A Dictionary of Food

ous remenats amb camasecs

ous remenats amb camasecs Catalonia

Scrambled eggs with wild mushrooms outlaw soup See bakonyi betyárleves ouvrir France To open

ouzhin Russia See uzhin

ouzo Greece An aniseed-flavoured liqueur also useful as a culinary flavouring

ovalbumin The main protein comprising about 70% of egg white protein. It is partially coagulated by fast beating especially at higher temperatures and is responsible for the stability of whipped egg white. It starts to coagulate with heat at around 60°C.

oval kumquat Nagami kumquat

Ovár Hungary A supple-textured, yellow cows’ milk cheese with a reddish-brown rind resembling Tilsit

Ovcí Hrudkovy syr Czech Republic A semihard unpressed ewes’ milk cheese made in spheres or brick shapes (up to 10 kg) and ripened in brine for a week

oven An insulated enclosed space, usually rectangular but may be other shapes, heated by any type of fuel including solar radiation, either directly or indirectly, with a door or opening and in which food is baked, roasted or cooked

oven-fry, to United States To pass meat through seasoned flour, brush with molten fat or oil and bake in the oven on a flat sheet or dish until brown and cooked through

oven-ready Sold in a state ready to be put in the oven for heating or cooking after removing any unwanted packaging, usually descriptive of chickens, potato chips or prepared meals

oven temperature Oven temperature is set according to four different scales, three quantitative, i.e. Fahrenheit °F, Centigrade °C, or gas mark GM, and one qualitative, i.e. cool <120°C, slow 120°C, moderate 180°C, hot 220°C and very hot 250°C. As a rule of thumb °F are twice °C. This is exactly so at 144 °C; above this °F are slightly less than double and below slightly more than double. See also gas mark

oven toast Bread lightly buttered on each side and baked in the oven until golden brown

ovini Italy Sheep ovo Portugal Egg

ovoli Italy 1. A small ball-shaped Mozzarella cheese sometimes eaten with Parma ham 2. An egg-shaped mushroom with a bright orange cap which is highly prized and eaten raw/NX/. Also called Caesar’s mushroom, imperial agaric

ovos duros Portugal Hard-boiled eggs ovos escalados Portugal Poached eggs

ovos estrelados Portugal Fried eggs ovos mexidos Portugal Scrambled eggs

ovos moles Portugal Egg yolks mixed with sugar and used as a sauce or filling or poached in spoonfuls and dusted with cinnamon

ovos quentes Portugal Soft-boiled eggs ovotarica Italy Botargo

ox 1. A general name for the male or female of common domestic cattle (bulls and cows), especially a castrated male. The name is still used as a prefix for some items of offal e.g. liver, kidney, heart, etc. 2. Sweden Indicating beef

oxalic acid The acid found in spinach, rhubarb and some other leaves, stems and tubers which serves to prevent insect attack. It has no known benefit to humans and may be deleterious especially for certain health conditions.

Oxalis tuberosa Botanical name Occa

ox brains The brains of older cattle, not now used in the UK because of BSE

oxbringa Sweden Brisket of beef

ox casings The trade term for casings (cleaned intestines) of cattle, known as runners to 48 mm diameter, middles 45 to 55 mm diameter and bungs 75 to 150 mm diameter

ox cheek Very gelatinous and tasty meat from the cheek of cattle generally classed as offal. Requires long slow cooking and is used in soups, stews and casseroles.

oxfilé Sweden Fillet of beef

Oxford cheese England A cheese intermediate in flavour and texture between Cheddar and Cheshire. May be smoked.

Oxford John steak England A speciality of Oxfordshire, consisting of leg steaks of lamb including the bone, fried with onion, thyme and parsley and served with a brown gravy flavoured with port and lemon juice

Oxford pudding England A pastry tart lined with apricot jam and filled with meringue

Oxford sauce As Cumberland sauce, but finished with chopped blanched orange and lemon zest instead of julienne of orange

Oxford sausages England Sausages made from minced pork, minced pork fat and fresh white breadcrumbs (2:1:1), mixed, seasoned and flavoured with sage, winter savory and marjoram and grated lemon zest, moistened with water and may be packed into casings and linked or left skinless. Fried and served hot. A 19th century version substituted veal for half the pork, suet for pork fat and reduced the breadcrumbs by half.

oxidation In cooking, the reaction of a food with the oxygen of the air which usually produces off flavours. Oxidation reactions are often promoted by light and high temperature increases the rate of reaction (approximate doubling for every 10°C rise). Anti-oxidants are used to inhibit the reaction.

