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Almond Meal
Almonds ground to a fine flour texture, often used as a substitute for flour in baking.
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Glossary
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Almonds
Meet... "Al"
I am rather flat and brown (but don't think that I am boring!). I typically grow up in Middle Eastern countries (hence why you find me suited to so many great intense mediterranean flavours!)
A Little Fact...
If you eat enough of me before drinking, you can reduce the likelihood of getting drunk (and feeling average the next morning!).
Why Eat Me?
High in fibre, protein and monounsaturated fats, I am helping to combat high blood pressure and cholesterol. Mad scientists are claiming that I can help reduce the likelihood of cancer too!
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Angel Hair Pasta
A thin pasta, great for oil-based sauces and flavours such as herbs, chilli, garlic and lemon.
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Asparagus
Cooked by steaming or boiling, the stubby end should be removed and discarded. Look for spears that have a certain elasticity but are not too floppy.
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Avocado
An egg shaped fruit commonly used as a spread or sliced to add to salad. Rich in Omega-3 fats and vitamin B make sure when buying avocados to check they are not too soft or firm.
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Balsamic Vinegar
Inspired by Italian cooking, this vinegar has a round and rich flavour that is unique to Balsamic. With red wine similarities, the tartness of vinegar remains yet matches oils for fantastic dressings.
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Basil
A number of varieties exist including sweet and Thai basil. Generally used fresh in Italian and Asian dishes.
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Basmati Rice
A long grain rice with a subtle nutty flavour and low starch meaning that it stays separate when cooked. Great for dishes where rice needs to be fluffy such as Asian foods.
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Bay Leaves
Aromatic leaves of several species of plant from the Laurel family. Used for enhancing flavours in stocks, soups, and casseroles. Removed after cooking with.
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Bean Shoots
Also known as sprouts and alfalfa these offshoots are great in salads. Ensure you wash them first!
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Black Bean Sauce
Available pre-bottled, black bean sauce is a Chinese sauce made from fermented soy beans, wheat flour and spices.
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Blanched Almonds
Almonds with their skins removed. This can be achieved by placing almonds in boiling water for 1 minute (no longer), removing and rinsing under cold water. The skins can then be slipped off.
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Bocconcini
Italian mozzarella balls made from cow's milk. Typically sold at most supermarkets and deli's.
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Bok Choy
Also known as a Chinese White Cabbage, cook Bok Choy in a steamer after removing the bulb and rinsing the leaves. Only cook for a few minutes to maintain the crunch of the fresh vegetable.
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Borlotti Beans
Often available canned and also known as Roman Beans. Ideal for salads, ensure to wash them first.
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Broad Beans
Best eaten while young and tender, broad beans are great to add to salads or use as an alternative to potato as a mash or side dish.
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Brown Rice
This unmilled whole grain style rice is more nutritious than white rice types and has a lower GI.
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Buttermilk
A low fat dairy based product formed with a combination of skim milk and powder as well as cultures. Used typically for baking as a raising agent with a tart taste.
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Button Mushrooms
A mild flavoured small mushroom available widely. Excellent for stirfries and other meals where mushrooms are not the main focus.
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Cannellini Beans
These are Italian white kidney beans which need to be rinsed before use and are a great addition to salad or soups.
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Capers
From the flower buds of the caper bush, these salty berries are a fantastic addition to fish dishes and salads as well as pasta. Wash before use.
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Chickpeas
Also known as garbanzo, chickpeas are a firm, textured pea with a nutty flavour. Drain and rinse before use. Accompany salads and Middle Eastern dishes.
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Chorizo Sausage
A Spanish combination of pork seasoned with chilli, paprika and garlic, excellent for grilling and adding to salad, as well as marinating in red wine for enhanced flavours.
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Cinnamon
Quills of cinnamon bark are used in stews and bakes to enhance the flavour of long cooked dishes. It is also a common flavour in desserts and used with sugar. If used as a stick it should be removed before eating a dish.
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Coconut Milk
Pressed from the coconut flesh, this milk is extracted from coconut cream and is used in many Asian dishes including curries and soups.
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Cos Lettuce
This heat resistant, bitter style lettuce is perfect for salads being supported by a sturdy central rib to hold creamy dressings.
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Cous Cous
Produced from semolina and wheat that has been rubbed together, cooking couscous involves covering the grains in boiling water or stock (for added flavour) and allowing them to soak up the water. Ideal for salads and Indian dishes.
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Crème Fraiche
A naturally soured dairy product lighter than sour cream itself, used typically in desserts and cream based meals.
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Curry Leaves
A dried Indian spice leaf used to enhance the flavour of dishes cooked over time, such as curries and stews.
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Dijon Mustard
A medium strength mustard made from mustard seeds blended with vinegar and oil. A great all-rounder for steak and dressings.
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Egg Noodles
Chinese wheat noodles that have had egg added to them and need to be cooked in boiling water until soft.
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Eggplant
Also known as aubergine, eggplants are a versatile vegetable that can be steamed, grilled or roasted. They often have a deep, earthy flavour.
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Extra Virgin Olive Oil
Processed from ripened olives, the extra virgin oil type is taken from the first press and does not have as pungent flavours as straight olive oil.
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Fennel
Tasting strongly of licorice, this vegetable requires its fingerlike stalks to be removed and the white flesh to be cooked.
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Fetta Cheese
Originally Greek, this crumbly goat or sheep milk cheese is now available in a variety of regional types including Australian and Danish.
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Fettuccini
A wide, long pasta that requires plenty of sauce such as big Italian flavoured tomato mixtures.
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Fish Sauce
A salty Asian cooking sauce used commonly in Thai and Vietnamese cooking which emits a pungent aroma.
