A Dictionary of Food

enchilado

more sauce and eaten hot with guacamole and/or refried beans

enchilado Mexico A white, salty and crumbly cows’ milk cheese made in a block and sometimes coloured on the outside with chilli powder or annatto. Used for cooking especially enchillada.

enchovas Portugal Anchovies. Also called anchovas

encornet France Squid

encre France The black ink from squid or octopus used in sauces for same

encurtidos Spain Pickles

endive 1. A bitter salad plant, Cichorium endivia, with curly ragged leaves all springing from the base without a heart. Originally from Southeast Asia and introduced by the Dutch in the 16th century and subsequently developed. It can be blanched by excluding light when it is growing to remove the bitterness. Known as chicorée in France and escarole in the USA. Unfortunately (Belgian) chicory is known as endive in France, causing much confusion. See also escarole, batavian endive. Also called moss curled endive, staghorn endive, curly endive, winter frisée 2. France Belgian chicory

endiver Sweden Chicory or chicon

endives à l’étuvée France Braised chicons of Belgian chicory

endives au jambon France Braised chicons of Belgian chicory wrapped in a slice of ham

Endiviensalat Germany Endive salad endomame Japan A type of pea

endosperm The white 80% to 90% inner portion of the wheat grain consisting of spherical starch granules surrounded by a protein matrix and some cell wall material which remain after the bran and wheat germ have been removed

endrina Spain Sloe, the fruit

endrina grande Spain Bullace, the fruit endura Sri Lanka Dill seed

enebro Spain Juniper eneldo Spain Dill

engelsk bøf Denmark Fillet steak (NOTE: Literally ‘English beef’.)

English breakfast United Kingdom A substantial meal of fruit juice, fruit and/or cereals followed by a selection of bacon, sausages, kidneys, eggs, tomatoes, mushrooms and bread, all grilled or fried, or kedgeree or kippers followed by toast, butter, jam and/or marmalade and tea or coffee. Often called Scottish breakfast and Irish breakfast but never British breakfast.

English custard United Kingdom Sweetened milk thickened with custard powder (corn

flour and vanilla flavouring) and served as a sweet pouring sauce. Sometimes coloured yellow. Also called custard, custard sauce

English egg custard United Kingdom Crème à l’anglaise

English muffin United States See muffin 1

English mustard A mixture of dehusked and ground brown and white mustard seeds mixed with wheat flour and turmeric, sold dry or mixed with water and preservatives. Used for flavouring or as a condiment.

English puff pastry method Roll out dough into a rectangle 20 cm x 30 cm, cover two thirds (20 x 20) with an even layer of the remaining fat, fold in three to give three layers of dough interleaved with two layers of fat, roll out to the original size repeat the fold, rest the dough then proceed as for puff pastry

English sausage England Apart from regional and speciality sausages, a rather revolting mixture of ground meat (which includes fat, drinde, mechanically recovered meat and other parts of the animal not generally considered to be meat) with rusk, extenders, binders and flavourings packed in casings. By law, pork sausage must contain 65% meat (of which 10% may be drinde), whilst pork and beef sausage need only contain 50% meat.

English service A style of service, usually at private parties, where the host apportions food onto plates which are then distributed by a waiter

English truffle A truffle, Tuber aestivum, found in Wiltshire, UK, growing in the root area of beech trees, but not generally available

enguia Portugal Eel

enkulat tibs East Africa A type of Spanish omelette made with eggs, green and red sweet peppers and sometimes onions served with bread for breakfast in Ethiopia

enlatar Spain To can enlever France To remove enoki Japan Enokitake

enokitake Japan A small delicately flavoured mushroom, Flammulina velutipes, which grows in clumps at the base of the Chinese hackberry tree. They have slender stalks (up to 8 cm long) with a white gold cap. Sold in clumps for use as a garnish or in Japanese salads such as aemono and sunomono. Available fresh or dried. Also called enoki

enrich, to 1. To add some or all of butter, milk, sugar and eggs to a bread dough to produce buns, etc. or to add butter or cream to a batter or sauce, or similar additions 2. To add back vitamins, trace elements or minerals to processed foods such as white flour, cereals,

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margarine, fruit juice, etc., sometimes to replace losses in processing, sometimes as a matter of public health policy

enriched rice United States Rice, enriched with vitamins and minerals to make up for some of the losses in milling

enrollado Mexico Rolled

ensaimada Spain A stuffed savoury or sweet bread similar to an empanada

ensalada Spain Salad

ensalada andaluza Spain A salad of sweet peppers, tomatoes, olives, rice and garlic

ensalada de arroz Spain Rice salad ensalada de pepino Spain Cucumber salad ensalada de San Isidro Spain Lettuce and

tuna salad

ensalada de verano Spain A salad of baked aubergine, tomatoes, sweet peppers and onions with an oil and lemon juice dressing ensalada variada Spain Mixed green salad

ensaladilla Spain Salad

enset East Africa A relative, Ensete ventricosum, of the banana whose corms and stems are used as a food and fibre source in Ethiopia. The tree is very resistant to drought and supports some of the densest populations in Africa. It could be grown in western and southern Africa.

