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

R

R

A large Swiss potato cake made from layers of sliced or grated potatoes, fried until golden.

Radicchio

A crisp variety of chicory with a bitter, peppery taste. Radicchio has small hearts, red with white veins, and is generally used in salads mixed with other salad leaves.

Radicchio

A crisp variety of chicory with a bitter, peppery taste. Radicchio has small hearts, red with white veins, and is generally used in salads mixed with other salad leaves.

Ragout

A French stew of meat, poultry or fish. The term is also used to describe a sauce.

Raised pie

A pork, ham or game pie that is made with hot water crust pastry

Rambutan

A relation of the lychee, this exotic fruit has a brown leathery skin with soft spines and a white, translucent flesh that resembles the lychee in taste and texture.

Ras el hanout

A Moroccan spice mixture that can contain up to 100 different spices and is used in couscous, rice, meat and vegetable dishes; like garam masala, the mixture of spices in ras el hanout depends on the maker and the spices available, but may include cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or even dried ground rosebuds.

Ratafia biscuits

Light biscuits made with almond essence, very similar to the Italian amaretti biscuit. Used in trifles or crumbled into puddings.

Ratatouille

Vegetable stew trypical of Proven

Ravioli

Small, square pasta cases that are stuffed with meat, cheese or vegetables and cooked in water and served with tomato sauce and grated cheese.

Reduce

To evaporate by fast boiling a flavoured liquid, such as a sauce or syrup, in order to concentrate the flavour or to thicken it.

Reform sauce

An English sauce based on poivrade sauce which contains shallots, red wine, herbs and vinegar, reform sauce has the rich combination of port, gherkins, tongue, mushrooms and hard-boiled egg whites, and is best served with either lamb or game.

Relax

Term used to describe 'resting' pastry after rolling out to prevent shrinkage.

Rennet

An extract from the stomach of cows or sheep, used to curdle milk for cheese making. A vegetarian alternative to rennet is now used in making vegetarian cheese.

Rice flour

Rice flour can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.

Rice vinegar

Wine vinegar made from rice wine used in oriental cookery.

Rice wine

An essential ingredient in Chinese and Japanese cooking and other Oriental cuisines. This sweet wine is low in alcohol and is made by fermenting freshly steamed glutinous rice. Also known as mirin or sake, rice wine is used in sauces, marinades and glazes.

Ricotta

An Italian ewe

Rigatoni

Large ribbed pasta tubes.

Rillette

A paste made from pork, rabbit, goose or poultry meat cooked in lard. The smooth pounded meat is potted and served as a cold hors d'oeuvre.

Risotto

Italian dish made from rice cooked with stock, similar to a stew or broth. Other ingredients are added as required.

Rissole

Dish made of chopped meat or fish mixed with breadcrumbs, shaped into balls or cakes and fried.

Rock salt

A salt derived from the huge seams of impacted salt that have formed below the dried-out, underground saline lakes of prehistoric times.

Rocket

Also known as arugula. This green salad vegetable is popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and should be gathered when young. Rocket is a rich source of iron as well as vitamins A and C.

Rogan josh

A spicy, rich red lamb stew from India.

Roquefort

A French veined cheese made from ewe

Rosemary

An aromatic shrub native to Mediterranean countries whose evergreen leaves are used either fresh or dried. Rosemary has a very pungent taste, so not much is needed to flavour a marinade, a stew or a grill. It goes particularly well with lamb, veal, sausagement and some tomato sauces. A sprig of rosemary gives a delicate flavour to milk used for a dessert.

Rosewater

A flavoured water made by distilling rose petals, rosewater is essentially a flavour used in Eastern cooking. Its fragrance can be added to jellies and syrups, and it is often sprinkled over cakes and milky puddings.

Rouille

A pungent Proven

Roux

A roux is a cooked mixture of equal quantities of butter and flour that is the base for sauces such as white sauce and b

Rump

Cut of beef from the lower back, sold as roasting joints and steaks - slightly less tender than sirloin.