The trimmings from poultry, such as the liver, heart, and kidneys.

Fish eggs.

A mixture of flour and fat cooked over low heat, used for thickening soups and sauces. There are three distinct types of roux - white, blond and brown, each having different flavours. The main differe [..]

 | 

Cooked over a flame on a skewer.

A dish prepared with olive oil and garlic.

Water containing a small quantiy of lemon juice or vinegar, used to prevent discolouration in vegetables or meat.

A process for tenderising meats, by keeping them at a temperature between 0 and 2 degrees Celsius for a period of time, which allows enzymes to break down the tough connective tissues.

Strips of meat or fish.

A white sauce that contains egg yolk.