A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Galangal

Galangal is a member of the ginger family, widely used in south-east Asian cuisine, particularly Thai cookery, being an important component in Thai curry pastes. It is also widely used medicinally as an aid to digestion and for respiratory problems.

Garam masala

A mixture of ground spices used as a base for Indian dishes; the proportion of spices changes according to the dish being cooked but the basic ingredients are cumin, coriander and turmeric, and many others depending on whether the dish includes meat, vegetables or fish.

Garlic

Probably native to Central Asia, garlic is a member of the same family as leeks and onions. There are many varieties of differing size, pungency and colour. The bulb or 'head' of garlic is formed of 12-16 bulblets, commonly called 'cloves'. The most widely used variety has a white/grey skin and is grown in southern France. Garlic is used to flavour many types of dishes and, for real lovers of its taste, can be roasted whole and served as a vegetable.

Gazpacho

Originally a peasant bread soup 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. The modern version of this Spanish soup is more like a cold tomato soup, almost like a salad, but still with the essential flavours of olive oil, garlic and vinegar.

Gelatine

An animal product derived from the bones of animals. Used as a setting agent for sweet or savoury jellies and pudding fillings, gelatine comes in powder form or in leaves. Agar-agar is the vegetarian alternative.

Ghee

A form of clarified butter used in Indian cookery. The clarified butter (slowly melted, thereby separating the milk solids, which sink to the bottom of the pan, from the golden liquid on the surface) is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavour and aroma. This extra step gives ghee a longer life and much higher burning point, making it practical for a number of saut

Globe artichoke

The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy

Gluten

A protein in flour which, when mixed with water, gives the dough elasticity and strength.

Gnocchi

Small Italian dumplings made of flour, semolina, potato or choux pastry. They are usually poached and then cooked au gratin (with grated cheese) in the oven and served as a hot starter.

Gorgonzola

An Italian cow's milk cheese, pale in colour and streaked with blue. It has a distinct smell and can be mild, strong or sharp in flavour depending on its maturity.

Gr

Gram flour

A flour made from ground chickpeas. It is pale yellow and powdery and has an earthy flavour best suited to savoury dishes. Gram flour contains no gluten. It is widely used in Indian cookery.

Granadilla

An exotic fruit belonging to the passion fruit family, granadillas are twice the size of passion fruit with a smooth, fragile orange skin and a mild sweet pulp inside.

Gratin

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

Gravadlax or gravlaks

A Scandanavian speciality where the freshest raw salmon is cured in a mixture of sugar, salt, pepper and fresh dill. True gravadlax should be left to marinate at a temperature of between 3 and 4C for three to four days. It is often served with a dill and mustard dressing.

Gravy

A sauce made from meat juices, usually combined with a liquid such as chicken or beef stock, wine or milk and thickened with flour, cornflour or some other thickening agent. A gravy may also be the simple juices left in the pan after meat, poultry or fish has been cooked.

Gremolata

Italian garnish of raw, finely chopped garlic, parsley and lemon zest. Sprinkled over slow-cooked braised meats, especially osso bucco.

Griddle

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.

Groundnut

Also known as a peanut. This edible nut is the seed of a member of the pea family, not a true nut. The pods mature underground and each contain 2-4 seeds. Groundnuts can be roasted, salted and eaten whole or used in cooked dishes. Peanut or groundnut oil is widely used in cooking and margarine manufacture.

Guacamole

A Mexican dish of mashed avocado mixed with lemon or lime juice and various seasonings (usually chili powder and red pepper). Sometimes finely chopped tomato, onion and coriander are added. Guacamole can be used as a dip, sauce, topping or side dish. If making in advance, cover well as guacamole will discolour.

Guinea fowl

Traditionally a game bird but now domesticated and available all year round, the guinea fowl has a flavour between that of chicken and pheasant. A young bird has tasty flesh, though it's drier than chicken, and has a tendency to dry out when roasted unless basted frequently. When older, it is a good bird to casserole as this helps keep the flesh moist - try casseroling in red wine with chestnuts.