ox kidney The large dark red kidney from mature cattle. It has a core of fat and requires long slow cooking. Often soaked in warm salted water with a little vinegar prior to cooking to reduce the strong flavour. Used in steak and kidney puddings and pies.

oxkött Sweden Beef

ox liver The deep brown-coloured and strongflavoured liver from mature cattle. It requires long cooking and is suitable for stewing, braising and for casseroles and coarse pâtés. The flavour may be reduced by soaking in milk.

oxstek Sweden Roast beef oxsvans Sweden Oxtail oxsvanssoppa Sweden Oxtail soup

oxtail The tails of beef cattle usually weighing about 1.4 kg when skinned. There is a fair amount of lean meat with a good meaty flavour and a thin layer of firm white fat. Usually braised or made into soup.

oxtail soup 1. Disjointed oxtail and a mirepoix of onion, garlic, carrot and turnip browned in fat; flour added to make a brown roux; tomato purée, a bouquet garni and brown stock added, simmered and skimmed for 4 hours; oxtail and bouquet garni removed; oxtail deboned and flesh returned; the whole liquidized, strained, seasoned and consistency corrected; finished with sherry and garnished with diced or balled carrots and turnips and the tip of the oxtail cut in rounds. See also thick oxtail soup 2. As thick oxtail soup, but omitting the flour and slightly thickening before garnishing using arrowroot and cooking until clear. See also clear oxtail soup

ox tongue The large tongue of mature cattle weighing about 3 kg. Sold fresh or brined and often cooked, jellied and pressed as a slicing meat and sandwich filling. When cooked it has a rich flavour and may be served hot with mustard sauce or Madeira sauce.

oxtunga Sweden Ox tongue

oxygen The gas which is necessary for most animal life and which forms about 20% of the air. At high temperatures it causes oxidation and deterioration of food. The rate of oxidation doubles for every 10°C increase in temperature. Occasionally used as a packaging gas.

oyster sauce

oxymel A mixture of 4 parts honey to 1 part vinegar which may be used as a marinade or, after diluting with water, as a drink

oxystearin A sequestering agent and inhibitor of fat crystallization used in salad creams and similar foodstuffs

oyakonabe Japan A small round frying pan

oyster 1. A seawater bivalve of the genera

Ostrea and Crassostrea and the species Saccostrea commercialis, once the food of the poor but now a gourmet delicacy. May be wild or farmed, sold alive or in dried or other preserved form. Since they are static feeders, they are influenced by sea conditions and hence known by the name of a district, e.g. Whitstable and Colchester in the UK, Galway in Ireland, Belon and Armoricaine in France. Not at their best when spawning, hence traditionally eaten in the Northern Hemisphere in months with an ‘R’ in them, i.e. September to April. See also native oyster, Pacific oyster, Portuguese oyster, American oyster, Indian oyster, Australian oyster, South American oyster,

Olympia oyster 2. A prized small muscle in poultry which sits in an indentation in the carcass just in front of where the thigh bone is attached

oyster bacon A round cut of bacon from the end of the back containing a fair amount of fat

oyster crab A very small (1 cm) crab which lives in the shells of live oysters. May be eaten raw or fried. Also called pea crab

oyster fungus See oyster mushroom

oyster knife A knife with a thin, strong, sharppointed blade, used to open oysters

oyster meat See oyster 2

oyster mushroom An edible wild mushroom, Pleurotus ostreatus, with a short stalk on one side of the smooth bare oyster-like cap which is up to 15 cm in diameter and blue-grey when young. It grows on the trunks of deciduous trees and has a rather tough, juicy flesh with no smell but a slightly fishy flavour. Now cultivated. Also called oyster fungus, abalone mushroom, tree oyster mushroom

oyster of veal A prime roasting cut of veal from the forequarter, generally boned and rolled

oyster plant Salsify

oyster sauce 1. China A condiment and flavouring sauce consisting of soya sauce combined with dried oysters. It has a strong shellfish flavour. 2. See huîtres, sauce aux 3.

United Kingdom A béchamel sauce with cream, a little cayenne pepper, oyster juice and poached and bearded oysters

oyster sausage

oyster sausage England A traditional sausage made when oysters were the food of the poor. Made from pounded veal, chopped or minced oysters and breadcrumbs soaked in oyster liquor, seasoned and bound with egg before being packed in casings. Not made commercially nowadays but almost certain to be taken up by expensive restaurants specializing in traditional English cooking.

oysters Bienville United States Oysters on the half shell covered with a béchamel sauce containing chopped and sweated green sweet peppers and onion, gratinated with breadcrumbs and cheese and grilled

oysters Mombasa East Africa Shucked oysters baked in the oven for 6 to 8 minutes. Each oyster is topped with a little sauce made by sautéeing garlic and coriander or

parsley in butter, adding piri-piri or similar hot sauce, white wine and seasoning and processing in a blender.

