A Dictionary of Food

salep

salep England, France A starch preparation from the dried tubers of various Middle Eastern orchids used as a thickening agent saleratus United States Potassium and/or sodium bicarbonate used as a raising agent or as an ingredient of baking powder (NOTE:

From the Latin sal aeratus.)

salers France A type of cheese with a redstreaked rind. See also Cantal

sa leung geung China Lesser galangal salgado Portugal Salted

salgam Nepal, South Asia Turnip salicine plum See Japanese plum

Salicornia europaea Botanical name

Samphire (marsh samphire or glasswort) salim Thailand A dessert made from thin tapioca noodles in a coconut milk and

jaggery sauce. Also called saleem

Salisbury steak United States A grilled seasoned beef patty rather like a hamburger without the bun

sallad Sweden Mixed salads made with a variety of salad ingredients including preserved fish, shellfish, pickled beetroot, apples and cold potato

salladsås Sweden Salad dressing

Sally Lunn A plain teacake made from a white yeast dough enriched with eggs and butter and baked in various size tins. Served hot, split and buttered, or cold, topped with glacé icing.

Salm Germany Salmon

salmagundi England A type of old English salad consisting of diced meats, hard-boiled eggs, anchovies, pickles and beetroot, all diced and arranged in a pleasing pattern on a bed of salad leaves. Also called salmagundy

salmagundy See salmagundi

salmi, in Italy In a rich wine sauce, especially game

salmigondis France Hotchpotch

salmis England, France A dish made from game birds by roasting in the usual way for about half the usual time, removing and reserving the breasts and finishing these off in a salmis sauce made with the remains of the bird, e.g. salmis of grouse, salmis de canard

salmis, sauce England, France A mirepoix of vegetables browned in butter, chopped game carcasses and white wine added and reduced, demi-glace sauce and stock added, simmered and skimmed until reduced to a thick consistency, then strained and finished with mushroom essence and truffle essence. Served with game.

salmistrato Italy Pickled, cured in brine

salmon 1. A large, round, oily seawater fish, Salmo salar, with a silvery skin and pink flesh, which spends the first two years of its life in a river and returns to the same river to spawn. Found throughout the North Pacific and Atlantic oceans, it is now extensively farmed in Scotland and Norway. The farmed variety may be distinguished from the wild by their intact tails and fins. They normally weigh from 3 to 13 kg and are often cooked whole and served cold and decorated at buffets and banquets. May be cooked in any way and smoked. 2. Australia The Australian salmon, Arripis trutta, the eastern variety, and A.truttaceus, the western variety, which are not true salmon but are more closely related to perch. The ranges of the two species overlap in Victoria and they are also found in the coastal waters of New Zealand. They are not of great commercial value, although an excellent sport fish, and are generally canned. Also called bay trout, black back salmon

salmón Spain Salmon

salmón ahumado Spain Smoked salmon

salmon and onions Wales Cleaned salmon boiled in seawater or brine (35 g of salt per litre) for 3 minutes, skin and bones removed, the fish flaked and then fried with finely chopped onions in bacon fat

salmon bass See bass salmon caviar See ikura salmon dace See bass salmone Italy Salmon

salmone affumicato Italy Smoked salmon

Salmonella enteritidis A food poisoning bacterium found in up to 75% of chickens

salmonete Portugal, Spain Red mullet, Mullus surmuletus

salmon pie See laxgryta

salmon trout 1. A variety of trout, Salmo trutta, which spends a season or more in the open sea, where the diet of small crustaceans gives its flesh a pink colour. The flesh is coarser and less succulent than salmon. The salmon trout can be distinguished from the salmon by the jaw line which extends beyond the eye. Also called pink trout, sea trout 2. Name given to various similar fishes in Australia and North America

salmorejo Spain A thick, smoothly blended sauce of tomato concassée, garlic, oil, vinegar and salt in which charcoal-grilled fresh chicken, rabbit or fish is placed when hot and left to cool and marinate for at least 6 hours

salmuera Spain Pickling brine

saloio Portugal A fresh and creamy cows’ milk cheese from the countryside near Lisbon (NOTE: Literally ‘peasant’.)

salpa Italy Salema, the fish

salpicão Portugal A fine sausage made with pork fillet, seasoned, spiced and smoked salpicó de mariscos Catalonia A cold shellfish salad with sweet peppers and

onions

salpicon England, France A mixture of chopped (traditionally 0.5 cm dice) or minced fish, meat or vegetables with flavourings and bound with a sauce. Used for stuffings, canapés, croquettes, vol-au- vents, etc. or similar mixtures of chopped raw or cooked fruits sweetened and flavoured as appropriate for use as fillings.

sal prunella Saltpetre cast in cakes. Because of the method of manufacture it contains potassium nitrite as an impurity and thus imparts a pink colour to meat products. Used for curing meat.

salsa 1. Italy, Portugal, Spain Sauce, gravy, ketchup 2. Portugal Parsley

salsa alla pizzaiola Italy A tomato sauce well-flavoured with garlic, basil or oregano and chopped parsley. Served with meat, poultry and pasta.

