A Dictionary of Food

rete

flavoured with mustard, each vegetable layer being of a different kind. After all vegetable types are used up the pie is finally covered with more sauce, gratinated with cheese and browned in the oven at 200°C.

rete Italy Pig’s caul reticella Italy Pig’s caul retinol See vitamin A

retort, to To treat food by heating to 121°C in order to kill all microorganisms. Usually used for canned foods.

Rettich Germany Radish

reuben United States A corned beef and Swiss cheese sandwich dressed with mayonnaise topped with sauerkraut and grilled

revbensspjäll Sweden Spare ribs

Réveillon France The festive meal held in France after midnight mass on Christmas Eve and on New Year’s Eve. Usually includes traditional foods according to region, often boudin noir.

reven Southwest Asia Rhubarb, often made into a sweet drink flavoured with lemon and mint in Uzbekistan and Kazakhstan

revenir, faire France Faire revenir

revuelto de triguero Spain An Estremaduran dish consisting of wild asparagus tips mixed with ham, garlic, cumin and bay, fried in olive oil then beaten eggs added and gently scrambled

revythia soupa Greece A meatless chick pea soup made from chick peas parboiled for 15 minutes and drained, boiled in water until tender and a few reserved, a sauté of onions, carrots, garlic, tomato purée and tomato concassée added to the chick peas and water, all puréed, seasoned and finished with lemon juice, chopped parsley and the reserved chick peas

rghayif North Africa Various types of dough folded and interleaved with butter or oil to give a flaky texture when cooked, sometimes filled with khli’ and onions or served plain with sugar or honey

rghayif el mila North Africa An egg-enriched rghayif dough used on celebratory occasions in Morocco

Rhabarber Germany Rhubarb

Rheinlachs Germany Rhine salmon Rheinsalm Germany Rhine salmon

Rheum x cultorum Botanical name Rhubarb Rhizopus oligosporus The fungal organism used in the manufacture of tempeh. It also has the beneficial effect of removing the

bean flavour.

Rhode Island johnny cake United States

Johnny cake

rhodoxanthin See E161(f)

rhubarb A deep-rooted perennial plant, Rheum x cultorum, which produces thick pink to red stems at ground level each topped with a large green leaf. The stems are stewed with sugar and used as a dessert, in pies, crumbles, fools, etc. and for jam making. Early rhubarb is forced by excluding light and is the most tender. The leaves are poisonous.

rhubarbe France Rhubarb rhum France Rum

Rhus coriaria Botanical name Sumac riatto Italy Reheated

rib That part of the carcass of an animal comprising the vertebrae and associated muscles plus a length of attached rib bone equal in length to twice the diameter of the main muscle or less in the case of large animals. It is usually divided along the spinal column and may be cut into single rib portions (cutlets, etc.) or 3 or more ribs (rib roasts).

ribbe Norway Pork chops from the rib ribbon cheese Parenica

ribbon stage The stage at which whipped eggs or cream become just stiff enough to form ribbons when dropped from a spoon riberry Australia The small pink to purple, pear-shaped fruit of various trees of the genus Sysygium, known by the indigenous population as lilly pilly trees. They have an aromatic flavour with cinnamon and clove notes and can be eaten fresh or cooked as a dessert, in fruit salads, in baking or to make sauces for use with meat. They become pale

pink when cooked. ribes Italy Redcurrants

ribes comune Italy Redcurrant

ribes nero Italy Black currant

Ribes nigrum Botanical name Blackcurrant Ribes sativum Botanical name Redcurrants

and whitecurrants

Ribes uva-crispa Botanical name

Gooseberry

rib of beef United States The wing, fore and middle ribs of beef extending about half way down the animal to the short plate. Often cut into steaks, each including one rib bone. See also ribs of beef

riboflavin Vitamin B2, essential for health, also used as an orange food colouring E101

riboflavin-5’ phosphate See E101

ribollita Italy A cabbage and bean soup from Tuscany which is reboiled (ribollita) each day and thickened with bread

ribs of beef Half of the ribs and the vertebrae together with associated muscle from a side of beef. In total there are 13 which are

numbered from the head end. The English cuts are 1 and 2 chuck ribs, 3 to 6 middle ribs, 7 to 10 fore ribs and 11 to 13 wing ribs. rib steak United States A steak cut from the rib one rib thick and including the outer layer

of fat. May be on or off the bone. ricciarelli Italy Almond biscuits riccio di mare Italy Sea urchin ricciola Italy Amberjack, the fish ricciolina Italy Curly endive ricciolini Italy Pasta curls

ricco Italy (of food) Rich

rice A cereal grain, Oryza sativa, cultivated in China since 6000 BC, grown extensively in warm moist climates and forming the principal energy source for a major part of the world’s population. There are thousands of different varieties but all have a high starch content and are between 3 and 6 mm long and about 2 mm in diameter. Varieties include long-grain, short-grain, brown, white, glutinous, pudding, polished, prefluffed, Arborio, basmati, Carolina, fragrant, jasmine, Patna and Thai.

