Galangal is a member of the ginger family
Dish of boned and stuffed poultry, game or meat glazed with aspic and served cold.
1. A flat pastry cake traditionally baked for Twelfth Night. 2. A flat cake of sliced or mashed potato.
- Garam masala
A mixture of ground spices used as a base for Indian dishes.
Probably native to Central Asia, garlic is a member of the same family as leeks and onions.
To arrange edible decorations such as lemon slices, sprigs of herbs, olives or carrot curls around or on top of a dish to make it more attractive.
Originally a peasant bread soup flavoured with olive oil, garlic and vinegar and any vegetables growing in the vegetable patch.
An animal product derived from the bones of animals.
A rich sponge cake consisting of eggs, sugar, flour and melted butter; baked in a Hat tin
A form of clarified butter used in Indian cookery.
Edible internal organs and trimmings of poultry and game, which include the liver, heart, gizzard, neck, pinions and sometimes feet and cockscomb.
Liquid measure equal to 1/4 pint or 5 fluid oz.
- Ginger root:
Knobbly and light brown, root ginger is an essential ingredient in both Indian and Chinese cooking.
Glazed, frozen or iced
- Glace de viande
Meat glaze or residue in the bottom of a pan after roasting or frying meat. Or concentrated meat stock.
To brush egg and milk over pastry to give the surface a shiny appearance. Syrup, jam or other sweet ingredients may be used to glaze ham.
- Globe artichoke
The globe artichoke is related to the thistle – its leaves and the bottom part of the flower, called the heart, are eaten.
A protein in flour which, when mixed with water, gives the dough elasticity and strength.
Small Italian dumplings made of flour, semolina, potato or choux pastry.
- Goa jaggery
Goa jaggery: pyramids or rounds of dark brown or black palm jaggery. It is used in coconut-based sweets.
- Goa vinegar
Goa vinegar made from coconut palm toddy. It is used in the cooking of meat, poultry, and pork dishes, and as a pickling agent.
An Italian cow’s milk cheese, pale in colour and streaked with blue.
Gudgeons – small fish fried and served as a garnish.
Beef and onion stew flavoured with paprika and tomato.
- Gram flour
A flour made from ground chickpeas.
An exotic fruit belonging to the passion fruit family.
An Italian sorbet made of a lightly sweetened syrup flavoured with coffee or liqueur. It is served between courses or as a refreshment.
A gratin is any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crispy. The terms au gratin or gratin©e refer to any dish prepared in this way. Special round or oval gra
- Gravadlax or gravlaks
A Scandanavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill.
A sauce made from meat juices.
- Grecque (E’la)
E’la grecque means with the addition of a dressing of tomatoes, fresh herbs, lemon juice and olive oil. It usually refers to a dish of cooked vegetables, served cold as a salad or hors d’oeuvre, as in mushrooms la gr¨cque.
- Green peppercorns
These unripe pepper berries from Madagascar are preserved in brine and are usually available in small jars or cans. The flavour of green peppercorns is much milder than that of black peppercorns and they are soft enough to be ground or mashed. Green peppe
Italian garnish of raw, finely chopped garlic, parsley and lemon zest. Sprinkled over slow-cooked braised meats, especially osso bucco.
A flat cast-iron pan traditionally used for breads and scones. More recently griddles have a ridged surface and are used, lightly oiled, for cooking vegetables, meat and fish.
De-husked grain, especially oats, sometimes milled.
Also known as a peanut.
A Mexican dish of mashed avocado mixed with lemon or lime juice and various seasonings (usually chili powder and red pepper).
Sweetened yeast cake with dried fruit, baked in a fluted ring mould.
Alsatian open tart with savoury filling based on cream and eggs. Equivalent to quiche.
- Guinea fowl
Traditionally a game bird but now domesticated and available all year round.
A thick, gelatinous, soupy stew from Louisiana.