salsa borracha Mexico A cold sauce made from a processed mixture of raw onions, pasilla chillies, orange juice and tequila or pulque

salsa comun Italy One of the earliest known recipes for a spice mixture from Ruperto de Nola, cook to the King of Naples, consisting of 3 parts cinnamon, 2 parts cloves, 1 part pepper and 1 part ginger with a little ground coriander seed and saffron if so wished

salsa de chile chipotle Mexico A sauce made from smoked green chillies (chipotle chillies), garlic, oil, water and salsa para enchiladas (tomato sauce); used in Mexican cooking

salsa de tomate Spain Tomato ketchup or sauce

salsa di noci Italy Skinned walnuts, processed with moistened bread, parsley, salt, oil and a little garlic, let down with cream or curds and served with ravioli

salsa di soia Italy Soya sauce

salsa francesa Spain French dressing salsa inglesa Spain Worcestershire sauce

salsa roja Caribbean A savoury Cuban sauce made by sautéeing peeled tomatoes until soft then simmering them with chopped garlic, sugar, cayenne pepper and finely chopped basil and oregano until thick and finishing with vinegar and pepper

salsifis

salsa rossa Italy A thick sauce made from chopped shallots sweated in butter and olive oil, tomato concassée, finely chopped carrots, roasted, skinned and chopped sweet red peppers, seasoning and a little chilli powder, simmered until all tender and amalgamated

salsa verde Italy An oil and vinegar mixture flavoured with crushed garlic, anchovy essence or chopped salted anchovies, chopped parsley and capers. Served with salads, cold meats and hard-boiled eggs. Also called green sauce

salsetta Italy Salad dressing, light sauce salsicce alla romagnola Italy Sausages fried

with sage and tomato sauce

salsicce e fagioli Italy A Tuscan dish of cannellino beans and coarse-textured sausage with garlic, tomatoes, olive oil and sage

salsiccia Italy A small fresh or dried sausage salsiccia bolognese Italy A sausage

containing minced heart and lungs salsiccia di Bologna Italy A smoked slicing

sausage from Bologna, made from various ingredients mainly finely ground pork with spices and seasonings but also veal, beef, tripe, pistachio nuts, onion, tongue, etc. cooked in wine and stuffed into beef bungs then simmered. Similar to Mortadella. Some are smoked. Also called polony, bolony, poloney

salsiccia di fegato Italy A sausage made with liver and flavoured with pepper and fennel seeds

salsiccia di nicosia Italy A pork and rabbit meat sausage mixture

salsiccia fresca Italy A small pure porkbased sausage flavoured with Parmesan cheese. See also luganega

salsiccia matta Italy A sausage made with giblets and spleen

salsiccia salamella Italy A thicker fresh sausage divided into links with looped string salsiccia salamella vaniglia Italy A sausage

flavoured with vanilla

salsiccia secca Italy Dried salsiccia salsiccia toscana Italy A salsiccia flavoured

with garlic, pepper and aniseed

salsiccie alla romagna Italy Poached sausages, dried, fried until brown in butter and oil, covered with half their weight of tomato concassée and simmered for 15 minutes

salsichas Portugal The Portuguese version of salchichas

salsifí Spain Salsify salsifis France Salsify

salsify

salsify A long narrow root of a hardy biennial plant, Tragopogon porrifolius, originating from Spain with an oyster-like flavour. Can be boiled, fried or eaten raw. Similar to scorzonera. Also called oyster plant, vegetable oyster

salsitxa Catalonia A thin raw sausage

Salsiz Switzerland A Rohwurst made from a mixture of lean pork meat, beef and pork fat, air-dried and smoked

salt 1. The general chemical name for the compound formed when an acid reacts with a base (usually an alkali) as e.g. sodium acetate, which is formed by the reaction of acetic acid with the corrosive alkali sodium hydroxide or with sodium bicarbonate which is itself the salt of a weaker acid. The common example is sodium chloride, formed from the highly corrosive hydrochloric acid and it has appropriated the name salt to itself. See also acid, alkali 2.

Denmark, England, Norway, Sweden Sodium chloride is used extensively in food processing and cooking as a taste item, to extract plant juices in fermented vegetables, e.g. sauerkraut, to solubilize proteins in meat, to assist emulsification, e.g. frankfurters, and to act as a preservative in e.g. salted fish and meat

salt, to To preserve food by immersing it in brine or covering it with dry salt. This replaces the water in the tissues with salt or a strong solution of salt, in which bacteria and other food degrading organisms cannot grow. See also cure, to

saltato Italy Sautéed

salt beef A joint of beef, usually brisket, cured in a spiced brine. Usually boiled and served hot or cold, usually in rye bread to make a sandwich.

salt cod Filleted cod layered in coarse salt and allowed to dry out. Used throughout southern Europe and the Caribbean as a cheap source of fish protein.

salt duck Wales A large fat duck rubbed inside and out with coarse dry sea salt and left in a cool place for 2 to 3 days, it is then rinsed and simmered slowly in stock or water with a bouquet garni, preferably in a double boiler until thoroughly cooked. Usually served with onion sauce.

