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|Saffron comes from the stigmas of the Saffron Crocus
(Crocus sativus). The stigmas are dried and can then be used in
Adding saffron to a dish gives flavour and a vivid yellow colour.
Milanese risotto and Paella are two well-known dishes which have
saffron in them. Click here for our
one page article on saffron.
|This is a European herb used as a flavouring for
stuffing etc. The leaves are used because they have a great
flavour which is rather bitter and pungent. Shops sell it fresh or
In Italian cooking it is commonly used to flavour veal. In
Greece it is the principal ingredient used to make sage tea.
|This is an Italian sausage which is mainly used as hors
d'oeuvres and sandwiches
|A seasoning and preservative for food. Salt is
typically 95% sodium chloride. It is necessary for life and contains
a number of trace elements. Click here
for our in-depth article on salt.
|Also known as scrag end or neck end, scrag is one of
the cheaper cuts of lamb, Scrag end is a cut of mutton from the
upper part of the neck. Scrag end is a fatty cut of mutton and is is
often chopped and used in stews and casseroles.
|A pastry commonly used to top fruit and meat pies.
The basic mixture is two portions of flour to one of fat (margarine,
lard and /or butter).
Click here to view our
video on how to make perfect shortcrust pastry.
|Snails are used mainly in Spanish and French recipes
but other countries also eat them.
|Soffrito comes from the Italian 'to fry gently', the
idea being that the vegetables are softened but not browned. A heavy
frying pan is best because it spreads the heat evenly. Don't cover
while cooking to avoid steaming the soffrito. Good olive oil is best
although butter is a good alternative. Cooking normally takes
between 15 to 30 minutes
|A sweet-tasting substance used mainly to sweeten
drinks and food. It is mainly extracted from sugar cane and sugar
beet. Different grades of sugar include superfine / caster sugar, icing sugar
and standard granulated sugar. Click here
for our in-depth article on sugar.
|Sun dried tomatoes are a favourite of Italians who
eat them as an antipasto (a first course "before the main meal").
They are tomato halves or quarters which have been left to dry out
in the sun. This greatly intensifies the flavour leaving them with a
deep, sweet tomato taste. Tomatoes dried like this can be kept for
several months making them available in winter months.
They are normally sold in jars filled with oil, but can also be
bought dry. Jars of sun dried tomatoes should be kept in the fridge
after they have been opened. They can be added to many meat dishes
and all dishes that have tomatoes in them such as pasta, risotto,
salads and sauces. Our beef burger recipe uses sun dried tomatoes
for added flavour and to keep the meat moist.
Sugar (also known as caster)
|A fine grained sugar which dissolves quickly. Used
for meringue and many cakes. Click below for our in depth
superfine / caster sugar article.