A Dictionary of Food

roughback

roughback Rock sole

rough puff pastry A puff pastry made with the conventional turns to build up layers but the fat is mixed with the flour in the form of solid cubes 1 to 2 cm on the side and water added to make the dough, keeping the cubes as intact as possible. The flour fat ratio is 4:3. Used only where scrap puff pastry would be used e.g. pies, palmiers.

rouille France A processed sauce of water softened and squeezed bread, garlic, salt, deskinned red peppers, and olive oil with possibly cayenne pepper or paprika. It is not cooked. Spread on bread and served with bouillabaisse and other fish soups in Provence.

roulade A type of presentation of sweet cakes, savoury mixtures, cheeses, layered meats or fish, cooked egg mixtures, etc. by taking a rectangle of one item, covering it with a filling or layer in contrasting colour or texture, then rolling up into a spiral which may be served as is, sliced or further cooked. Examples are Swiss rolls, salmon and turbot roulades, nut and vegetable roulades and similar.

Rouladen Germany Beef olives

roulé France 1. Swiss roll, rolled meat or similar 2. A fresh soft cows’ milk cheese made into a roulade with layers of flavourings such as garlic, herbs and peppercorns. Also called roulette

rouler France To roll

roulette France 1. Roulé 2. A pastry or pasta cutting wheel

round fish Fish which may be round or elliptical in cross section and have an eye on each side of the head

round gourd Tinda

round kumquat See maru-kinkan round lettuce Butterhead lettuce

round of beef United States The whole of the rear leg of beef excluding the shin but including the rump, topside, silverside and part of the thick flank. It is cut into a number of joints and steaks ranging from rump at the top to round steak at the bottom.

round of bread A single slice of bread round steak United States Steak cut form the

lower part of round of beef. It may be fried but is not very tender. When tenderized it is called Swiss steak.

round yam Australia A ball-shaped yam from the native Burdekin vine, Dioscorea bublifera, which also has edible black berries roux England, France A combination of fat and flour cooked together to varying degrees of colour, i.e. white roux, blond roux or brown roux. Used to thicken liquids to make sauces

of various kinds. See also block roux

roux blond France Blond roux

Rouy France A soft strong-smelling cows’ milk cheese from Dijon, packed in square boxes

rova Sweden Turnip

rovello Italy Blue-spotted sea bream rovellons Catalonia Wild mushrooms roventini alla toscana Italy Fried pigs’ blood

and Parmesan cheese

rowanberry The small red berries of the mountain ash or rowan tree, Sorbus aucuparia, which grows in temperate climates. The soft, orange to red berries grow in clusters and although too bitter to eat on their own, their high pectin content is useful when combined with other fruits to make jams. Also called sorb

rowanberry jelly Scotland A condiment jelly made in Scotland from rowanberries, apples, sugar and water

royal See royale

royal chinook See chinook salmon royal custard See royale

royale France A savoury egg custard made from equal parts of egg and stock or milk, seasoned, strained and poached in a buttered mould in a bain-marie. Cut into neat shapes and used as a garnish especially for consommé. Also called royal, royal custard

royale, à la In the royal style, i.e. coated with a rich white sauce and garnished with truffles and button mushrooms. Also used of a consommé garnished with a royale.

royale cherry Duke cherry

royal glaze United States Royal icing

royal icing A hard white icing made from lightly beaten egg whites into which is beaten icing sugar, lemon juice and at the end a little glycerine. Also called royal glaze

royal icing praline Egg whites and icing sugar whipped to the ribbon stage and mixed with finely chopped almonds to the required consistency

Royalp Switzerland A mild, semi-hard cheese made from unpasteurized cows’ milk cast in large rounds (up to 5 kg), similar to Tilsit with a buttery paste and moist reddish brown rind. Contains 39% water, 28% fat and 27% protein.

Royal Wazwaam South Asia A Kashmiri meal of 36 courses of which between 15 and 30 will be meat dishes cooked by the master chef, the Vasta Waza. Guests are seated in groups of four and share the meal out of a large metal dish.

royan France Pilchard

roz bil habib North Africa A sweetened rice dessert cooked in milk, flavoured with almonds, vanilla and orange-flower water

roz bil tamar Middle East Cooked rice, almonds, dates and sultanas (2:1:1:1), the last three all fried, are assembled with the rice heaped on top of the fruit and nut mixture, then all baked in the oven at 120°C. Served with a sprinkling of rose water.

