Gourmet Glossary: H

Haddock: White sea fish, with flaky flesh, also available smoked.

Haggis: A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings.

Hake: White sea fish.

Halibut: Flat sea fish with firm white flesh.

Hazelnut: A hard-shelled nut with an oval or round kernel, high in fibre. Also known as cob nut.

Heavy Cream: The American term for Double Cream

Herbes de Provence: A mixture of herbs.

Herring: An oil-rich sea fish, also smoked as kippers.

Hollandaise: An emulsion of egg yolks, vinegar and melted butter, also used as a basis other sauces.

Honey: Naturally sweet, syrupy liquid produced by bees.

Horn of Plenty: A woodland mushroom.

Horseradish: A root used to make a hot sauce.

Hot Water Crust Pastry: A heated pastry that can be can be molded to produce raised pies.

Hull: To remove the green stalk and cup (calix) from fruits such as strawberries, or the pods from peas or broad beans.

Hyssop: A herb used for flavoring.

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2012-12-04T15:49:16+00:00 By |Gourmet Glossary|

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