rice, to To force a semi-solid such as puréed potato through a perforated plate or mesh so as to form thin fragile strands

rice bean A small yellow to deep red dried bean, Phaseolus canceratus, from Southeast Asia, grown in the Nepal and Assam and similar in size to the adzuki bean but less rounded, with a larger hilum running the length of the bean and crinkly edges. Said to taste like rice when cooked and reputed to have the highest calcium content of all beans.

rice bubbles Australia Rice crispies

rice cakes Wales Cooked rice, flour, milk and egg (5:5:3:1) mixed with 4 tbsp of melted butter and 8 tsp of baking powder per kg of flour to form a thick batter. Large tablespoonfuls of the mixture are dropped onto a well greased griddle or thick frying pan and cooked for 4 minutes a side until golden brown. Served hot with a sweet sauce or syrup. Also called teisen reis

rice crispies United Kingdom Steamed cooked rice, put under reduced pressure, so that the internal water expands puffing up the rice grain to about three times its size, then dried and browned slightly

rice dough Rice flour mixed with boiling or cold water to make a dough which is used for wrappers, cakes or dumplings. Boiling water makes a translucent wrapper for won ton. rice flakes Rice grain steamed or softened by partial cooking and flattened through rollers, may be cooked or eaten uncooked in e.g.

muesli. Also called flaked rice

rich cakes

rice flour Ground polished rice which is mainly starch with very little gluten. Used in the same way as corn flour and for noodles, sweets and short pastry.

rice gruel Congee

rice noodles Noodles made with rice flour in very long strands and of varying thicknesses and widths. Very common in Vietnam. Usually folded into a compact bundle. When deep-fried they puff up. Also called rice stick noodles

rice paper A very thin edible white paper made from the pith of a small tree,

Tetrapanax papyriferum, grown in Taiwan. It is used to line baking trays used for sticky baked goods such as macaroons and similar, and does not need greasing. Usually sticks to the base of the biscuit or cake.

rice pudding United Kingdom Short-grain rice covered with sweetened milk and baked slowly in the oven in a covered dish. Sultanas or other dried fruit may be added and the top is usually sprinkled with grated nutmeg. Proportions may be adjusted to give thin or stiff finished results and the lid left off towards the end to give a crisp top.

ricer An implement rather like a large garlic press in which boiled potatoes are forced through fine holes. Used to produce superfine mashed potatoes.

rice ribbon noodles Flat noodles about 1 cm wide made from a thin rice flour and water dough which is cooked in thin sheets to a firm jelly-like texture, brushed with oil and cut into strips to be sold as fresh noodles in most Chinese communities in Southeast Asia. The same dough cut in 20 cm squares is used when filled with meat or shrimps as dim sum.

rice soup Congee

rice stick noodles See rice noodles

rice vermicelli Very thin rice noodles which only require softening in hot water, or they may be deep-fried in the dried state

rice vinegar Vinegar made by oxidizing the alcoholic beer or wine made from fermented rice starch. There are several varieties in use in Asia. See also black vinegar, red vinegar, sweet vinegar

rice wine An alcoholic liquid made by fermenting a cooked ground rice mash. It has a sherry-like taste and is both used as a drink and as a cooking liquid. Clear and amber-coloured varieties are available. See also red girl wine, sake

rich Very sweet, high in fat, oil or cream content or highly seasoned

rich cakes See creamed cakes

riche, sauce

riche, sauce France Sauce diplomate finished with truffle essence and finely diced black truffles

richelieu France A layer cake with apricot glaze and frangipane cream between the layers, the whole iced with a maraschinoflavoured fondant and decorated with angelica strips

richelieu, à la France In the Duc de Richelieu’s style, i.e. garnished with stuffed tomatoes, mushrooms, potatoes and braised lettuce. Used especially of roasts.

Ricotta Italy A soft cows’ or ewes’ milk cheese made from whey which may be enriched with milk or cream. The whey is heated with citric or tartaric acid to cause the proteins to coagulate. These are separated off, drained, usually in basin-shaped baskets and demoulded. Used widely in Italian cooking or may be eaten as a dessert with fruit, chopped nuts, chocolate or instant coffee. May be matured and hardened for grating. Contains 50 to 60% water, 15% fat, 23 to 26% protein, mainly albumen, and 3% lactose. Not usually salted.

Ricotta Piemontese Italy Ricotta made from cows milk whey enriched with 10 to 20% milk

Ricotta Romana Italy Ricotta made with the whey left over from making Pecorino Romano

Ricotta salata moliterna Italy A semi-hard cooked curd cheese made from the whey of ewes’ milk heated to 90°C to precipitate soluble proteins. The filtered curd is salted and formed into cylinders. It may be eaten young as a dessert cheese or ripened for grating.