ensopada Portugal A meat or fish and vegetable soup thickened with bread

Ente Germany Duck

Entenbrüstchen Germany Duck breast Entenmuschel Germany Barnacle Entenweissauer Germany Duck in aspic entosensal Philippines Caul

entrahmte Milch Germany Skimmed milk

Entrammes France The cheese from Entrammes in Brittany made by the monks who originally made Port-Salut but who sold the name to commercial interests. Very similar to Port-Salut.

entrecot Spain Entrecôte steak

entrecôte 1. A steak cut from the middle part of a sirloin of beef 2. France, Italy A thick juicy well-marbled beef steak cut from the wing ribs

entrecôte al ferri Italy Grilled fillet or entrecôte steak of beef

entrée England, France 1. The main course or courses of a dinner consisting usually of a proteinaceous part such as meat, game, fish or pulses, with or without accompaniments, but complete with one of the classic white or brown sauces and garnish. Served hot or cold but if there are two dishes, the hot is served first. 2. Traditionally, a dish forming a complete course in itself without

épinard

accompaniments, served between the fish course and the roast

entrée, en France A method of trussing a bird in which the drumstick is put through an incision in the skin

entremeses Spain Hors d’oeuvres entremétier England, France Vegetable cook entremets France Sweet or dessert, the

course following the cheese at a French dinner. Originally any dish served after the main course.

entrocosta Portugal Entrecôte steak

E number A three-figure number, currently in the range 100 to 500 and prefixed by a capital E, which is used on packaging to identify all food additives accepted as safe throughout the EU. These do not cover all the additives allowed in the UK or other countries of the EU. Many of these have numbers, and those legal in the UK but not generally throughout the EU are followed by a note saying ‘not licensed for use throughout the EU’.

enzymatic browning Browning of fruit and vegetables that occurs when cut surfaces are exposed to air. This is inhibited by acids, e.g. lemon juice or vinegar.

enzyme A natural protein which speeds up the rate of chemical reaction under moderate conditions of temperature, such as oxidation, browning of apples, decolorizing of vegetables, etc. They are easily inactivated by extremes of pH, high concentrations of salt, addition of alcohol or most importantly by temperatures of 80°C or above

épaule France Shoulder, usually of lamb or veal, as in épaule d’agneau, épaule de veau epazote A strong-flavoured herb used in Mexican cooking and to make an infused

tea. Also called Mexican tea, wormseed eper Hungary Strawberries

éperlan France Smelt

epicarp The outer peel of citrus fruit

épice France Spice

épices composées France A classic spice mix of dried and ground thyme, basil, bay and sage plus coriander seeds, mace and black peppercorns all ground. Also called spice Parisienne

epicure A person who appreciates fine food

épicurienne, sauce France Mayonnaise flavoured with gherkins and smooth chutney. Served with cold meat, eggs, poultry and fish.

épigramme France Slices of boiled breast of lamb, panéed and fried in butter

épinard France Spinach

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épine

épine France Loin of meat (NOTE: Literally ‘backbone’.)

épis de maïs France Sweetcorn eple Norway Apple

eplesnø Norway Apple snow

éplucher France To peel

Epoisses France A soft strong-flavoured cows’ milk cheese from Burgundy, formed into 300 to 400 g discs and washed in brine or local eau-de-vie. Sometimes wrapped in vine leaves or flavoured with spices. Normally has a scored orange crust.

éponger France To dry using an absorbent material such as kitchen paper

Epping sausage England A skinless frying sausage made of equal parts of pork meat and beef suet, finely minced, seasoned, flavoured with nutmeg, sage and a little bacon and bound with egg

Epsom salts See E518 équille France Sand eel erba Italy Herb

erba cipollina Italy Chive erba gatta Italy Catmint

erbaggi Italy 1. Pot herbs 2. Green vegetables 3. Salads

erba riccia Italy Lamb’s lettuce

erbette Italy A spinach or beet-like leaf vegetable. Also called bietoline

Erbsen Germany Peas

Erbsenbrei Germany Puréed peas Erbsensuppe Germany Pea soup Erdapfel Austria Potato

Erdapfelnudeln Austria Very small potato dumplings rolled in fried breadcrumbs

Erdartischocke Germany Jerusalem artichoke

Erdbeere Germany Strawberry

Erdbeerkaltschale Germany A cold strawberry soup made from pulped wild strawberries mixed with sugar and white wine, passed though a sieve and garnished with whole wild strawberries dipped in sugar