rozijnen Netherlands Raisins

rubanné(e) France Made up of well defined layers of different colours and flavours

rubbing in biscuit method A method of making biscuits by rubbing the fat into the flour as in short pastry making, then adding the liquid ingredients and sugar and mixing as little as possible e.g. shortbread and ginger biscuits

rubbing in cake method A method of making cakes by combining fat and sieved flour and raising agent to a sandy (breadcrumb) texture, mixing in other dry ingredients then adding liquid to make a dough, e.g. rock cakes, raspberry buns

Rübe Germany Turnip

Rubens, sauce France A slow reduction (25 minutes) of white wine, fish stock and a fine brunoise of aromatic vegetables, thickened with yolk of egg and finished with Madeira wine, crayfish butter and anchovy essence

rub in, to To combine hard fat with flour and other dry ingredients using the tips of the fingers or a food processor so as to end up with a dry flowable mixture resembling breadcrumbs in which small particles of solid fat are coated with the dry ingredients

rubixanthin See E161(d)

Rubus The genus containing hybrids of the wild blackberry, raspberry and other similar soft fruits

Rubus idaeus Botanical name Raspberry

Rubus phoenicolasius Botanical name

Wineberry

ruby Pigmented grapefruit ruchetta Italy Rocket rucola Italy Rocket

ruda Spain Rue, the herb rudder-nosed lobster Sand lobster

rue A hardy evergreen shrub, Ruta graveolens, with small lobed bluish green leaves which have a strong bitter flavour and pungent aroma. Used in small quantities as a garnish and in egg, cheese and fish dishes. The seeds are infused together with with lovage and mint in marinades for partridge. It is said to be poisonous in large quantities. Also called garden rue

Ruegenwalder Teewurst Germany A smooth spreading sausage made with pork and collar bacon, smoked over beechwood

rue kewra South Asia Screwpine

rum sauce

rue odorante France Rue, the herb ruffe Pope

Ruffec France A strong-tasting goats’ milk cheese from Charentais

rugbrød Denmark Dark rye bread rugde Norway Woodcock rughetta Italy Rocket

rugola Italy Rocket

Rühreier Germany Scrambled eggs ruibarbo Spain Rhubarb

ruladă de nuci Romania A Swiss roll filled with a mixture of ground walnuts, sugar, milk, rum and grated lemon zest

rulader Sweden Beef roll, beef olive rullepølse Denmark A type of roulade made

with the belly meat of any animal spread with a mixture of minced onion, spices and herbs, tightly rolled, tied then either dry-salted with salt and saltpetre for a week and simmered in water or braised as is

rullesild Norway Rollmop herring

rum England, Italy An alcoholic spirit distilled from a fermented molasses solution, used as a flavouring

Rum Germany Rum

rumaki United States A cocktail snack consisting of chicken liver and water chestnuts, wrapped in bacon, grilled and dipped in a savoury sauce

rum baba A baba cake soaked in rumflavoured sugar syrup and decorated with whipped cream, glacé cherries and angelica strips. It was created for the King of Poland when living in Alsace Lorraine and is based on the recipe for Kugelhopf. See also baba

rumble-de-thumps Scotland Cooked potatoes and chopped cooked cabbage, mixed together and browned in the oven

rum butter A mixture of softened butter, brown sugar and rum and sometimes cinnamon. When cool used as an accompaniment to hot puddings.

Rumex acetosa Botanical name Sorrel

Rumex patientia Botanical name Patience Rumex scutatus Botanical name Buckler leaf

sorrel

rump United Kingdom A cut of beef from the hindquarter, being a vertical slice from the coccyx (fused vertebrae near the tail) behind the sirloin and extending down to the thick flank. It is a prime joint which can be roasted, fried or grilled. A rump and sirloin of beef joined together is called a choice.

rump steak United Kingdom A slice of beef cut from the rump

rum sauce United Kingdom A sweet white sauce flavoured with rum, usually served with Christmas pudding or mince pies

rundergehakt

rundergehakt Netherlands Minced beef runderlapje Netherlands Beefsteak rundown Caribbean A Jamaican dish of flaked

smoked fish simmered with coconut milk, onions and seasonings

rundstycke Sweden Bread roll. Also called franksbröd

rundstykke Denmark, Norway Bread roll rundvlees Netherlands Beef

runner Used for black and white puddings, Bologna sausage, etc. See also ox casings runner bean The pods and beans from a climbing legume, Phaseolus coccineus, which was introduced into Europe from South America as a flowering plant in the 18th century. The long narrow green pods are generally cooked and eaten whole when young since the pods tend to become stringy with age. The unripe beans may also be used at a later stage and the ripe beans may be dried. Also called scarlet runner, string bean,

stick bean runny Baveuse

ruoka Finland Food, meat, dish or course ruokalista Finland Menu

ruoti Italy Small cartwheel-shaped pieces of pasta. Also called rotini

ruotini Italy Small ruoti ruou Vietnam Wine rushnut Tiger nut

rusinakakku Finland Fruit cake rusinat Finland Raisins and sultanas

rusk Ground rusks made from unleavened bread used as an extender in sausages and sausage meat. Yeast-raised bread rusk can cause off flavours in the sausage.

