I spy .. something beginning with ‘g’
Today you get two posts because yesterday the site was down. This seems fair to me. One of the posts (this one) is another list (I’ll be singing Gilbert and Sullivan soon if I’m not careful) but the second post will be a New Year one from Sharyn Lilley, from Culcairn. She made foodie New Year resolutions, you see, and I haven’t been celebration enough, so you get to enjoy them with her. That’s later today, though, first, some things starting with ‘g.’
garlic (allium sativum) the French aïl comes from allium, unsurprisingly, and that fabulous garlic sauce from Provence derives its name from its chief constituent which is, of course, garlic. My sister says she cooks a chicken using 200 cloves of garlic, as stuffing, under the skin, and surrounding it in the dish. Roast the chicken slowly, but try to not go to the theatre afterwards.
ghee - clarified butter. It’s possible to make it yourself (bring the butter to a slow boil, skim it etc) but much easier to buy. It keeps longer than regular butter.
giblets - edible foul insides, or is that the edible insides of a foul?
grape (vitis spp - US grapes are vitis labrusca, while the wine grapes are, of course, the European vitis viniferea, except that most these days are grafted to American root stock because of the plague of phylloxera that nearly wiped out the European wine industry - and the Australian - some time ago: all this for a botanical name!!) - Turkish uzum. Currants are a type of grape, but have a very distinctive flavour and are best cooked dried, and eaten fresh.
green pepper - the dried immature berry of piper nigrum
gur - jaggery, made from sugar cane or kithul palm (kithul jaggery) - used instead of sugar in a lot of Indian recipes.
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