Erdnuss Germany Peanut

ergo East Africa The Ethiopian name for a type of yoghurt

ergocalciferol See vitamin D2

Erimis peynir Turkey A semi-hard spun-curd cheese made from ewes’ or goats’ milk and eaten fresh

Eriobotrya japonica Botanical name Loquat eriphie France A type of small furry crab. See

also cangrejo moruno

erizo de mar Spain Sea urchin

Erkentaler Germany An Emmental-type cheese

ermek kaimaksi Southwest Asia A bread pudding from Armenia made from slices of crustless heavy bread toasted in the oven at 170°C until golden, overlapped in a shallow dish, moistened with a little milk and then soaked in a sugar syrup (2 kg per litre) and baked at 180°C until brown and puffy. Served covered with a type of clotted cream (kaimak).

ermitaño Spain Hermit crab

Ermite Canada A semi-hard blue-veined cows’ milk cheese from Quebec

erter Norway Peas ertersuppe Norway Pea soup

Eruca vesicaria Botanical name Rocket erucic acid A fatty acid once a significant

constituent of rapeseed oil and considered a potential danger to health in large quantities. Varieties of rape which contain only low concentrations have now been developed for oil production.

erugala Rocket

ervanço Portugal Chick peas ervilhas Portugal Peas

erwentensoep Netherlands A thick puréed soup made from split green peas and vegetables in a meat stock. It is refrigerated after cooking then reheated with Frankfurter sausages. A national dish of Holland.

erwten Netherlands Peas

erythrosine BS A synthetic red food colouring, used for glacé cherries. See also

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ésaü France Containing lentils (NOTE: From the Bible story.)

escabeche Spain 1. Pickled 2. Cooked small whole fish marinated in a spiced oil and vinegar mixture and served cold in the marinade 3. The marinade used in 2 above

escalfado Portugal Poached escalfados Poached eggs escalfar Spain To poach

escalivada Catalonia Roasted aubergines, onions, tomatoes, sweet peppers and black olives dressed with olive oil. Called escalibada elsewhere in Spain.

escalopado Mexico Made into escalopes escalope England, France A thin slice of meat

cut from a large muscle without bone, gristle or sinews, often from the top of the leg or the fillet, and beaten out until very thin prior to frying

escalope cordon bleu Two escalopes of pork or veal, made into a sandwich with 1 slice of Gruyère cheese and 1 slice of ham, edges dampened to seal, panéed, marked with a diamond pattern on the presentation side,

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shallow-fried and served with a rondel of lemon and chopped parsley

escalope de veau France A veal escalope usually panéed and fried or coated with flour, seared and simmered in stock or wine

escalope normande, vallée d’Auge France

An escalope of veal or chicken breast served with a calvados-flavoured cream sauce and sautéed apples

escamarlà (plural escamarlans) Catalonia 1.

Dublin bay prawn(s) 2. Scampi escargot France Edible snail

escargot clamp A small pair of metal tongues used to hold a snail shell while the snail meat is extracted

escargot de mer France Whelk (NOTE: Literally ‘sea snail’.)

escargot fork A small fork with two long tines, used to extract snail meat from its shell

escargotière France Dish on which snails are served

escargots à la bourguignonne France Snails with garlic butter and chopped parsley

escarola Spain Endive

escarole Italy, United States A variety of slightly bitter broad-leaved endive, Cichorium endivia, used in salads. Usually blanched in the garden. Also called scarola Escherichia coli A human gut bacteria whose presence in food indicates poor food hygiene. Some strains found in meat can cause food poisoning. The incubation period in 12 to 72 hours, the duration is 1 to 7 days and the symptoms are either cholera-like illness with watery diarrhoea and pain or prolonged diarrhoea with blood and mucous. Escoffier Auguste Escoffier 1846 – 1935, apprentice chef at age 13, worked until 1920, took charge of the Savoy Hotel (London) kitchens in 1890, opened the Carlton and the Paris Ritz in the late 1890s, wrote and published Le Guide Culinaire in 1903 which contains over 5000 recipes and is still a classic reference book. Famous for his instruction to chefs – faites simple – ‘keep

it simple’.