salted almonds See amigdala alatismena salted duck eggs Duck eggs packed in tubs

and covered with a mixture of finely ground charcoal in brine. After 6 weeks to 3 months, the yolk becomes firm and the white becomes salty as the salt diffuses in. They are cooked by cleaning and boiling for 10 minutes. Used in curries and as hors

d’oeuvres. The yolks are used in Chinese moon cakes. Common in China and Southeast Asia. See also Chinese preserved eggs

salted water A cooking liquor for poached and boiled fish consisting of 15 g of salt per litre of water used for sea perch, mullet, etc. saltfish and akee Caribbean A mixture of diced salt pork fried in its own fat and reserved, chopped onion, sweet peppers, chillies, spring onions and tomatoes fried in the same fat with a sprig of thyme and all combined and heated with deskinned, deboned and flaked poached saltfish plus the creamy parts of akee which have been boiled in the saltfish poaching liquor for 15

minutes

saltfiskur Iceland Salted and dried cod

salt grinder A small mill like a pepper mill which is used to reduce large crystals of sea salt or similar to a small enough size to put on food

salt herrings Gutted herrings preserved between layers of salt, often in wooden casks saltimbocca Italy A meat dish made from thin slices of veal and ham sandwiched together with sage and seasoning, formed into rolls, fried in butter and simmered in wine for 15

minutes

saltimbocca alla marchigiana Italy As saltimbocca, but made with beef, bacon and ham

saltimbocca alla partenopea Italy As saltimbocca, but with veal, ham and cheese and cooked in a tomato sauce

saltine biscuits Thin cracker biscuits sprinkled with coarse salt crystals before baking

salt-kind Caribbean Either dry or brine-salted meat, including trotters, tails, ears etc. used for making soup or for cooking with beans salto, in Italy Turned over and fried as in

sautéing

saltpetre E252, potassium nitrate, a chemical used in mixtures for curing meat and fish. Also a constituent of gunpowder. Also called nitrate of potash, Prague powder, sal prunella salt pork Fat pork cured and preserved in salt

or brine

salt potato United States A small new potato which has been soaked in brine, from Syracuse N.Y.

saltsa avgolemono Greece Avgolemono saltsa domata Greece Tomato sauce

salts of hartshorn Ammonium bicarbonate, once obtained from the antlers of deer, now produced synthetically for use as a raising agent

saltspring lamb Canada Baby lamb raised on salt marshes in British Columbia, similar to the French pré-salé lamb

salt stick Pretzel

saltwater fish Fish which live in the open sea salume Italy Salt pork

salumeria Italy Delicatessen, grocer’s shop salumi Italy Salted meats

salva Portugal Sage salvado Spain Bran

salvastrella Spain Salad burnet salvia Italy, Spain Sage

Salvia lavandulifolia Botanical name

Spanish sage

Salvia officinalis Botanical name Sage Salvia officinalis ‘Purpurascens’ Botanical

name Purple sage

Salvia sclarea Botanical name Clary sage salxitxó Catalonia A type of cured sausage

Salz Germany Salt

Salzburger Nockerln Austria Soufflé omelettes baked in three’s on a large dish and served with sweetened strawberry flavoured cream or jam sauce. Also called

Austrian pancakes

Salzburgerwurst Austria A non-keeping sausage made with a mixture of beef, pork and bacon, lightly smoked and scalded. Grilled or fried.

Salzgebäck Germany Pretzels or crackers sprinkled with coarse salt before baking

Salzgurken Germany Dill pickles Salzkartoffeln Germany Plain boiled parsley

potatoes

Salzlake Germany Pickling brine

Salzwasser Germany Brine

samaki wa kupaka East Africa Whole firm fish, cleaned, scaled and prepared for barbecueing, slashed along either side and the whole of the surface and cavities covered with a paste of ground ginger, garlic, chilli pepper and salt and left for two hours. The fish is then half cooked on the grill (or in the oven) then basted with a previously made sauce of coconut milk, tamarind, curry powder, salt and cayenne pepper each time it is turned over until cooked.

samaki wa nazi East Africa A fish curry from Tanzania prepared in the usual way with firm fish, onions, garlic, tomato paste, chillies, lemon juice and curry powder which are all fried then simmered in coconut milk

samak mahshi beroz Middle East, North Africa A dish of Syrian origin consisting of whole white fish, stuffed with rice, pine nuts and almonds, baked and served with a tamarind sauce

samboosa holwah

samak quwarmah Persian Gulf A fish curry flavoured with fried onions, fresh ginger root, garlic, baharat, turmeric, a whole loomi and cinnamon stick and simmered for about 15 minutes. The loomi and cinnamon are removed before serving with muhammar.

sambaar South Asia A highly flavoured split pea and vegetable stew containing a lot of chillies, too hot for most Western tastes

sambal 1. Indonesia, South Asia Paste-like mixtures of various flavouring agents served separately in small dishes at the table 2. Various cold vegetables and fruits such as chopped tomatoes, sliced sweet peppers, sliced bananas, etc. often sprinkled with grated coconut and served in individual dishes as accompaniments to Indian food, especially curries 3. Side dishes of various meats, vegetables, etc. served with Southeast Asian meals

sambal asem A spice paste similar to sambal trassi with added sugar and tamarind concentrate

sambal bajak Indonesia A paste of red chillies, onions, garlic, trassi, candlenuts, tamarind, galangal, oil, salt, soft brown sugar, makrut lime leaves and coconut cream ground together. Used as a relish.