Ridderost Norway, Sweden A semi-hard, deep yellow, cows’ milk cheese similar to Saint-Paulin with an orange rind and slightly nutty flavour, surface-ripened for 5 to 6 weeks. Suitable for dessert and as a melting cheese.

ridge cucumber An outdoor cucumber often with a grooved, indented or knobbly skin, usually smaller than long cucumbers. They require fertilization. (NOTE: So called because they used to be planted on ridges in the open field)

ridged sand clam A clam which is found in Southeast Asia on beaches with surf and strong tidal currents

Riebisel Germany Redcurrant

riekko Finland Ptarmigan (white or willow) rigaglie Italy Giblets

Rigatello Italy A hard scalded-curd cows’ milk cheese made in cylinders (up to 3 kg). The paste is hard, dense with a few cracks and

strong-tasting. Eaten for dessert or used for cooking. See also Canestrato

rigato Italy 1. A semi-hard scalded-curd Sicilian cheese. See also Canestrato 2. Ridged as applied to pasta shapes

rigatoni A large ridged macaroni cut in pieces about 5 cm long and 1 cm in diameter

rigg Dogfish

Rigottes France A soft surface-ripened goats’ milk cheese from the Ardèche with a delicately flavoured velvety paste made in 60 g cylinders. Contains 45% water, 22% fat ad 24% protein.

riisi Finland Rice

riisivanukas Finland Rice pudding rijst Netherlands Rice

rijsttafel Netherlands An Indonesian inspired meal of many contrasting savoury dishes each accompanied by rice or noodles

riklingur Iceland An air-dried fish (hardfiskur) made from halibut or catfish

rillettes France A rich meat paste made by simmering herbs and pork or goose meat in its own fat until tender then pounding it to a smooth texture

rillons Crisply fried or grilled pieces of cooked pork or goose preserved in fat

rim Portugal See kidney

rimestato Italy Stirred or scrambled rimmad skinka Sweden Salted ham rimmat kött Sweden Salt meat

rind The outer skin of bacon, ham, pork, cheese, and some fruits and vegetables

Rind Germany Beef

Rinderbraten Germany Roast beef

Rinderbrust Germany Brisket of beef

Rinderleber Germany Ox liver Rindermark Germany Beef marrow Rindfleisch Germany Beef

Rindfleischkochwurst Germany A sausage made from a mixture of 75% lean beef and 25% pork fat with saltpetre and seasoning, packed into casings, linked in pairs and airdried for 2 days. Boiled before serving.

Rindfleischwurst Germany A sausage filled with a mixture of minced lean beef, lean pork, bacon fat, saltpetre and seasoning, flavoured with garlic and ground cloves. Simmered for an hour before serving.

Rindkraftfleisch Germany Corned beef Rindsrouladen Germany Beef olives

ring doughnut The ring form of the doughnut

Ringelblume Germany Marigold

ring mould A round mould in the shape of a half torus so that when the food is demoulded it forms a round ring on the plate.

Used for cakes, desserts, jellies, savoury custards, etc. Also called border mould

ring-neck dove United States A highly prized wild duck, Aythya collaris, shot for the table

riñones Spain Kidneys

riñones a la española Spain Kidneys sautéed with onions, tomatoes and sweet peppers

Rio red A highly pigmented grapefruit variety which was produced by inducing mutations using ionizing radiation

ripa Sweden Grouse

ripe Fully developed or matured and ready for eating, usually used of fruits, vegetables and cheese

ripen, to To allow time for fruit, vegetables and cheese to become ripe. Fruit may be ripened more quickly by putting it in a plastic bag with a ripe tomato.

ripening lamp An ultraviolet lamp used to ripen fruit and vegetables quickly

Ripennstück Germany Beef ribs

ripe tart England A butter-based shortcrust pastry brought together with egg yolk and water, baked blind in a flan tin, lined with stoned cherries, filled with an egg, icing sugar and ground almond mixture and baked at 170°C until golden brown

ripiddu nivicatu Italy A Sicilian dish of rice cooked with cuttlefish and their ink, put in a heap and topped with Ricotta cheese and tomato sauce so as to resemble Mount Etna

ripieno Italy Stuffed with or stuffing Rippchen Germany Rib chops, cutlets usually

of smoked pork

Rippe Germany Rib of meat

Rippenbraten Germany Roast loin

Rippenspeer Germany Spareribs of pork ripple ribbon tube A nozzle for a piping bag

that produces a ribbed ribbon shape

ris 1. France Sweetbreads, esp of veal, ris de veau or lamb, ris d’agneau 2. Denmark, Norway, Sweden Rice

ris à l’amande Denmark Rice pudding mixed with whipped cream and chopped almonds served with cherry sauce

ris d’agneau France Lamb sweetbreads ris de veau France Veal sweetbreads

rise, to To allow a yeast dough to increase in size by the production of bubbles of carbon dioxide within it or a baked dish or cake to similarly increase in size by the action of heat on air bubbles entrapped in the mix, e.g. soufflés, or the production of carbon dioxide by reactions of chemical raising agents. See also prove, to, lift

risengrød Denmark A sweetened rice soup or porridge sprinkled with cinnamon and

risotto alla milanese

topped with butter served at Christmas before the main course of the meal. The person who receives the one almond in the mixture receives a present.