escopinyes Catalonia Cockles escovitch Caribbean Escabeche

escudella Catalonia A plain broth with rice or pasta

escudella i carn d’olla Catalonia The soup part of the traditional Catalan hotpot

escupina grabada, escupina gravada Spain

Warty venus clam

eshkaneh Central Asia A meatless soup from Iran based on onion and a souring agent with various additions of vegetables or chopped nuts, fruit etc. Eggs, either beaten and

essential amino acids

dribbled in or poached, are used to finish the soup

Eskdale England A Camembert type cheese from Yorkshire

esmorzar Catalonia Breakfast espadín Spain Sprat espadon France Swordfish

espagnole, à l’ France In the Spanish style, i.e. with sweet peppers, tomatoes, garlic and onions

espagnole, sauce England, France Brown sauce, one of the three classic basic sauces made from a brown roux mixed with tomato purée and brown stock. It is flavoured with defatted browned aromatic vegetables and simmered from 4 to 6 hours, skimmed as necessary and finally strained. Also called brown sauce, Spanish sauce

espaguetis Italy Spaghetti

espargo bravo Portugal Wild asparagus espargos Portugal Asparagus espárrago Spain Asparagus

espàrrecs Catalonia Asparagus especia Spain Spice

espetar Spain To truss espinaca Spain Spinach

espinacs a la catalana Catalonia Cooked spinach with pine nuts, raisins and anchovies, often used as a starter

espinafre Portugal Spinach

espresso England, Italy Coffee made with dark-roasted finely ground coffee through which superheated water (water under pressure at a temperature greater than 100°C) is forced. This extracts a high proportion of coffee solubles plus bitter components not normally found in conventionally brewed coffee.

esprot France Sprat

esqueixada 1. Spain Fish salad from Galicia 2. Catalonia A salt cod, onion and sweet pepper salad

esquexada Catalonia A salt cod, onion and sweet pepper salad

esquinade France Spider crab

Esrom Denmark A semi-hard soft cheese with irregularly-shaped holes ripened for 1 to 3 weeks. It is cast in 500 g to 1 kg bricks and has a mild piquant flavour and a thin yellow to orange coloured rind. Contains 50% water, 23% fat and 22% protein.

essbare Muschel Germany Clam

essence An extract of flavouring compounds usually from fruit or vegetable matter but occasionally from meat. The extractant is usually alcohol.

essential amino acids Amino acids which are necessary for health and cannot be

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essential fatty acids

synthesized in the body and must therefore be obtained from food. They are: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine, plus histidine which is required by growing infants and may be required by adults.

essential fatty acids Fatty acids which cannot be synthesized in the body and must be obtained from food sources. The important ones are: linolenic, linoleic, arachidonic (AA), gamma linolenic (GLA) and eicosopentanoic acid (EPA). All are involved in the synthesis of prostaglandins which have a variety of important bodily functions and in the construction of the myelin sheaths around nerve fibres and the synthesis of cell walls. Also called vitamin F,

EFA

essential oil The oily compounds secreted by or extracted from plants, flowers and fruit which have a concentrated aroma. Used in flavourings.

essenza Italy A meat or fish glaze

Essig Germany Vinegar

Essiggurke Germany Pickled gherkins Essigkren Germany Horseradish sauce,

grated horseradish in vinegar with sugar and spices

Essigpilze Germany Pickled mushroom estanboli polou Central Asia An Iranian rice-

based dish (polou) made with cubed lamb or beef and chopped onion, simmered after frying with cinnamon, paprika and tomato purée. The pan or dish may be lined when assembling with slices of potato coated in clarified butter and the whole cooked dish turned out like a cake.

ester The general name for the compound produced by reacting an alcohol with an acid. Most esters have pleasant fruity flavours and aromas. Some are extracted from fruits but many are now made synthetically.

esterase An enzyme which breaks down esters into their component acids and alcohols, thus destroying or modifying the flavour or aroma

Esterhazy Rostbraten Austria Roast stuffed fillet of beef basted with Madeira wine

Esterházy rostélyos Hungary Thin slices of seasoned sirloin steak browned in lard and casseroled with sliced onion, carrots, Hamburg parsley and flour, browned in the same fat, seasoned stock, slices of lemon and capers until cooked. The steak is removed and transferred to a dish on a bed of julienned carrots and Hamburg parsley previously fried in butter and simmered in stock. The strained juices from the casserole

are poured over, sour cream added and all simmered for a few minutes. Served with rice or noodles.

estofado Spain Beef or veal pieces simmered with sliced onions, strips of green pepper, chopped tomatoes, the flesh of charred garlic, olive oil, lemon juice, wine, paprika, bay, parsley and thyme for about 2 hours or until cooked adding a minimum of water as required. See also humba

estofado de rabo Spain Oxtail stew with garlic, tomato and anchovy paste

estofar Spain To stew estofat Catalonia Stewed

estofat de bou Catalonia A rich beef stew with sausages and potatoes, flavoured with herbs and sometimes with chocolate

estofat de porc senglar amb bolets

Catalonia Wild boar casserole with wild mushrooms

estofat de quaresma Catalonia A Lenten vegetable stew

estomac France Stomach Estonkij See Estonski

Estonski A semi-hard cows’ milk cheese from Estonia which uses a complex mixed culture as a starter to give it a mildly acid aromatic flavour. Contains 45% water, 25% fat and 23% protein. Also called Estonkij