sambal goreng sotong Malaysia A side dish of fried squid flavoured with chilli

sambal kemiri A spice paste similar to sambal trassi with added ground dry-roasted candlenuts

sambal manis Indonesia A fairly mild dark brown condiment sambal made from mixed herbs, onions and brown sugar

sambal oelek Indonesia Dry-roasted fresh red chillies, salt and soft brown sugar processed together to make a paste which is used as a relish and served at the table in a separate dish. Also called sambal ulek

sambal trassi A spiced highly flavoured paste made from cooked terasi (180°C for a few minutes), red and green chillies, salt, lemon juice and soft brown sugar pounded together. Widely used in East Asia.

sambal ulek Indonesia Sambal oelek sambar masala South Asia A spice mix used

in the south with a thin vegetable curry comprising urad dal, coriander, cumin and fenugreek seeds and black peppercorns, all dry-roasted and ground. Sometimes contains in addition mustard seeds, dried curry leaves and dried chillies.

sambola Sri Lanka Sambal-like side dishes samboosa holwah Persian Gulf Deep-fried

filo pastry triangles with a filling of ground cashew nuts and walnuts, caster sugar and ground cardamom seeds, made from 4 cm

sambosay goshti

by 20 cm rectangular strips. By repeated folding of the triangle all the edges are sealed.

sambosay goshti Central Asia Deep-fried triangular turnovers made from 9 cm squares of enriched pastry filled with a spiced mixture of minced cooked lamb and onion

samfaina Spain Pisto

samla mchou banle Cambodia Seafood, grilled and served with, or poached in, an aromatic herby stock with lemon juice and lemon grass

samlet Parr

samna Middle East Clarified butter samong-saba Burma Fennel samoosa South Asia Samosa

samosa South Asia A triangular pastry turnover containing a savoury filling, deepfried and eaten as a snack. Also called samoosa

samouli Persian Gulf A long white bread stick similar to a French baguette, glazed and sprinkled with sea salt, sesame seeds or caraway seeds

samp South Africa Coarsely crushed maize often cooked with beans as a staple food for most South Africans

sam palok Philippines Tamarind

samphire 1. The annual salt marsh plant, Salicornia europaea, whose fleshy stems are cooked like asparagus. The fleshy part is stripped away from the hard core using the teeth. Because of its high proportion of silica it was once used in glassmaking. The succulent young leaves and shoots may be used in salads. Also called glasswort, marsh samphire 2. A bushy member of the carrot family with fleshy green leaves which grows on sea cliffs and in rocky coastal districts. The fleshy leaves and stems have a strong flavour and may be cooked as a vegetable or pickled. Also called rock samphire, sea fennel

samsa Russia Pasties made with an unleavened dough of creamed Greek-style yoghurt and butter with flour, rolled out and cut into 10 cm circles and each filled with a spiced and flavoured meat mixture, sealed, egg-washed and baked at 200°C for 15 minutes until golden

Samsø Denmark A semi-hard, scalded-curd cows’ milk cheese cast in 15 kg cylinders. The paste has a few irregular holes and a delicate nutty flavour which develops as it matures. Not normally cooked.

sanbai-zu Japan A vinegar-based dressing for sunomono consisting of a mixture of rice vinegar, soya sauce and a little mirin

sanbusak Turkey A turnover made with a yeasted dough filled with a mixture of minced meat and onions with pine nuts and cinnamon

sancele Italy A black pudding from Sicily made with pig’s blood, raisins, sugar and spices. Usually sliced and fried with onions. sanchal South Asia A blackish rock salt with a good flavour due to other mineral

contaminants

sancoche Caribbean A thick broth made from salt pork, salt beef, fresh meat, tropical vegetables, green figs, yellow split peas and coconut. Served with dumplings. A much simpler version from Trinidad is a lentil soup flavoured with a pig’s tail.

sancocho South America A meat and vegetable stew similar to cocido from Columbia

Sandaal Germany Sand eel sand biscuits Sablé biscuits

sand cake A rich sponge cake made with corn flour, ground rice or fécule. Also called sandkage

sand crab See blue crab sand dab See American plaice

sand eel Various small thin long fishes of the

Ammodytidae or Hypotychidae families which bury themselves in the sand at low tide. Used as bait and an important food for sea birds, They may be substituted for elvers in the appropriate dishes. Referred to and used as whitebait in the USA. Also called sand lance

sand flathead Australia See flathead sandía Spain Water melon sandkage Denmark Sand cake sand lance United States Sand eel

sand lobster A general name for various species of small lobster-like crustaceans with similar quality meat known variously as bay lobster, bay bug, shovel-nosed lobster, rudder-nosed lobster, similar to slipper lobsters. Some bay bugs (Moreton Bay bug and Balmain bug) are fished commercially in Australia.

sandre France Pike-perch

sand smelt A thin round oily seawater fish, Atherina presbyter, up to 15 cm long found in the Mediterranean. It has a translucent green skin and a silver line along each side. Fried or grilled. Also called silverside,

European sand smelt

sand sole A flatfish, Pegusa lascarisk, smaller than the Dover sole and with a speckled brown upper surface, found in shallow waters around the Mediterranean and the English Channel. The flesh is not as fine as

Dover sole but may be cooked in the same way.