rusks Small pieces of bread, dried and baked until golden brown

russe, à la France In the Russian style, i.e. garnished with beetroot, soured cream, hard-boiled egg and sometimes salt herring russet apple A reddish brown apple with a dull non-shiny skin and crisp sweet/sour

flesh

Russian dressing 1. Russia Mayonnaise combined with a little dry white wine, horseradish and Worcestershire sauces and tomato ketchup 2. United States Mayonnaise combined with tarragon vinegar or lemon juice, parsley and chopped hard-boiled egg

Russian fish pie United Kingdom As coulibiac, but with any suitable cooked fish and using puff pastry only

Russian salad A mixture of cooked diced potatoes and carrots with peas and sliced green beans bound together with mayonnaise. Usually served on lettuce

garnished with sliced hard-boiled egg, sliced gherkins and diced beetroot.

Russian service The method of serving food from platters to individual diners at the table Russian tarragon A milder tarragon,

Artemesia dracunculoides, than the French variety. It may be distinguished from the French by its ability to set seed.

russin Sweden Raisin

russische Eier Germany Sliced hard-boiled egg dressed with mayonnaise, served with salad (NOTE: Literally ‘Russian eggs’.)

russole Italy A type of fungus

rustica, alla Italy In the rustic style, e.g. used of spaghetti served with an anchovy and cheese sauce flavoured with garlic and oregano

ruta Italy Rue, the herb

rutabaga 1. A variety of swede, Brassica campestris var. rutabaga, with yellow flesh.

2. United States Swede, kohlrabi 3. France

Swede

Ruta graveolens Botanical name Rue

rutin One of the bioflavonoids found in high concentration in buckwheat

Rutland England Cheddar cheese flavoured with beer, chopped parsley and garlic

ryba Russia Fish

rybia polewka Poland A fish soup made from fish stock simmered with carrots, celeriac, onions, cabbage, parsley and cauliflower until all tender, sieved, finished with egg yolks and milk and garnished with sliced hard carps’ roes poached in fish stock

rye A cereal grain, Secale cereale, which grows mainly in Baltic areas. Used for dense breads and crispbreads. A fungus, Claviceps purpurea, which grows on the seed heads, especially during wet harvesting weather, is responsible for a sickness ‘St Anthony’s fire’, characterized by hallucinations and mental derangement. An extract of the fungus is used to induce labour and as an illegal abortifacient.

rye bread A bread usually shaped like a baton and flavoured with caraway seeds, made from a mixture of rye and wheat flour

rye flakes Flakes made by rolling steamed or softened rye grains. Used in muesli and for a cooked breakfast cereal.

rye flour Flour made from rye which has a more sticky and less elastic gluten than wheat and is thus usually mixed with wheat flour to make bread. Used on its own for unleavened bread and crispbreads.

rye meal Coarsely ground rye

rygeost Denmark Smoked cream cheese

ryotei Japan The extremely expensive restaurants that serve the traditional haute cuisine of Japan in private Japanese-style rooms. The menu is decided by the chef.

rysk kolja

rype Denmark, Norway Grouse or ptarmigan rype i fløtesaus Norway A famous dish of

ptarmigan in a cream sauce

rysk kolja Sweden Haddock à la russe

saabat masoor South Asia Lentils with a dark brown or pale green skin which when dehusked are a pale pink-orange. They take a considerable time to cook.

saabat moong South Asia Whole mung beans saabat urad South Asia Whole seeds of black

gram

saag South Asia A general term for green vegetables

saa got China Yam bean

Saanenkäse Switzerland A hard, cookedcurd cows’ milk cheese similar to Sbrinz, suitable for slicing or grating. The cheeses are dry-salted and matured in cool damp conditions for up to 5 years. Also called

Walliskäse

saang choy China Cos lettuce

saba 1. Japan Mackerel 2. Philippines

Banana

sábalo Spain Shad

Sabal palmetto Botanical name Palmetto saba no miso-ni Japan Mackerel simmered

in miso

sabayon A mixture of egg yolk and a little water whisked to the ribbon stage over gentle heat. Added to sauces to assist glazing under the grill.

