Glossary of Food Words

Browse by letter:

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

P

Paella
Spanish dish made with rice, smoked paprika, saffron, chicken oysters, squid, mussels, clams, chorizo, peas, red and green peppers and broad beans.
Parsnip puree
Puree of parsnip cooked in milk and cream.
Panzanella salad
An Italian salad make from red and yellow peppers, capers, anchovies, olive oil, vinegar, tomatoes, chilli and olives
Parfait
There are different types and recipes but are all quite similar. We mix a pate a bombe and meringue together then add a flavour (i.e. fresh bananas) and cream.
Parmesan dressing
Mayonnaise and parmesan together.
Pata Negra
Black pig from Spain which has a unique flavour from being fed mainly with acorns.
Pavlova
Meringue made with eggs whites, sugar, corn flour and vinegar.
Pate a bombe
Sugar and Glucose heated to 120 degrees poured into eggs yolks.
To pickle
Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.
Pickle shallots
Cassis, red wine, cabernet sauvignon vinegar, port and shallots ring
Piquant pepper puree
Piquant peppers and roasted peppers pureed.
Pesto
A delicious sauce used for pastas, grilled meats, and poultry. This is made of fresh basil, pine nuts, garlic, olive oil, and parmesan cheese.
Pickled cucumber
Thinly sliced cucumber with white wine, vinegar, sugar, ginger and red chilli infusion.
Pernod
Pernod 45 is a French aperitif with an aniseed flavour.
Piperade
Red peppers, red onions, onions, olive oil and confit tomato.
Pithivier
Puff pastry from the town of the same name in the Orléanois; cake or tart made with puff pastry filled with almond mixture.
Plum soup
This is made with fresh plums, sugar syrup and a little lemon juice.
To poach
To cook completely submerged in barely simmering liquid.
Potato blinis
Pan fried mix made with potatoes, milk, crème Fraiche and eggs.
Prawn crouton
Ficelle crouton with a mix of tiger prawns, tomato confit, basil, egg white, garlic, shallots and lemon covered in sesame seeds and deep fried.
Profiteroles
Choux pastry piped into balls and baked

Go back to Pearl Restaurant Menu.

Go back on top of Glossary.


Vladislav Jankovych » Pearl Restaurant London » InformationTOPlist » Food Culinary Glossary » Letter P