Sandspierling Germany Sand eel

sand sugar United States Light brown sugar sanduiche Portugal Sandwich

sandwich Two slices of bread enclosing a filling. The bread is coated on the inside with butter or similar to prevent the filling soaking into the bread. See also open sandwich, smørrebrød, double-decker sandwich, cassecroûte

sandwich cake See layer cake, sponge sandwich

sanfaina Catalonia A sauce made from sweet peppers, tomatoes, garlic, courgettes and aubergines, all sweated together until soft then sieved and seasoned

sang France Blood

sang chau China Light soya sauce

sang chow bow China A stir fry of diced pigeon meat, lap cheong and spices wrapped in bite-sized parcels of lettuce leaf

sang keong China Ginger sanglier France Wild boar

sangrando Spain Rare, underdone, as of meat

sangre Spain Blood

sangre, con Spain Rare, or underdone (of meat, steak, etc.)

sangre con cebolla Spain A fried mixture of sliced onions, garlic, finely chopped fennel, cooked potatoes and pieces of baked coagulated blood

sangre con pimientos Spain As sangre con cebolla, but including sweet pepper and less onion

sangue Italy, Portugal Blood

sangue, al Italy Rare, underdone, as of meat sangue, em Portugal Rare, underdone, as of

meat

sanguinaccio Italy The Italian version of black pudding (boudin noir)

sanguinaccio alla fiorentina Italy Pig’s blood mixed with a variety of nuts, spices, dried vine fruits, honey, etc. and baked in a tart or fried as a flat cake. See also migliaccio

Sanguisorba minor Botanical name Salad burnet

sangyak Central Asia The same bread as nane lavash but shaped in an oval and baked on a dish of oiled pebbles about 1 to 2 cm in diameter so as to give an indented effect. The bread is pressed onto the pebbles after 1 minute and again when turned over.

sanitize, to To reduce the number of microorganisms on a surface by treatment with a biocide, usually using a spray and cloth

sapote

San Maurin Italy A soft cheese from Piedmont with a lactic goaty flavour made from naturally soured goats’ milk and cast in small elongated cylinders

San Pedro Spain John Dory, the fish Sanroch Italy A somewhat sharp soft goats’

milk cheese made in small elongated cylinders

sansho One of the few spices used in Japanese cooking. It is the berry corresponding to anise pepper from the variety of Xanthoxylum piperitum cultivated in Japan. Used as a condiment.

sansho sauce Japan Equal quantities of soya sauce and sake mixed with soft brown sugar, thinly sliced spring onions and a small amount of ground sansho

San Simón Spain A pear-shaped (up to 2 kg) cows’ milk cheese from Galicia. It is ripened in hot whey and often smoked.

Santa Claus melon United States Christmas melon

santan Indonesia, Malaysia Coconut milk santara South Asia Mandarin orange santola Portugal Edible crab santoreggia Italy Savory

sanwa Japanese millet sa-nwin Burma Turmeric saor, in Italy Soused, pickled sap Netherlands Juice saparot Philippines Pineapple

sapin-sapin Philippines A layered dessert made from galapong or rice flour mixed with sweetened coconut milk. Each layer is separately coloured and the whole is steamed.

sapodilla The fruit of the evergreen tree Achras sapota from Central America now grown in Southeast Asia and Sri Lanka, which is also the source of chewing gum base. The fruits are 5 to 7.5 cm in diameter and when ripe, the skin is brown, rough and sticky, the seeds are inedible and the flesh is pasty, sweet and tastes of burnt sugar. Used as a dessert. Also called chiko, chiku, chikku, naseberry, neeseberry, tree potato, zapote, sapodilla plum

sapodilla plum See sapodilla

saponins Chemical compounds found in many plants and especially in legumes such as chick peas, soya beans and navy beans thought to have important blood cholesterol lowering effects

sapore Italy Taste, flavour saporoso Italy A relish sapota Italy Sapodilla

sapote The fruit of a deciduous Central American tree Calocarpum mammosum. It is

sapotiglia

oval, up to 15 cm long and has a brown rough skin enclosing a sweet spicy flesh with a large central seed. May be eaten as a dessert, used in fruit salads or made into jam.

sapotiglia Italy Sapodilla Sapotiglis Germany Sapodilla sapotille France Sapodilla

SAPP Sodium acid pyrophosphate, used to prevent blackening in potatoes

Sapsago A very hard grating cheese from Switzerland made from cows’ milk and shaped like a truncated cone, weighing from 50 to 200 g. It is flavoured with a local herb, Melilotus caerulea, which gives it a green tinge. Contains 37% water, 15% fat and 41% protein. Also called Schabzieger, Ziger,

Glarnerschabziger, Krauterkäse, green cheese

sapsis United States A type of porridge made from beans

sapucaya nut Paradise nut saracen corn Buckwheat saraceno Italy Buckwheat sarago Italy Sea bream

sarang burung Malaysia Bird’s nest sarapatel Portugal A type of haggis,

hodgepodge

sarashi-an Japan Ground adzuki bean flour used for making desserts

Saratoga potatoes United States Potato chips, named after the town where they were first introduced

sar bo China A terracotta cooking pot glazed or unglazed on the inside that can be placed directly on a heat source. The clay from which it is made contains a high proportion of sand.