sabayon sauce A French, thinner, lighter and frothier version of zabaglione made from egg yolks, sherry or rum and sugar, sometimes with whipped cream folded into the mixture. Served with fruit desserts and rich sponge puddings.

sabb al-gafsha Persian Gulf An enriched yeast-raised thick batter made with a mixture of besan, wheat flour, eggs and clarified butter (2:1:4:1) with a little ground rice to give the right consistency, then flavoured with ground cardamom seeds and saffron powder. Spoonfuls are deep-fried at 190°C for about 4 minutes, drained and soaked in a cardamom-flavoured heavy sugar syrup. Served warm.

sablé biscuits A rich sandy-textured biscuit made from a buttery paste containing granulated sugar, formed into a roll, chilled, sliced and the round slices baked in the oven. Also called sand biscuits

saboga Spain Twaite shad sabor Spain Flavour

sabre France Scabbard fish sabre bean Sword bean sabroso Spain Savoury, tasty

sabzee Central Asia The Afghan name for spinach

sabzi South Asia Vegetables

sabzi khordan Central Asia A platter of washed, drained and chilled herb sprigs arranged in an attractive fashion and served with cubes of cheese and bread. Eaten as an appetizer in Iran.

sac France Caecum

saccharin A synthetic chemical which weight for weight is 400 times sweeter than sugar. It is approved for use in the UK for soft drinks, cider and diet products. It does not have an E number and is therefore not universally approved in the EU.

saccharometer A hydrometer which is directly calibrated with the percentage of sugar in the sugar/water solution

Saccharomyces cerevisiae The most common yeast used for converting sugars into alcohol or water and carbon dioxide, for making bread and as a source of some enzymes, e.g. invertase

Saccharomyces exiguus A yeast used for the leavening of sour dough bread

Saccharomyces inusitatus A yeast used for the leavening of sour dough bread

Saccharomyces rouxii A yeast used in the third phase of the production of soya sauce

saccharose See sucrose sacchetto Italy Sea perch

sacher sauce A blond roux made into a thin sauce with equal parts of consommé and

cream, flavoured with Worcestershire sauce, thickened with egg yolks and finished with chopped chives

Sachertorte Austria Vienna’s most famous torte, created by Franz Sacher in 1832, made from a butter, sugar and egg yolk creamed batter into which rum or Madeiraflavoured molten chocolate is beaten, this followed by folding in flour and stiffly beaten egg whites and baking at 180°C. The cake is rested and covered with chocolate icing to make a rather dry torte which is best served with whipped cream.

Sacherwürstel Austria A Bratwurst containing mainly beef and bacon fat

sacristain France A spiral-shaped puff pastry with almonds and sugar or cheese

sad (A cake or loaf) which is heavy, sunken or has not risen as required

saddle A large joint of meat from smaller animals, consisting of two joined loins and sometimes including ribs

saddled bream A small seawater bream, Oblada melanura. The grey-blue skin has longitudinal stripes.

saddle of lamb The two joined loins of a lamb before cutting through the backbone. Normally skinned and roasted, garnished with water cress, carved longitudinally in thick slices and served with gravy, mint sauce, and redcurrant jelly.

sadikka Sri Lanka Nutmeg

sadza South Africa A type of steamed dumpling made from red millet flour or cornmeal, popular in Zimbabwe and usually served with some kind of sauce or stew

safardjaliyya North Africa Lamb or beef chunks browned in oil and simmered with sweated onions, skinned tomatoes, cinnamon and ginger until tender, then cooked with cored, unpeeled and quartered quinces or, if unavailable, hard pears or apricots until the fruit is soft

safflower A thistle-like plant, Carthamus tinctorius, with large orange-red flowers, cultivated in India, China and the Middle East. The flowers are used as a yellow colouring and oil is extracted from the seeds. The styles are sometimes sold as true saffron to unsuspecting customers. Also called saffron thistle, Mexican saffron

safflower oil A mild-flavoured, high polyunsaturated oil from the seeds of the safflower, which is a good source of vitamin E. Not suitable for deep-frying. Used for margarine manufacture and in salad dressings. Contains about 10% saturated, 15% monounsaturated and 75% polyunsaturated fat.

saganaki

safflower styles The style of the safflower is often used to replace or adulterate saffron by unscrupulous traders, but it is yellow as opposed to the red of real saffron. Will colour dishes orange but has no flavour. Also called bastard saffron

saffransbröd Sweden A yeast-raised fruit bread flavoured and coloured with saffron. Served on St Lucia’s feast day, the 13th of December.

