A modern semisoft blue cheese with a spicy flavour made in southern Germany from pasteurised cow’s milk. It has a soft, white, penicillin rind, supple creamy texture, and is spattered with blue mould. In fact the name is derived from Camembert/Gorgonzola.
Candlenut. A round, waxy oil nut from Indonesia, they are rather similar to macadamias and can be substituted for them. They are roasted and crushed and then added to soups and curries to give texture and richness. They should always be cooked, as they are mildly toxic when raw.
Beef consommé clarified with a purée of uncooked tomatoes and red peppers, garnished with tomatoes cut into lozenge shapes, julienne of green peppers, rice and chervil.
Cayenne pepper. Ground, hot red chillis. They are tapered and contain twice as much capsaicin as red peppers, which is why they provide so much heat to food. Chillis are often available in dried or powdered forms. Colour is not necessarily a guide to the heat, which is measured in Scoville units (named after Wilbur Scoville). Generally speaking the scale goes from small and pointed, with thin skins, having the most heat through to large and blunt having the least. The greatest heat is contained in the membranes and seeds.
