|
Faamafu is a Samoan home-brewed liquor.
 Research Faamafu
Faggots (also known as savoury ducks) are baked pork liver and onion meatballs.
Research Faggots
Fagins is a light-brown real ale from the Itchen Valley Brewery in Hampshire.
Research Fagins
Fagots are cakes made of the insides of pigs. They typically contain thyme, scraps of pork, sage, onions, other herbs and general pig's offal. The cakes or balls are then fried and served in a gravy with potatoes.
Research Fagot
Faham is the leaves of Angraecum fragrans, an orchid found in the islands of Bourbon and Mauritius, and sometimes used in France as a substitute for Chinese tea.
Research Faham
Fair maid is the dried European pilchard (Clupea pilchardus).
Research Fair Maid.
Fairy toast is bread cut into very thin slices and baked in a slow oven until very crisp and golden brown in colour. Fairy toast is a traditional accompaniment for soup.
Research Fairy Toast
A farme was a 17th century pudding basin.
Research Farme
Faro is a style of Belgian beer. It is a weak lambic sweetened with sugar.
Research Faro
A fatling is a calf, a lamb or other juvenile animal fattened by plenty of feeding for slaughter and eating. The term came into use during at least the 16th century and was still being used to describe animals produced for feasts in England during the late 19th century.
Research Fatling
Feijoada is a Brazilian stew made with black beans and pork or sausage and served with rice.
Research Feijoada
Festival Mild was a mild by George Gales & Co of Horndean, Hampshire first brewed in 1990 in response to the CAMRA calls to revive cask milds. Festival Mild was brewed with floor malted Otter pale ale malt, black malt and crystal malt and a blend of Fuggles, Goldings and Challenger hops.
Research Festival Mild
 More information about Festival Mild
Feta is Greek, traditional farmhouse and creamery fresh brined cheese made from un-pasteurised cow's, goat's and sheep's milk since ancient times.
Research Feta
Figgy-dowdy was a British nautical desert of the 18th century consisting of crumbled ship's biscuit - dry bread - mixed with pork fat, plums, currants and rum. It was served with grog to drink.
Research Figgy-Dowdy
Figue is a French, farmhouse cheese made from un-pasteurised goat's milk.
Research Figue
The filbert is a nut of the cultivated variety of hazel.
Research Filbert
Findon haddocks are haddocks smoked with green wood.
Research Findon Hadocks
Finn is a British, modern, farmhouse vegetarian soft-white cheese made from triple-cream un-pasteurised cow's milk - the only English triple-cream cheese made.
Research Finn
Fior di Maggio is a premium quality Italian Ricotta cheese.
Research Fior Di Maggio
Fiore Sardo is an Italian traditional farmhouse and co-operative Pecorino hard cheese made from un-pasteurised sheep's milk in the Sardinia region.
Research Fiore Sardo
First stock is a stock made from lean meat and bones from which the fat and marrow has been removed.
Research First Stock
Fleur Du Maquis is a French, farmhouse cheese from Corsica made from sheep's milk and covered with chillies, juniper berries, savoury and rosemary.
Research Fleur Du Maquis
Flower Marie is a British modern, farmhouse, vegetarian soft-white cheese made from un-pasteurised sheep's milk at Green Acre's Farm in East Sussex.
Research Flower Marie
Flowers IPA is a copper-coloured, creamy pale ale produced by Whitbread in Cheltenham.
Research Flowers IPA
Flowers original is a bitter with a good malt and hop balance, produced by Whitbread in Cheltenham.
Research Flowers Original
In Wales, flummery was a food made of oatmeal steeped in water and kept until it had turned sour.
In Cheshire and Lancashire, flummery was the prepared skin of oatmeal mixed with honey, ale or milk.
Research Flummery
Flying shuttle is a dark, ruby-coloured, heavy, medium strength real ale from the Thwaites brewery. Flying shuttle has an intense flavour, is sweet and malty with a fruity, spicy flavour reminiscent of Theakston's Old Peculiar.
Research Flying Shuttle
Foie gras is an alternate name for goose liver. It is often served in a pate or sausage form as an hors d'oeuvre.
Research Foie Gras
Fondant is a soft sweet made of flavoured sugar.
Research Fondant
A fondue is a Swiss dish, consisting of cheese melted with white wine or cider, into which small pieces of bread are dipped and then eaten.
Research Fondue
Fondue Bourguignonne is a dish consisting of pieces of steak impaled on forks, cooked in oil at the table and dipped in sauces.
Research Fondue Bourguignonne
Fontina is an Italian traditional farmhouse and creamery semi-soft cheese made from un-pasteurised cow's milk in the Valle d'Aosta region.
Research Fontina
A fool (from the French foule, meaning mashed or pressed) is a dish comprising a scalded fruit which is then pounded together with cream. Fools, such as gooseberry-fool, are traditionally served in England as a desert or sweet.