estouffade 1. England, France Brown beef stock 2. France A beef or pork pot roast with vegetables or beans, herbs, seasoning and stock or wine. Also called étouffat

estragon France, Russia Tarragon

estragon, à l’ France Flavoured with tarragon estragon, sauce England, France A velouté sauce based on fish stock flavoured with

tarragon. Served with fish. estragón Spain Tarragon Estragon Germany Tarragon

estrella Spain A hard ewes’ milk cheese from Toledo. See also Oropesa

estrellado Spain Fried (egg) esturgeon France Sturgeon esturión Spain Sturgeon

et Turkey Meat

étamine France Muslin, cheesecloth or tammy cloth for straining

ethanol The alcohol produced by the fermentation of sugars which is responsible for the intoxicating effects of alcoholic drinks. It disappears from boiling liquid after some time. Used as a solvent for food colourings and flavourings. Also called ethyl alcohol

Ethiopian cardamom The seed pods of a bush, Aframomum korarima, from Ethiopia used as a cheap substitute for green

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cardamom. Has a more camphor-like flavour than the true cardamom.

ethoxyquin A chemical used to prevent discoloration (scald) on apples and pears

ethrog See etrog

ethyl acetate An ester of ethanol and acetic acid used as a solvent for food colours and flavourings

ethyl alcohol See ethanol

ethylene A gas given off by ripening fruit which also accelerates ripening. An overripe banana is often used in an enclosed space to provide this gas.

ethylenediamine-NNN’N’-tetra-acetate A very common and powerful sequestering agent both as is and as its salts. Abbreviated to EDTA.

etikkasilli Finland Pickled herring

etima West Africa The name given to the seeds of the wild mango tree in Gabon and Cameroon. Also called odika, dika

étolaj Hungary Cooking oil

Eton mess England Chopped strawberries macerated in kirsch (5:1 by weight) then mixed with cream whipped to a trail and crushed meringue and served immediately in individual dishes decorated with strawberries and mint leaves

étouffat France A beef or pork pot roast with vegetables or beans, herbs, seasoning and stock or wine. See also estouffade

étouffée France A pot with a very tight-fitting lid used for steaming or braising

étouffée, à l’ France Cooked in a pot with a tight-fitting lid and with very little liquid over a low heat

étouffe of beef United States A Creole pot roast from Louisiana containing beef, onions, green peppers, tomatoes, garlic and seasonings. Also called smothered beef

étrille France Velvet swimming crab

etrog A citron smaller than most varieties with a smooth firm and yellow to yellow orange skin with deep ridges. Used in the Jewish feast of the tabernacles. Also called ethrog etto Italy Hectogram equal to one tenth of a

kilogram, 100 g

étuvée, à l’ France Braised

eucalyptus oil Australia A very distinctive tasting oil extracted from eucalyptus leaves. 2 to 4 drops per litre is adequate flavouring for use in desserts or savoury sauces. Also called gumleaf oil

Euda United States A low-fat semi-hard cows’ milk cheese which is salted, moulded and ripened for 3 months

Eugenia caryophyllus Botanical name

Cloves

Exeter stew

Eugenia uniflora Botanical name Surinam cherry

europäischer Flusskrebs Germany

Freshwater crayfish

European edible frog See frog

European flat oyster The original oyster of European waters, Ostrea edulis. Considered to have the best flavour, with the English native being the most prized. They are found from Norway down to Morocco and the Mediterranean and are best served raw with a squeeze of lemon. See also oyster

European grape The original European grape variety, Vitis vinifera. See also grape

European sand smelt See sand smelt European Welsh onion See Welsh onion eustis A variety of limequat

Euter Germany Udder

evaporated milk Homogenized cows’ milk from which 60 to 65% of the water has been removed under a vacuum at not more than 66°C. Sold sterilized in cans. Use as a cream substitute.

evening primrose A hardy biennial plant, Oenothera biennis, growing to 2 m with large yellow flowers. The seeds are the source of evening primrose oil which contains a high proportion of gamma linoleic acid, a precursor of many important body chemicals and used as a health supplement and prophylactic. The leaves and stems were once used as a popular food by North Native Americans. The root may be boiled and eaten either pickled or as a salad vegetable.

Eve’s darning needle United States See yucca 2

Eve’s pudding England A pudding made in a dish with alternating layers of sliced apples and sugar, topped with a basic steamed pudding mix or Victoria sponge mixture and baked

eviscerate, to To remove the internal organs from a carcass. Most animals are now eviscerated at the abbatoir but fish, poultry and game birds often need eviscerating after purchase.

