| Total Matches: 28, displaying 11 to 20 |
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| Goma |
| Origin: Japanese |
| Pronounced as GOH-mah |
| It is Japanese for "sesame seed". There are three main types of goma. Shiro goma is unhulled white sesame seed, muki goma is hulled white sesame seed and kuro goma is black sesame seed. Sesame seed oil is called Goma Abura. |
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| Hyssop |
| Origin: Mediterranean |
| A strong-flavoured aromatic herb from the Mediterranean region, similar to rosemary or lavender. During the Middle Ages it was popular as a flavouring for soups and stuffings, but now its main use is in the distillation of liqueurs, such as Chartreuse. |
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| Imam Bayildi |
| Origin: Turkish |
| A Turkish dish of stuffed aubergines. The name roughly translates as 'the imam (priest) fainted'. According to legend, a certain imam was so moved by the fragrant smell of the dish that he fainted from sheer joy! |
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| Julienne |
| Vegetables or citrus zest shredded or cut into thin matchsticks or very fine shreds. |
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| Ketjap Manis |
| Origin: Indonesian |
| Similar to dark soy sauce but sweeter, this extremely rich, dark, syrupy sauce is used in marinades, as a condiment or as an ingredient in Indonesian cooking. The sweetness comes from palm sugar.
It is also referred to as 'kecap manis' |
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| Lingonberry |
| Origin: Scandinavian |
| Lingonberries are a dark red soft fruit similar to a cranberry, traditionally used in Scandanavian cooking. They can be used to make lingonberry juice which can be served hot or cold, and lingonberry jam. |
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| Milanese |
| Term used to describe foods dipped in egg and breadcrumbs, sometimes grated Parmesan cheese and fried in butter. |
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| Mille Feuille |
| Small, rectangular pastries made of crisp layers of puff. |
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| Offal |
| It refers to the internal organs and innards of an animal or fish, including brain, liver, kidney, tripe, and heart. It can also refer to the animal's extremities, too, such as head, tail, trotters and tongue. Offals are used in a entirely special kind of delicacy cooking. |
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| Pousiin |
| A small, immature chicken, sometimes called a spring chicken, and weighing about 400g to 500g. Because the bird is only four to six weeks old, the flavour hasn't developed and there isn't much flesh on the bones, but one bird is perfect for a single serving.
Poussins benefit from a rich stuffing to add flavour. A good way to cook them is spatchcocked (split open down the back and flattened out) on the barbecue. |
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