oysters outback Australia Shucked oysters topped with a mixture of grated cheddar cheese and akudjura, salted and grilled until the cheese melts

oysters Rockefeller United States A New Orleans speciality of oysters topped with a Pernod-flavoured savoury breadcrumb mixture and baked quickly on the half shell

oysters Van Diemen Australia Shucked oysters each covered with a slice of Tasmanian Brie, seasoned with mountain pepper and garnished with a native pepperberry

oz Ounce

pa Catalonia Bread paahdeleipää Finland Toast paahdepaisti Finland Roast beef

paak cheong China White pomfret, the fish pa amb oli Catalonia A snack made from a thick slice of crusty bread rubbed with a vine-ripened cut tomato, sprinkled with good

oil and salted

pa amb tomàquet Catalonia Bread rubbed with tomato and garlic and drizzled with olive oil. Served as tapas.

paan South Asia A breath freshener taken after a meal usually consisting of a mixture of aromatic seeds, often garishly coloured. See also pan 2

paarl lemoen South Africa A classic Cape recipe for abalone (perlemoen) which is simmered in white wine and water (1:3) with butter, lemon juice and seasoning for 2 hours then served with cooking liquor thickened with soft white breadcrumbs and flavoured with a little nutmeg

paayap Philippines Long bean

PABA This constituent of sunscreen agents appears to maintain hair colour and skin conditions in rodents, but its function in humans is obscure. It is found in whole grains and wheat germ and is an essential growth factor for many microorganisms. Also called para-amino-benzoic acid

pabellon caroqueno Venezuela A national dish consisting of a mixture of steak, rice, black beans and plantains or bananas topped with a fried egg

pa boeuk Laos A very large fish (up to 2 m) caught in the Mekong river. Its roe alone can weigh up to 10 kg. The flesh may be eaten fresh, but because of the amount is usually preserved by fermentation.

pabulum An archaic term for food of any kind especially of animals and plants

paca South America An edible rodent from the north of South America with a white spotted brown coat

pachadi South Asia Chopped vegetables bound with yoghurt and flavoured with mustard seeds

Pachyrrhizus erosus Botanical name The jacama plant

Pacific bonito Skipjack tuna

Pacific cod A relative, Gadus macrocephalus of the Atlantic cod with a brown to grey back weighing 2 to 4 kg and up to 60 cm long. Treat as cod.

Pacific dogfish Rock salmon

Pacific hake A variety of hake caught in the Pacific Ocean, used mainly for processed fish products

Pacific halibut The halibut, Hippoglossus stenolepsis, found in the northern Pacific Ocean

Pacific mackerel The mackerel, Scomber japonicus, found off Japan and California Pacific oyster A variety of disease-resistant oyster, Crassostrea gigas, used to restock many European farmed oyster beds wiped out by disease in the 1970s. Has a craggier and deeper shell than the Portuguese oyster and can grow to 30 cm but normally sold at

6 to 12 cm. Also called Japanese oyster

Pacific thread herring A relative of the thread herring found off the west coast of North America

packet Ireland A black pudding from Limerick similar to drisheen. Eaten with tripe.

Pacrasma excelsa Botanical name Bitter ash from which quassia is extracted

pad Thailand Stir-fried

paddestoel Netherlands Mushroom

paddy rice Freshly harvested rice still with its husk

paddy straw mushroom See straw mushroom pa de fetge Catalonia Liver pâté pa-de-gaw-gyi Burma Greater galangal padeira, à Portugal Baked in an ovenproof

dish in a hot oven (NOTE: From padeiro, ‘baker’.)

padek

padek Laos A fish paste made by salting fish or fermenting it with rice bran

padella Italy Frying pan

padrushka Poland Hamburg parsley

paella 1. A savoury mixture of rice, vegetables, chicken and shellfish cooked in a large pan called a paellera in the same way as risotto, but with a less starch-releasing rice such as Valencia. Shellfish are normally added about 5 to 10 minutes after adding stock, so that they are not overcooked, and paella is finished with liquidized garlic and decorated before service from the pan. 2. Catalonia The same as Spanish paella but using seafood on the coast and game inland

paella de campiña Spain Paella with ham, bacon, chicken and sausage

paella powder A colouring agent, usually synthetic tartrazine, used to colour paellas instead of saffron. Not recommended.

paella valenciana Catalonia Paella with chicken, shellfish, peas, beans and artichokes

paellera Spain A wide, round, shallow, 3 to 5 cm deep pan with 2 handles. The diameter, which can be up to a metre, depends upon the number of servings required. Used for cooking paella which is served direct from the pan.

