Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Raita
a traditional Indian dish consisting of yogurt, cucumber or other vegetables, and herbs and spices, served as a cooling salad alongside spicy curries.
Ramekin
a small (3 to 4 inch) baking dish, resembling a miniature soufflé dish.
Ratte
a variety of yellow-fleshed fingerling potatoes, originally developed in Switzerland.
Reduce
to evaporate the liquid in a dish by simmering or boiling, in order to develop a thicker consistency and intensify the flavours.
Relish
Chutneys, relishes and certain other condiments have obvious similarities. The main distinction, however, is the texture: relishes are cooked for a shorter time and with less sugar, giving them a crisper texture, a more liquid consistency and a tarter flavor.
Rémoulade
a mayonnaise-based sauce flavoured with mustard, capers, cornichons, anchovies and herbs.
Ricotta
a fresh, soft, grainy white cheese used in Italian recipes both sweet (cheesecakes, etc.) and savoury (e.g., lasagna, manicotti).
Rijsttafel
a Dutch adaptation of an Indonesian meal consisting of hot rice served with numerous small side dishes.
Rillettes
a smooth mixture of pounded meat or poultry combined with fat and seasonings, packed in small containers, sealed with fat and served cold, spread on bread.
Risotto
an Italian dish made by gradually adding hot stock to starchy short-grained (Arborio) rice, stirring constantly until the rice is cooked and creamy. Risotto usually is made with butter or olive oil, onions and seasonings, but vegetables, meat, seafood, cheese, herbs, etc. are also often added.
Rissole
a small pastry turnover containing a sweet or savoury filling, usually deep-fried.
Rougail
Rougail is a spicy West Indian condiment made from peppers or tomatoes, onions, oil and spices.
Roux
a mixture of flour and fat that is cooked (to either a light, blond or brown stage) before being used to thicken sauces, soups, etc.
