, an edible

fungus

Oropesa Spain A hard ewes’ milk cheese from Toledo cast in cylinders (up to 2 kg). It has a dark paste containing small holes and a hard thick rind after ripening for 2 to 3 months. Similar to Manchego.

oroshigane Japan A long thin grater resembling a wood rasp or surform with one sharpened edge used for peeling and grating ginger root

orozuz Spain Liquorice

orphie France Needlefish or garfish from the Mediterranean. See also aiguille

orre Sweden Black grouse

ørred Denmark Trout ørret Norway Trout

Orrys France A hard strong-tasting cows’ milk cheese from Languedoc-Roussillon made in the shape of a large flat disc. May be used for grating.

ort See orts

ortaggi Italy Vegetables, greens

ortanique Caribbean A naturally occurring hybrid of the genus Citrus from Jamaica, which is grown in many semi-tropical climates under other names e.g. australique (Australia), mandora (Cyprus), topaz and tangor (Middle East) and tambor (South Africa), because the original name is a

trademark (from orange, tangerine unique). The flesh is extremely tender with a very sweet aromatic juice, few if any pips and a thin easily peelable skin. It does not develop off flavours.

ortega Spain Grouse orthophenyl phenol See E231

orthophosphates, ammonium Ammonium dihydrogen and diammonium hydrogen orthophosphate, used as buffers and as yeast food

orthophosphates, calcium Calcium salts of orthophosphoric acid used as firming agents, anti-caking agents and raising agents in cake mixes, baking powder and dessert mixes. E341 covers calcium tetrahydrogen diorthophosphate, calcium hydrogen orthophosphate and tricalcium diorthophosphate.

orthophosphates, sodium and potassium

Sodium and potassium salts of orthophosphoric acid used as buffers, sequestrants and emulsifiers in dessert mixes, non-dairy creamers, processed cheese and the like. E339 covers sodium dihydrogen-, disodium hydrogenand trisodium orthophosphate, E340 covers the equivalent potassium salts.

orthophosphoric acid An inorganic acid used as a buffering agent, and in the form of its salts (orthophosphates) as buffers, sequestrants, anti-caking agents, emulsifiers and firming agents in cake and dessert mixes, creamers and processed cheese. See also E338

ortiche Italy Nettles ortie France Nettle

ortie de mer France Sea anemone ortiga Spain Nettles

ortolan A small wild bird, Emberiza hortulana, up to 15 cm long, once popular in France, now a protected species due to over-hunting orts England Remains of food left over from a meal often eaten as a snack or at a

subsequent meal (colloquial)

oruga Spain Rocket, the plant

Oryza glaberrima Botanical name Red rice

(2)

Oryza sativa Botanical name Rice

orzo Italy 1. Barley 2. Rice-shaped pasta used in soups

orzo perlato Italy Pearl barley os France Bone

os, à l’ France Garnished or flavoured with bone marrow

os à moelle France Marrow bone

Osborne pudding England A bread and butter pudding made with brown bread and butter

spread with marmalade but without dried fruit

oscetrova Caviar from the osetrina sturgeon oseille France Sorrel

osetrina sturgeon A somewhat larger sturgeon, Acipenser guldenstädti, than the sevruga. It weighs up to 18 kg and yields about 4 to 7 kg of caviar. The caviar, known variously as osciotre, ossetra, osetrova in the West, is considered to be one of the finest. Also called white sturgeon

oshifima South Africa The Namibian name for the standard corn or maize meal porridge oshinko maki Japan A sushi roll containing

pickle and salted mooli

oshi-zushi Japan Sushi-meshi rice packed into a square wooden mould, covered with filling which is pressed into place. The mould sides are removed and the rice cake cut into squares.

Osmanli kebabi Turkey A kebab of cubed fatty mutton or lamb marinated in vinegar with chopped onions and seasoning and grilled

osmanthus flower A tiny scented white flower from China used as a garnish. They may be fresh, candied or preserved in sweetened alcohol.

oss buss Italy Ossobuco ossehaas Netherlands Fillet of beef

ossestaartsoep Netherlands Oxtail soup ossetra Caviar from the osetrina sturgeon ossibuchi Italy Ossobuco

osso Italy Bone

osso bucco See ossobuco 2 ossobuchi Italy Ossobuco

ossobuco Italy 1. Marrow bone 2. Knuckle or shin of veal cut in steaks across the bone, sautéed on the bone and then simmered with garlic, onions and tomatoes, sprinkled with a mixture of chopped parsley, garlic and grated lemon zest and served with spaghetti or rice, especially risotto alla milanese. Also called osso bucco, ossibuchi, ossobuchi, oss buss

ost Denmark, Norway, Sweden Cheese østers Denmark, Norway Oysters ostia Italy Wafer

ostkaka Sweden A type of cheesecake baked in a mould

ostra Portugal, Spain Oyster, originally the European flat oyster

ostra de Portugal Spain Portuguese oyster ostrica giapponese Italy Pacific oyster ostrica piatta Italy European flat oyster ostrica portoghese Italy Portuguese oyster ostrich A very large flightless bird, Struthio

camelus, with a long bare neck, small head

oursin

and two toed feet. It is now being farmed for its flesh which is very lean, its feathers and its skin which makes good leather. The meat is best with little cooking.

ostriche Italy Oysters ostrich fern Fiddlehead fern ostron Sweden Oyster

ostsås Sweden A type of cheese or rarebit sauce made from diced cheddar cheese melted with butter and cream over a low heat, seasoned with salt and cayenne pepper, flavoured with a little dry mustard and diced gherkin and finished with beaten egg. Used with fish.

ostsoppa med åggkulor Sweden Veal or chicken stock, thickened with a blond roux, flavoured with salt, paprika and white wine, boiled and whisked into a frothy but not too thick mixture of double cream, egg yolks and grated cheese. Served hot, garnished with chopped parsley, chervil and egg balls (äggkulor).

osuimono Japan Suimono

osyotrina sturgeon Russia See osetrina sturgeon

ot Vietnam Chilli pepper

otaheite apple A very sweet variety of hog plum from the tree Spondias dulcis

otak-otak Malaysia A mixture of chopped raw fish, chopped onions, grated coconut, herbs and spices, bound with egg and wrapped in banana leaf or aluminium foil prior to steaming

o’teano Italy A Neapolitan vegetable pie made with steamed potatoes, zucchini and aubergines, flavoured with oregano (NOTE: Literally ‘saucepan’, in local dialect.)

otkrytyi buterbrod Russia Open sandwich otoro Japan A very expensive cut from the

middle of the middle section of tuna belly (toro). See also chutoro

otoshibuta Japan A circular piece of wood with a central handle placed directly on simmering food to prevent too much turbulence and the food breaking up

ottarde Italy Bustard, the bird ou China Lotus root

ouaouaron Canada, United States Bullfrog in the Cajun patois

ouillade France A bean and vegetable soup from Languedoc, well flavoured with garlic

oukha Russia See ukha oukrop Russia Ukrop

ounce A unit of weight equal to one sixteenth of a pound. Still in use in the USA. Abbreviation oz

oursin France Sea urchin