risengrynsklatter Denmark Rice fritters risengrynslapper Norway Rice flour

pancakes

risetto Italy Croquettes made with tiny anchovies and sardines

risgrøt Norway Rice pudding risgryn Sweden Rice

risgrynsgröt Sweden Rice pudding

risi e bisi Italy A mixture of cooked rice and peas in a small amount of thick stock sprinkled with grated Parmesan cheese

riso Italy Rice

riso al forno Italy A meat sauce with rice baked in the oven

riso al forno in peverada alla rovigina Italy

Rice baked with chicken livers, mushrooms and anchovies

riso alla canavesana Italy Rice boiled in meat broth and finished with Fontina, Grana and Emmental cheeses

riso alla milanese Italy Rice boiled in meat broth with saffron and served with butter and cheese

riso alla piemontese Italy Rice with a chicken or meat sauce

riso alla ristori Italy Rice with cabbage, bacon and sausage

riso alla siciliana Italy Rice with aubergines, tomato, parsley and basil, gratinated with cheese and baked

riso commune Italy The cheapest rice risoles Mexico Fritters

riso ricco Italy Boiled rice with a cream and cheese sauce

risotto Italy A classic Italian dish best made with arborio or carnaroli rice fried in butter and/or olive oil with chopped onion and any other flavouring elements (cooked chicken, shellfish, vegetables, etc.), a splash of white wine added over the heat until absorbed, then hot stock added progressively with stirring until no more can be absorbed and the dish is moist and creamy. May be finished with grated Parmesan cheese and butter.

risotto alla certosina Italy Risotto with prawns, mushrooms, peas and frogs’ legs risotto alla chioggiotta Italy A risotto from Chioggia with gobies (fish), white wine and

Parmesan cheese

risotto alla milanese Italy A risotto made with chopped onions, flavoured with saffron and grated Parmesan cheese only. Served by itself or as an accompaniment to osso bucco.

risotto alla monzese

risotto alla monzese Italy Risotto with sausages and tomato sauce

risotto alla toscana Italy Risotto with beef, calves’ kidney and liver and tomatoes

risotto al salto Italy Cooked risotto formed into a thick round and fried

risotto kalamara Balkans A risotto flavoured with chopped squid, coloured with the ink from the squid and sprinkled with grated Parmesan cheese

risotto polesano Italy Risotto with eel, mullet and bass

rissole 1. United Kingdom A small shaped patty or roll of minced meat bound with mashed potatoes or similar vegetarian mixtures, panéed and fried 2. France A small sweet or savoury filled (puff) pastry turnover usually deep-fried and served with a sauce

rissolé(e) France 1. Baked or fried until brown; past participle of rissoler, ‘to brown’ 2. Pork crackling

ristet Norway Grilled, fried or roasted ristet brød Denmark, Norway Toast ristet loff Norway Toast

ristretto Italy Reduced, concentrated, of stock, sauce and soup

river trout Brown trout

rivierkreeft Netherlands Freshwater crayfish riz France Rice

riz, au France Served with rice

riz à l’imperatrice France A cold dessert made from a layer of set red jelly in the base of a charlotte mould. Short-grain rice cooked in milk until tender is mixed with sugar, vanilla essence, gelatine, diced angelica and glacé cherries and when near the setting point has stiffly beaten egg whites and whipped cream folded in. This is poured over the jelly and when all set, the dessert is demoulded and turned out on a plate. (NOTE: Created for Empress Eugénie)

riz au blanc France Plain boiled rice riz au gras France Fried rice

riz complet France Brown rice

rízek Czech Republic Schnitzel, pork cutlet riz et pois colles Caribbean Red kidney beans cooked in four times their weight of water and the liquor reserved, a little salt pork and onion finely chopped and fried in hot oil with chives and chilli pepper, this put in the bean water with rice equal to twice the dried weight (or equal to the cooked weight) of the beans, a little butter and simmered for about 20 minutes until the water is absorbed, then mixed with the cooked beans

before service

rizi pilafi me garithes Greece A pilaff of rice fried with chopped onions and garlic

previously sweated in olive oil, simmered with water, tomato concassée, sugar, chopped herbs and lemon juice until 5 minutes before the rice is cooked and all liquid absorbed, cooked and peeled prawns added and then all cooked 5 minutes. Feta cheese is added off the heat until melted, and the dish is finished with chopped parsley.

rizi pilafi me mithia As moules marinière, but with the chopped onions sweated in olive oil and the shelled mussels mixed with longgrain rice boiled in the mussel cooking liquor for about 12 minutes

riz sauvage France Wild rice

rizzared haddock Scotland Cleaned unskinned haddock rubbed inside and out with salt and left in a cool place for 3 hours, then floured and grilled for about 8 minutes a side until browned

roach A small red freshwater fish, Rutilis rutilis, similar to carp. Rarely eaten because of the numerous bones but if to be eaten then best fried after soaking in salted water.

roast A joint of piece of meat cooked in the oven on a trivet without any cover at around 230 to 250°C

roast, to To cook food in the oven by a combination of convected and radiated heat with good air circulation around it and usually with fat. The object is to brown the surface of the food, to make it crisp and tasty and to just cook the interior to the right degree. Generally used for meats and root vegetables. See also spit-roast, to

roast beef United Kingdom A classic dish ideally of sirloin, wing rib, fore rib or fillet, but often nowadays of topside or middle rib. Traditionally cooked slightly underdone and served with Yorkshire pudding, horseradish sauce and roast gravy and garnished with watercress.

