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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Macadamia

A relatively expensive nut that is native to Australia. Its white kernel has a taste reminiscent of coconut. In Asia it is used in curries and stews; in the United States it is a flavouring for ices and cakes.

Macaroon

A small biscuit or cake, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. Macaroons are sometimes flavoured with coffeee, chocolate, nuts, fruit etc.

Mace

A spice derived from the outer layer of nutmeg, mace is sold either in blades or ground. It adds a mild nutmeg flavour to soups and sauces as well as sausages, p

Mackerel

A firm-fleshed oil-rich fish, usually sold whole. Can be grilled, fried, barbecued or poached. It also suits being pickled, marinated, salted and smoked.

Madeira

Madeira is a fortified wine that comes from the island of the same name. Drunk as an ap

Madeleine

French scallop-shaped cake, made with sugar, flour, melted butter and eggs, often flavoured with lemon or almonds.

Maldon salt

An exceptional sea salt which comes from the Maldon area of Essex. Sea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals or ground.

Manchego

A Spanish cheese made from ewe's milk which originated in La Mancha. The cheese is very fatty and firm to the touch.

Mangosteen

A tropical fruit from south-east Asia, the mangosteen is the size of a small peach with a leathery skin which, when peeled away, reveals five sweetly scented white segments.

Maple syrup

The boiled-down sap of the maple tree, this syrup is very popular in the United States and Canada. It is expensive; cheaper varieties are made from a mixture of maple syrup mixed with cane syrup.

Marengo

A chicken or veal dish made with white wine, tomato and garlic. Chicken Marengo is said to have been served to Napoleon after his battle at the Italian town of the same name in 1800.

Margarine

Margarine was invented in the 1860s by a French chemist as a cheap replacement for butter. Nowadays it is bought as a product in its own right, frequently in the belief that it is a healthier option than butter. There are many types available using different fats and with differing flavours and uses. Some are purely vegetable-based, containing no animal products at all, and are labelled dairy-free or vegan. Others contain a mixture of animal and vegetable fats. Some are designed for spreading, and others are hard and designed for baking. All margarine contains as much fat as butter, but some are lower in cholesterol and saturated fats.

Marinate

To steep fish, meat or vegetables in a flavoured liquid (the marinade) usually containing oil, wine or lemon juice, herbs and spices, in order to tenderise and add flavour.

Marini

A method of preparing shellfish or other seafood, especially mussels, by cooking them in white wine, usually with onions or shallots.

Marlin

Sport-fishermen of big-game fishing find catching the great marlin a challenge. Found in the waters off Hawaii, Florida, Venezuela and Australia, marlin is available in other parts of the world sold as steaks. These are best cooked under the grill, on a barbecue or as kebabs.

Marzipan

Thick paste made from ground almonds, sugar and egg whites that is used in making cakes and pastries, especially as a topping for Simnel cake or as a base for the icing on a Christmas or wedding cake. It can be coloured and flavoured and used to make petits fours. It can be also be moulded into the shapes of fruits, vegetables etc.

Mascarpone

Thick, creamy, soft Italian cheese used in savoury and sweet dishes.

Mayonnaise

A thick, creamy, cold sauce made by beating oil and egg yolks, usually with some wine vinegar, salt, pepper and mustard. Used to dress salads or mixed with other ingredients.

Megrim

Flat fish from the brill and turbot family.

Melba

The name given to various dishes dedicated to Dame Nellie Melba, the famous 19th-century Australian opera singer. The best known is peach Melba, created by Escoffier when he was chef at the Savoy in London. The original was an elaborate dish of a swan of ice with peaches on top on a bed of ice-cream and topped with spun sugar. Today, the dessert consists of peach halves on a bed of vanilla ice-cream and coated with raspberry puree.

Meringue

A very light sweet confection made from stiffly whipped egg whites and sugar. When baked it becomes hard on the surface but remains soft inside. Used to cover pies and tarts or on its own with fruit.