Evora Portugal A pale yellow mountain cheese made from a mixture of ewes’ and cows’ milk. It is well salted with a full flavour and has a crumbly texture. Eaten either fresh when creamy and piquant or fully ripe when firm and biting.

ewe A female sheep

Excelsior France A mild double cream cows’ milk cheese from Normandy shaped like a small cylinder

Exeter stew England Chuck steak, cubed, floured and browned with chopped onions, carrots and turnips and simmered in brown

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exocet

stock for 2 to 3 hours. Served with savoury dumplings cooked in the stew for the last half hour.

exocet France Flying fish

explorateur France A small cylindricalshaped triple-cream cows’ milk cheese from the Paris region with a delicate flavour and a Camembert-type rind

extended life See ultra-heat treated extender A substance added to food to

increase its bulk as e.g. flour with ground spices or gelatine, water and sugar with whipped cream

extract, to To remove and preserve flavour, colour or aroma from a foodstuff by a variety of means, e.g. simmering in water, macerating in alcohol, with oil, steam distillation, squeezing, pressing or absorbing onto a solid or fat

extraction 1. The process of extracting one component from a mixture 2. The percentage of flour which is obtained from the original dehusked wheat grain. For white flours this is normally around 80%. Above this figure the bran content starts to increase giving a brown appearance.

extractives The flavouring components in meat and browned vegetables which dissolve in the cooking liquor to give it flavour extracts Flavourings, aromas and colours in concentrated form produced by extraction

extra vergine Italy Extra virgin olive oil

extra virgin olive oil The first cold pressing of stoned and skinned ripe olives with a free oleic acid content of less than 1% The term

has nothing to do with quality and there is no regulation to prevent manufacturers reducing the acidity by chemical means

Extrawurst Austria, Germany A moist, light coloured Brühwurst made from a well-spiced mixture of beef and pork or bacon fat. Used for slicing and sandwiches, in salads, or cooked in stews and casseroles. Also called

Fleischwurst

extrude, to To force a paste or semi-solid through variously shaped holes under high pressure as e.g. in the production of spaghetti, macaroni and the like

eye 1. The term for the circular or oval shape formed from the cross section of a single muscle cut out from a chop or slice of meat 2. The dark spot on a potato from which the next year’s shoots would sprout

eyeballs Eyeballs of sheep removed from the head after cooking are eaten as a delicacy in some Middle Eastern countries

Eyemouth fish pie Scotland Pieces of white fish simmered in milk with chopped shallots for 5 minutes, reserved then added to a rouxthickened sauce made with the cooking liquor and some white wine. This mixture is layered with sliced hard-boiled eggs and tomatoes in a pie dish, topped with mashed potatoes and gratinated with cheese and breadcrumbs and browned under the grill.

eye of round United States The round muscle in the centre of the top of the hindquarter (rear leg) of beef. Part of the topside in the English cuts.

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FGHIJKLM

faa jiu China Anise pepper faan China Rice

faan sue China Sweet potato

faarn woon China The small individual rice bowl from which Chinese meals are eaten

faat sau gwa China Choko

fabada Spain A Spanish cassoulet from Asturia made with butter beans, sausage and smoked ham

façon de, à la France In the style or manner of

fadge Irish potato cakes fagara Anise pepper

fågel Sweden Poultry or game

fågelbo Sweden As solöga, but with a ring of chopped cold boiled potatoes added (NOTE: Literally ‘bird’s nest’.)

fågelsås Sweden Game sauce made from game bones browned with aromatic vegetables, simmered in stock for 20 minutes, skimmed, strained, thickened with beurre manié and finished with cream

faggot 1. The name applied to a bunch of herbs tied with string and used as a bouquet garni 2. Wales, England A pâté of liver, salt pork or bacon, herbs, spices, seasoning, minced onion and extender such as breadcrumbs, oatmeal or mashed potato, formed into a tennis-ball size and covered with pig’s caul. Traditionally made with liver, lungs, spleen, pork scraps and fat. Simmered or baked. Also called savoury duck, poor man’s goose, Welsh faggot

fagianella Italy Pheasant fagiano Italy Pheasant fagioli Italy Dried beans

fagioli asciaboli Italy Butter beans

fagioli assoluti Italy Cooked bean fried with garlic in oil

fagioli borlotto An Italian bean of the same family as French beans with a pinkish skin when dried. Also called rose cocoa bean

fagioli di lima Italy Butter beans

fagiolini Italy French green beans

fagiolini all’aretina Italy French beans stewed with oil, tomatoes and sage

fa goo China Shiitake mushroom fagot United States Faggot (of herbs) fagottino Italy Pastry

fagylaltot Hungary Ice cream

fah chiu China Hot seasoning pepper Fahrenheit scale The scale of temperature in

which the freezing point of water is 32 and the boiling point 212 written 32°F and 212°F. Once used in the UK and found in old recipes, still in use in the USA.