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Five Spice Powder
A combination of star anise, sichaun pepper, fennel seeds and ground cinnamon to enhance meat dishes.
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Garam Masala
A Northern Indian spice combination to enhance meat that includes fennel, cumin, cinnamon, cloves, cardamom and corriander.
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Green Beans
Also known as string beans for their long, slender nature, green beans are best steamed or fresh.
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Green Curry Paste
A hot mixture of green chillies, corriander and spices, recommended to use sparingly if never tasted before!
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Haloumi Cheese
A semi-firm sheep’s milk with a rubbery texture when grilled. Fantastic when grilled and added to salads. Made famous by the Greeks.
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Hoisin Sauce
A mixture of fermented soybeans, sugar, salt, red rice and spices ideal for stir-fries and marinade.
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Hokkien Noodles
Precooked noodles that are made from fresh wheat, available in thick or thin varieties and require no preparation.
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Jus
Jus is the French word for juice and generally refers to the natural juices given off by meats such as lamb and beef. Jus is often prepared by simply skimming off any fat left over from juices after cooking, adding a little water and boiling to make a light sauce. Jus can have other seasonings such as soy, red wine or Worcestershire Sauce.
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Kaffir Lime Leaves
A fragrant Thai leaf that is fantastic crushed or shredded in Thai curries. Available commonly in packets at the supermarket or better still, fresh at good greengrocers.
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Lemongrass
A thick lemon-scented grass used commonly in Thai dishes. Remove the tender root-end and chop finely or add chopped pieces of the grass during cooking or steaming.
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Linguine
A thin pasta, great for oil-based sauces and flavours such as herbs, chilli, garlic and lemon.
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Marscarpone Cheese
Created via a similar process to yoghurt, this rich and quite fatty cheese is a cultured cream.
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Mirin (Rice Wine)
A Japanese cooking wine, adds sweetness to rice, sauces and dressing. Commonly used to prepare sushi rice.
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Mozzarella Cheese
Commonly found in delicatessens, the smooth white ball shaped cheese should not be mistaken for pizza topping mass produced mozzarella.
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Orecchiette
A short pasta, ideal for chunky vegetable sauces as well as soups and broths. Orecchiette means "little ear" in Italian.
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Oyster Sauce
A sweet and flavoursome sauce made from oysters and oyster brine, soy sauce and thickeners.
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Palm Sugar
Extracted from the sugar palm tree and often used in Asian curries to add richness. Brown sugar can be used as a substitute.
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Pancetta
An Italian-style meat similar to prosciutto yet less salty, often cured and rolled around deli items such as asparagus.
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Parmesan Cheese
Available in many varieties including Regiano and Grana Padano, this hard cow's milk cheese is sharp and often served grated.
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Parsley
Commonly used as a herb to enhance flavours of sauces and stews, parsley is also a great added crunch to salads in whole sprigs.
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Plum Sauce
A thick combination of plum, sugar, chillies and spices. Often used as a sauce addition to Asian or Thai cuisine.
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Polenta
Forming a creamy paste when added to water, milk and butter, this fine, dry cornmeal is quick and a great alternative to mashed potato.
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Prosciutto
An Italian ham that has been salted for up to 2 years, cut very thin used as a great substitute to bacon.
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Ramen
Chinese wheat noodles, commonly used in Japanese soups, they require boiling first and then added to liquids to absorb flavours.
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Rice Noodles
Made from ground rice and water, these noodles range in widths. To cook these noodles, soak or boil in water. Ideal for stir-fries, they soak up flavours of sauces.
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Ricotta Cheese
Bought in wheels or tubs, ricotta cheese is an Italian whey cheese, a by-product of milk making cheese rather than whole milk. Fresh, creamy and typically lower in fat than milk-based cheese.
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Self Raising Flour
This is plain flour that has been pre-mixed with baking powder to assist raising dough mixtures such as breads.
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Semidried Tomatoes
Tomato pieces semi-dried in olive oil. These are soft, tender and great in pasta dishes.
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Snowpeas
A great addition to salads, often steamed or stir-fried. Top and tail these crisp beans and remove the string down their inner side.
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Spaghetti
A thin pasta, great for oil-based sauces and flavours such as herbs, chilli, garlic and lemon.
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Spring Onion
Also known as scallions or green onions, these have a milder taste than their larger brown cousins. Often diced and used with noodles, soups, seafood and as a garnish. Remove the white bulb and use only the darker green hollow stem.
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Squid Hoods
Brought from your seafood retailer or fishmonger, diagonally slice hoods in 1cm intervals to assist them curling and cooking effectively.
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Tandoori Paste
A tasty and flavoursome combination of corriander, spices, chilli, garlic, ginger and tamarind. Excellent with poultry or lamb.
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Tofu
A sponge like, high protein soya based curd. Great when soaked in marinades, often tofu has a bland taste and is storable in water up to 5 days.
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Tomato
An incredibly versatile ingredient, essential for any fridge chiller drawer. Whether used for salads, soups, sauces or just raw in sandwiches, make sure they are firm and a rich red colour when purchased.
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Tomato Paste
A triple concentrated tomato puree used in small amounts with meat, in soups and to enhance the flavour of a dish.
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Verjuice
An acidic juice made from unripe grapes that can be used as an ingredient in sauces, for deglazing or as an alternative to vinegars otherwise used in salad dressings.
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Vietnamese Mint
A member of the buckwheat family, this flavoursome addition to many Asian dishes allows a vibrant and sharp contrast to meats.
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Vinaigrette
A mixture of vinegar, oil and other seasonings such as salt and pepper. Often used in sauces and salad dressings.
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