sarcelle France Teal, the wild duck sard Catalonia Sea bream

sarda Italy Sardine

sarde, à la In the Sardinian style, i.e. garnished with rice, tomatoes, stuffed cucumber and possibly mushrooms. Used of roasts.

sardeles sto fourno Greece Cleaned and prepared sardines baked in a shallow dish at 190°C for 15 minutes with a dressing of latholemono. Served with chopped marjoram.

sardella Italy Sardine Sardelle Germany Sardine sardenaira Italy Pissaladeira sardin Sweden Sardine sardina Italy, Spain Sardine

sardine England, France A young pilchard. Also used for the young of other oily fish such

as sprats and herring. Grilled or available in cans.

Sardine Germany Sardine

sardiner Denmark, Norway, Sweden Sardines sardines escabetxades Catalonia Pickled

sardines

sardineta Spain Sprat sárgarépa Hungary Carrot sargo Italy Sea bream sarma Balkans Sarmale

sarmale Romania Cabbage rolls filled with a mixture of minced beef and pork, chopped onion, boiled rice, garlic and seasoning, placed in a baking dish between 2 layers of sauerkraut with a layer of fried sliced onions at the base, covered with tomato sauce mixed with juice from the sauerkraut and braised in the oven until cooked through. Served with thick sour cream.

sarmale în foi de spanac Romania As sarmale but in spinach leaves and without the sauerkraut

sarmale în foi de viţă Romania As sarmale but in vine leaves and without the sauerkraut sarmie South Africa Sandwich, probably

misspelling of sarnie or vice versa

sarnie United Kingdom Sandwich (colloquial; North West)

sarpa Italy Sea bream sarrasin France Buckwheat

sarriette France Savory, the herb sarsaparilla A flavouring made from the dried

roots of a tropical climbing plant, Smilax officinalis, used mainly for soft drinks. Also called sarsparilla

sarson South Asia Mustard greens sarson ka tel South Asia Mustard oil sarsparilla See sarsaparilla

sarsuela Catalonia A spicy fish and shellfish stew with a large variety of species. Similar to the Spanish zarzuela.

Sarusø Denmark A semi-hard cows’ milk cheese made in squat cylinders to 14 kg. It has a dry golden brown rind and a firm, mild and sweet paste with pea-sized holes.

sås Sweden Sauce sasafrás Spain Sassafras

sasage Japan Asparagus bean

sasami Japan The two small muscles in a chicken breast closest to the carcass and breast bone, often called the mignons. They are readily detached from the complete chicken breasts.

sashimi Japan Raw, very fresh seafood of contrasting textures and colour, sliced very thin and arranged decoratively on a bed of salad or grated mooli or rolled with contrasting colours, etc. Served with wasabi

and a dipping sauce based on flavoured soya sauce. See also ito-zukuri, hira-zukuri, kakuzukuri, usu-zukuri

sashimi bocho Japan A knife with a long thin blade for cutting fish fillets

saslik Turkey Kebab

sassafras The tree, Sassafras albidum, whose dried leaves are used to make filé powder. A spicy, lemon-scented oil used as a flavouring for confectionery and ice cream is extracted from the leaves, bark and roots.

Sassafras Germany Sassafras

Sassafras albidum Botanical name Sassafras sassefrica Italy Salsify

Sassenage France Bleu de Sassenage sassermaet Scotland A Shetland speciality of

minced beef preserved by mixing it with 50 g of salt per kg of meat plus ground pepper, cloves and cinnamon to taste. This mixture will keep for several weeks in a refrigerator or cool larder.

sassofrasso Italy Sassafras

saster Scotland A sausage made with pork shoulder meat containing about 25% fat, seasoned, flavoured with cloves, packed into casings, linked and air-dried

sås till grönsaker Sweden Mousseline sauce sa-taw Thailand Parkia

satay Southeast Asia Cubes of meat, poultry or seafood marinated in a highly spiced mixture threaded on skewers and grilled until cooked. Usually served with a sweet or peppery hot peanut sauce. Also called saté

saté See satay

sato Russia Dried pork fat eaten on bread with mustard

sato imo Japan Field yam

sa tong China Granulated sugar

satsivi Southwest Asia A classic Georgian sauce of shelled walnuts processed with garlic and chopped onions, sweated in chicken fat and simmered in chicken stock with a bay leaf for 15 minutes until thick. The bay leaf is removed, and the mixture is flavoured with vinegar, ground coriander, turmeric, cloves, cayenne pepper and seasoning, finished with chopped tarragon and parsley and chilled for 2 hours, before being served with chicken. Also called