pære Denmark, Norway Pear

paesana, alla Italy In country style, i.e with bacon, mushrooms and tomatoes, especially of pasta.

paeta Italy Turkey

pagello Italy Sea bream, the fish. Also called fragolino

pageot rouge France Pandora, the fish

Paglia Switzerland A soft cheese similar to

Gorgonzola from Ticino

paglia e fieno Italy Thin green and yellow dried noodles sold mixed in the packet (NOTE: Literally ‘straw and hay’.)

pagnotta Italy A round loaf of bread pagnotta Santa Chiara Italy A potato bread

from Naples filled with tomatoes, anchovies and herbs

Pago Austria A ewes’ milk cheese pagre France Sea bream

pagro comune Italy Sea bream paguro Italy Hermit crab

pahari mirich South Asia Sweet peppers pähkinäkakku Finland A rich cake containing

ground walnuts and smothered in whipped cream

pähkinäpaisti Finland A vegetarian patty made from ground nuts and cream

pai chi China The dried root of a relative of angelica, Angelica sinensis. See also dang gui

paillard 1. France A thin escalope or slice of meat or fish 2. Italy Grilled sirloin steak

paillard di vitelle A grilled veal cutlet served with lemon juice

paillettes France Thin slivers or rings, e.g. of potatoes, pastry, onions, etc (NOTE: Literally ‘spangles, flakes’.)

paillettes d’oignons frits France Fried onion rings

paillettes dorées France Cheese straws paimi Conkies

pain France Bread, also used for the long 400 g baguette type of loaf

pain à cacheter France Wafer

pain à la grecque Belgium Small cakes made from a rich cake mixture

pain au chocolat France A rectangularshaped croissant-type pastry with chocolate in the centre. Eaten warm.

pain au sucre Canada A French Canadian speciality of bread toasted on one side, the untoasted side covered with maple sugar, grilled until the sugar melts then served with cream

pain bis France Wholemeal or brown bread pain blanc France White bread

pain complet France Wholemeal, wholewheat or granary bread

pain de Gênes France Genoa cake

pain de la Mecque France A cream-filled puff pastry

pain de ménage France Home-made bread pain de mie France Soft crusted English-style

white bread for sandwiches

pain d’épices France Well-spiced gingerbread

pain de seigle France Rye bread pain de son France Wholemeal bread

pain des paysans France Chestnut flour pain de veau Belgium A meat loaf made with

veal

pain de volaille France A finely processed chicken meat loaf or mould

pain doré France Pain perdu

pain entier France Wholemeal bread

pain épi France A large French bread stick, shaped like an ear of corn, weighing about 250 g

pain fig banane Caribbean A speciality of St Lucia consisting of banana bread flavoured with cinnamon, nutmeg, ginger and cloves eaten like cake. Also called Caribbean banana cake

pain grillé France Toast

pain intégral France Wholemeal bread

pain noir France Wholemeal bread or brown bread

pain parisien A long loaf of bread rather like a large baguette

pain perdu France Stale bread slices dipped in an egg and milk mixture, sweetened and flavoured with vanilla for the dessert version, then fried in (clarified) butter until crisp and golden. Also called pain doré, French toast

pain pistolet France Pistolet pain rôti France Toast

Painswick chop England A bacon chop from the West country often baked in the oven with cider, brown sugar and mustard

pain trouvé Belgium Pain perdu topped with a mixture of béchamel sauce and chopped ham and sprinkled with grated Parmesan cheese

paio Portugal A thick garlic-flavoured pork sausage

Paisley almond cakes Scotland Well beaten eggs, butter, caster sugar, rice flour, corn flour and ground almonds (8:6:6:4:4:3) with 3 tbsp of baking powder per kg of flours made up by the creaming method and baked in bun tins at 180°C for 10 to 15 minutes

paistettu Finland 1. Roasted 2. Fried paistettu kana Finland Fried chicken paistettut sienet Finland Fried mushrooms paisti Finland Steak, roast (as of meat) paistinperunat Finland Fried potatoes

paj Sweden Pie

pak Thailand Vegetables

pak bung Thailand Swamp cabbage pak chai China Pak choy

pak chee Thailand Coriander seed and leaves pak chee lao Thailand Dill seed

pak chi met Thailand Coriander pak choi Pak choy

pak choy A loose-leaved Chinese brassica,

Brassica rapa var. chinensis, with white leaf stems and dark, succulent mild leaves, very fast growing and cooked when young with at most 12 opened leaves. Also called pak choi, pak soi, bok choy, bok choi, celery cabbage

pak hom ho Vietnam Mint

pak kard hom Thailand Lettuce pak kok China Star anise pakode South Asia Fritters

pakora South Asia Bite-sized fritter made with a batter containing besan or chickpea flour. Deep-fried and served hot with chutney. The fritters usually contain vegetables, but can be made with shellfish, fish, cooked rice,

palm cabbage

cheese or meat. (NOTE: They are the north Indian equivalent of bhajias.)