roasted cheese Wales The original Welsh rarebit made by toasting one side of a slab of hard cheese supported on wholemeal bread either in front of the fire or nowadays in the microwave oven. Also called caws pobi

roasted cheese canapés Caribbean A seasoned cheese and breadcrumb mixture spread over slices of toast, grilled and cut into fancy shapes and served hot

roasted chilli paste See nam prik pao roasted curry paste See nam prik pao

roast gravy All fat poured off the roasting pan, deglazed with the appropriate brown stock, simmered, skimmed, strained and seasoned. Served with roast meat. Also called jus de rôti

roasting pan A large rectangular metal pan about 8 cm deep

roastit Scotland Roast (adj.)

roast pork spice A spice mix containing fivespice powder, sugar, salt, dried soya sauce and ground annatto seed. Rubbed over pork before roasting to give the characteristic Chinese colour and flavour. Also called char siu powder

roast potatoes Parboiled potatoes roasted in the oven at a temperature of 230 to 250°C in a tray containing hot fat which is used to baste the potatoes until the surface is crisp and brown

robalo 1. The general name for various pikelike fish, especially Centropomus undecimalis, which has a particularly fineflavoured flesh, caught in tropical seas. Also called snook 2. Spain Bass, the fish

Robbiola Italy Robiola

Robert, sauce England, France Chopped onion sweated in butter, vinegar added and reduced completely, demi-glace added, simmered, mustard diluted with water and caster sugar added, skimmed and seasoned. Served with fried pork chop.

Robiola Italy A soft surface-ripened cows’ milk cheese from Lombardy and Piedmont made using a natural or cultured lactic starter and rennet coagulation. The curd is cast in square moulds (20 by 20 cm) to drain, demoulded, cut in 4 pieces, dry-salted or brined and ripened at high humidity. Also called Robbiola

Robiolini Italy Very small (up to 70 g) soft raw cows’ milk cheeses curdled with acid whey and rennet and ripened for 10 to 15 days at high humidity. Also called formaggini

robusta coffee A high yielding variety of coffee but with a flavour inferior to that of the arabica variety

rocambole Giant garlic

rocciata di Assisi Italy Pastry filled with a mixture of nuts, raisins, chopped dried figs and prunes

rochambeau France A garnish for large cuts of meat of carrots in duchesse potato baskets, stuffed lettuce, cauliflower florets à la polonaise and pommes Anna

Rochen Germany Skate, the fish rock bass Mediterranean grouper

rock cakes Small individual cakes made from the basic cake mixture with dried fruit using the rubbing in method. Baked in rough irregularly-shaped mounds.

rock carp A variety of carp with a large head, a thick body, small bones and a delicious rich meat. Popular with the Chinese.

rock sugar

rock cornish A breed of table chicken with a finer flavour than standard breeds. It thrives in free-range and is popular in the USA.

rock crab A crab, Cancer irroratus, (Atlantic) or C. autannarius, (Pacific) with a yellowish shell marked with purple or brown spots and up to 10 cm wide. They are not particularly well-flavoured and are often eaten after they have shed their shell.

rock dove A wild pigeon, Columba livia, treated as wood pigeon

rock eel Dogfish

rocket A slightly bitter, peppery-flavoured plant, Eruca vesicaria, which grows wild in cold climates and is cultivated in Italy and Cyprus. The dandelion-shaped leaves are used in salads. Also called arugula, rokko, salad rocket, Mediterranean rocket, erugala, roquette)

rockfish A large group of seawater fish of the genus Sebastodes found off rocky coasts in most parts of the world. Generally 30 to 90 cm long weighing 1 to 2.5 kg. The flesh is white to pink turning to white when cooked, and is firm, flaky and mid-oily. May be poached, baked or grilled. One of the more common in the USA is the striped bass.

rock herring Shad

rock lobster United States The name given for legal reasons to the spiny lobsters which are caught in Australia and shipped in large quantities to the USA. See also eastern rock lobster, southern rock lobster, western rock lobster

rock melon Cantaloupe melon rock partridge Ptarmigan

rock salmon A small shark, Squalus acanthias, 2 to 3 kg in weight and up to 60 cm long with a medium oily delicate white flesh. Very widely distributed and commonly served as deep-fried battered fish where the type is not otherwise named. Cooked in any way. Also called spurdog, Pacific dogfish, spiny dogfish

rock salt Unrefined salt as mined, used as a heat transfer medium e.g. in baking potatoes and heating oysters, or as a freezing mixture with ice

rock samphire Samphire, Crithmum maritimum

rock sole A flat seawater fish, Lepidopsetta bilineat,a about 20 cm with a brown to grey skin and a non-oily white flesh. Caught off the west coast of Canada. Also called roughback

rock sugar Large brown transparent irregularly-shaped crystals of sugar. See also lump sugar 3

Rocky Mountain oyster

Rocky Mountain oyster United States Prairie oyster

röd Sweden Red

rød Denmark, Norway Red rodaballo Spain Turbot

rodaballo menor Spain Brill, the fish rødbeter Norway Beetroot

rödbetor Sweden Beetroot

rode kool Netherlands Red cabbage rødgrød med fløde Denmark Stewed and

sweetened summer fruits (berries and currants) thickened with arrowroot. Served cold when set in individual dishes topped with Chantilly cream.