Mesclun

A mixture of young shoots and leaves used in a salad. Mesclun usually contains various types of wild and cultivated chicory, lamb's lettuce and dandelion but may also include rocket, chervil, purslane and oak leaf lettuce

Meuni

A method of cooking that can be used for all types of fish. The fish is coated in seasoned flour, fried in butter and served with some more melted butter with the addition of a squeeze of lemon juice and a few freshly chopped herbs. Traditionally, whole trout and fillets of sole are cooked in this manner.

Mille-feuille

Pastry made of thin layers of puff pastry, whipped cream and jam or some other filling such as fresh fruit. Mille-feuilles are usually small rectangular pastries but can also be made as large g

Mincemeat

A spicy preserve in English cookery that consists of a mixture of dried fruit, apple, suet, candied fruit and spices, steeped in rum or brandy. It is the traditional filling for individual mince pies, served warm at Christmas.

Minestrone

A thick Italian soup containing a mixture of vegetables and pasta or rice.

Mint sauce

A thin sauce made from chopped mint, vinegar and sugar, traditionally served in England as an accompaniment to roast lamb.

Mirepoix

A mixture of diced vegetables, usually onion, leek, carrot and celery, that are saut

Mirin

Mirin is sweetened sake (rice wine) used in Japanese cooking, especially for sauces.

Miso

A paste made from soya beans, used in Japanese cookery. Popular when made into soup.

Molasses

A thick, dark, heavy syrup that is a by-product of sugar refining. It is far less sweet than syrup or honey and the darker the molasses, the less sugar it contains. Molasses has a slightly bitter flavour that is favoured in traditional North American recipes such as Boston baked beans and it also goes into the making of rich fruit cakes, gingerbread and treacle toffee.

Monks beard

A vegetable grown in Tuscany, Italy, monk's beard is in season for only five weeks of the year. Similar in appearance to samphire, it is best prepared by light steaming and served with lemon or olive oil. It can also be added to risotto.

Monosodium glutamate (MSG)

Additive made from sodium salt crystals and used to enhance the flavour of foods, especially in Oriental cuisine. MSG is much used by commercial manufacturers of foods such as soups and sauces. It has a unique taste, different to sweet, sour, bitter and salty, called umami. Some people have reactions to MSG that cause them to suffer from a variety of symptoms including dizziness, headache, flushing and burning sensations.

Mooli

Long white Japanese vegetable of the radish family. Also known as daikon, it is mild and crunchy and good in salads. Unlike other radishes it is as good cooked as raw.

Morel

Morels are a highly prized wild fungus. They grow in dry, sandy areas and have a sponge-like cap so it is important to wash them well to get rid of any grit. They are often used dried and are excellent in all mushroom dishes and as additions to stews and casseroles.

Mornay sauce

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Mortadella

A large, lightly smoked Italian sausage flavoured with myrtle berries and studded with pistachios or green olives.

Moules marini

Mussels prepared

Moussaka

A dish from Greece, Turkey and the Balkans, made of layers of lamb, slices of aubergine, potatoes and onions and covered with white sauce and cheese.

Mousse

A name describing either a sweet or savoury dish which is light and creamy. Sweet versions are made with beaten egg whites, savoury mousses use gelatine.

Mozzarella

An Italian fresh or unripened cheese made from the milk of the water-buffalo and sold swimming in whey; fans often prefer its soft sponge-like texture and mild creamy flavour to the alternative cow

Mulligatawny

A spicy soup originally from India, adopted by the British and especially popular in Australia. It is a chicken consomm

Mustard

A herbaceous plant whose seeds are used to prepare the condiment of the same name. There are three varieties: black mustard (spicy and piquant), brown mustard (less piquant), and white or yellow mustard (much less piquant but more pungent). Mustard seeds are sold whole, ground into powder or processed into prepared mustard. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavouring cooked meats and vegetables. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings. Different blends of made-up mustard include English, Dijon and French. It is often eaten with meats and can be used to add flavour and thickness to sauces.