Circassian sauce

satsuma A variety of mandarin, Citrus unshiu, which arose as a sport. It is slightly flattened and seedless with a well developed orange colour and sweet flavour, sometimes with a navel at the tip. It is grown extensively in Japan and Spain since both have cold winters. Also called unshiu, mikan

satsuma-imo Japan Sweet potato

sauce boat

saturated fat Hard fats in which all the carbon atoms are attached to the maximum number of other atoms, usually two carbon and two hydrogen atoms. Unsaturated soft fats and oils are converted to harder fats by hydrogenation, a process which can produce the trans fatty acids which some suspect to be harmful for pregnant and nursing mothers. Saturated fats are said to be unhealthy but fashions in health change from time to time. Small amounts of natural saturated fats (suet, lard, butter, etc.) are probably beneficial.

saturated solution A solution containing the maximum amount of solid (solute) that can be dissolved in and remain in solution in a liquid solvent at a particular temperature. The amount of solute dissolved depends upon and usually increases with temperature. A supersaturated solution may be obtained by cooling a saturated solution but this is unstable and any shock will cause solid to crystallize out.

Satureja hortensis Botanical name Summer savory

Satureja montana Botanical name Winter savory

Saubohnen Germany Broad beans

sauce England, France A liquid thickened by a roux, starch, beurre manié, egg yolks or blood, made by adding cream and/or butter or oil to a reduced cooking liquor or other liquid, or consisting of puréed vegetables or fruit. Sauce should have a smooth glossy appearance in most cases and a definite taste and light texture. It is used to flavour, coat or accompany a dish or to bind ingredients together. Savoury sauces are usually based on stock, milk, wine or juices extracted from vegetables; sweet sauces on milk, fruit juice or puréed fruits. Emulsion sauces are emulsions of fat or oil with vinegar or acid, and a few sauces are made by compounding butter with flavourings, by combining herbs and spices with vinegar and/or oil or from a variety of puréed beans, fermented products, nuts and the like.

sauce, to To nap with sauce, to place sauce on a plate either to stop food sticking to the plate and/or to contribute to the decorative effect

sauce abricot France Apricot sauce sauce airelles France Cranberry sauce

sauce Allemande France White velouté sauce thickened with egg yolks. Also called sauce Parisienne

sauce boat An oval shallow wide-mouthed jug standing on an oval plate. Used to serve sauces usually with a small ladle.

saucepan

saucepan Once restricted to a small pan for making sauces, now used for cylindrical pans of all sizes

saucer scallop A large variety of scallop, Amusium balloti, common in Australia

sauce soja France Soya sauce

sauce ti-malice Caribbean Finely chopped onions and chives marinated in lime juice for 2 hours then all cooked with finely chopped garlic and chilli pepper and olive oil. Served cold.

saucière France Sauce boat, gravy boat saucijzebroodje Netherlands Sausage roll, a

pastry roll filled with sausage meat saucijzen Netherlands Sausages

saucisse France Sausage, especially the smaller types of fresh sausage made with chopped lean pork shoulder, seasoned and minced, packed into 2 to 3 cm casings and linked. Normally grilled or fried. See also saucisson

saucisse à la catalane France A ring of sausage (e.g. Cumberland) fried in fat until brown then simmered for 30 minutes in a sauce consisting of a roux made with pan residues, white wine, stock, tomato purée, a bouquet garni, orange peel and a large number of garlic cloves

saucisse au champagne France A gourmet sausage made from very fresh, preferably just killed, trimmed meat from a leg of pork and back fat, chopped and mixed with egg, sugar, quatre-épices and seasoning, moistened with Champagne and left to marinate for 12 hours, chopped truffles mixed in and all packed into sheep casings and linked, allowed to mature for a further 12 hours and deep-fried before serving

saucisse au fenouil France Very small sausages flavoured with fennel and poached then grilled as a kebab

saucisse au paprika France A kind of short Frankfurter flavoured with paprika and cooked in the same way

saucisse bretonne France Chopped fat pork meat mixed with chopped parsley, chives, quatre-épices and seasoning, packed into casings and linked

saucisse d’Ajoie Switzerland A smoked sausage from the Jura made with seasoned chopped pork. It can be boiled and eaten hot, or air-dried and eaten cold. Also called

Jurawurst

saucisse d’Alsace-Lorraine France A sausage made from 2 parts of lean pork to 1 part pork fat mixed with saltpetre, seasoning and flavoured with quatre-épices and ginger, packed into hog casings and linked. Sometimes decorated for the Christmas

season and eaten at the Réveillon celebratory meal either fried or heated in stock.

saucisse d’Auvergne France A small saucisson sec

saucisse de campagne France A common air-dried sausage made from a mixture of seasoned lean pork and fat bacon, moistened with red wine and flavoured with any of allspice, savory, marjoram, thyme, bay or coriander, packed into beef runners and sometimes lightly smoked

saucisse de Dole France Saucisse de Montbéliard

saucisse de Montbéliard France A lightly smoked sausage made of pork only. It is cooked by placing in cold water, bringing to the simmering point. Served with lentil purée or sauerkraut. Also called saucisse de Dole, saucisse de Thann

saucisse de Strasbourg France A thin sausage made of lean pork, possibly salted, and two thirds its weight of pork back fat, seasoned and flavoured with coriander and mace or similar, mixed with a little saltpetre, all minced at least twice to make a fine paste, packed into thin casings, tied off into 15 to 20 cm lengths, air-dried and then coldsmoked for 8 hours

saucisse de Thann France Saucisse de Montbéliard

saucisse de Toulouse France A sausage made from 3 parts coarsely chopped lean pork to 1 part pork back fat with sugar and saltpetre, seasoned and packed into 3 to 4 cm casings and either linked or left as a continuous length

saucisse du Périgord France A sausage made from lean pork plus three quarters as much pork back fat, minced, mixed with a little saltpetre, flavoured with shaved truffles and quatre-épices, seasoned, moistened with white wine and left to mature for a day before being packed in casings

saucisse en brioche France A good quality sausage baked in a brioche paste rather like a large sausage roll. Served warm and sliced as a starter.