saffron The red/orange thread-like 3 branched styles of the perennial crocus, Crocus sativus, about 2.5 cm long with a penetrating aromatic flavour that is medicinal in high concentration. Cultivated from the Mediterranean to Kashmir. It is the most expensive spice known but a small amount (0.1 g) will both flavour a dish and colour it a brilliant gold. Sold either as strands which should be infused in hot water for at least 8 hours or as a red powder which gives a fast release of aroma. Used with fish and rice dishes and in buns. Often adulterated, and should only be purchased from reputable merchants. See also safflower styles

saffron cake Cornish saffron cake

saffron milk cap An edible mushroom, Lactarius deliciosus, with an irregular orange circular cap containing a central depression. The yellow sap turns green on drying and is a positive identification of the species. Pickled and used in cooking.

saffron sauce Finely chopped shallots or onions cooked in white wine, the volume reduced to about one sixth of the original, double cream, equal in amount to the original wine, whisked in off the heat and saffron powder added to colour and flavour

saffron thistle Safflower

Saflor Germany Safflower safran France Saffron

safran d’Inde France Turmeric Safrangewürz Germany Saffron saft Denmark, Norway Juice

Saft Germany 1. Juice 2. Gravy

Saftbraten Germany A thin beef stew or braised beef

Saftig Germany Juicy, spicy safuran Japan Saffron

sag See amaranth 1 (NOTE: In Europe, this is usually spinach.)

sagaloo See amaranth 1 (NOTE: In Europe, this is usually spinach.)

saganaki Greece Thick slices of Kessari or Kefalotiri cheese, floured, deep-fried and served with lemon wedges as an appetizer

sage

sage A perennial bush herb, Salvia officinalis, of the mint family which grows worldwide. It has silvery leaves, a highly aromatic flavour and aroma and is used as a flavouring especially in Italian cooking. It goes well with fatty meats and liver and is used to flavour sausages, vinegar, and compound butters. It is also available in a prostrate form, S. officianils ‘Prostratus’, which has a very balsamic flavour. Also called broad leaved sage]

sage and onion stuffing United Kingdom

Onions baked in the oven, the inner soft flesh mixed with white bread which has been soaked in milk and squeezed out, seasoning and chopped sage. Chopped beef suet may be added. Used as a stuffing for poultry or may be diluted with gravy for use as a sauce.

Sage Derby England A hard, mild cheese with a slightly flaky texture and marbled appearance made by adding the juice of sage leaves mixed with chlorophyll to the curds

Sägegarnele Germany Common prawn sage grouse United States A species of

grouse, Centrocerus urophasianus, which feeds on sagebrush buds. The crop must be removed as soon as it is shot, otherwise it would give the bird an objectionable flavour.

Sage Lancashire England Lancashire cheese flavoured with chopped sage

saging Philippines Plantain

Sagittaria sagittifolia Botanical name

Arrowhead

sago A starch extracted mainly from the pith of the sago palm, Metroxylon sagu, using water. The starch is then dried and granulated into small balls known as pearl sago. Used for milk puddings. Many palm trees which grow in India and Southeast Asia, the cabbage palm from the American tropics and cyclads which grow in Sri Lanka, India and Japan all have a starchy pith at a certain phase in their life cycle and are used as a source of starch.

Sago Germany Sago

sago palm A palm tree, Metroxylon sagu, which grows wild in fresh water swamps in Southeast Asia. Just before flowering at about 15 years, starch reserves build up in the pith and the palm is felled to extract the starch from which sago is produced.

sagú Italy, Spain Sago Sahne Germany Cream

Sahnequark Germany Cream cheese

Sahnetorte Germany Cream cake saiblinge France A fish of the salmon family

sai dau naga choy China Mung bean sprouts

saignant(e) France Rare or underdone especially of meat (NOTE: Literally ‘bleeding’.) saigneux, bout France Neck of lamb or veal

sai gwa China Water melon

sai jar Indonesia Drumstick vegetable sailor’s beef Sjömansbiff

saín Spain Suet

saindoux France Pig’s lard

saingorlon France A soft blue-veined cows’ milk cheese similar to Gorgonzola and cast in 5 to 10 kg cylinders. Contains 55% water, 21% fat and 20% protein.

sainome-giri Japan Dice cut food (1 cm) Saint Albray A semi-soft, mellow and delicate

cows’ milk cheese from Béarn produced in a 2 kg flower shape. It has a pale orange bloomed rind with a pale yellow paste containing small holes. Suitable for dessert and sandwiches.