paksiw Philippines Large pieces of fish simmered until cooked in a clay pot with vinegar, salt and possibly ginger and sugar. Allowed to cool in the liquid and served cold with some of the pickling liquid.

pak soi See pak choy pala Indonesia Nutmeg

palabok Philippines Garnishes, usually to give added flavour, such as dried fish flakes, pork crackling, chopped scallions, dried shrimps, chopped hard-boiled eggs, etc.

palacinky Czech Republic Light batter pancakes filled with grated chocolate, apricot jam or a sweetened mixture of cream cheese and sultanas

palacsinta Hungary Small pancake, crêpe pålæg Denmark The filling on open-topped

Danish sandwiches palak South Asia Spinach

palamita Italy Bonito, the fish Palatschinken Austria Thin pancakes filled

with marmalade, chocolate, chopped nuts and/or sweetened cheese

palayok Philippines A terracotta cooking pot similar to the Indian chatty

paleron France A cut of beef including part of the chuck and clod used for stewing or braising; parts are sometimes marinated in the piece and roasted

Palestine, crème France Artichoke soup finished with cream, milk or thin béchamel sauce. Also called cream of artichoke soup

Palestine sweet lime See sweet lime palette France Blade of pork or lamb from the

shoulder

palette knife A 2 to 3 cm wide, flexible handled blade with a round blunt end and not sharpened. Used for manipulating food, e.g. fish fillets, and for smoothing icings and toppings.

palm Any member of an important family of plants, Palmae, of which there are over 4,000 species, generally tropical or subtropical and mostly trees with the characteristic tuft of fan-like leaves, although a few are climbers, e.g. the rattan palm. They supply edible vegetable matter, fruit, nuts, oil and sap as well as building materials.

palma Italy, Spain Palm

palm butter 1. Central Africa Moambé sauce

2. West Africa A pulp made from palm nuts similar in consistency to peanut butter 3. West Africa Palm kernel oil

palm cabbage The growing tip of the coconut palm considered to be a delicacy and eaten as a vegetable in tropical Asia

palme

palme France Palm Palme Germany Palm

palmetto A palm tree, Sabal palmetto, which grows in the southeast of the USA and in Mexico. Its main use is for brushes but the growing tips are boiled as heart of palm and eaten hot as a vegetable or cold as a salad. Also called cabbage palm

palm heart Heart of palm

palmiers England, France A square of sugared puff pastry rolled like a scroll from opposite sides to meet in the middle, eggwashed, cut into 2 cm slices, one side sugared and baked sugar side down for about 10 min. in a hot oven, turned and sugar caramelized.

palmitic acid A saturated fatty acid found in its glycerol ester form in beef and lamb fat and other hard fats

palmito Portugal, Spain Heart of palm

palm kernel oil A white oil extracted from the kernels of the fruits of the oil palm, Elaeis guineensis, mainly used for margarine manufacture. See also palm oil. Also called palm butter

palm nut The fruit of the palmyra palm about 9 cm long and containing 3 kernels in each. The immature kernels are used in desserts and have a taste of coconut. The mature kernels are a source of palm kernel oil but may be germinated to give an enlarged fleshy embryo used as a vegetable. Also called palmyra fruit

palm oil The oil extracted from the fruits of the oil palm, Elaeis guineensis, which originated in Africa but is now grown in Malaysia, Indonesia and other high rainfall tropical areas. About half the African production is used as cooking oil, the remainder is used for soap and industrial purposes and after treatment for margarine. The oil sets to a soft solid after extraction. It contains 40% saturated, 40% monounsaturated and 10% polyunsaturated fat. See also palm kernel oil

palm-oil chop West Africa A celebratory dish made by browning beef or chicken pieces in palm oil with ground ginger or cinnamon, The meat is removed and vegetables are sweated in the same oil and simmered for 20 minutes and partially mashed. Prawns, tomato purée, palm fruit pulp, thyme and spices are added together with water to make a smooth sauce. The reserved meat is added and simmered until cooked. Served over rice with a selection of garnishes for the guests to choose at will.

