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The Irish are the world's biggest consumers of tea, averaging 3kg or 1500 cups consumed per person, per year.
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To clean copper pots, sprinkle a little salt, rub with the cut side of a halved lemon and rinse with water.
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| Total Matches: 28, displaying 1 to 10 |
| Pages: 1 2 3 [Next >>] | | | Asafoetida | | Origin: Indian | | Pronounced as ah-sah-FEH-teh-dah | | An extremely pungent spice extracted from a plant of the giant fennel family, asafoetida is frequently used in Indian and Middle Eastern cooking. Asafoetida's strong, garlicky, dung-like smell is quite off-putting. But if you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish. | | | Bombay Duck | | Origin: Indian | | Bombay Duck isn't a duck at all, but a small dried fish from India and Bangladesh. The fish are landed, then hung on racks on the beach to dry in the sun. In cooking, Bombay duck is usually heated in the oven or fried until it is crisp enough to be crumbled over stews and curries. It is also called bummalo. | | | Bonito | | It is a large,oily fish from the same family as tuna and mackerel. It is prepared in the same way as tuna. It's labelled as skipjack tuna when tinned. | | | Chilaquiles | | Origin: Mexican | | Pronounced as chee-lah-KEE-lehs | | Of Mexican origin, this brilliant dish made from leftovers is sometimes also called "poor man's dish". It consists of corn tortilla strips sauteed with other foods like green chiles, cheese, chorizo, shredded chicken or beef, tomato etc.. | | | Coulis | | Origin: French | | Pronounced as koo-LEE | | Smooth, thick fruit or vegetable sauce usually made by puréeing or sieving the fruit. All kinds of fruits or vegetables can be used, such as apricot, raspberry or red pepper. It can be served as it is, or used to enhance the flavour of a sauce. Originally the term 'coulis' was used to define the juices from cooked meat. | | | Daikon | | Origin: Japanese | | A long, white vegetable of the radish family, also known as mooli in India. It's crunchy, with a mild peppery flavour, similar to watercress. It can be cooked or sampled raw. In Chinese and Japanese cookery it is used for vegetable carving as well as cooking. | | | Daube | | Origin: French | | A classic French method of cooking a type of stew, usually using a single joint of meat braised in red-wine stock, with vegetables and herbs. Once the meat is cooked, the braising liquid is thickened, then reduced and served with the meat and vegetables. | | | Escalope | | A thin slice of boneless meat, often beaten even thinner for quick cooking. It's cut from the leaner parts of certain animals, in particular veal, pork and turkey. It can also be used to refer to thick slices of fish with a strip of skin on one side. The classic method of preparing veal escalopes is to coat them with breadcrumbs before frying them. | | | Foie Gras | | Origin: French | | Literally French for "fat liver", this term refers to the rich pate´ made from the liver of ducks and geese that have been force-fed and fattened until their livers become enlarged.
The south-west of France is the major foie gras producing area and the method of production isn't practised in Britain. After preparation, the livers are soaked overnight before being marinated in Armagnac, port or Madeira, depending on the chef's recipe.
Foie gras is sold fresh or cooked. For cooked foie gras, the livers are baked in a bain-marie and then chilled. It's a great French delicacy, and very expensive. Foie gras has a rich flavour and the texture is silky smooth. It's usually served in thin slices at the start of a meal with a sweet wine. It has become more widely available to buy in recent years - fresh or mi-cuit (partially preserved) and in cans.
In recent years, concerns about animal welfare have turned many people, chefs and restaurant-goers alike, against the practice of force-feeding geese and ducks. | | | Gazpacho | | Origin: Spanish | | Originally a peasant bread soup from Andalusia, Spain, it was flavoured with olive oil, garlic and vinegar and any vegetables growing in the vegetable patch. In winter the soup could be eaten hot and in summer cold. |
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