Saint-Benoît France A round cows’ milk cheese from the Loire with a fruity flavour Saint Chevrier A mild and creamy goats’ milk

cheese covered with ash

Sainte-Maure France A soft creamy goats’ milk cheese from the Loire made in long cylinders often moulded around a straw

Sainte-Menehould France Cooked and then coated with mustard, dipped in melted butter, covered with breadcrumbs and grilled, a method originating in the Champagne region of France. Pigs trotters are traditionally treated in this way.

Saint-Florentin France A washed rind, fullflavoured cows’ milk cheese from Burgundy

Saint George’s mushroom An edible mushroom, Tricholoma gambosum, with a cream-coloured irregular cap on a thick stem found in grassland in spring and early summer. Used as a flavouring for soups and stews.

Saint Germain, à la France In the Saint Germain style, i.e. including peas

Saint Germain, crème France Onion, leek and celery sweated in butter, white stock, mint, a bouquet garni and shelled green peas added, boiled 5 minutes, bouquet garni removed, an equal quantity of béchamel added, boiled, consistency adjusted, liquidized, seasoned and passed through a chinois and finished with cream. Also called cream of green pea soup

Saint Germain, fish Fillets of fish passed through seasoned flour, melted butter containing English mustard, and breadcrumbs. Breadcrumbs neatened on the presentation side with a palette knife and marked with a diamond pattern, grilled and served with béarnaise sauce.

Saint Germain, purée France Soaked dried or washed fresh peas, whole carrot, chopped green leek and onion, a bouquet garni and a knuckle of ham added to white stock, simmered and skimmed until all tender, carrot and ham removed, the remainder liquidized or passed through a sieve, strained, seasoned, consistency adjusted and served hot accompanied with croûtons. Also called green pea soup

Saint-Gildas-des-bois France A triple cream cows’ milk cheese from Brittany with a rather mouldy smell

Saint Honoré The patron saint of pastry cooks. See also gâteau Saint Honoré

Saint-Jacques France Coquilles saintjacques

Saint John’s bread See carob powder

Saint Laurence The patron saint of cooks

Saint-Malo, sauce France Sauce vin blanc with mustard, chopped shallots cooked in white wine and a little anchovy essence

Saint-Marcellin France Tomme de Saint Marcellin

Saint-Nectaire France A semi-hard cows’ milk cheese from the Dordogne cast in large discs (up to 2 kg). It is salted and ripened in caves for 60 days. The smooth paste has an aromatic flavour and a slight smell of mildew. It has appellation d’origine status. Contains 45% water, 25% fat and 23% protein.

Saint-Paulin France A semi-hard creamy yellow round cheese with a mild delicate flavour made from cows’ milk and cast in discs (up to 2 kg). It is made with a lactic starter, is washed in weak brine, salted in brine and cured at high humidity. Sometimes sold as Port Salut.

Saint Peter’s fish Tilapia Saint-Pierre France John Dory

Saint-Rémy France A soft, washed rind cows’ milk cheese from Lorraine with a strongsmelling paste and a reddish brown rind. Made in squares.

saisir France To sear

Saiten Germany A juicy sausage often served with lentils

saithe Coley

saka madesu Central Africa A mixture of white beans, soaked and cooked until tender, and cassava leaves, which have been crushed in a pestle and mortar and simmered in water with sautéed onions for 1 to 2 hours. The mixture is simmered with salt in a large pot for a further 15 minutes and is eaten with any staple carbohydrate source.

saka-mushi Japan A method of steaming food over sake and water or steaming food which has been marinated in sake

salad cream

sakana, sakana-ryori Japan Seafood, or a seafood dish

sakana shioyaki Japan Cleaned and gutted herring, dried, sprinkled with salt and allowed to rest for 30 minutes, sprinkled with more salt especially on the tail and grilled or barbecued for 15 to 20 minutes, turning as required

saka-saka Central Africa Congolese for cassava leaves which normally are only eaten in this region. They can be very tough and require long cooking.