saucisse espagnole France A sausage made of equal parts of seasoned lean pork and pork back fat mixed with raisins and flavoured with quatre-épices and allspice saucisse juives France A sausage similar to the merguez but whose meat content is

entirely calves’ liver

saucisse madrilène France A sausage made from chopped veal, pork fat and filleted sardines in oil, seasoned, packed into beef

runners and tied in rings, poached in veal stock, cooled and fried in butter

saucisses à la languedocienne France

Sausage (e.g. saucisse de Toulouse) sweated in goose fat with chopped garlic and a bouquet garni for 20 minutes and served with a sauce made with the pan residues, demi-glace sauce, tomato purée, wine vinegar and capers and finished with chopped parsley

saucisses au gruau France Grützewurst

saucisses d’Arosa Switzerland Sausages made from two parts of chopped pork to one part viande de boeuf blitzée. Eaten hot. Also called Aroserli, saucisses de Davos, saucisses de Schaffhouse

saucisses de Davos Switzerland Saucisses d’Arosa

saucisses de Francfort France Frankfurter

saucisses de Schaffhouse Switzerland

Saucisses d’Arosa

saucisse sèche France Small coarsetextured sausage, partially dried and sometimes lightly smoked and usually cooked further before consumption

saucisse soudjouk Middle East A highly spiced beef sausage served as a hors d’oeuvre

saucisse viennoise France An expensive sausage from Vienne made of equal parts of finely minced lean pork, veal and fillet steak with saltpetre, seasoning, cayenne pepper and coriander, moistened with a little water, packed in casings and lightly smoked

saucisson France A normally large sausage, either boiled like Cervelas, dried to make saucisson sec or smoked to make saucisson fumé (NOTE: Named after either a district or some component of the contents)

saucisson au foie de porc France Equal parts of pork liver, pork back fat and lean pork, separately chopped and combined with chopped onions sweated in lard, seasoning, quatre-épices, cayenne pepper and kirsch, rechopped, packed into hog casings, tied or knotted to make 10 to 15 cm lengths, air-dried for a day, simmered in water until cooked and served cold

saucisson au poivre vert France A sausage made of 100% pork flavoured with green peppercorns

saucisson-cervelas France A sausage filled with various mixtures of meat and bacon, sometimes pork only together with saltpetre, garlic, shallots and other spices, packed into beef runners, linked or looped, possibly brined and lightly smoked

saucisson lorrain

saucisson chasseur France A small air-dried sausage consisting mainly of pork, for snacking

saucisson cuit au madère France A sausage made with 2 parts of seasoned pork fillet and 1 part pork back fat, flavoured with quatreépices and Madeira wine, mixed with truffle shavings and/or blanched pistachio nuts, packed in 5 cm diameter casings and simmered until cooked

saucisson d’Arles France A mixture of coarsely chopped seasoned pork, pork fat and ground lean beef, flavoured with garlic, paprika, peppercorns and quatre-épices. May have saltpetre, sugar (for lactic fermentation) and red wine added, then packed into large casings and air-dried for some considerable time.

saucisson de Bourgogne France 2 parts of finely minced seasoned pork mixed with 1 part of coarsely chopped pork back fat and some sugar, flavoured with quatre-épices and brandy or kirsch, packed into beef middles and air-dried for at least 6 months

saucisson de campagne France A sausage made in the same way as saucisson de Bourgogne but with the addition of garlic and with the brandy or kirsch left out. May be smoked. Also called saucisson de ménage

saucisson de cheval France A pork sausage containing approximately 25% horse meat saucisson de jambon France A ham sausage

from Strasbourg

saucisson de lièvre France A sausage from Savoie made with hare meat

saucisson de Lyon France A saucisson sec made as saucisson lorrain but with 4 parts of lean pork leg meat to 1 part of pork back fat (salted pork or bacon)

saucisson de ménage France Saucisson de campagne

saucisson de montagne France A coarsely chopped pork sausage, air-dried

saucisson de Paris France A small sausage made of coarsely chopped lean pork with little fat, seasoned, flavoured and packed in casings. Normally boiled.

saucisson d’Italie France Minced seasoned lean pork and veal with about one fifth of the combined weight of pork back fat, flavoured with nutmeg, cinnamon and ginger, moistened with pigs’ blood and white wine, packed into a pig’s bladder, air-dried, smoked with juniper berries added to the wood, and coated with olive oil

saucisson gris France Saucisson lorrain saucisson lorrain France A saucisson sec

made of 2 parts of lean pork, 1 part of soft pork fat and 1 part lean beef, all chopped