rødgrot Norway A dessert made from thickened and sweetened purée of redcurrants and raspberries

rödkål Sweden Red cabbage

rødkål 1. Denmark Red cabbage cooked with chopped apple and flavoured with caraway seeds. Served with poultry, pork and meatballs. 2. Norway Red cabbage

rodovalho Portugal Turbot rødspætte Denmark Plaice rödspätta Sweden Plaice

rödspätta i sardellsås Sweden Skinned and gutted whole plaice simmered in a little water with salt and lemon juice until cooked (up to 20 minutes), fish removed and flesh reserved, the cooking liquor made into a velouté sauce and finished with cream and diced fillets of anchovy. The sauce is poured over the fish, gratinated with breadcrumbs and all put into a medium oven and browned.

rödtunga Sweden Lemon sole

rödvinssås Sweden Red wine sauce made by simmering a well cleaned cod’s head in red wine with a bouquet garni for 30 minutes, then straining, seasoning and thickening it with beurre manié

roe The egg or sperm of fish or the eggs of shellfish. It can be hard or soft.

roebuck The male roe deer

roebuck sauce A reduction of vinegar with a bouquet garni and a brunoise of onion and raw ham browned in butter, espagnole sauce added and simmered 15 minutes, bouquet garni removed and the sauce finished with port and redcurrant jelly. Used for venison.

roe cakes Scotland Skinned cooked roe, cooked potatoes and finely chopped onion sweated in butter (4:2:1) mashed together, formed into round cakes 1 cm thick, floured, rested then shallow-fried in oil with a little butter. Served with fried bacon etc.

roe deer A species of deer, Capreolus capreolus, which is very common in the UK

and Northern Europe. The meat is known as venison and is considered to be the best of its type.

roereieren Netherlands Scrambled egg roff West Africa Roof

rogan josh South Asia Lamb or beef cooked in a yoghurt-based sauce with sweet peppers, tomatoes and aromatic spices including chilli powder and paprika to give a red colour

Rogen Germany Fish roe roger Catalonia Red mullet

Rogeret de Cévennes France A goats’ milk cheese similar to Pélardon

røget Denmark Smoked

røget sild Denmark Smoked herring roggebrood Netherlands Rye bread Roggen Germany Rye

Roggenbrot Germany Rye bread

roghan Central Asia The Afghanistan word for ghee

rognon France Kidney rognone Italy Kidney

rognons blancs France Veal testicles, usually floured and shallow-fried

rognons en chemise France Veal kidneys still surrounded with suet, seasoned, laid on rosemary or thyme sprigs on a rack and roasted at 180°C for about 25 to 30 minutes until all the suet has melted, rested 10 minutes and served with the pan residues, defatted and deglazed with wine

rognons turbigo France Skinned split kidneys, sautéed in butter, presented around a centre garnish of grilled mushrooms and chipolata sausages and napped with a sauce made from the white wine deglazed pan juices mixed with a tomato flavoured and seasoned demi-glace sauce

rognures France Trimmings roh Germany Raw

roher Schinken Germany Raw ham

Rohkost Germany Crudités, raw vegetables mainly used as a hors d’oeuvre

Rohkostplatte Germany A salad of raw vegetables

Rohwurst Austria, Germany A group of German/Austrian slicing or spreading sausages such as salami, Mettwurst, Ländjäger, Plockwurst and Teewurst, which are made of raw meat then cured, air-dried and/or smoked. All can be kept.

rokko Rocket

rökt Sweden Smoked røkt Norway Smoked

rökt ål Sweden Smoked eel

rökt lax Sweden Smoked salmon

roll 1. A small bread separately cooked from about 50 to 60 g of raw dough 2. Any food item shaped like a cylinder e.g. Swiss roll, meat roll, etc.

roll, to 1. To thin out, e.g. pastry or dough, with a rolling pin by compressing it between the rolling pin and a flat surface with a to and fro rolling motion. More accurately, to roll out. 2. To form in to a cylinder. More accurately, to roll up.

rolle Italy Roll of veal or beef

rolled bean curd See bean curd sticks rolled cutlets United States Beef and veal

olives (paupiettes)

rolled oats See porridge oats

rolled rump United States The top of the round of beef without bone used for roasting roller milled flour Flour produced from cereal grains by passing the larger pieces or whole grains though rollers set close together and rotating at slightly different speeds so as

to shear the grain

rolling pin A wooden or ceramic cylinder about 5 cm in diameter and 25 to 50 cm long used for rolling out pastes and doughs or crushing brittle foods such as nuts, praline, etc. Some rolling pins, e.g. for making pasta, are longer and thinner

roll mac United Kingdom Mackerel fillets filled with fruit chutney and rolled up, laid on a bed of chopped onions and mushrooms, moistened with white wine, topped with more chutney and cooked in a 200°C oven until a crust forms on top. Served with soured cream.

rollmop herring Fillets of herring rolled with chopped onions, gherkins and peppercorns, secured with a sliver of wood and marinated in spiced vinegar for 7 to 10 days

Rollmops Germany Rollmop herring roly-poly pudding United Kingdom Suet

pastry rolled out into an oblong, spread with jam, mincemeat or any sweet filling, rolled up, wrapped in a cloth or foil and steamed or baked for 1.5 to 2 hours. Served with English custard.