faht choy China A marine alga made up of fine hair-like strands, probably the same as nori

fai chee China Chopsticks

fai gee China Large chopsticks (30 to 50 cm), used in cooking

faire lever France To leaven or raise with yeast or chemical raising agent

faire revenir France To brown (vegetables, meat, etc.)

fair maids A Cornish name for smoked pilchards (colloquial)

fairy cakes Small individual cakes made from a sponge mixture with currants, baked in a bun tin or paper case and decorated

fairy ring mushroom An edible mushroom,

Marasmius oreades, which grows in circular rings on grass land, the rings becoming larger each year. It has a small fawn hump backed cap on a slender stem.

faisan France Cock pheasant faisán Spain Cock pheasant faisandeau France Young pheasant faisander France To hang game faisane France Hen pheasant faisão Portugal Pheasant

faisinjan Fried chicken or duck cooked in a pomegranate and crushed walnut sauce. See also fesenjan

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fajita

fajita Mexico A soft tortilla filled and rolled with some or all of grilled meat, grated cheese, chopped lettuce, tomatoes and spring onions. Served warm with sour cream.

fak Thailand Wax gourd

falafel Middle East A common street food made from soaked chick peas, onions, garlic, fresh parsley or coriander leaves, ground cumin and coriander seed, cayenne pepper, salt and baking powder processed to a fine cohering paste, formed into small flattened balls and deep-fried for 3 to 4 minutes. See also ta’amia. Also called felafel

faloode Iran An Iranian version of ice cream made from starch noodles, herb extract, rose water and sugar

falscher Hase Germany Mock hare made with chopped beef, pork and veal mixed with sweated chopped onions, capers, lemon juice and seasoning, bound with eggs, formed into a roll, panéed and roasted in butter. Served with pan residues deglazed with cream.

falscher Wildschweinbraten Germany

Mock boar made from a skinned and trimmed leg of pork, marinated in red wine and vinegar (4:1) with grated onions, juniper berries, lemon zest, bay leaves, tarragon, ground cloves, allspice, ginger and black pepper for 2 days then roasted at 160°C in the usual way

falsk hollandäs Sweden Mock hollandaise sauce, not based on béchamel as is Dutch sauce but on a fish velouté enriched with egg yolks into which butter and lemon juice are whisked over a low heat until thick and creamy

falukorv Sweden A sausage from Falun made of beef, lean pork and pork back fat, hot smoked and eaten hot either as is or as a made up dish

familiario Italy In a simple, homely style fan China Rice

fanchette, fanchonnette France A tiny tart made of puff pastry filled with crème pâtissière and covered with meringue. Also called fanchonnette

fanesca A Lenten soup from Ecuador made from salt cod, vegetables, peanuts, cheese, milk, cream, stock and seasonings

fan kua China A heavy metal pan used for cooking rice by the absorption method

fan mussel One of the largest British mussels,

Pinna fragilis or P. pectinata, up to 35 cm long with a yellow brown shell which it buries in the sand. Cooked like a scallop. Also called pen shell, sea wing

faoitin Ireland Whiting, the fish

faqqas North Africa A hard crunchy biscuit from Morocco flavoured with aniseed and sesame seeds or almonds and raisins

faqqus North Africa A variety of Moroccan cucumber, often grated and mixed with sugar, orange-blossom water and thyme as a salad

far France A rum-flavoured tart or flan from Brittany

får Sweden Mutton

faraona Italy Guinea fowl, often covered in damp clay before roasting

Färberbaum Germany Sumac

farce England, France A stuffing or forcemeat farce, to To stuff

farce de gibier France Game livers quickly browned with chopped onion in butter (4:1:1), plus thyme and bay leaf, leaving the centre of the livers underdone; then sieved, seasoned and mixed with butter equal in quantity to that used for frying

farci(e) France Filled with a savoury stuffing or forcemeat

farcima A type of ancient Roman sausage thought to be the origin of the words ‘farce’ and ‘forcemeat’

farci niçois France Stuffed courgettes, aubergines, tomatoes and onions braised slowly in olive oil

farcir France To stuff farcit Catalonia Stuffed farcito Italy Stuffed

farçon au cerfeuil France Riced potatoes, mixed with beaten eggs, milk, fried diced bacon, onions and shallots, raisins, grated cheese, seasoning and chervil and baked in a greased dish at 220°C until golden

fare bollire Italy To boil

fåre frikassée Norway Fricassée of lamb or mutton

fårekjøtt Norway Mutton fåre kød Denmark Mutton

fårekotelett Norway Mutton chop

fårepølse Norway A sausage made with a mixture of mutton, beef, goats’ meat and sugar, seasoned and moistened with alcohol of some kind

fårestek Norway Roast leg of lamb or mutton farfalle Italy Small pasta pieces made in the

shape of a bow tie or butterfly farfallini A small version of farfalle

farfel A small diamondor pellet-shaped Jewish pasta

fårgryta med linser Sweden A casserole of middle neck of lamb browned in dripping, laid in a heavy pot on a bed of sweated onions, covered with water or stock plus a bouquet garni and seasoning, simmered and