palm sugar A sugary substance obtained by boiling down the sap from the palmyra palm

or sugar palm. Also called jaggery, java sugar, coconut sugar

palm tree See palm palmyra fruit Palm nut

palmyra palm A palm tree, Borassus flabellifer, from India, Africa and Asia. Sap is extracted by tapping the unopened male or female flower stalks and immediately boiled down to produce palm sugar or fermented to toddy. Alternatively the fruits (palm nuts) are allowed to grow. Their sap is used as a drink, the soft kernel is also eaten and the germinated nuts produce an enlarged fleshy embryo which is used as a vegetable. Also called borassus palm

paloise, sauce England, France As hollandaise sauce, but with chopped mint in the initial reduction and finished after straining with chopped fresh mint

paloma Spain Pigeon palomba Italy Wood pigeon palombacce Italy Wood pigeon palombe France Wood pigeon

palombo Italy 1. Smooth hound, the fish 2. Ring dove

palometa Spain Pomfret, the fish

palourde France Cockle, clam, carpet shell or similar bivalve mollusc

palwal South Asia A small elongated green squash. See also tindoori

pámpano Spain Vine leaf

Pampelmuse Germany Grapefruit pamplemoes South Africa 1. Grapefruit 2.

Pummelo

pamplemousse France 1. Grapefruit 2.

Pummelo

pan 1. A metal, glass or ceramic vessel usually deep and round but may be other shapes, fitted with one long handle or two small handles 2. Italy, Spain Bread, cake 3. South Asia A betel leaf folded into a parcel containing a betel nut, spices and a little lime paste. Chewed to extract the flavours and considered by some to be an aid to digestion to be taken after a meal. The lime provides much needed calcium. The fibrous mass left after all the flavour has been extracted is not swallowed. Sometimes spelled paan but this refers to another mix.

pan, to United States To cook vegetables without water in a tightly closed pan with a little fat

panaché(e) France 1. Multicoloured or layered, e.g. desserts, salads, ice creams, etc. 2. Garnished with a mixture of flageolet and French beans

panada 1. England, Spain A stiff pounded and boiled mixture of stale bread and water with

possibly oil, used for thickening and binding 2. England, France A double-thickness béchamel sauce used as a binding agent 3. Italy A broth thickened with breadcrumbs and egg and finished with grated Parmesan cheese

panade France 1. See panada 2. A peasant soup based on water, stock or milk and thickened with bread

panadó, panadons d’espinacs Catalonia A small spinach, pine nuts and raisin pasty, often served as tapas

panafracchi Italy Ring-shaped cakes or pastries with nuts and candied fruit. See also ciambelle

panais France Parsnip

Panama orange Calamondin

panarda Italy A celebratory feast of 20 or more dishes traditional in the Abruzzo region

panato Italy Panéed, breaded

pan bagnat France A sandwich from Provence containing salade niçoise ingredients. A hollowed out loaf or roll is often used as the bread base.

pan blanco Spain White bread

pan-broil, to United States To cook meat in a very hot iron (non-stick) frying pan with no fat by rapidly browning all sides to seal in the juices

pancake A thin flat cake cooked on both sides with oil or fat in a pancake or frying pan, made from a thin pouring batter of milk, egg, flour and possibly sugar, normally served with a sweet or savoury filling or sauce. In the UK served with lemon juice and sugar on Shrove Tuesday.

pancake omelette Wales Plain flour and beaten egg (2:1) mixed and brought together with a little milk to form a thick batter, seasoned and flavoured with chopped parsley and shallots and fried until golden brown on both sides. Also called crempog las

pancake pan A pan similar to an omelette pan reserved for pancakes and crêpes

pancake roll See spring roll

pancetta Italy Belly of pork cured with salt and spices, rolled up and eaten either raw in thin slices or cooked in thicker slices. Also called panchetta

panchetta Italy Pancetta

panch foran South Asia A Bengali spice mix consisting of cumin, nigella, aniseed, fenugreek and brown mustard seeds ground to a well mixed powder. Used to flavour oils as well as in made up dishes. Also called panchphoran, panch poran

panchphoran, panchporan South Asia Panch foran

pané, to

panchporan South Asia Panch foran

pancit canton Philippines E-fu noodles made with duck eggs

pancotto Italy A soup thickened with stale bread, containing seasonal vegetables and finished with oil and cheese. Also called pappa

pancreas An abdominal gland which supplies insulin to the blood and digestive juices to the small intestine. Together with the thymus it comprises the sweetbreads.

pancreatin A protease produced by various microorganisms and used to convert proteins into emulsifying agents

