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Racahout is a preparation made from acorns used by the Arabs as a substitute for chocolate, and also as a beverage for invalids.
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Raccahout is a flour prepared from the acorn of the Barbary Oak. It is mixed with sugar and aromatics as a substitute for chocolate by the Arabs of North Africa.
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Raclette is a French traditional farmhouse and creamery semi-soft, pink or orange cheese made from un-pasteurised cow's milk in the Savoie region. An Australian version, also called Raclette is also made in Tasmania.
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Ragout is a dish of meat or fish stewed with vegetables and highly seasoned so as to excite a jaded appetite.
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Ragusano is an Italian traditional farmhouse and co-operative hard cheese made from cow's milk of the Modicana breed in Sicily.
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Rain Dance is a golden, fruity wheat beer from Lancing, Sussex.
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Raised pie is a hot water crust pie filled with game, pork and veal.
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Raita is an Indian sauce made from finely chopped cucumber, peppers, mint, or similar served in yoghurt. It is served as an accompaniment to curries.
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Raki is an aromatic liquor made from grain-spirit or grape juice in Greece, Turkey and the Middle East.
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Rakshi is a liquor distilled from rice or grain in Nepal and Tibet.
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Raschera is an Italian traditional farmhouse and co-operative semi-soft cheese made from cow's milk - usually from the Piedmontese breed - or a mixture of sheep and goat's milk in the Cuneo region.
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A ratafia is a type of small macaroon made from ponded sweet and bitter almonds, sugar and egg white, mixed together and then baked. Ratafias are traditionally made about the size of a large button.
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Rauchbier is a type of German smoked beer from the Franconia region. It gets its flavour from malt that has been dried over moist beech wood fires.
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Ravigote sauce is a sauce based upon Veloute sauce flavoured with wine vinegar, herbs and nutmeg.
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Real Ale is a term coined by CAMRA for traditional cask-conditioned beer.
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Reblochon is a French traditional farmhouse and creamery semi-soft, yellowy-orange cheese made from un-pasteurised cow's milk in the Haute-Savoie region.
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Red Leicester is a British, traditional, farmhouse and creamery hard cheese made from cow's milk and dyed with annatto. Red Leicester was known as Leicester prior to the Second World War, when the adding of annatto was banned. After the war the practice of adding annatto to Leicester cheese returned and the name was changed to Red Leicester to distinguish the real cheese from the fake Leicester cheeses being made.
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Reestit Mutton is a method of preserving mutton popular in the Shetland Islands. The meat is soaked in salt water and then hung in the rafters of the house above a peat fire where the smoke seasons the meat as it dries. Reestit mutton is generally regarded as the national dish of the Shetland Islands.
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Reform sauce is a pepper sauce based on Espagnole sauce with added chopped mushrooms, tongue, hard-boiled egg, redcurrants and port. Reform sauce is served with lamb cutlets.
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Regency soup is a soup made from beef stock with the bones and remains of old game together with carrots, onions, celery, turnip, pearl barley, egg yolk and cream.
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Remedou is a Belgian, traditional, farmhouse and creamery, washed-rind cheese made from cow's milk. Remedou is a variation of Herve, larger and even more pungent from whence it gets its popular name 'stinking cheese'.
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Remoulade sauce is a sauce based upon mayonnaise with added French mustard and flavoured with anchovy essence and chopped gherkins, capers and parsley.
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Rennet is a preparation of the lining membrane of the true stomach of the calf, or a goat or sheep &c. which yields an enzyme capable of causing the coagulation of casein, and is used in the manufacture of some cheese.
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Restaurants originated in France as an institution for the refreshment of man. Originally restaurants did not advertise their prices, and served well prepared and complex dishes of the highest quality to those who could afford them. By 1900 cheaper restaurants, advertising their prices on menus evolved. In England, restaurants took the place of eating houses - where diners enjoyed roast meats and chops - during the latter half of the 19th century, in 1850 there were less than five first-class restaurants in London, by 1904 every quality hotel in London had a restaurant attached and open to the public. America was quicker to adopt restaurants, with the first opening in New York before any in London.
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Ribblesdale Goat is a British, modern, farmhouse vegetarian hard cheese made from un-pasteurised goat's milk and covered in a white wax, in North Yorkshire.
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Rice is the seeds of a grass grown in marshes mainly in the orient.
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Ricotta is an Italian traditional farmhouse and creamery whey cheese usually made from cow's milk. There are a number of Ricotta cheeses made throughout Italy in various styles. Poor quality Ricotta cheese is often produced from semi-skimmed milk in factories.
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Ricotta Infornata is an Italian lightly baked Ricotta cheese produced in Sicily.
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Ricotta Romano is an Italian Ricotta cheese made from sheep's milk between November and June.
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Ricotto Salata is an Italian Ricotta cheese which is salted and dried so that it resembles feta.
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Ridder is a Norwegian, modern, creamery semi-soft cheese made from cow's milk.
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Riesling is a type of grape used to produce white wines, especially in Germany.
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Rigotte is a French traditional creamery fresh cheese made from un-pasteurised cow's or goat's milk in the Auvergne and Lyonnais regions.