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skimmed for an hour, soaked lentils added and simmered until cooked, bouquet garni removed and the whole finished with a little soya sauce and chopped parsley

får i kål Sweden A lamb and cabbage casserole consisting of blanched and possibly parboiled breast of lamb or shoulder of lamb, trimmed, defatted and cut in pieces, layered with cabbage in a large pan with a few peppercorns, salt and flour between each layer, covered in stock and simmered 1.5 to 2 hours. Served garnished with chopped parsley. It may be reheated.

farina England, Italy The name given to various types of flours made from wheat, nuts or root vegetables

farinaceous Containing a high proportion of starch

farina di granturco Italy Corn flour

farinata alla contadina Italy Polenta, wheat flour and milk boiled to a gruel with poppy seeds and sweetened. Also called mus

farinata alla ligure Italy A fried cake of chick pea flour

farine France Flour

farine de blé France Wheat flour farine de froment France Wheat flour farine de maïs France Corn flour farinha de avêa Portugal Oatmeal

farinha de mandioca Portugal A flour made from cassava much used in Brazil

fårkött Sweden Mutton

farl 1. Ireland, Scotland Small thin triangularshaped biscuits or cakes made with wheat flour or oatmeal. Usually baked in the round and scored for quarters. (NOTE: Literally ‘fourth part’.) 2. Scotland A quarter, e.g. of an oatcake

farmed salmon Salmon grown in cages in sea lochs or inlets in Scotland, Norway and other suitable locations. Distinguishable from wild salmon by their pinker flesh and perfect tail fins.

Farmers’ United States Cottage cheese made from cultured cows’ milk with added cream, salted and sold in tubs

farmhouse Cheddar England The traditional Cheddar cheese made in small dairies, always matured in cloths for 1 to 2 years and having a superb flavour

farmhouse loaf A white bread dough raised in an oblong loaf tin, dusted with flour and the top slit or slashed lengthwise so that the slit opens out as it bakes

farofa Brazil A bland mealy flour made from cassava, often toasted before use

farricello Italy Barley far sang China Peanut

fasulya plâki

farsh Russia Stuffing farshi Nepal Winter squash

farshirovannyi perets (plural farshirovannie pertsy) Russia Stuffed sweet peppers, usually with a cooked spicy mixture of minced lamb, onions, rice and sultanas with tomato purée, eggs and honey and all baked at 190°C for 40 minutes. Also called perets farshirovanny

Färsk getost Sweden A semi-hard goats’ milk cheese made in a brick shape (up to 1.2 kg) and ripened for up to 1 week

färsk sill Sweden Fresh herring fårstek Sweden Leg of mutton far sung yau China Peanut oil

fasan Denmark, Norway, Sweden Pheasant

Fasan Germany Pheasant

faschierter Braten Germany Meat loaf fasciola A species of fluke infecting cattle and

sheep worldwide, transmitted to humans by watercress and other aquatic plants which act as host to the larvae, and causes liver damage for which no satisfactory cure yet exists

faséole France Kidney bean

fasnacht United States A yeast-raised potato dough, rolled out, cut in diamond shapes, proved and fried. Traditionally eaten on Shrove Tuesday by the descendants of Pennsylvania Dutch immigrants.

fasol (plural fasoli) Russia 1. French beans in the pod 2. Flageolet beans 3. Haricot beans fasolaro Italy Venus shell clam. Also called

cappa liscia

fassolatha Greece A meatless soup made with parboiled (15 minutes) haricot beans drained then fried with chopped onions and garlic in olive oil, all boiled in water with tomato purée, tomato concassée, bay and oregano until the beans are tender, seasoned and finished with chopped parsley

fast food Food which can be cooked very quickly while the customers wait, e.g. fish and chips, hamburgers, doner and shish kebabs and Chinese stir-fry dishes

fast-freeze, to To freeze food very rapidly so as to prevent the formation of large ice crystals within the cell which would disrupt them and cause the contents to leak out on thawing, thus destroying the structure of the food

fasulya Turkey Beans

fasulya plâki Turkey A salad made from cooked haricot beans, chopped onions, tomatoes and sweet peppers, dressed with olive oil, flavoured with seasonings and chopped parsley or dill

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