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Ham - A hind leg of pork/hog cured in various ways. The leg is cut from the carcase and brined seperately. Ham may be cooked, raw or smoked. The french term Jambon refers to ham and also to a leg of fresh pork. see also Ham pictures. see also cooking a Ham
Harissa -
A very hot pepper sauce from North Africa, made from a purée
of olive oil, chillie, garlic, coriander, caraway or cumin and several
other spices. see Recipe
Herb
mincer or roller - A devise for chopping up herbs, has the
same effect as a Mezzaluna on a small scale.
Hoisin sauce - An Oriental sauce used in cooking.
Hors d'oeuvres - An appetiser or first course dish - see anti pasta.
Hummus or
Hoummos - a dish made from chick peas and tahini
usually flavoured with garlic, lemon juice and olive oil served with pita
bread, salads or crudités as a starter or snack. see also
Hummus
Recipe
Jambalaya
- A spicy rice speciality of New Oqleans - originating from Paella
- classically made with rice , chicken and ham but other ingredients
such as sausage, peppers, tomatoes, prawns and oyster can be added.
Jambon
- The french term for Ham
or leg of pork.
Julienne -
To cut fruits, vegetables or meats into match-like strips.