Research Fool
Forcemeat is an old culinary term for stuffing - usually comprising finely minced suet, cooked beef, and breadcrumbs and seasoning. Forcemeats may be used to stuff meat prior to roasting, or made into balls and baked, fried or poached and served with roast, braised or stewed meats.
Research Forcemeat
Forest pudding is a jam sponge cake and custard desert.
Research Forest Pudding
A fortified wine is a wine which has been aged and treated - such as Madeira which is heated during the aging process - or to which brandy has been added, such as port and sherry.
Research Fortified Wine
Gortyniner is a well-balanced, fruity bitter from the Ringwood brewery, Hampshire.
Research Fortyniner
Foster's is a light, fruity Australian lager with a worldwide reputation and is the beer most drinkers abroad associate with the Foster's name.
Research Foster's Beer
Foster's Light is a low-alcohol Australian beer containing 2.5% alcohol.
Research Foster's Light
Founders is a pale-brown bitter with a slight citrus and sweet-malt taste, from the Ushers brewery in Wiltshire.
Research Founders
Fourme D'Ambert is a French blue cheese made from cow's milk.
Research Fourme D'Ambert
Fowl down-in-rice is the Barbados version of chicken served with rice which is so popular throughout the Caribbean.
Research Fowl down-in-rice
Framboise is a Belgian fruit beer originally made with raspberries, but more recently with other fruits.
Research Framboise
Frangipani is an almond-flavoured cream.
Research Frangipani
Frangipani Pudding is a pudding made of broken bread.
Research Frangipani Pudding
Franklin's bitter is a distinctive floral, aromatic, hoppy bitter brewed in Harrogate, Yorkshire.
Research Franklin's Bitter
Freedom Pilsener is a fresh, slightly fruity Pilsner brewed by the Freedom brewery in Fulham, London.
Research Freedom Pilsener
Freeminer Bitter is a pale, hoppy bitter from the Forest of Dean, Gloucestershire.
Research Freeminer Bitter
Fresh Jack is an American, traditional farmhouse and creamery semi-soft cheese made from cow's milk, and resembling Edam.
Research Fresh Jack
Fribourgeois is a Swiss, traditional farmhouse natural rind hard cheese made from cow's milk and matured for at least three months.
Research Fribourgeois
Fricassee is a dish consisting of small pieces of white meat in a flavoured white sauce made from the stock in which the meat was cooked, with the addition of milk.
Research Fricassee
Fried potatoes were originally popular in England at the start of the 20th century as an accompaniment to rumpsteak, and in France for breakfast, before becoming the omni-present 'chips' later in the 20th century. The original fried potatoes were sliced, peeled potatoes, par boiled and then fried and salted before being served hot.
Research Fried Potatoes
Friesekaas is a Dutch, traditional, creamery semi-hard cheese made from cow's milk and made into a large sphere weighing at least 10 kg and covered with a waxed natural rind.
Research Friesekaas
Friesla is a British, modern, farmhouse, vegetarian natural-rind hard cheese made from sheep's milk made in Devon.
Research Friesla
Frinault, or Checy, is a French, sift, white cheese made from un-pasteurised cow's milk and matured in wood ash.
Research Frinault
Fritters are fried dishes coated in a batter made from flour, oil or butter, water and some times egg white.
Research Fritters
Fromage A Raclette (formerly known as Valais) is a Swiss, traditional, farmhouse natural rind hard cheese made from cow's milk.
Research Fromage A Raclette
Fromage Corse is a French, semi-soft cheese made from un-pasteurised sheep and goat's milk, from Corsica. Fromage Corse is coagulated in a rennet of the dried and then soaked stomach of a young goat.
Research Fromage Corse
Fromage frais is a cheese comprising milk that has been coagulated using a bacteria culture rather than rennet, resulting in a very liquid cheese very similar to yoghurt.
Research Fromage Frais
Fruit salad is a desert comprising sweet fruits, cut into small pieces, mixed and served in a syrup often containing sherry or brandy.
Research Fruit Salad
Frying is a method of cooking in which food is boiled in oil. When the amount of oil or fat is very shallow, the term sauteing or shallow-frying is applied.
Research Frying
Fu yung (or foo yong) is a Chinese dish similar to an omelette comprising eggs mixed with meat or vegetables and fried.
Research Fu Yung
Fuggles Imperial is a pale, strong, premium bitter from Whitbread's Castle Eden brewery, County Durham.
Research Fuggles Imperial
Fugu is a sushi dish of puffer fish.
Research Fugu
The Full English Breakfast is a traditional British breakfast eaten in England and Wales and always includes grilled or fried bacon, fried egg, to which are frequently added some or all of fried or grilled sausage, fried or grilled mushrooms, fried black pudding, grilled tomato, fried bread, baked beans. The Full English Breakfast is renowned the world over, and is typically accompanied by a mug of tea or coffee.
Research Full English Breakfast
In cooking, a fumet is a flavouring of fish and vegetables extracted by simmering them in wine and reducing the liquid.
Research Fumet
|
Abbreviations
Food & Drink