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Rioja is a red wine of the burgundy type produced in north Spain.
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Risotto is an Italian dish of rice cooked in stock with meat, fish or vegetables.
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Rissoles are a British dish of minced, seasoned meat flattened into a patty, covered with breadcrumbs and fried.
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Roasting is a method of cooking in which the fumes caused by the operation are carried off. Traditionally roasting occurs in the open air, perhaps upon a spit over a fire. This differs from baking which occurs within an oven by virtue of when baking the fumes are not carried off. In the mid-19th century the Leamington stove was produced which included a ventilated oven which could be thus used for roasting, and the ventilation shut off for baking.
Normally when roasting traditionally, upon a spit, the meat bastes itself by the fat melting and running through the meat. Baked meat does not enjoy this advantage, but an imitation of roasting can be achieved by hand basting the meat, pouring the fats and oils over the meat while it is cooking. By the 21st century the term 'roast' was widely used to describe baked meat, with most joints of meat being baked in an oven, rather than actually roasted.
During the 19th century joints of meat were roasted using a bottle-jack. The bottle-jack consisted of a hand-wound spring enclosed within a brass cylinder. The joint to be roasted was fixed to an iron hook, which was suspended by a chain connected with a wheel which was itself connected to the bottle-jack. Beneath the joint was placed a tray to catch the drips of fat, and the whole stood beside a fire. The spring turned the wheel and rotated the meat allowing an even cooking, fat from the dripping-pan below was then poured by hand back over the cooking joint so as to baste it.
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Robert sauce is a brown sauce based on a brown meat stock with added mustard, sugar, white wine and onion.
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Robiola di Roccaverano is an Italian traditional farmhouse and co-operative fresh-cheese traditionally made from goat's milk, but now often made from a mixture of cow's and goat's milk, in the Lombardy region. Two versions are made, from pasteurised and un-pasteurised milk each with individual characteristics.
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Rocamadour (properly Cabecou de Rocamadour) is a French, un-pasteurised natural-rind cheese made from sheep or goat's milk and produced in small 30 or 40 gram discs.
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Roggen is a German/Austrian rye beer.
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Rollot is a French traditional farmhouse and creamery semi-soft, pale-yellow cheese with an orange washed rind, made from un-pasteurised cow's milk in the shape of a heart or in a round in the Picardy region.
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Romadur is a German, traditional, creamery, washed-rind cheese made from cow's milk similar to Limburger, but with a milder flavour.
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Roman pudding is a baked dish of puff pastry filled with a mixture of boiled and strained macaroni mixed with cheese and either chicken or rabbit and seasoned with mustard , cayenne pepper and a little cream.
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Romano is a very hard, bacteria ripened Italian cheese made from cow's, sheep or goat's milk.
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Romney mature is an Australian, traditional and modern farmhouse natural-rind washed-curd semi-soft cheese made from sheep's milk of the Romney breed.
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Roncal is a Spanish, traditional farmhouse and co-operative hard cheese made from un-pasteurised sheep's milk from the Lacha and Aragon breeds in the Navarra region. Roncal is currently protected by the Spanish Denominacion de Origen regulations, but was first protected by regulation in the 13th century when the council restricted movement of the indigenous Lacha and Aragon sheep.
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Roquefort is a French traditional farmhouse and creamery blue cheese made from un-pasteurised sheep's milk from sheep of the Lacaune, Manech, Baso-bernaise and Corsican breeds, in the Rouergue region. Traditionally, Roquefort is matured in the deep limestone caves of Cambalou where the blue moulds exist naturally in the air.
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Rosary Plain is a British, modern, farmhouse, vegetarian fresh cheese made from goat's milk of the Saanen breed and often flavoured with fresh herbs.
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Rosolio is an alcoholic beverage from southern Europe.
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Rouy is a French modern creamery washed-rind cheese made from cow's milk in the Burgundy region. Rouy is a commercially made copy of traditional French washed-rind cheeses such as Langres and Epoisses.
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Royalp-Tilsiter is a Swiss, traditional, creamery natural rind hard cheese made from un-pasteurised cow's milk.
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Rubens is a Belgian, traditional, farmhouse and creamery semi-soft washed-rind cheese made from cow's milk.
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Ruddles County is a full-bodied, malty, strong cask bitter from Ruddles.
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Rum is an alcoholic beverage distilled from sugarcane.
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Rumpus is a ruby-coloured nutty ale with a fruit and malt flavour, from the Ridleys brewery, near Chelmsford.
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Run down is a Jamaican appetiser of salt catfish cooked with tomato, onion, garlic, hot chilli pepper and coconut milk and flavoured with vinegar.
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Russian soup is an offal soup prepared from ox palates with carrots and turnips.
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Russian white soup is a soup based on a white stock with added butter, cream, egg yolk, veal kidney, gherkins and mushrooms.
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Ryburn best bitter is a fine, hoppy cask bitter from the Ryburn brewery, Sowerby Bridge, West Yorkshire.
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Rydale is a brown, malty cask bitter from the Ryburn brewery.
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Food & Drink
