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- A mixture used to enhance the flavor and/or tenderness
of food.see for example Recipe
Merguez - A thin type of sausage
made from beef and mutton, its red colour comes from red pepper seasoning.
North African or Spanish in origin it can be fried or grilled and is
commonly served with couscous.
Mirepoix - A dice
of carrots, onions and celery used to improve the flavour of sauces
, as a garnish and in braised and pot roasted dishes. Named after the
Duc de Lévis-Mirepoix, created by his chef!
Mortadella - A mild smoked sausage from Bologna, Italy, the city that brought us "bologna" sausage. Made from finely ground beef, pork, cubes of pork fat, and seasonings. Mortadella often has Pistachio nuts or Whole Peppercorns added.
Offal - The general term for parts of an animal other than Meat (muscle tissue).This includes internal edible parts of animals especially organs and glands andalso extremities such as feet, head, tongue and tripe. see Recipes: Faggots, Braised Liver & Onions, Hot Salad of Chicken Livers, Duck Liver & Chilli Salad
Olives - are the small oval fruit of the olive tree. The fruit ripens from green to black; the flesh encloses an oval stone and is the source of olive oil - the fruit stoned or stuffed is used as an appetiser and as a flavouring and ingredient in dishes. Originating in the eEast the Olive was consumed by both the ancient Egytians and Greeks and was spread in its cultivation to all Mediterranean regions by the Romans. More recently the low level of saturated fat has made the olive more popular as a healthy and tastier alternative to other vegetable oils.
There are two basic types of olive green and black (ripe). Green olives are harvested before they ripen and treated with an alkali to reduce the bitterness the rinsed and pickled in brine.Black Olives are harvested when fully ripe and are not treated with alkali but are still pickled in brine. Varieties are well illustrated on Chef's Thesuarus