Pandanus amaryllifolius Botanical name

The more aromatically flavoured variety of screwpine

pandanus leaf The leaf of the screwpine used both for its colouring and flavour

Pandanus odoratissimus Botanical name

Screwpine

pandekager Denmark Pancakes

pan di frizze Italy A bread containing pork scratchings

pan di Genova Italy Genoa cake

pan di natale Italy A soft yeast-raised enriched dough mixed with a variety of candied fuits, nuts, raisins, pine nuts, etc. and formed into various shapes (NOTE: Literally ‘Christmas bread’.)

pan di Spagna Italy A liqueur soaked sponge cake filled with cream or jam

pan dolce Italy A tall octagonal sweet yeastraised and enriched bread from Verona, Served at Christmas. Also called pandoro pandora A pink seawater fish, Pagellus erythrinus, similar in size and appearance to

the sea bream

pandorato Italy Pain perdu, French toast, often with Mozzarella cheese and anchovies spread on the bread before egging

pan d’oro Italy A round sweet yeasted bun pandoro Italy Pan dolce

pandowdy United States A type of apple pie made from stewed sliced apples layered in an ovenproof dish with butter, brown sugar and spice, moistened with cider, covered with biscuit dough then baked until golden brown

pan-dressed United States (Fish) gutted and scaled with the head and fins removed ready for baking, grilling or frying

pan drippings United States Residues in the pan left after roasting or frying meat or vegetables used as a basis for gravy

pane Italy Bread

pané, to An anglicization of the French paner, meaning to coat foods with seasoned flour,

pane bianco

beaten egg and breadcrumbs in that order, prior to frying them

pane bianco Italy White bread pane bigio Italy Brown bread

pane bolognese Italy A sweet bread made from cornmeal and containing candied fruit and nuts

pane carasau Italy A very thin bread from Sardinia

pane di frumento Italy Whole wheat bread pane di segale Italy Rye bread

panée à l’anglaise France Panéed

paneer South Asia Curds made from boiling milk acidified with lemon juice. Used for making desserts and as an accompaniment to vegetarian meals. May be fried. Also called panir, chenna, chhena, channa

paneermeel Netherlands Breadcrumbs paneer tikki South Asia Fresh curds (paneer)

pressed overnight in a cheese cloth to make a fairly solid curd cheese

pane grattugiato Italy Pangrattato

panela South America A hard dark sugar from Colombia formed into loaves

panelle Italy Fritters made in Sardinia from chick pea flour

paner France To pané pane scuro Italy Dark bread

panetière France A baked pastry case filled with precooked food or a small precooked bird and served hot

pane tostato Italy Toast panettone See pannetone

Panfisch Germany A mixture of cooked minced fish and onions served on mashed potatoes

panforte Italy A rich cake from Sienna containing glacé fruits and nuts

pan-fry, to To cook in a frying pan with a small quantity of fat or oil

panggang Indonesia Spit-roasted. The food is usually marinated.

pang kao niew Thailand Glutinous rice flour pang khao chao Thailand Rice flour

pang khao phod Thailand Corn flour pang mun Thailand Tapioca starch

pangrattato Italy Dried stale bread reduced to fine breadcrumbs

pang tao yai mom Thailand Arrowroot pang xie China Crab

pan haggerty England A Northern dish made in a wide shallow pan with heated butter and oil, layered with sliced raw waxy potatoes, onions and grated Cheddar or Lancashire cheese and seasoning, topped with cheese and cooked in the oven on a low heat for 30

minutes uncovered, then grilled to brown the top. Served from the pan.

paniccia Italy Panissa

panicia Italy A barley soup from the Dolomite region

Panicum miliaceum Botanical name

Common millet

paniert Germany Panéed

panini imbottini Italy Sandwiches panino Italy Bread roll

panir South Asia Curds made from boiling milk acidified with lemon juice. See also paneer

paniscia Italy Rice, beans and sausage cooked in broth

panissa Italy A dough made from boiled chick pea flour and finely chopped and sweated onions, sliced and fried

panitsa Philippines Palm sugar

panko Japan Large-sized toasted dry breadcrumbs used for coating fried foods pan loaf Scotland A loaf of bread baked in a

tin

pan moreno Spain Brown bread panna Italy Cream

panna cotta Italy 1. A rich dessert made from cream and milk flavoured with vanilla and set with gelatine. Often served with a fruit sauce. 2. Coffee-flavoured cream custard (NOTE: Literally ‘cooked cream’.)

panna fermentata Italy Sour cream

panna montata Italy Whipped cream, usually sweetened

Pannarone Italy A rich, soft, quick ripening cheese from south Lombardy, made from whole milk, the curds not salted but gathered in cheese cloths, drained, kept at 28°C for 7 days and ripened for a further 8 to 19 days at a lower temperature. It has a thin yellow rind and a white to fawn, mild and slightly bitter paste with lots of small holes. Also called