sake Japan 1. A rice wine used principally for drinking but can be used as a substitute for mirin in cooking. It is brewed from steamed rice using the mould, Aspergillus oryzae, as the fermentation agent. Lactic acid is added to reduce the pH and prevent contamination with a yeast. It is filtered and used immediately. See also Japanese rice wine 2. Salmon

saki Japan another spelling of sake sakizuke Japan A seasonal appetizer served

especially in expensive restaurants, e.g. aemono

saku Thailand Sago

sakura denbu Japan A mixture of dried and ground codfish and sugar-coloured pink and used as a garnish

sal Portugal, Spain Salt salaatti Finland Salad

salaattikastike Finland Salad dressing

Salacca edulis Botanical name Snake fruit salad A mixture of raw leaves, vegetables, fruit, warm or cold cooked vegetables, sausages, ham, cheese, fish, shellfish, cereal grains, pasta, etc. Virtually any edible foodstuff may be incorporated in a salad but, save for pure fruit salads, all are dressed with some kind of acid-based sauce or dressing and seasoned. Served as a course or meal in its own right or as an accompaniment to other food. well-known varieties include Russian salad, green salad, fruit salad and

salade niçoise. salada Portugal Salad

salad bar A range of salad ingredients in separate containers displayed on a refrigerated counter for self-service by the customer

salad burnet A perennial hardy evergreen herb, Sanguisorba minor, with tiny green/red spherical flowers. The lacy leaves have a slightly nutty flavour with a hint of cucumber. Used in salads, sauces, soups and stews.

salad cream A commercial emulsion sauce made to resemble mayonnaise but deriving its texture more from thickeners than from emulsified oil

salad dressing

salad dressing A sauce usually based on oil and an acid such as vinegar, lemon juice or possibly yoghurt, either a stable or unstable emulsion, seasoned and flavoured with herbs, spices, garlic, etc. Generally used to coat very lightly the components of a salad especially leaves, but occasionally to bind the ingredients together

salade France Lettuce, green salad

salade composée France A substantial mixed salad with a selection of bacon, poached egg, offal, deep-fried cheese and the like. Salade niçoise is an example of a salade composée.

salade des fruits France Fruit salad

salade de zalouk North Africa A type of spicy ratatouille from Tunisia made from cubed aubergine, garlic, courgettes, chilli pepper and tomatoes, sautéed, then cooked together in that order until most of the liquid has evaporated. Served cold.

salade niçoise France A typical Provençal salad made of a selection of most of tomatoes, cucumbers, skinned raw broad beans, cooked French beans, hard-boiled eggs, anchovy fillets, tuna, black olives, basil and parsley dressed with a garlic-flavoured vinaigrette

salade panachée France Mixed or layered salad

salade russe France Russian salad salade simple France Plain salad

salade tiède France A lukewarm salad achieved by using a relatively hot salad dressing

salade verte France Green salad

salad flowers The principal flowers used in salads are bergamot, borage, chives, nasturtium, marigold, primrose, rose petals, sweet rocket and violet

salad greens The various green leaves that can be used in salads

salad herbs The principal herbs used in salads are (leaves only): alexanders, angelica, basil, bistort, borage, caraway, chervil, chicory, Chinese chives, coriander, corn salad, dill, fennel, lemon balm, lovage, marjoram, mint, mustard, nasturtium, orach, parsley, salad burnet, salad rocket, savory, sorrel, summer purslane, sweet cicely, tarragon, thyme, watercress, wild celery and winter purslane. See also salad flowers

saladier France Salad bowl salado Spain Salted or salty salad onion See spring onion salad patta South Asia Lettuce

salad rape The light green leaves of a small annual plant, Brassica napus, of the rape

and swede family used as a salad leaf, or when older, may be cooked as a vegetable

salad rocket See rocket

salaison France 1. The process of salting meats, cheeses, etc. 2. Salted meat or fish used as a hors d’oeuvres

salak Indonesia, Malaysia Snake fruit

salam Switzerland A type of cervelas or

Brühwurst

salamander 1. A commercial high intensity grill used in restaurant kitchens 2. A small circular metal block on the end of a metal rod with a wooden handle, heated to red heat on a fire or stove then held over the food surface to have the same effect as an overhead grill, nowadays a gas operated blow torch is often used for the same effect

salamandre France Salamander

salambo France An open topped tart filled with a kirsch-flavoured pastry cream and topped with caramel

salame Italy A type of cased sausage named after Salamis which was a city of the Roman empire in Cyprus. The plural in Italian is salami, which is the English word for the sausage of that name. Salame is variable in composition and texture although with few exceptions it is 100% meat and flavourings and is usually known by a district name in Italy. Also called salami

salame alla friulana Italy Sautéed slices of salami with vinegar eaten with polenta

salame calabrese Italy A short thick salami made of pure pork embedded with chunks of white fat weighing about 250 g. It has a strong peppery flavour and is linked and tied with string.

