Glossary of Ingredients.

In this ‘Glossary’ of Ingredients, I will endeavor to explain the wonderful array of ingredient’s which now adorns our shop shelves in abundance.
In the hope you will give them a chance, and not pass them by because of not knowing ‘what to do’ with these alien ingredients. These pages will be updated over time.

This IS such an exciting time for us cooks, because the world population has opened itself up to every aspect of other countries cuisine.
This is largely due to world travel being easier and more accessible and because we now live in a multicultural society.

I have used what, nowadays, is called ‘fusion’ cooking for more years than I sometimes would care to mention..

With ‘fusion’ cookery, you are ALLOWED to bring together all aspects of all cuisines.

I shout a big than you to all those famous chef’s (Peter Gordon, Nigella Lawson etc) who have opened the flood gates and got everybody away from the ‘meat and two veg’ brigade.

Without revealing too much about my age, hehe!! I can remember a time when garlic was referred to as ‘foreign muck’ and never destined to pass the lips of the ‘meat and two veg brigade’ die hard’s.

I can remember savoring the pineapples my school friend would bring back to school from holidays at home in Africa, I had never tasted anything so preciously divine.

So, reminisces aside:

Look, learn & try.

Tabil: This is Tunisia’s signature spice mix. Primarily a mix of coriander, caraway, hot pepper & garlic, which are all dried & then finely ground.

Dukkah: Originated in Ancient Egypt & is a spicy nut dip with almonds, pistachios, sesame seeds and spices including coriander and fennel.

Quinoa: This high protein South American grain makes an unusual base for a salad, it has a chewy texture & a nutty flavour. It cooks quickly & retains its shape well, can be used as a great alternative to couscous.. if you are going to make this in advance add some extra lemon juice, cumin & coriander.

Couscous: Traditional accompaniment for tajine. Traditionally made by hand using semolina & water, which is mixed then rubbed together to make pellets. Traditionally steamed in a couscousiere.

Rasam Powder: Rasams are spicy broth’s from Southern India, every household would have a favourite, special secret recipe.

Traditionally, a rasam, would be served at the end of a largemeal.

For the powder:

2 Tbsp split Pigeon Peas, often labelled ‘toor dal’ or ‘toovar dal’ if unavailable use red lentils or red gram dal.

¼ cup Coriander Seeds

1 Tbsp Whole Peppercorns

¼ cup Dried Chillies

½ Tbsp Cumin Seeds

¼ tsp Turmeric

Dry roast the spices until they release their aroma then grind. Stir in the turmeric. Store in an airtight jar.

Za’atar: Middle Eastern aromatic blend of herbs and spices; including dried or fresh thyme, sesame seeds, ground sour red sumac berries and salt.

Smoked Paprika: From La Vera, Western Spain. Slowly smoked over oak before being ground.

TIP: heat in a dash of oil first to unlock flavours.

Use VERY sparingly as VERY in strong flavour.

Types:

• Dolce – Sweet: good with rice & fish.
• Agridulce – Bitter Sweet: meat, beans or game.
• Picante – Spicy Hot: strong garlic dishes.

Chermoula Marinade: Moroccan marinade. Good with Fish or Chicken.

Hamood: North African mix of approx. 25 Spices.

Harissa: North African chilli paste.

Sumac: The Romans used Sumac before lemons were available.

Essential part of Middle Eastern cooking – used in the same manner as lemon juice or vinegar.

Fruity tart flavour, not as overpowering as lemons.

Fabulous on Fresh Salmon Steaks & grilled.

Grana panano: Parmesan but cheaper than Reggiano.

Pecorino: Ewe’s milk cheese from Tuscany. Mildly nutty flavour.

Cacoitta toscano: Not unlike Gouda creamy feel on tongue with an acidic punch.

Chapatti’s: Have been around in India as long as wheat itself.

At Mehrgarh, along the Bolar river excavations have revealed both wheat & flat blades used to harvest it, dating back to around 6000BC. Later, the Vedas mention the chapatti’s role in religious feasts.

The puffed chapatti are known as ‘phulka’ meaning puffed.

En papillotte: Paper Bag Cooking.

Pronounced pah-pee-yot!! Meaning in paper.

But it is actually derived from the French word for a hair ornament shaped like a butterfly.. the original paper to make the parcel was cut into a heart or butterfly shape and then folded. Also shares its name with the frilly crowns that are used to cover chop bones in restaurants.

Chipotle Chillies: Don’t be deceived by looks, these dusty, brown pods pack a punch & have a sensational flavour.. they originated in Mexico because the beloved Jalapeño chilli rots when they are stored, so the Mexicans invented a way to smoke & dry them…voila, the chipotle was invented. You can buy whole or powered versions.

Guajillo Chillies: These are 4-5 inches long, smooth & shiny. They range from dark red to orange.

Seitan: A wheat gluten, a natural substance, made when the starch is removed from the wheat, leaving behind the concentrated gluten. In china & Japan, it is used as a meat substitute. Seitan is low in fat, protein rich, highly textured & absorbs flavours gracefully. Use as you would meat.

Jicama: Pronounced: ‘heé – kuh – muh’

A root vegetable from Mexico & the Amazon. It has the flesh & taste which resembles that of an apple, with a coarse, potato coloured skin. Use the ones with thin skins of they can be fibrous, scratch the skin to test for this.

Jicama, does not discolour like apples when sliced, it also retains a crispness when cooked. It can be used raw or cooked. Store unpeeled vegetables in the refrigerator, wrap cut pieces in plastic, it will store for up to a week.

Gado Gado: Indonesian peanut sauce. Served with both raw & steamed vegetables.

Adobo Sauce: A Mexican sauce, made from tomatoes, vinegar onions, sugar & spices. La Torre brand of Mexico is the best.

Wehani Rice: Reddish-brown hybrid crossed with Basmati, grown in the farmlands of Louisiana.

Spelt/Speltberries: Ancient member of the wheat family, grown mostly in Europe.

Chewy grains, packed with vitamins & minerals, they have a nutty flavour. People sensitive to wheat can often tolerate spelt.

Gremolata: Italian Seasoning made from parsley, lemon & garlic.

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