Romadur A soft, smooth-textured and surface-ripened block-shaped cows’ milk cheese with a yellowish brown washed rind. It tastes like a milder and sweeter version of Limburger cheese. Made in central Europe.

romaine, à la In the Roman style, i.e. roasts garnished with tomatoes, or tomato sauce, spinach and occasionally, potatoes

romaine, sauce France Caramel dissolved in vinegar as soon as it is made, espagnole sauce and game or brown stock added, reduced by one quarter, strained and

rondelle

finished with pine nuts and a few currants and raisins soaked in water until plump

romaine lettuce See cos lettuce

romana, a la Catalonia Deep-fried in batter romanesco A pale green, very decorative variety of cauliflower in which each floret rises to a peak and can be seen individually although they are all bunched together like a

true cauliflower

Romano United States A hard, drum-shaped cooked-curd cows’ milk cheese made in the Pecorino Romano manner. It is closetextured with a strong taste and thin rind. Contains 32% water, 26% fat and 33% protein.

roman pot Chicken brick

roman snail An edible European snail, Helix pomatia

romarin France Rosemary

romazava South Africa A beef and vegetable stew from Madagascar

rombo Italy Turbot

rombo chiodato Italy Turbot rombo giallo Italy Megrim, the fish rombo liscio Italy Brill, the fish

romdeng Cambodia Greater galangal romero Spain Rosemary

Römertopf Germany Chicken brick

romesco Catalonia A famous spicy sauce made with toasted nuts, garlic, tomatoes, nyora peppers and bread

romesco chilli A mildly piquant smokyflavoured dried chilli from Spain used to make romesco sauce. No other should be substituted.

romesco de peix Catalonia Seafood with romesco sauce

romesco sauce Spain Romesco chilli, blistered in the oven and peeled, blended with oven softened garlic and skinned tomatoes, roasted hazelnuts and almonds, chopped parsley, wine vinegar, olive oil and seasoning to form a smooth paste. Sweet red pepper and cayenne pepper may be substituted for the romesco chilli.

romiet Cambodia Turmeric

Romorantin France Selles-sur-Cher ron Spain Rum

Roncal Spain A hard ewes’ milk cheese made in 2 kg rounds and matured for 4 months. It has a yellowish white, hard but open textured paste with a pungent taste. The rind is light brown and slightly greasy. Used as a dessert cheese or for cooking.

rond de gigot France A thick leg steak of lamb or mutton

rondelle France A round thin slice of carrot, lemon. salami, etc.

rondinella

rondinella Italy Flying fish rondino Italy Pomfret, the fish ronnach Ireland Mackerel

roof West Africa A mixture for stuffing fish from Senegal consisting of sweet peppers, onions or leeks or similar, garlic, parsley or other fresh herb, salt and a chopped chilli pepper, all processed to a fine smooth paste with a little oil or water. Also called roff

rookworst Netherlands A spiced and smoked sausage

roomali roti South Asia A very thin bread somewhat like a pancake

root celery Celeriac

root ginger The solid root form of ginger, either fresh or dried

roots A general name for the common root vegetables, as in bed of roots which is a mirepoix of carrots, turnips and swedes

root vegetables The general name for vegetables consisting of the swollen roots of plants from which the leaves and flowers spring. Common examples are carrots, turnips, swedes, beetroot, parsnips, salsify and radish. Also called roots

roppo muki Japan A cut for small vegetables such as baby turnips in which the top and base are trimmed flat and they are cut into hexagons

Roquefort France A soft, virtually rindless blue cheese made from unpasteurized ewes’ milk, the curds of which are sprinkled with

Penicillium roquefortii mould spores as they are being formed into 2.5 kg rounds. The cheeses are matured for 3 months in underground caves in currents of air at a constant temperature and humidity. The cheeses are needled to assist mould growth. It has a delicate and subtle tangy flavour and production is strictly controlled. It has AOC status.

roquette Rocket

röra Sweden Scrambled as in ägg röra, scrambled egg

røræg Denmark Scrambled egg

rörd smörsås Sweden A stirred butter sauce made by creaming butter and egg yolk (3:1), seasoning and whisking in lemon juice

Rorippa nasturtium-aquaticum Botanical name Watercress

Rosa Botanical name See rose

Rosa canina Botanical name Wild rose, dog rose

Rosa eglanteria Botanical name Eglantine, sweet brier

rosa Krebse Germany Prawn

rosbif France, Italy, Spain Roast beef, usually very rare

rose A hardy shrub with pink to red fragrant flowers of the genus Rosa. The wild rose or dog rose, R. canina, and the eglantine or sweet brier, R. eglanteria, have large red seed capsules known as hips or rose hips. The flower petals with the bitter white heel removed may be crystallized or used for decoration, in salads, in fruit pies or as a general flavouring. The bright red rose hips, after dehairing, may be used in jams or puréed for use in sauces or to make a sweet syrup high in vitamin C. See also rose water

rose apple A fruit which grows in clusters on a tree, Syzygium malaccensis, from East Asia. They are small, pink and white, pearshaped and have an apple flavour, but are rather soft and full of seeds.

rose cocoa bean, rose coco bean Borlotto bean

rose hip The orange to dark red fruit of the rose, especially R. canina and R. eglantina, with an edible fleshy casing up to 2.5 cm long containing a mass of inedible seeds. Usually used to make syrups and jams and valued for their high vitamin C content.

rose hip catsup Canada A cold sauce or ketchup made in Alberta from rose hips, onions, garlic, sugar, spices, vinegar and water

rosehip syrup A sweetened extract of rosehips used for flavouring and colouring (pink) drinks and desserts and as a source of vitamin C

rosella Jamaica flower

rosemary An evergreen perennial shrub,

Rosmarinus officinalis, with woody upright stems and thin pointed aromatic leaves which grows in temperate and Mediterranean climates. Used to flavour meat dishes especially lamb and strongflavoured soups. A twig of rosemary is often laid on fish or meat as it is being cooked.