salame casalingo Italy Home-made salami salame cotto Italy Cotto

salame di Cremone Italy A large coarsetextured salami similar in composition to salame milanese

salame di fegato Italy Liver sausage salame di felino Italy A succulent salami of

pure pork meat moistened with white wine, flavoured with garlic and whole peppercorns in a rather uneven shape

salame di porco Italy Brawn

salame di Sorrento Italy A garlic free salami from Sorrento containing 80% pork and 20% beef

salame fabriano Italy A salami made of equal parts of pork and vittelone

salame finocchione Italy A large salami made with pork containing some large chunks of lean meat as well as fat and flavoured with fennel

salame fiorentino Italy The most famous of the Tuscan salami made of pork containing chunks of fat and lean which give them a mottled appearance when cut. About 10 cm in diameter.

salame genovese Italy A salami made of roughly equal parts of vitellone and fatty pork. Very popular in the USA.

salame iola Italy A pure pork salami from Sicily flavoured with garlic

salamella di cinghiale Italy Wild boar sausage

salame milanese Italy A salami made in large quantities containing 50% lean pork, 20% fat pork and 30% beef or vitellone, all coarsely chopped, seasoned and flavoured with garlic and whole white peppercorns. Dextrose is added to encourage lactic fermentation and it is air-dried and matured for 2 to 3 months.

salame napoletano Italy A long thin salami from Naples made of pork and beef seasoned with a lot of ground pepper and with a very strong flavour

salame sardo Italy A salami from Sardinia highly flavoured and with red pepper

salame ungherese Italy A Hungarian salami made in Italy from finely chopped pork, pork fat, beef and garlic, seasoned, moistened with white wine and flavoured with paprika salame Valdostana Italy A small soft sausage made of pork and beef and flavoured with

garlic

salami 1. England, France A hard sausage with excellent keeping qualities, variously made from fine or coarse chopped pork, beef or veal and mild or spicy often with peppercorns. Normally brined and smoked. Used for antipasto, hors d’oeuvres and sandwiches. 2. Poland A hard cows’ milk cheese with a close-textured paste containing many small holes

salamin d’la duja Italy A soft mild type of salami preserved in fat in a special pot called a duja

salamine di cinghiale Italy A strongflavoured sausage made of wild boar meat and preserved in brine or oil

salamini Italy Small salami (pl.) salamoia Italy Pickling liquid, brine salat Denmark, Russia Salad

Salat Germany Salad, lettuce

salata Greece Salad of raw fresh vegetables salatǎ de vinete Romania The flesh of baked aubergines, finely chopped, seasoned and mixed with lemon juice and grated onion then blended with oil to form a purée which

is served cold as an appetizer salatagurker Norway Dill pickles

sale marino

salatah arabiyeh Middle East Arabic salad generally of chopped or sliced sweet green pepper, onion, tomato, radish and garlic with crushed coriander seeds, dried mint, chopped parsley and seasoning and usually dressed with olive oil and vinegar

salatah-bi-laban Middle East Salad ingredients as salatah arabiyeh with a yoghurt salad dressing

salatah-bi-taheenah Middle East Salad ingredients as salatah arabiyeh with a tahini salad dressing

salatina Italy Fresh salad leaves

salato Italy Salted, savoury, especially of meats

salat olivier Russia A salad of julienned chicken meat with chopped hard-boiled eggs, slices of waxy new potatoes, peas and chopped gherkins mounded on a serving dish decorated with slices of hard-boiled egg each with half an olive and topped with a mixture of mayonnaise and sour cream flavoured with Worcestershire sauce

salat po-karabakhsky Russia A salad from the Caucasus made from sliced radishes, deseeded and peeled cucumber and spring onions, dressed with olive oil, lemon juice, chopped fresh mint and served with a feta type of cheese

Salatsosse Germany Salad dressing

Salbei Germany Sage

Salber Germany Salt pork

salceson włoski Poland A hard unsmoked pork sausage in a natural casing popular throughout the country

salchicha Spain Dark coarse-textured fresh sausage with a delicate flavour made from various meats. May be eaten raw or cooked. salchichas estremeñas Spain Salchichas containing equal parts of pork belly, lean

pork meat and liver

salchichón Spain A large sausage made from lean pork meat and pork belly, seasoned, spiced, dry-salted and lightly smoked

salciccia napoletana Italy A pork and beef sausage strongly spiced with powdered sweet red pepper

salcraute Italy Sauerkraut sale Italy Salt

salé(e) France 1. Salted, also corned, as of beef 2. Savoury, as opposed to sweet

saleem Thailand Salim sale grosso Italy Coarse salt

salema England, Spain A small round seawater fish, Boops salpa, with a grey skin and regularly spaced yellow horizontal lines weighing to around 1 kg. Treat as sea bream.

sale marino Italy Sea salt