Pannerone

pannbiff med lök Sweden Chopped beef steak and onions

pannekoeken Netherlands Pancakes pannequet France A small crêpe filled with a

sweet or savoury mixture and folded into quarters

Pannerone Italy Pannarone

pannetone Italy A tall yeast-raised cake from Milan containing nuts, spices, sultanas and candied peel often associated with Christmas and New Year’s eve. Also called panettone

pannkakor Sweden Pancakes

pannkoogid A large soufflé type of pancake from Estonia made from a flour, egg, milk and sugar batter (4:4:8:1) flavoured with

vanilla essence. The egg whites are reserved whilst the batter matures for 12 hours, beaten to a stiff peak and folded into the batter just before it is fried in 100 ml lots. Filled with a thickened soft fruit compote.

pannocchia Italy Mantis shrimp

Pannonia Hungary A hard cows’ milk cheese similar to Gruyère and made in cylinders (up to 40 kg). The paste has a few holes and a pleasant flavour. Contains 38% water, 31% fat and 30% protein.

pannukakku Finland An oven-baked sweet pancake

panocha, panoche Mexico A dark unrefined sugar similar to muscovado. See also piloncillo

panoche Mexico Piloncillo

pan pepato Italy A nutmeg and pepperflavoured cake containing raisins, almonds, hazelnuts and chocolate

pansit Philippines Noodles fried with various ingredients such as garlic, onions, vegetables, shrimps, meat, etc.

pansoti Italy Pansotti

pansotti Italy Triangular-shaped ravioli filled with meat, offal or cheese. Also called pansoti, panzerotti

pansy A plant, Viola tricolor with edible flowers used for decoration and to add a subtle flavour to salads

panthe kaukswe Bulgaria A mild chicken curry flavoured with onions, garlic, chillies, coconut milk and turmeric, served with noodles, hard-boiled eggs, raw onion slices, lemon quarters and prawn crackers

pantosta Italy Toast pantothenic acid See vitamin B5

pantserkreeft Netherlands Spiny lobster panucha Philippines Palm sugar

panucho Mexico A small tortilla from the southwest, part fried to make it puff up, partially split, filled with a savoury filling then fried until crisp

panunto Italy Bruschetta (Tuscany)

panure 1. France Breadcrumbs 2. A coating of flour, beaten egg and breadcrumbs. See also pané, to

panurette France Finely grated rusks used as a lining in moulds

panvis Netherlands Fried fish, also a casserole made with dried codfish, onions and potatoes

pan white pudding Scotland A type of skirlie from Mull made with dripping from the roast meat rather than butter. The medium oatmeal is generally twice the weight of the dripping.

papavero, al

panzanella Italy A bread salad from Tuscany made from coarse bread soaked in water and squeezed dry, mixed with chopped tomatoes, basil and other salad vegetables, dressed with oil and vinegar and left to develop the flavours for a few hours before serving

panzarotti Italy Deep-fried pastry turnovers filled with a chopped ham, cheese, parsley and egg filling or as an alternative, anchovies, basil and egg

panzerotti Italy Triangular-shaped ravioli. See also pansotti

pão Portugal Bread

pao yu China Dried abalone. It requires soaking for 4 days.

pap 1. Soft mushy foods served to weaning infants and persons with eating or swallowing difficulties 2. Netherlands Porridge

papa Mexico Potato

papadam South Asia Poppadom papads South Asia Poppadom papadum South Asia Poppadom papaia Italy Papaya

papain A protease derived from papaya latex, used to remove protein hazes from beer, in bread dough modification, for yeast autolysis and for tenderizing meat for manufacturing purposes. It is also present in pineapples and figs.

Papaja Germany Papaya

papalina Italy Sprat. Also called spratto papalina, alla Italy In the style of the pope

(strictly ‘of the pope’s skullcap’), i.e. with ham, cream, eggs and Parmesan cheese

papanasi cu smantană Romania Sieved cottage cheese mixed with butter, eggs, egg yolks, double cream and a little sugar, seasoned and flavoured with grated lemon zest, made into small patties, fried and served with sour cream

papanasi fierti Romania Curd cheese dumplings, poached in water, drained and coated with melted butter, breadcrumbs and caster sugar

papa seca South America Boiled and peeled non-bitter potatoes from Peru, dried in the sun and then ground. Used for the preparation of carapulca.

papas rellenos South America A type of cottage pie with a base of meat, vegetables, hard-boiled eggs, olives, raisins and spices topped with mashed potatoes

papatzul Mexico Tortilla filled with egg and pumpkin seeds

papavero, al Italy With poppy seeds

Papaver rhoeas Botanical name Field poppy, corn poppy, a source of poppy seed