Rosenkohl Germany Brussels sprouts

rose oil The essential oil extracted from rose petals used as a flavouring and perfume

roseroot A perennial rock plant, Sedum rosea, whose thick succulent leaves are eaten in salads in Greenland

rosette de Lyon France A large coarsetextured salami-like dried pork sausage made with chopped pork shoulder and matured very slowly. Eaten raw.

rose tube A nozzle for a piping bag with an elongated teardrop-shaped opening to produce petals and other decorative shapes rose water Diluted essence of rose petals used as a flavouring in confectionery and desserts especially in Middle Eastern, Indian

and Southeast Asian cooking

Rosinen Germany Raisins Rosmarin Germany Rosemary rosmarino Italy Rosemary

Rosmarinus officinalis Botanical name

Rosemary

rosmerino Italy Rosemary

rosół Poland A mixed beef and chicken broth thickened with buckwheat groats and garnished with diced chicken, diced bacon and chopped parsley and fennel

rospa Italy Monkfish rossetti Italy Goby, the fish rosso Italy Red

rossolye Russia A traditional Baltic salad of diced cooked beetroot, cooking apples, boiled potatoes, gherkins, pickled herring and cold cooked meat dressed with cream lightly whipped with dry English mustard and caster sugar, all chilled and served on lettuce decorated with chopped hard-boiled egg and some of the dressing

rosta Italy Roasted rostat bröd Sweden Toast

Rostbratwurst Germany A sausage made from a seasoned mixture of mainly lean pork with one half its weight of fat pork and veal all finely chopped, packed into narrow hog casings and linked

rösten To grill, roast or fry

Rösti Switzerland A mixture of grated parboiled potatoes, chopped onion and seasoning, formed into pancakes or patties and shallow-fried

rosticceria Italy Rotisserie, delicatessen rostit Catalonia Roasted

Röstkartoffeln Germany Fried potatoes rotary beater A hand-held and hand-

operated mechanical whisk or beater consisting of two counter rotating intermeshed metal loops, now generally superseded by electrically powered mixers, beaters or whisks. Also called rotary whisk, egg beater

rotary whisk See rotary beater

Rotbarbe Germany Red mullet, Mullus barbatus

Rotbart Germany Red mullet, Mullus barbatus

Rotegrütze Germany Strained and sweetened fruit juice thickened with corn flour or potato flour, cooled and set in individual dishes and served with cold milk or cream

rote Johannisbeere Germany Redcurrant rotelli Fusilli

Roterübe Germany Beetroot

Rotforelle Germany Arctic char, the fish

roti 1. South Asia Bread, of any kind 2. Sri Lanka An unleavened flat bread made from wheat flour and grated coconut

roughage

rôti France 1. Roasted; past participle of rôtir, ‘to roast’ 2. Roast of beef, pork, etc.

roti jala South Asia A thick pouring batter made with flour, eggs, salt and thin coconut milk dripped in a continuous stream through a perforated cup into a hot greased frying pan to form a lacy pattern. Cooked both sides and then rolled up.

roti jala cup A metal vessel with four spouts issuing from the base each with a fine hole. Used for making roti jala and string hoppers.

rotini Italy Ruoti rôtir France To roast

rôtisserie 1. France The section of the kitchen equipped for roasting meat 2. France A steakhouse type of restaurant or shop selling roast meat 3. England A rotating spit within a conventional oven on which joints of meat or poultry may be turned as they are roasting. Used to give more even cooking and browning.

Rotkohl Germany Red cabbage

Rotkraut Germany Red cabbage cooked with apples and vinegar

rotmos Sweden Mashed boiled turnips rotolo Italy Roll

rotolo alla marmellata Italy Swiss roll rött Sweden Red

Rotwurst Germany A well-seasoned blood sausage containing large chunks of meat

Rotzunge Germany Witch sole rou China Meat

rouelle France Leg of veal excluding the jarret and the very top of the cushions or a thick slice cut across same

Rouen duck One of the two main types of French domesticated duck. It is usually killed by suffocation or strangulation and eviscerated carefully so that no blood escapes. Usually roasted slightly underdone and used e.g. for canard à la presse.

rouennaise, sauce France Hot bordelaise sauce mixed with processed raw duck liver, heated very gently so as not to harden the liver then strained and seasoned

rougail United States A highly spiced Creole condiment served with rice dishes

rougaille South Africa A savoury sauce from Madagascar made from peeled tomatoes, ginger, onions, lemon juice and zest and chillies

rouget France Mullet, the fish

rouget barbet France Red mullet, Mullus barbatus

rouget de roche France Red mullet, Mullus surmuletus

rouget grondin France Gurnard roughage See dietary fibre